THE SCIENCE OF CORIANDER

THE SCIENCE OF CORIANDER  

CORIANDRUM SATIVUM or commonly known as coriander is a medicinal herb belonging to the family Apiaceae (Umbelliferae) that has been extensively cultivated in many temperate climates such as the Middle East, Latin American, African and Asia.

Traditionally, both the seeds and aerial parts of coriander are used as food elements 

CHEMICAL CONSTITUENTS

 The main chemical constituent in coriander seeds are essential oils and monoterpenoids, such as linalool.

In addition to volatile oils, caffeic acid and flavonoids glycosides have been isolated from CS (CORIANDER) leaves. 

BENEFITS AND USES

 Fresh leaves of coriander is used as a flavoring agent, and dried seeds are commonly used as spices. 

Studies have shown that coriander has hypoglycemic, hypolipidemic, hepatoprotective, antimutagenic, antihypertensive, and antifertility properties.

Dermatological effects of coriander include anti-inflammatory activity in erythema induced by ultraviolet light and antioxidant effects.

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