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

British Food Journal (Impact Factor: 0.65). 05/2013; 115(5):743-755. DOI: 10.1108/00070701311331526

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, a-pinene, g-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

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    ABSTRACT: The use of herbs and spices has gained increasing interest as feed additives and possible alternative to antibiotics in poultry production. The effects of using different levels of coriander seed powder or extract on selected blood parameters, intestinal microflora, and immune response of broiler chickens were investigated in this study. A total of 420-day-old broiler chicks were randomly assigned to 7 treatments with 4 replicates and fed for 42 days. Results showed that inclusion of 2.0% coriander powder in broiler diets lowered total cholesterol while blood urea was significantly higher in birds on T4 compared to T1 and T2. Furthermore, there were no treatment effects on Lactobacillus bacteria; however, the population of E. coli was significantly higher in the ileum of chickens fed T0. Noticeable significant improvements of antibody titer against Newcastle, infectious bronchitis, and infectious bursal disease were observed in birds receiving coriander extract in water. Immunoglobulin G antibody against sheep red blood cells showed significant improvement in birds fed T3; likewise, immunoglobulin M was significantly higher in birds on T2 and T3 at 28 d of age. These results revealed that coriander extract or powder can be used as antibiotic alternative in broiler feeds.
    12/2014; 2014:628979. DOI:10.1155/2014/628979