Medicinal benefits of coriander(Coriandrum Sativum L)

Abstract

Medicinal plants have therapeutic potential due to the presence of natural antioxidants functioning as reducing agents, free radical scavengers and quenchers of singlet oxygen. Majority of their antioxidant activity is due to bioactive compounds viz. flavones, isoflavones, flavonoids, anthocyanins, coumarins, lignans, catechins and isocatechins. Currently there has been an increasing interest to identify the antioxidants that are pharmacologically potent with low or no side effects for use in preventive medicine. Spices have been recognized to possess several medicinal properties (diuretic, expectorant, laxative, anti-bacterial, anti-pyretic etc.) and have been effectively used in the indigenous systems of medicine in India and other countries. Apart from the traditional use, a no. of beneficial physiological effects have been identified by extensive animal studies. Among these are their beneficial effects on lipid metabolism, efficiency as antidiabetics, ability to stimulate digestion and to inhibit platelet aggregation, antioxidant, antilithogenic and anti-inflammatory potential. Many spices and their active principles are reported as excellent nutraceuticals. Coriander is among such most commonly used spices, possessing the nutritional as well as medicinal properties, widely distributed and mainly cultivated for the seeds which contain an essential oil and the monoterpenoid-linalool. Coriander is used in the preparation of many household medicines to cure bed cold, seasonal fever, nausea, vomiting, stomach disorders and also used as a drug for indigestion, against worms, rheumatism and pain in the joints. Many of healing properties of coriander can be attributed to its exceptional phytonutrients and hence, it is often referred to as store house for bioactive compounds.

Effects of coriander (<i>Coriandrum sativum</i> L.) seed powder and extract on performance of broiler chickens

“…Additionally, Przybilla & Weiss (1998) reported that the mode of action of the herb mixtures on feed conversion takes place through the enhancement of digestive functions. Rajeshwari & Andallu (2011) observed that coriander is an excellent appetizer and helps in the secretion of enzymes and digestive juices in the stomach, which stimulates digestion and peristaltic motion, thus improving FCR.…”

“…It has been used in medicine for thousands of years (Nadeem et al, 2013). Certain parts of this plant, such as the leaves, flowers, seeds and fruit, possess antioxidant, diuretic, anti-diabetic, sedative, antimicrobial, anthelmintic and anti-mutagenic qualities (Pathak et al, 2011;Rajeshwari & Andallu, 2011).…”

Evaluation of antibacterial activity of Coriandrum sativum (L.) against gram and ndash; positive and gram and ndash; negative bacteria

“…They have demonstrated that these contents of coriander (also called cilantro) have some anti-bacterial action against Salmonella which is a frequent and at times lethal cause of food poisoning and the activity of these compounds is comparable with gentamicin. 17 In our study also, coriander oil showed higher anti-bacterial activity against Salmonella typhi but next only to E. coli. Our study also demonstrated anti-bacterial activity against Salmonella after E. coli.…”

“…The high concentration of 2-decenoic acid in leaf oil makes it potentially useful in medicines and perfumes. 16 Rajeshwari and Andallu 17 reported that Coriander seeds contain petroselinic acid, linoleic acid, oleic acid and palmitic acid. Major components of essential oil are linalool, a-pinene, camphor and geraniol.…”

Mercado mundial y regional de coriandro (Coriandrum sativum L.)

“…El coriandro (Coriandrum sativum L.) es una especie aromática y medicinal, que se emplea por tradición culinaria y medicinal, entero o molido, en la industria de la alimentación dadas sus importantes propiedades antioxidantes y sus acción de control de las aflatoxinas, debido al efecto antimicelial sobre A. ochraceus (Marangoni and Fernandez de Moura, 2011;Rajeshwari and Andallu, 2011;Ramadan et al, 2003). El contenido de aceite esencial y su composición, así como la presencia de ácidos grasos le otorgan caracterís-ticas organolépticas destacables que permite su empleo en la fabricación de chacinados en la industria frigorífica, para la formulación de blends de distintas especies es el principal componente del polvo curry, como saborizante de yerbas, en la industria licorera, etc.…”