“…Coriandrum sativum L. (Umbelliferae/Apiaceae), popularly known as coriander, is commonly found in Brazilian cuisine and medicinally believed to have several therapeutic properties: hypoglycaemic (Otoom, Al-Safi, Kerem, & Alkofani, 2006;Waheed, Miana, Ahmad, & Khan, 2006), anti-inflammatory and hypolipidaemic (Chithra & Leelamma, 1997;Chithra & Leelamma, 2000;Lal, Tkumar, & Pillai, 2004), analgesic and sedative (Chaudhry & Tariq, 2006;Emamghoreishi & Heidari-Hamedani, 2006), anxiolytic (Emamghoreishi, Khasaki, & Aazam, 2005), antimutagenic (Cortes-Eslava, Gomez-Arroyo, Villalobos-Pietrini, & Espinosa-Aguirre, 2004), antihypertensive (Medhim, Hadharzy, Bakos, & Verzar-Petri,1986), diuretic (Benjumea, Abdala, Hernandez-Luiz, Pérez-Paz, & Martin-Herrera, 2005;Maghrani, Zwggwagh, Haloui, & Eddouks, 2005), antioxidant (Melo, Bion, Filho, & Guerra, 2003;Ramadan, Kroh, & Morsel, 2003), antimicrobial (Kubo, Fujita, Kubo, Hihei, & Ogura, 2004;Lo Cantore, Iacobelli, Marco, Capasso, & Senatore, 2004), and carminative, antispasmodic and relaxant (Vejdani et al, 2006). Antimicrobial activity has been reported for the essential oil (EO) extracted from C. sativum seeds against different species of Candida, Gram-positive/negative bacteria, and fungi (Elgayyar, Draughon, Golden, & Mount, 2001;Hammer, Carson, & Riley, 1998;Lo Cantore et al, 2004).…”