Celery (Apium graveolens) dates back to the era of the Egyptian pharaoh Tutankhamun. Archaeological studies suggest that celery was discovered in Kastanas, Greece, dating back to the 9th century BC. However, much more literary evidence is available for ancient Greece. Homer's Iliad describes Myrmidon's horses grazing on wild celery in the marshes of Troy. Native to the Mediterranean regions and the Middle East, celery has been used as a flavouring by the ancient Greeks and Romans and as a medicine in ancient Chinese culture.
The product consists of flavonoids (apigenin, apiin, and isoquercetin), coumarins (apigravin, apiumetin, bergapten, celerin osthenol), volatile compounds (limonene, selenine, and various sesquiterpene alcohols and phthalide compounds), and multiple other substances (such as choline ascorbate, linoleic acid, myristic acid, and oleic acid).
Apigenin exhibited strong antiplatelet activity in vitro by inhibiting rabbit platelet aggregation caused by collagen, ADP, arachidonic acid, and platelet-activating factor.
Studies conducted using celery plant extracts revealed an anti-inflammatory response in mouse ear tests. In addition, hypoglycemic activity was documented, along with carrageenan-induced rat paw oedema and hypotensive effects in rabbits and dogs following intravenous administration.
Celery seed oil has reportedly displayed bacteriostatic activity against bacterial species like Bacillus subtilis, Staphylococcus aureus, Staphylococcus albus, and Salmonella typhi.
In mice, research studies have demonstrated the sedative and antispasmodic properties of phthalide components.