The Phytochemistry of Coriandrum sativum (Coriander)

Coriander (Coriandrum sativum) is a culinary spice and herbal medicine. The culinary uses of coriander and its medicinal effects relate to the specific phytochemistry of the plant and its seeds. In cuisine, the whole plant and its seeds are used for their specific taste and aroma, whilst in medicine the leaves or intact seeds can be used to treat a range of inflammatory conditions. Coriander shows significant hepatoprotection, is beneficial against pain, is anti-diabetic, protects from pathogens including bacteria and fungus, and may lower blood lipids. In addition, the essential oil can be used to treat neuralgia and rheumatism. The essential oil of coriander contains the fatty acids petroselinic and linoleic acid as well as the terpenes linalool, geranyl acetate and α-pinene. The essential oil also contains vitamin E in the form of tocopherols. Coriander is high in antioxidants of the phenolic variety including quercetin and caffeic acid. However, the phenolic content may vary between varieties of coriander. 

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Saxena, S. N. and Agarwal, D. 2019. Pharmacognosy and phytochemistry of coriander (Coriandrum sativum L.). International Journal of Seed Spices. 9(1): 1-13

About Robert Barrington

Robert Barrington is a writer, nutritionist, lecturer and philosopher.
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