Editor’s Note: Each month, HerbalEGram highlights a conventional food and
briefly explores its history, traditional uses, nutritional profile, and modern
medicinal research. We also feature a nutritious recipe for an easy-to-prepare
dish with each article to encourage readers to experience the extensive
benefits of these whole foods. With this series, we hope our readers will gain
a new appreciation for the foods they see at the supermarket and frequently
include in their diets.
We would like to acknowledge ABC Chief
Science Officer Stefan Gafner, PhD, for his contribution to this project. By Jenny
Pereza and Hannah Baumanb
a ABC’s Education
Coordinator
b HerbalGram Associate Editor
Overview
Celery
(Apium graveolens) is an herbaceous
biennial in the Apiaceae family, which includes other widely cultivated
vegetables and herbs with feathery, pinnate leaves and aromatic seeds, such as
carrot (Daucus carota), parsley (Petroselinum crispum), coriander (Coriandrum sativum), fennel (Foeniculum vulgare), and dill (Anethum graveolens). Native to marshy,
salty soils in coastal Europe and temperate Asia, wild celery (A. graveolens var. secalinum), also known as cutting celery or smallage, was
originally harvested for its strong-flavored leaves, which were used as a
condiment in soups and stews.1,2
Celery
thrives in cool, mild climates and requires high levels of moisture.3,4
Growing to a height of 15-24 inches (38-61 cm), celery has long, fibrous petioles
formed by conically arranged stalks joined at the base that surround the heart
of the celery plant.2 The stalks each produce three to five bright
green, pinnate leaves at the tip of the stalk.2,5-7 Celery’s small
white or yellow flowers appear in umbels from January to August during the
plant’s second year of growth. The celery fruits, or schizocarps, consist of
two united carpels (mericarps), each containing a brown, ridged, ovoid-shaped,
very small seed, approximately 1.3 mm in length.9 These fruits,
known in commerce as “celery seed,” have a floral odor and slightly pungent
taste, and typically ripen in August and September.9,10
Celery
is cultivated worldwide.4 Celery’s Latin binomial, Apium graveolens, translates to
“strongly smelling” and alludes to celery’s aromatic compounds.1 In
temperate climates, including those of India, Southeast Asia, France, and
Italy, celery is grown for its aromatic seeds, specifically for use in perfumes
and as a flavoring.1,2 The succulent, rigid stalk can be eaten raw
or cooked, and the fleshy taproot, known as celeriac, is eaten raw, roasted,
mashed, or pureed. The seeds are used in cosmetics and condiments.1,4,10
Historical and Commercial Uses
Celery
was cultivated from its wild ancestor in the 16th or 17th century in the
northern Mediterranean.2 During the 1700s, celery began to be
cultivated as a food product and medicine throughout Europe.6 Cultivated
celery has been bred for its elongated, thick, fleshy, ribbed, milder-tasting
stalks, while wild celery is grown for its bitter leaves.2 By the
early 19th century, four varieties of celery were cultivated in the United
States, where the plant gained popularity as a salad vegetable.2,6 Three
varieties of celery are the most commonly cultivated: Chinese celery (var. secalinum), which is used sparingly as a
condiment due to its strong, bitter taste; stalk celery (var. dulce), which is eaten raw in salads or
cooked; and celeriac or “turnip-rooted celery” (var. rapaceum), which is grown for its enlarged root. Celeriac is popular
in European cuisine and its seeds also are used for making commercial celery
salt.5
Celery
seed is a lesser-known spice that has been used for thousands of years.11
The Greeks, Romans, and Egyptians used the bitter leaves and aromatic seeds of
the celery plant in rituals and as a condiment and medicine.2,4 The
use of celery was common in celebration practices as a symbol with two meanings:
death and victory.7 Celery leaf garlands were used to adorn athletes
in award ceremonies and to honor the deceased at funerals.2,4,7 Considered
a symbol of Chthonian deities (living in or beneath the earth) from ancient
Greek mythology, celery’s spicy odor and dark leaf color was associated with
the underworld and death.1,4,5,7 In ancient Greece, celery leaf crowns
were placed on the dead and celery wreaths were draped across graves.7
Celery leaves and flowers were part of the garlands found in the Egyptian Pharaoh
Tutankhamun’s tomb (died ca. 1321 BCE).1
Prior
to the 16th century, the celery plant was used more as a medicine than a food.1
Celery seeds, leaves, stem, and root are used in a variety of traditional
medicine systems, including the Unani tradition of ancient Persia and Arabia, Indian
Ayurveda, and Chinese herbal medicine. As
an herbal preparation, celery seeds were consumed fresh or as a water
decoction, or the seed powder or extracts were used. The first century medical
text, De Medicina, written by Roman
encyclopedist Aulus Cornelius Celsus, listed the use of powdered celery seed pills
for pain relief.1 Powdered celery seeds were blended with honey to
create a paste used topically as a poultice for a variety of inflammatory
conditions such as boils, rheumatoid arthritis, gout, sciatica, and backache.12
In
Unani medicine, the Arabs obtained knowledge of the use of tukhme karafs, or celery seeds, from Greek physicians including
Dioscorides (first century CE) and Theophrastus (died 287 BCE).12
The seeds of celery are rich in pungent, astringent volatile oils that are used
in a variety of preparations, including teas/decoctions and pastes.12
Celery seeds are considered a heart tonic and used to lower blood pressure.10
Other indications include hepatic and spleen disorders, brain disorders, body
pain, and sleep disturbances.10 Celery seed decoctions commonly were
used for breathing difficulties such as asthma, bronchitis, and pleurisy, and
were considered effective for treating measles and all types of fevers.12
Celery seed decoctions also were used to help dissolve both kidney and bladder
stones and were also indicated in cases of sexual debility or low libido. However,
celery seed was contraindicated in cases of venomous stings due to its ability
to thin the blood and rapidly circulate the venom through the body.10
In Ayurveda,
the traditional medicine system of India, celery stalk juice was used for
chronic lung congestion and weight loss as well as to stimulate poor appetite.8
The root, leaf, and seed are used in various preparations for purifying the
blood, regulating digestion and bowel movements, calming the nerves, and curing
gallstones and kidney stones.9 Celery seed tea commonly is used to
relieve indigestion, flatulence, and griping pains.11 Celery seed
and root are considered to have aperient (laxative), carminative
(digestion-enhancing), diuretic, emmenagogue (uterine-stimulating),
galactogogue (breastmilk-promoting), nervine (calming), stimulant, and tonic
properties.8,11 Celery root was used for its diuretic properties and
as a remedy for colic.3,13 Celery root tinctures are used as a
diuretic in hypertension and urinary disorders.11
India’s
Materia Medica lists celery as a
diuretic, a litholitic (breaks urinary stones), an emmenagogue, and a
carminative adjunct to purgatives.13 Celery is a preventative
treatment for rheumatism and gout and is also indicated as an antispasmodic for
treating bronchitis, asthma and chronic lung congestion, and as a
blood-purifying alterative for chronic skin disorders such as psoriasis.3,8,13
Similar to Unani traditional medicine, celery seed decoctions are used as an
aphrodisiac to enhance libido and as a nervine to calm anxiety and insomnia.11
Celery seed extract is used similarly to improve kidney function and treat gout
as well as bladder and urinary tract infections.9,11 The typical
medicinal dose for celery seed is three to five grams.12
Celery,
specifically Chinese celery (A.
graveolens var. secalinum), was
independently cultivated in China where it has been used as an important food
and medicine since the fifth century.2 Celery is categorized as
having a bitter taste and a cooling thermal nature and is used to relieve water
retention and control high blood pressure. Celery’s detoxifying phytochemicals
reduce blood acidity or acidosis common with tissue inflammation associated
with gout and diabetes.14 Mineral-rich celery stalk juice
formulations are used as a dietary therapy to renew joints, connective tissue,
arteries, and veins.14
According
to the German Commission E, celery is described as a natural diuretic and is noted
for use for acidosis or “blood purification,” for regulating bowel movements,
alleviating rheumatic complaints, gout, bladder or kidney stones, as well as
for weight loss due to malnutrition, exhaustion, loss of appetite, and to calm
nervousness.15 However, the Commission E listed celery as an “Unapproved
Herb” due to a lack of adequate scientific or clinical evidence to support such
uses at the time the commission reviewed the pertinent literature on celery (1991).
Celery’s
crunchy texture and mildly salty flavor is versatile whether cooked or eaten
raw as a salad vegetable.2,6 Celery is an integral ingredient in
many cuisines. It is one of three vegetables in the “holy trinity” of
Louisiana’s Creole and Cajun cuisine along with green bell pepper (Capsicum
annuum, Solanaceae) and onion (Allium cepa, Amaryllidaceae) and the
French mirepoix along with onion and carrot. When selecting celery in
the grocery store, consumers should look for vegetables that are light green,
with fresh-looking leaves and firm, crisp stalks.6
Although
the stalks of celery may be most familiar to consumers, its leaves, roots, and
seeds are used as food and as seasoning.6 Celery leaves can be used similarly
to parsley and contain more calcium, potassium, and vitamin C than other parts
of the celery plant. Celery root can be prepared like other root vegetables.
Celery
leaves, stalks, and seeds are used to flavor canned soups, sauces, pickles,
sauerkraut, tomato products, and meats.9 Celery seeds can also be
used in baked products.2,9
Phytochemicals and Constituents
Celery
is a nutrient-dense, mineral-rich vegetable. A 100-g serving of celery stalks
(about one cup, chopped) contains only 14 calories, 95% water, and 1.6 g fiber.6
One cup of celery stalks provides 24% of the recommended daily allowance (RDA)
of vitamin K, moderate amounts of vitamins A and C, folate, potassium, and
manganese, significant amounts of all other B vitamins, vitamin E, calcium,
copper, iron, magnesium, phosphorus, silicon and zinc.6-7,9,11 Celery’s
salty flavor is indicative of a higher sodium content than most vegetables,
which is offset by its high potassium content as well as celery’s 3-n-butylphthalide (3nB), which relax
smooth muscles, including blood vessels.6,9 The amount of sodium in
celery is insignificant even for the most salt-sensitive individuals. One
celery stalk contains 32 mg of sodium and 104 mg of potassium while delivering
only 20 calories as a carbohydrate.6 Due to the 3:1 ratio balance of
potassium to sodium, consuming celery-based juices after exercise can replace
lost electrolytes.6,9
Celery
seeds and oleoresin contain linoleic acid, a monounsaturated fatty acid (MUFA)
which provides cardiovascular benefits.9 Celery oleoresin is commonly
used in perfume making and consists of volatile oils, fixed oils, wax, and
resin obtained from repeated steam distillation of coarsely ground celery
flakes/powder. Celery seeds contain approximately 2% essential oil that is used
in the flavor and fragrance industries.9 Volatile oils present in
celery seed, predominately d-limonene and myrcene, decrease free radical
production, while the sesquiterpenes eugenol and piperitone are associated with
pain relief.9,12 Celery essential oil also contains approximately
20% phthalides, including 3nB. When used for its aromatic properties, celery
seed oil has a calming effect on the central nervous system and has
antispasmodic, sedative, and anticonvulsant properties.8 Celery’s
essential oil has antifungal activity and inhibits bacteria including Escherichia coli, Staphylococcus aureus, Shigella
dysenteriae, Streptococcus faecalis, and Salmonella
typhi.9,10 In one study, celery seed oil (with 5% vanillin) was
found to repel mosquitos better than commercially used repellent.10
Bioactive
compounds known as phthalides (compounds that contain a chemical moiety known
as lactone) are abundant throughout celery and other Apiaceae plants, such as lovage
(Levisticum officinale), and appear
to protect against cancer, high blood pressure, and cholesterol based on
evidence from in vitro and animal studies.9,11 The 3nB from celery
seed extract has been evaluated for its ability to both treat and prevent
inflammation and gastrointestinal irritation while promoting smooth muscle
relaxation.9 Phthalides are responsible for celery’s flavor.11
Research indicates that 3nB lowers uric acid production by inhibiting xanthine
oxidase.6,9 Sedanolide has been found to reduce tumor growth in vivo.9
Sedanolide and 3nB isolated from celery seed oil have demonstrated the ability
to induce high amounts of glutathione S-transferase (GST), an important
detoxification enzyme. Additionally, 3nB and sedanolide from celery stalk and
seed have been linked to its traditional and aromatic uses to calm and mildly
sedate the central nervous system.9,12
All
parts of the celery plant contain phenolic acids such as caffeic acid, chlorogenic
acid, chrysoeriol, p-coumaric acid, coumarolyquinic acid, and ferulic acid.3,16
Additionally, celery stalk, seed, and root are rich in antioxidant flavonoids including
apigenin, apiin, luteolin, and kaempferol. Animal studies have demonstrated
that apigenin improves blood glucose levels and antioxidant status, possesses
antiplatelet activity, and stimulates adult neurogenesis.10,16 The
anti-inflammatory effects may be partly due to the presence of apiin, a
glycoside of apigenin.17 Apiin increases the activity of
detoxification enzymes, including superoxide dismutase (SOD), GSH peroxidase,
and catalase, in vitro.3 Celery also contains coumarins, including
furanocoumarins such as bergaptene, isopimpinellin, and psoralene, which are
known to be phototoxic. However, furanocoumarin concentrations in stalks and
root are below the threshold to cause any phototoxic reactions when consumed as
part of typical diet.8,10,18
The
polyphenol content of celery coupled with its vitamin C content enhances
celery’s ability to strengthen the immune system and reduce the severity of
inflammatory conditions by enhancing detoxification processes in the
body.8,9 Like vitamin C, celery’s flavonoids reduce reactive oxygen
species (ROS) and increases SOD enzymes.3 Celery seed also contains
the phenylpropanoid apiol, which is a mild diuretic and urinary antiseptic,
making it particularly useful in treating genitourinary conditions, including
urinary tract infections.3,8 Celery seed stimulates the kidneys,
promotes urine flow, and assists in the breakdown of uric acid and other
metabolic wastes.11
Modern Research and Potential Health
Benefits
There
is limited human research that explores the therapeutic properties of celery.
Animal studies have shown celery’s ability to reduce blood glucose, cholesterol,
and blood pressure, which benefits cardiovascular health.3 Studies
focused on the nutrients and phytochemicals found in celery leaf, seed, and
root have demonstrated a wide range of potential health benefits including improved
male fertility by increasing spermatogenesis, and protection against
cardiovascular disease, diabetes, liver diseases, urinary tract obstruction,
gout, gastric ulcers, rheumatic conditions, and neurodegenerative diseases.8
Further clinical research is needed to validate these potential uses and to determine
the effective individual dose of celery in order to obtain maximum health
benefits.9
Anti-Hypertensive Activity
High
blood pressure or hypertension is one of the biggest risk factors for heart
attack or stroke. More than 60 million people in the United States have
hypertension.19 Coumarins that naturally occur in plants (as opposed
to concentrated coumarins commonly prescribed as blood thinners, such as
Coumadin®) gently tone the vascular system, lower blood pressure,
and may be useful in treating migraines.6,9 The 3nB content in
celery is correlated with lower blood pressure by acting as both a diuretic and
a vasodilator via increasing prostaglandin synthesis and by blocking calcium
channels.9,20 In animal studies, daily consumption of 3nB (an
equivalent dose of approximately four celery ribs) lowered blood pressure by 12
to 14% and cholesterol by 7%.6,19 Animal studies have also confirmed
that 3nB lowers blood cholesterol and reduces arterial plaque formation, which
may increase the elasticity of blood vessels.19
Results
from a pilot clinical trial that evaluated the blood pressure-lowering effects
of celery seed extract in hypertensive patients found a statistically
significant decrease in both systolic blood pressure (SBP) and diastolic blood
pressure.19 Following a seven-day wash-out period, 30 mildly to
moderately hypertensive patients were given 75 mg of celery seed extract
standardized to contain 85% 3nB (no other information given) dosed twice daily,
one capsule in the morning and one capsule in the evening for a total of six weeks.
At week three and week six, there was a statistically significant decrease in
SBP and DBP compared to baseline. The results indicate clinically relevant
blood pressure-lowering effects that warrant larger, more conclusive
double-blind studies.
Unlike
conventional antihypertensive medications, such as beta-blockers, angiotensin
converting enzyme (ACE) inhibitors, and calcium channel blockers that often
leave patients feeling tired or forgetful, celery seed extract does not lower
cerebral blood circulation.19 In fact, in animal models of stroke,
recovery of neurological and brain function improved significantly after the
use of celery seed extract. For stroke prevention and recovery, celery seed
extract may offer significant benefits due to its ability to improve blood flow,
protect the brain, and enhance energy production.
Detoxification Activity
Celery
provides a wide variety of flavonoids and phenolic acids that play a vital role
in neutralizing free radicals and preventing damage to pancreatic β-cells.16
Celery contains abundant phytonutrients that improve the elimination of
metabolic wastes and lower blood pH. Chronic inflammatory conditions like
arthritis traditionally have been treated with phytonutrients like those found
in celery.
In a
clinical trial evaluating the efficacy of an unnamed celery seed extract,
participants who had chronic osteoarthritis and gout (a type of arthritis
characterized by a buildup of uric acid crystals from excess purine intake in
the joints) were given 34 mg of celery seed extract twice daily. Despite the
small dose, after three weeks of use, the participants experienced
statistically significant pain relief, with average pain reduction scores of 68%,
though some participants reported 100% relief from pain.6 Maximum
pain-relieving benefits were achieved after six weeks of using the standardized
extract. In patients suffering from gout, it was noted that 3nB lowered uric
acid production.
Another
clinical study on a smaller group of patients with chronic arthritis-related
pain reported on the effects of 75 mg of celery seed extract twice daily for three
weeks.6 This higher dose produced even more clinically relevant and more
highly statistically-significant results in pain relief scores, physical
mobility, and quality of life. No adverse side effects were reported, but there
was a predictable diuretic effect. Celery extracts standardized to contain 85%
3nB are considered by some authors an effective treatment for rheumatism, or
arthritic and muscular aches and pains.6,9
Celery
seed extracts have demonstrated antioxidant activity in vivo with similar
hepatoprotective activity to that of silymarin from milk thistle (Silybum marianum, Asteraceae) seed.10
Histopathological studies showed the reversal of structural changes of the
liver induced by acetaminophen. Oral administration of celery seed extract (300
mg/kg) for six weeks prevented an increase in oxidative stress and hepatic
enzyme and bilirubin levels.9 An infusion of celery root increased
GSH and total antioxidant capacity, and celery leaf water extract increased GSH
but had no effect on total antioxidant capacity.3
Cancer Preventive Activity
Celery
has been studied for its ability to prevent cancer though improving
detoxification processes in the body.6 Coumarins support immune
function and may prevent cancer not only by protecting cells from becoming
damaged by free radicals, but also enhancing white blood cell activity in
targeting and eliminating potentially harmful cells, including cancer cells.6,9
Researchers have investigated the antioxidant activity of celery in rats
treated with doxorubicin, a potent chemotherapeutic drug commonly used to treat
acute leukemias, lymphomas, and solid tumors.20
The
flavonoid apiin from celery leaves has shown to increase the activity of
detoxification enzymes including SOD, GSH peroxidase, and catalase.3
In an animal study, celery leaf juice provided protection from drug-induced
free radical damage while not interfering with the therapeutic effects of drugs
like doxorubicin.20 Clinical trials are needed to confirm these
effects in humans.
Celery
and other Apiaceae plants contain bitter-tasting polyacetylenes, potent
antifungal and antibacterial compounds that are cytotoxic against several solid
and leukemic cancer cell lines and also potentiate the cytotoxicity of other
anti-cancer drugs.21 Pure polyacetylenes cannot be used in medicinal
preparations due to their chemical instability and potential allergenicity when
concentrated. To access the protective benefits of bioactive polyacetylenes, it
is best to consume foods with high amounts of these compounds, such as celery,
parsnips (Pastinaca sativa, Apiaceae),
and parsley.
Insulin Regulation Activity
Insulin
is a hormone produced by the β-cells of the
pancreas, which regulates carbohydrate metabolism.16 Hyperglycemia,
an indication of pre-diabetes, and diabetes occurs when insulin secretion or
insulin regulation are abnormal. Chronic hyperglycemia and uncontrolled
diabetes are the major causes of diabetes mellitus (DM). Long-term use of
anti-diabetic medication is costly and is associated with weight gain, bone
loss, and cardiovascular disease. Celery leaf extract has the potential as an adjuvant
anti-diabetic medicine with fewer side effects. Unlike most anti-diabetic
medications, celery’s phytonutrients affect the absorption of glucose in the
intestine rather than stimulating the pancreas to produce more insulin and also
decrease gluconeogenesis in the liver. It is believed that celery’s essential
oils, phenolic acids, and flavonoids contribute to its hypoglycemic effects.
In a
small randomized, placebo-controlled study, 16 elderly pre-diabetic participants
were divided into two groups to study celery’s effects on hyperglycemia.16
The control group received 250 mg placebo capsules containing magnesium stearate
and aerosol while the treatment group received a 250 mg dose of encapsulated celery
leaf extract three times daily, 30 minutes prior to meals, for 12 days. Pre-and
post-prandial blood glucose levels as well as insulin levels were obtained
twice: before and after treatment. In the celery group, pre-prandial blood
glucose levels decreased by 9.8% and post-prandial blood glucose levels
decreased by 19.5% after treatment, but it slightly increased plasma insulin
levels in elderly patients who were pre-diabetic.
Flavonoids
play an important role in managing pre-diabetes or metabolic syndrome.
Flavonoids reduce hyperglycemia, increase insulin resistance, control the
intestinal absorption of glucose and glucose metabolism in the liver, as well
as the digestion of carbohydrates, regulate cell-signaling AMP-activated
protein kinase pathways, and even improves glucose uptake and reduce oxidative
stress in skeletal muscle cells.16 High levels of sorbitol in
diabetic patients are linked to cataracts, retinopathy, and neuropathy.
Apigenin, a predominant flavonoid in celery, inhibits the aldose reductase,
which is a key enzyme in converting glucose to sorbitol. Both apigenin and
luteolin are being studied for their potential as sodium-glucose
cotransporter-2 (SGLT-2) inhibitors in neuropathic diabetes. Kaempferol reduces
hyperglycemia by increasing glucose uptake through the
phosphatidylinositol-3-kinase (PI3K) and protein kinase C (PKC) pathways in
muscle. Kaempferol also decreases fasting blood glucose and HbA1c levels and
increases insulin resistance.
Consumer Considerations
Currently,
California produces 75% of the stalk celery crop in the United States, followed
by Florida, Texas, and Michigan.9 Celery is cultivated extensively
in India, France, and the United States for its seed. In India, 40,000 tons of
celery is grown annually, much of it for seed, which is exported to American
and European markets.3,9 For seed production, large-scale
cultivation of celery is required. When seed heads are ripe, celery plants are
cut and left to dry in the field for two to three days before threshed for
seeds. Average yield of celery seed cultivation is approximately one ton per hectare.12
Celery
generally is safe for common consumption. However, type 1 (IgE-mediated) allergic
reactions to celery upon ingestion are common among those allergic to birch (Betula spp., Betulaceae) pollen as well
as in central European populations.8,10 Celery root which contains xanthotoxin
(methoxsalen, 8-methoxypsoralen) and 5-methoxypsoralen and the allergen
profilin (Api g 1), which shows strong similarities to birch pollen profiling.8
Additionally, those that are allergic to mugwort (Artemisia spp., Asteraceae) pollen frequently have allergic
reactions to celery and other Apiaceae plants. This is known as
“celery-mugwort-spice-syndrome” which was documented in 31 patients (27 females
and four males) between 1978 and 1982.22 Subsequent skin and radioallergosorbent
tests (RAST) revealed that 87% of patients that were allergic to celery had
pollinosis in the form of mugwort pollen sensitization.23 In
sensitive individuals, allergic reactions may include anaphylaxis.8,23
Celery may cause cross-reactivity (cross-allergenicity) between cucumber (Cucumis sativus, Cucurbitaceae), carrot,
watermelon (Citrullus lanatus,
Cucurbitaceae), and possibly apples (Malus
spp., Rosaceae).8
Celery
roots, stems, and seeds also contain a class of phototoxic phenolic compounds
known as furanocoumarins, including psoralen, xanthotoxin, and bergapten (see
above).8 Phototoxicity has primarily been reported by those handling
fresh plants or consuming large quantities of celery root followed by exposure
to high-intensity UV radiation, such as UVA photochemotherapy or tanning
salons.23 Phototoxic reactions are not associated with consuming
celery seeds. Occasionally, furanocoumarins can cause sensitization in those
experiencing phototoxic reactions although there is no allergic mechanism
involved.24 Besides the Apiaceae, furanocoumarins are only found in
plants belonging to the mulberry (Moraceae), rose (Rosaceae), pea (Fabaceae),
and citrus (Rutaceae) families.
The
use of celery seed in concentrated herbal preparations is not recommended for
pregnant women due to its uterine stimulating properties.8,10,12,23,25
Celery seed should be avoided if there is a history of nephritis or acute
kidney inflammation due to potential irritation caused by excretion of celery’s
phthalide and other essential oil components.23,25 Celery seed may
interact with individuals taking thyroid medications, diuretics, lithium, sedatives,
or blood-thinning medications, including aspirin, clopidogrel (Plavix®)
and warfarin (Coumadin) as drug excretion may be enhanced by celery’s diuretic
properties, reducing the effectiveness of medications.25
Celery
is listed among the top 10 fruits and vegetables that frequently have the
highest pesticide residue. According to the Environmental Working Group’s
annually published research on detectable pesticide residues on fresh produce,
more than 95% of samples of conventionally grown celery tested positive for
pesticides.26 For children, the elderly, or those with compromised
immune systems, it is recommended to choose celery that has been organically
grown.6 If the celery is not organically grown, recent study
indicate that rinsing produce in a 10% salt water solution was significantly
more effective at removing pesticides than plain water. However, mixing one ounce
of baking soda with 100 ounces of water was most effective at removing
pesticide residues on the surface of crops.27
Nutrient Profile28
Macronutrient Profile: (Per 100 grams raw
celery [approx. 1 cup, chopped])
14 calories
0.7 g protein
3 g carbohydrate
0.2 g fat
Secondary Metabolites: (Per 100 grams raw
celery [approx. 1 cup, chopped])
Very good source of:
Vitamin
K: 29.3 mcg (24.4% DV)
Good source of:
Folate:
36 mcg (9% DV)
Vitamin A: 449 IU (9% DV)
Potassium: 260 mg (5.5% DV)
Dietary Fiber: 1.6 g (5.3% DV)
Also provides:
Manganese: 0.1 mg (4.3% DV)
Vitamin B6: 0.07 mg (4.1% DV)
Riboflavin: 0.05 mg (3.8% DV)
Vitamin C: 3.1 mg (3.4% DV)
Calcium: 40 mg (3.1% DV)
Magnesium: 11 mg (2.6% DV)
Phosphorus: 24 mg (2% DV)
Niacin: 0.3 mg (1.7% DV)
Thiamin: 0.02 mg (1.7% DV)
Iron: 0.2 mg (1.1% DV)
DV =
Daily Value as established by the US Food and Drug Administration, based on a
2,000-calorie diet.
Recipe: Spanish-Style
Warm Bean and Celery Salad
Courtesy of J.
Kenji López-Alt29
Ingredients:
- 6
tablespoons extra-virgin olive oil, divided
- 2
tablespoons tomato paste (To learn more about the benefits of tomato, click here.30)
- 1
medium garlic clove, minced
- 1
medium shallot, minced (To learn more about the benefits of shallot, click here.31)
- 1/2
teaspoon smoked paprika
- 2
stalks celery, peeled and sliced on bias into 1/4-inch slices
- 1
15-ounce can large beans such as gigantes, lima beans, giant white beans, or
butter beans, drained and rinsed
- 2
tablespoons sherry vinegar
- 1/4
cup minced fresh parsley leaves
- Salt
and pepper
Directions:
- Combine
2 tablespoons olive oil, tomato paste, garlic, and shallot in a medium
skillet over medium heat, stirring constantly, until fragrant and bubbling
gently, about 2 minutes. Stir in smoked paprika and cook for 30 seconds.
- Add
celery, beans, vinegar, and remaining olive oil to the skillet and stir to
combine. Cook to warm through, about 1 minute. Stir in parsley, season to
taste with salt and pepper, and serve immediately.
|
Image credits:
All photos ©2019 Steven Foster.
Illustration is from Prof. Dr. Otto Wilhelm Thomé, Flora von Deutschland, Österreich und der Schweiz. 1885.
References
- Celery.
New World Encyclopedia website. Available at: www.newworldencyclopedia.org/entry/Celery.
Accessed March 13, 2019.
- National Geographic Society. Edible: An Illustrated Guide to the World’s
Food Plants. Lane Cove, Australia: Global Book Publishing; 2008.
- Kooti
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