Apigenin (4′,5,7-trihydroxyflavone), found in many plants, is a natural product belonging to the flavone class that is the aglycone of several naturally occurring glycosides. It is a yellow crystalline solid that has been used to dye wool. It was first isolated from chamomile in 1914.
Apigenin is found in small amounts in many fruits and vegetables, but parsley, celery, celeriac, and chamomile are the most common sources. Apigenin is particularly abundant in the flowers of chamomile plants, constituting 68% of total flavonoids. Dried parsley can contain about 45 mg/gram and dried chamomile flower about 3-5 mg/gram apigenin. The apigenin content of fresh parsley is reportedly 215.5 mg/100 grams, which is much higher than the next highest food source, green celery hearts providing 19.1 mg/100 grams.
Recommended daily dose up to 1,5g.
Apigenin is generally safe to use and should not cause any adverse effects with recommended dosage.
Store in a cool and dark place, away from children.
Free measuring spoon included. The spoon holds 0,25g Apigenin and is dishwasher safe.