Coriander (Coriandrum sativum L.): Bioactive Molecules and Health Effects

Abstract

In recent times, the advancement in the knowledge regarding health perspectives of numerous micronutrients like carotenoids, anthocyanins, flavonoids, minerals, and vitamins at molecular level along with the findings of epidemiological studies has opened a new horizon in the field of nutrition. In this regard, various plant sources including herbs and spices exhibit high antioxidant activity owing to rich phytochemistry. Among herbs, coriander (locally known as “dhanya”) is known for its therapeutic properties in the Indo-Pak subcontinent. It is one of the widely cultivated herbs and native to North Africa, Southern Europe, and southwestern Asia. Scientifically, coriander (Coriandrum sativum L.) belongs to the Umbelliferae (Apiaceae) family. The herb portion consists of leaves and stems. The herbs and seeds of coriander are being excessively used in the traditional culinary owing to its pleasant color and flavor. Coriander seeds are commonly used in spices, and its utilization is popular in the Mediterranean region. Furthermore, coriander seeds are added in the preparation of curry and traditional cuisines in south Asian region. Coriander leaves also possess unique aroma and commonly used to garnish the dish before serving. Leaves are also vastly utilized as a vital constituent in Vietnamese and Thai cuisine. Apart from appealing aroma, seeds and leaves are also known for their therapeutic potential in the Ayurvedic medicine since ages. Coriander has significant anti-inflammatory, hypoglycemic, and hypocholesterolemic potential. Alongside, it is also effective in mitigating gastrointestinal complications. Besides, essential oils extracted from coriander leaves and seeds are used in food applications, fish and meat products, pickles, beverages, and sweets owing to its pleasant aroma and high free radical scavenging activity. Coriander seeds and herbs also possess significant hepatoprotective and antioncogenic potential.