Parsley allergy T78.1

Parsley (Petroselium crispum) is a biennial plant with a strong root from which bare, upright stems emerge. The dark green leaves at the base of the plant are followed by the stalk and the upper prominent, curly leaves with broad, white sheaths. The petals of parsley are greenish-yellow in colour. The fruits of the plant are 2.5 to 3 mm high and 1.5 to 2 mm wide, and are egg-shaped. Between their main ribs they are dark brown, the main ribs themselves are light yellow, very thin and protrude clearly.

Medical use: Petroselinum crispum is the parent plant of Fructus Petroselini of the parsley fruit (also called parsley seed).

Cosmetic use: Carum Petroselinum seed oil, the parsley seed oil, and Carum Petroselinum extract, the herb extract, are used in cosmetic preparations.

Sensitizations against parsley are rather rare. Anaphylactic reactions (Arslan S et al. 2014), urticaria, contact urticaria (Foti C et al. 2011) and angioedema have been described (Westbrook TG et al. 1992). IgE antibodies (the allergens PcPr1 and PcPR5, which belong to the Bet-v-1 family, have been identified as allergens) are frequently found in the context of celeriac pollen syndrome (Jäger L et al. 2001). The cross-reactions refer to: mugwort, celery, carrot, fennel, aniseed, coriander, lovage, caraway, and dill.

Parsley leads to increased UV sensitivity.

1. Arslan S et al (2014) A Cases of Near-fatal Anaphylaxis: Parsley "Over-use" as an Herbal Remedy. Med Arch 68:426-427.
2. Foti C et al (2011) Contact urticaria to raw arugula and parsley. Ann Allergy Asthma Immunol 106:447-448.
3. Westbrook TG et al (1992) Food- induced anaphylaxis to parsley. Amer Coll Allergy Immunol 62: 16