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

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: In semiarid environments, time of sowing is one of the most im- portant factors influencing seed yields. For coriander (Coriandrum sativum L.), the most commonly recommended cropping technique is spring sowing (March-April), since the optimum soil temperature for seed germination ranges between 20 and 23C, and the crop shows a remarkable sensitivity to frost and cold. In many semiarid areas of southern Italy, however, the occurrence of prolonged dry periods in summer and spring does not allow for the scheduling of summer crops without irrigation. However, the generally mild winter temperatures and the typical rainfall distribution, which is mostly concentrated over the winter months, could allow sowing time to be moved to the winter season to take advantage of the winter rainfalls. To evaluate the effect of moving the sowing time of coriander on seed yield and plant performance in semiarid Mediterranean environments, a field trial was performed in 1998-1999, 1999-2000, and 2000-2001 at Sparacia (Cammarata, AG, Sicily). Coriander seeds were sown in rows 50 cm apart every month for 5 mo from December to April. The fruits were harvested from mid-June to mid-July. The time from sowing to harvest was greatly dependent on the sowing date; the duration was 193 to 195 d for the December sowings, and 91 to 100 d for the April sowings. In all 3 yr, the most productive sowing time was December, and sowing after this date resulted in lower yields.
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Jun 1, 2014