Introduction Nitrate is naturally present in soils, water and plants (especially in vegetables) as a consequence of nitrogen fixation. Nitrate is reduced to nitrite by nitrate reductase enzymes. Parsley, among other vegetables, possesses the tendency to accumulate nitrate1. Parsley (Petroselinum crispum) belongs to Apiaceous family and it has been used as food, pharmaceutical, perfume, and … Continue reading Antioxidant Properties of a Parsley (Petroselinum crispum) Juice Rich in Polyphenols and Nitrites