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Phytother Res. 2013 Oct;27(10):1439-56. doi: 10.1002/ptr.4897. Epub 2012 Dec 19.

Coriander (Coriandrum sativum L.): a potential source of high-value components for functional foods and nutraceuticals--a review.

Author information

1
Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.

Abstract

Coriander (Coriandrum sativum L.), a herbal plant, belonging to the family Apiceae, is valued for its culinary and medicinal uses. All parts of this herb are in use as flavoring agent and/or as traditional remedies for the treatment of different disorders in the folk medicine systems of different civilizations. The plant is a potential source of lipids (rich in petroselinic acid) and an essential oil (high in linalool) isolated from the seeds and the aerial parts. Due to the presence of a multitude of bioactives, a wide array of pharmacological activities have been ascribed to different parts of this herb, which include anti-microbial, anti-oxidant, anti-diabetic, anxiolytic, anti-epileptic, anti-depressant, anti-mutagenic, anti-inflammatory, anti-dyslipidemic, anti-hypertensive, neuro-protective and diuretic. Interestingly, coriander also possessed lead-detoxifying potential. This review focuses on the medicinal uses, detailed phytochemistry, and the biological activities of this valuable herb to explore its potential uses as a functional food for the nutraceutical industry.

KEYWORDS:

biological activities; coriander; essential oil; functional food; linalool; lipids; medicinal uses

PMID:
23281145
DOI:
10.1002/ptr.4897
[Indexed for MEDLINE]

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