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Nutritional and medicinal aspects of coriander ( Coriandrum sativum L.) A review

Nutritional and medicinal aspects of coriander ( Coriandrum sativum L.) A review Purpose – The purpose of this paper is to provide a comprehensive overview of multiple functions of the coriander plant, including its nutritional and nutraceutical benefits, with special reference to linalool. Design/methodology/approach – The authors undertake a literature review of the coriander plant's history, chemical composition of coriander parts and its oil, and their nutraceutical potential. Various phytopharmacological appraisals have been discussed at length to investigate their important potential. Findings – Coriander is an annual, herbaceous plant which originated from the Mediterranean and Middle Eastern regions and known as medicinal plants. Coriander contains an essential oil (0.03‐2.6%). The different parts of this plant contain monoterpenes, limpnene, α‐pinene, γ‐terpinene, p‐cymene, citronellol, borneol, camphor, coriandrin, geraniol, dihydrocoriandrin, coriandronsA‐E, flavonoids and essential oils. It is used as a stomachic, spasmolytic and carminative which have a greater bioactive property. Various parts of this plant, such as seeds, leaves, flower and fruit, possess antioxidant activity, diuretic, anti‐convulsant anti‐diabetic activity, sedative hypnotic activity, anti‐mutagenic, anti‐microbial activity, anthelmintic activity. The physical properties, chemical composition and bioactivity affect the coriander's commercial value. Research limitations/implications – Currently available information on coriander seeds and leaves is insufficient. These observations have led to continuing research aimed at identifying specific bioactive components in foods, such as antioxidants, which may be responsible for improving and maintaining health. Antioxidants are present in foods as vitamins, minerals, carotenoids, and polyphenols. Coriander is also rich in such compounds. Research supports that some of these foods, as part of an overall healthful diet, have the potential to delay the onset of many age‐related diseases, so there is urgent need to explore the role of these compounds. Originality/value – This review is unique in its comprehensive nature and reflects the importance of coriander as a medicinal food. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

Nutritional and medicinal aspects of coriander ( Coriandrum sativum L.) A review

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Publisher
Emerald Publishing
Copyright
Copyright © 2013 Emerald Group Publishing Limited. All rights reserved.
ISSN
0007-070X
DOI
10.1108/00070701311331526
Publisher site
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Abstract

Purpose – The purpose of this paper is to provide a comprehensive overview of multiple functions of the coriander plant, including its nutritional and nutraceutical benefits, with special reference to linalool. Design/methodology/approach – The authors undertake a literature review of the coriander plant's history, chemical composition of coriander parts and its oil, and their nutraceutical potential. Various phytopharmacological appraisals have been discussed at length to investigate their important potential. Findings – Coriander is an annual, herbaceous plant which originated from the Mediterranean and Middle Eastern regions and known as medicinal plants. Coriander contains an essential oil (0.03‐2.6%). The different parts of this plant contain monoterpenes, limpnene, α‐pinene, γ‐terpinene, p‐cymene, citronellol, borneol, camphor, coriandrin, geraniol, dihydrocoriandrin, coriandronsA‐E, flavonoids and essential oils. It is used as a stomachic, spasmolytic and carminative which have a greater bioactive property. Various parts of this plant, such as seeds, leaves, flower and fruit, possess antioxidant activity, diuretic, anti‐convulsant anti‐diabetic activity, sedative hypnotic activity, anti‐mutagenic, anti‐microbial activity, anthelmintic activity. The physical properties, chemical composition and bioactivity affect the coriander's commercial value. Research limitations/implications – Currently available information on coriander seeds and leaves is insufficient. These observations have led to continuing research aimed at identifying specific bioactive components in foods, such as antioxidants, which may be responsible for improving and maintaining health. Antioxidants are present in foods as vitamins, minerals, carotenoids, and polyphenols. Coriander is also rich in such compounds. Research supports that some of these foods, as part of an overall healthful diet, have the potential to delay the onset of many age‐related diseases, so there is urgent need to explore the role of these compounds. Originality/value – This review is unique in its comprehensive nature and reflects the importance of coriander as a medicinal food.

Journal

British Food Journal – Emerald Publishing

Published: May 10, 2013

Keywords: Food; Medicinal plants; Nutrition; Spices; Herbs; Coriander; Phenols; Volatile oil; Essential oil; Linalool; Antioxidants; Nutraceutical

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