Pastinaca sativa L.: Nutritional Composition, Phytochemistry, and Pharmacological Properties Supporting Its Potential as a Functional Food and Therapeutic Agent

ABSTRACT Pastinaca sativa L., commonly known as wild parsnip, is a biennial root vegetable (Apiaceae family), bearing a pale carrot‐like appearance. Historically cherished for its unique blend of spicy, nutty, and sweet flavor, this Eurasia‐originated plant has been widely utilized in culinary traditions including soup, cake, muffin, and pudding as well as in animal feed and even winemaking. Today, its significance extends far beyond gastronomy, as it is increasingly traded across Europe not only as a spice but also for its pharmaceutical and traditional medicinal uses, underscoring the growing interest. Research reveals that the herb is incredibly rich in starch, dietary fiber, vitamin C, and minerals while being low in sodium and calories. Beyond the nutritional merits, it harbors a wealth of bioactive components such as essential oils, terpenoids, polyphenols, flavonoids, polyacetylenes, coumarins, and furanocoumarins. As a result, a range of bioactivities, namely antioxidant, antibacterial, antifungal, cytotoxic, anti‐diabetic, and cardio‐protective effects, have been reported, arising interest for pharmacists. Such multifaceted bioactivity amplifies interest in P. sativa as a functional food with potential applications in preventing disease and health management. This review provides critical insights into the health‐promoting attributes of the plant, highlighting its promise as a valuable ingredient in modern diets and therapeutic formulations. Further in‐depth studies and clinical validations remain essential to unlock its full potential for real‐time applications.