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

Muhammad Nadeem (National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan)
Faqir Muhammad Anjum (National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan)
Muhammad Issa Khan (National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan)
Saima Tehseen (National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan)
Ahmed El‐Ghorab (Food Industry & Nutrition Division, National Research Center, Cairo, Egypt)
Javed Iqbal Sultan (Institute of Animal Nutrition and Feed Technology, University of Agriculture, Faisalabad, Pakistan)

British Food Journal

ISSN: 0007-070X

Article publication date: 10 May 2013

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, α‐pinene, γ‐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.

Keywords

Citation

Nadeem, M., Muhammad Anjum, F., Issa Khan, M., Tehseen, S., El‐Ghorab, A. and Iqbal Sultan, J. (2013), "Nutritional and medicinal aspects of coriander (Coriandrum sativum L.): A review", British Food Journal, Vol. 115 No. 5, pp. 743-755. https://doi.org/10.1108/00070701311331526

Publisher

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Emerald Group Publishing Limited

Copyright © 2013, Emerald Group Publishing Limited