DefinitionThis section has been translated automatically.
Main component of the essential oil of parsley and celery. Also found in the herb of parsley. Apiol causes the very characteristic smell of parsley. The substance is insoluble in water, dissolving in ethanol, ether and fatty oils.
Chemically it is a phenylpropanoid. Apiol has a spasmolytic effect, in higher doses it is abortive. In addition, antifugal and acaricidal effects have been described experimentally. Apiol can cause allergic reactions. High doses lead to liver and kidney damage.
LiteratureThis section has been translated automatically.
- Lowenstein L et al (1958) Fatal acute haemolytic anaemia, thrombocytopenic purpura, nephrosis and hepatitis resulting from ingestion of a compound containing apiol. Can Med Assoc J 78:195-198.
- Meepagala KM et al (2005)Phytotoxic and antifungal compounds from two Apiaceae species, Lomatium californicum and Ligusticum hultenii, rich sources of Z-ligustilide and apiol, respectively. J Chem Ecol 31:1567-1578.
- Song HY et al (2011) Acaricidal activities of apiol and its derivatives from Petroselinum sativum seeds against Dermatophagoides pteronyssinus, Dermatophagoides farinae, and Tyrophagus putrescentiae. J Agricultural Food Chem 59:7759-7764.