What else has apigenin been studied for?

Because apigenin has low bioavailability and stability in isolation, human research tends to focus on its consumption through plants, herbs, and their extracts. Bioavailability and subsequent absorption, even from plant and food sources, may also vary from individual to individual and because of the source it’s derived from.^[1][2] Examining the dietary flavonoid intake (including apigenin, which is subclassed as a flavone) and excretion alongside the risk of various conditions may therefore be the most practical means of assessment. One large observational study, for example, found that of all the dietary flavonoids, the intake of apigenin was associated with a 5% reduction in the risk of hypertension among the participants who consumed the highest amounts compared to the participants who consumed the least.^[3] It is possible, however, that there are other differences that might explain this association, such as income, which can affect health status and access to care, leading to a reduced risk of hypertension. One randomized controlled trial found no effect of the consumption of apigenin-rich foods (onion and parsley) on biomarkers related to hypertension (e.g., aggregation of platelets (clotting) and precursors of this process).^[4]