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

  • Muhammad Jawad Iqbal
  • Masood Sadiq Butt
  • Hafiz Ansar Rasul Suleria
Living reference work entry
Part of the Reference Series in Phytochemistry book series (RSP)

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.

Keywords

Coriander Flavonoids Polyphenols Hypoglycemia Hepatoprotective Hypocholesterolemic 

Abbreviations

ALP

Alkaline phosphatase

ALT

Alanine transaminase

AST

Aspartate transaminase

BBD

Box-Behnken design

CAT

Catalase

CCl4

Carbon tetrachloride

CE

Catechin equivalent

CS

Coriandrum sativum

DPPH

2,2-Diphenyl-1-picrylhydrazyl

DW

Dry weight

FRAP

Ferric reducing antioxidant power

GAE

Gallic acid equivalent

GI

Gastrointestinal

GSH

Reduced glutathione

GSH-Px

Glutathione peroxidase

HO

Heme oxygenase

IC50

Half maximal inhibitory concentration

LO

Lipid peroxidation

MRQ

Maharasnadhi Quather

NADPH

Nicotinamide adenine dinucleotide phosphate

NO

Nitric oxide

PPM

Parts per million

Px

Peroxidase enzyme

ROS

Reactive oxygen species

RSM

Response surface methodology

SFE

Supercritical fluid extraction

SOD

Superoxide dismutase

SWE

Subcritical water extraction

TBARS

Thiobarbituric acid reactive substances

TE

Trolox equivalent

TEAC

Trolox equivalent antioxidant capacity

TLC

Thin-layer chromatography

TPC

Total phenolic content

Notes

Acknowledgments

The authors are thankful to Functional and Nutraceutical Food Research Section, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan. The project was partially supported by Higher Education Commission, Pakistan, under Pak-US Science and Technology Cooperation Program Phase IV with project entitled “Establishment of Functional and Nutraceutical Food Research Section at the National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.”

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Copyright information

© Springer International Publishing AG 2018

Authors and Affiliations

  • Muhammad Jawad Iqbal
    • 1
  • Masood Sadiq Butt
    • 1
  • Hafiz Ansar Rasul Suleria
    • 2
  1. 1.National Institute of Food Science and Technology, Faculty of Food, Nutrition & Home SciencesUniversity of AgricultureFaisalabadPakistan
  2. 2.School of Medicine, Translational Research InstituteThe University of QueenslandBrisbaneAustralia

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