NAD BOOSTERS: INCREASE NAD+ LEVELS NATURALLY – USING APIGENIN AND PARSLEY

This article is copyright © Nils Osmar 2020. It’s intended solely for informational purposes. It is not meant to be taken as, and should not be construed, as medical advice. Any changes to your lifestyle or diet should be done in consultation with your doctor or health care professional.  Interested in anti-aging? Check out the Facebook Group –– ANTI-AGING THERAPIES.


NAD is essential to DNA repair and the proper functioning of our mitochondria. NAD levels are high when we’re young, but decline precipitously as we get older. So many people are experimenting with raising their NAD levels in the hope of adding some healthy years or decades to their lives.

For those wanting to boost their NAD levels inexpensively, one little known NAD booster is APIGENIN, found in many foods. (At least one company is selling a NAD-boosting supplement which includes dried parsley as a key ingredient, and claiming that their product boosts NAD more than twice as much as other popular products such as NR and NMN.)


HOW APIGENIN WORKS


  • Some NAD boosters ––– including NR, NMN, and Niacin (NA) ––– work by providing the body with the components needed to make NAD. There is evidence that taking them does increase NAD levels in the blood and in the cells.
  • By contrast, apigenin works by lowering our levels of CD38, and enzyme which degrades NAD in the body. (CD38 enzymes tend to build up in the body as we’re getting older, and are likely one of the reasons we have such low NAD levels in our later years.)
  • So one strategy for those wanting to explore the benefits of higher NAD levels may be to first raise their NAD levels by taking NMN, NR or Nicotinic acid — or by doing things such as exercise, fasting or cold showers which also raise NAD — then take a source of apigenin to keep the NAD being produced from being degraded by CD38.
  • In addition to keeping NAD levels high, apigenin has also been shown to be anti-carcinogenic, and appears to be effective in slowing the spread of some types of cancer, including breast and prostate cancer. See article. 
  • It is also an effective anti-inflammatory. See article. 

SOURCES OF APIGENIN


DRIED PARSLEY is the richest natural source of apigenin; it has 137.7 mg per gram, or 13,770 mg per 100 grams, according to this study.

It is about 12 times higher in apigenin than fresh parsley, which has around 13-15 mg per gram.

Using the dry weight estimate of 4.2 grams equalling a teaspoon, one teaspoon of organic DRIED parsley would give you 575 mg of apigenin. Fresh parsley would just give you about 59 mg.

You can buy apigenin as a supplement. It’s very affordable, about 10 cents for a 50-mg capsule. But it’s far more economical to just use dried parsley, which has 575 mg. in a single teaspoon, for the same price.

There is also some apigenin in other plant products, including cilantro, celery, grapefruit, and chamomile tea. 


HEAT DESTROYS APIGENIN


If you’re cooking with parsley as a strategy for optimizing your apigenin levels — don’t overcook it. Lower the heat, then add the parsley in the last minute or so of cooking, since apigenin is destroyed by heat.


For those looking for a beverage the provides lots of APIGENIN, one possibility would be making your own parsley tea. (Just steep parsley in hot water for a few minutes, then strain and drink). (Don’t use boiling water, though, or you’ll destroy the apigenin.)

I often start with a green drink made from celery and parsley. To increase the apigenin levels, I’ve also been adding a tablespoon of parsley to each bottle before drinking it. I also add in a little Redmond Real Salt to increase the healthy mineral content.


MY EXPERIENCE

This is purely anecdotal, but as I was typing this I remembered that I had noticed years ago that I could remedy the effects of eating a high-sugar meal (such as a piece of cake or dish of ice cream) by eating a large amount of parsley right afterwards.  

When I didn’t eat parsley, I’d get a burst of energy after eating the sugar, feel hyped up for a few minutes, then “crash,” probably because of a strong insulin response. I’d sometimes have to lie down for a few hours to recover.

Eating parsley after a sugary meal would level out my blood glucose, prevent the “crash,” and I could skip the afternoon nap. I learned later that I felt better and functioned better if I cut sugar entirely out of my diet.

More recently, I’ve noticed that if I drink a glass of juice fortified with dried parsley, then eat a bunch of fresh parsley, my eyesight will seem sharper for about a half hour afterwards.


HOW MUCH TO EAT OR DRINK?

I’m currently taking 2 teaspoons of dried parsley a day, along with 1,000 mg of NMN, 250 mg of resveratrol and 200 mag of pterostilbene. I take them along with olive oil, a sirtuin activator. (When I make scrambled eggs, I lower the heat, add dried parsley, and cook for one more minute.) (When I’m not having eggs, I mix two teaspoons in a small glass of organic tomato juice or green juice and drink.)

One teaspoon has 575 mg of apigenin (according to the figures in the study cited above). So I should be getting a little over a gram of apigenin. There’s no way of knowing whether this is an ideal dose. It’s an N=1 experiment. I’m experimenting on myself since parsley is GRAS (generally recognized as safe). I am not recommending that anyone else take this much, or even eat parsley at all – just reporting what I’m doing, and my rationale.


NOTES AND CAVEATS

  • Like many plant based products (including resveratrol and curcumin) apigenin is somewhat toxic, triggering a hormetic response in the body. This is what gives it its benefits. But as such, it’s possible that large doses of apigenin could be toxic. (It appears to be in mice). See this article.
  • Women of childbearing age may want to be aware of a possible connection between parsley and ending pregnancies (see link below).