Skip to main content
SpringerLink
Log in
Book cover

Bioactive Molecules in Food pp 2199–2235Cite as

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

  • Reference work entry
  • First Online:

Part of the book series: Reference Series in Phytochemistry ((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.

This is a preview of subscription content, log in via an institution.

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

References

  1. Jayasekera H, Carter G, Clover K (2011) Comparison of the composite international diagnostic interview (cidi-auto) with clinical diagnosis in a suicidal population. Arch Suicide Res 15(1):43–55

    PubMed  Google Scholar 

  2. Sharma MM, Sharma RK (2012) Coriander. In: Peter KV (ed) Handbook of herbs and spices, 2nd edn, vol 1. Woodhead Publishing series in food science, technology, and nutrition, no. 227. Woodhead Publishing Limited, Cambridge, UK, pp 216–249

    Google Scholar 

  3. Laribi B, Kouki K, M’Hamdi M, Bettaie T (2015) Coriander (Coriandrum sativum L.) and its bioactive constituents. Fitoterapia 103:9–26

    CAS  PubMed  Google Scholar 

  4. Melo EA, Filho JM, Guerra NB (2005) Characterization of antioxidant compounds in aqueous coriander extract (Coriandrum sativum L.) LWT-Food Sci Technol 38:15–19

    CAS  Google Scholar 

  5. Singh G, Maurya S, De Lampasona MP, Catalan CAN (2006) Studies on the essential oils, Part 41. Chemical composition, antifungal, antioxidant and sprout suppressant activities of coriander (Coriandrum sativum) essential oil and its oleoresin. Flavour Frag J 21:472–479

    CAS  Google Scholar 

  6. Sriti J, Neffati M, Msaada K, Talou T, Marzouk B (2013) Biochemical characterization of coriander cakes obtained by extrusion. J Chem. https://doi.org/10.1155/2013/871631

  7. Kamat A, Pingulkar K, Bhushan B, Gholap A, Thomas P (2003) Potential application of low dose gamma irradiation to improve the microbiological safety of fresh coriander leaves. Food Cont 4:529–537

    Google Scholar 

  8. Sahib NG, Anwar F, Gilani AH, Hamid AA, Saari N, Alkharfy KM (2012) Coriander (Coriandrum sativum L.): a potential source of high-value components for functional foods and nutraceuticals-a review. Phytother Res 27(10):1439–1456

    PubMed  Google Scholar 

  9. Msaada K, Jemia MB, Salem N, Bachrouch O, Sriti J, Tammar S, Bettaieb I, Jabri I, Kefi S, Limam F, Marzouk B (2013) Antioxidant activity of methanolic extracts from three coriander (Coriandrum sativum L.) fruit varieties. Arab J Chem. https://doi.org/10.1016/j.arabjc.2013.12.011. (in press)

  10. Coskuner Y, Karababa E (2007) Physical properties of coriander seeds (Coriandrum sativum L.) J Food Eng 80:408–416

    Google Scholar 

  11. Ramadan MF, Mörsel JT (2002) Oil composition of coriander (Coriandrum sativum L.) fruit-seeds. Eur Food Res Technol 215:204s–2049

    Google Scholar 

  12. Ozcan MM, Unver A, Ucar T, Arslan D (2008) Mineral content of some herbs and herbal teas by infusion and decoction. Food Chem 106:1120–1127

    Google Scholar 

  13. Al-Bataina BA, Masiat AO, Al-Kofahi MM (2003) Element analysis and biological studies on ten oriental spices using XRF and Ames test. Trace Elem Med Biol 17(2):85–90

    CAS  Google Scholar 

  14. Telci I, TO G, Sahbaz N (2006) Yield, essential oil content and composition of Coriandrum sativum varieties (var. vulgare Alef and var. microcarpum DC.) grown in two different locations. J Essent Oil Res 18:189–193

    CAS  Google Scholar 

  15. Bandoni AL, Mizrahi I, Juarez MA (1998) Composition and quality of essential oil of coriander (Coriandrum sativum L.) from Argentina. J Essent Oil Res 10:581–584

    CAS  Google Scholar 

  16. Rastogi RP, Mehrotra BN (1993) Compendium of Indian medicinal plants, vol II. CDRI, Lucknow

    Google Scholar 

  17. Nazrul M, Bhuiyan I, Begum J, Sultana M (2009) Chemical composition of leaf and seed essential oil of Coriandrum sativum L. from Bangladesh. Bangladesh J Pharmacol 4:150–153

    Google Scholar 

  18. Zheljazkov VD, Pickett KM, Caldwell CD, Pincock JA, Roberts JC, Mapplebeck L (2008) Cultivar and sowing date effects on seed yield and oil composition of coriander in Atlantic Canada. Ind Crop Prod 28:88–94

    CAS  Google Scholar 

  19. Msaada K, Hosni K, Ben Taarit M, Chahed T, Kchouk ME, Marzouk B (2007) Changes on essential oil composition of coriander (Coriandrum sativum L.) fruits during three stages of maturity. Food Chem 102:1131–1134

    CAS  Google Scholar 

  20. Ghani A (2003) Medicinal plants of Bangladesh: chemical constituents and uses, 2nd edn. Asiatic Society of Bangladesh, Ohaka

    Google Scholar 

  21. Sahib NG, Anwar F, Gilani AH, Abdul-Hamid A, Saari N, Alkharfy KM (2013) Coriander (Coriandrum sativum L.): a potential source of high-value components for functional foods and nutraceuticals – a review. Phytother Res 27(10):1439–1456

    CAS  PubMed  Google Scholar 

  22. Bhat S, Kaushal P, Kaur M, Sharma HK (2014) Coriander (Coriandrum sativum L.): processing, nutritional and functional aspects. African J Plant Sci 8(1):25–33

    Google Scholar 

  23. Gil A, De La Fuente EB, Lenardis AE, López Pereira M, Suárez SA, Bandoni A (2002) Coriander essential oil composition from two genotypes grown in different environmental conditions. J Agric Food Chem 50:2870–2877

    CAS  PubMed  Google Scholar 

  24. Verma A, Pandeya SN, Yadav SK, Singh S, Soni P (2011) A review on Coriandrum sativum (Linn.): an ayurvedic medicinal herb of happiness. J Adv Pharm Healthc Res 1(3):28–48

    Google Scholar 

  25. Khan SW, Khatoon S (2008) Ethnobotanical studies on some useful herbs of Haramosh and Bugrote valleys in Gilgit, northern areas of Pakistan. Pak J Bot 40(1):43–58

    Google Scholar 

  26. Ugulu I, Baslar S, Yorek N, Dogan Y (2009) The investigation and quantitative ethnobotanical evaluation of medicinal plants used around Izmir province, Turkey. J Med Plant Res 3(5):345–367

    Google Scholar 

  27. Platel K, Srinivasan K (2004) Digestive stimulant actions of spices: a myth or reality? Indian J Med Res 119:167–179

    CAS  PubMed  Google Scholar 

  28. Al Rowais NA (2002) Herbal medicine in the treatment of diabetes mellitus. Saudi Med J 23(11):1327–1331

    PubMed  Google Scholar 

  29. Otoom SA, Al-Safi SA, Kerem ZK, Alkofahi A (2006) The use of medicinal herbs by diabetic Jordanian patients. J Herb Pharmacother 6(2):31–41

    CAS  PubMed  Google Scholar 

  30. Tahraoui A, El Hilaly J, Israili ZH, Lyoussi B (2007) Ethnopharmacological survey of plants used in traditional treatment of hypertension and diabetes in southeastern Morocco (Errachidia province). J Ethnopharmacol 110(1):105–117

    CAS  PubMed  Google Scholar 

  31. Jelodar G, Mohsen M, Shahram S (2007) Effect of walnut leaf, coriander and pomegranate on blood glucose and histopathology of pancreas of alloxan induced diabetic rats. Afr J Tradit Complement Altern Med 4(3):299–305

    CAS  PubMed  PubMed Central  Google Scholar 

  32. Eddouks M, Maghrani A, Lemhadri ML, Ouahidi L, Jouad H (2002) Ethnopharmacological survey of medicinal plants used for the treatment of diabetes mellitus, hypertension and cardiac diseases in the south-east region of Morocco (Tafilalet). J Ethnopharmacol 82(2–3):97–103

    CAS  PubMed  Google Scholar 

  33. Abu Rabia A (2005) Herbs as a food and medicine source in Palestine. Asian Pac J Cancer Prev 6(3):404–407

    PubMed  Google Scholar 

  34. Aissaoui A, El-Hilaly J, Israili ZH, Lyoussi B (2008) Acute diuretic effect of continuous intravenous infusion of an aqueous extract of Coriandrum sativum L. in anesthetized rats. J Ethnopharmacol 115(1):89–95

    PubMed  Google Scholar 

  35. Thabrew MI, Dharmasiri MG, Senaratne L (2003) Anti-inflammatory and analgesic activity in the polyherbal formulation Maharasnadhi Quathar. J Ethnopharmacol 85(2–3):261–267

    PubMed  Google Scholar 

  36. Emamghoreishi M, Heidari-Hamedani G (2004) Anticonvulsant effect of extract and essential oil of Coriandrum sativum seed in conscious mice. Iran J Pharm Res 3(1):71

    Google Scholar 

  37. Emamghoreishi M, Heidari-Hamedani G (2006) Sedative-hypnotic activity of extracts and essential oil of coriander seeds. Iran J Med Sci 31(1):22–27

    Google Scholar 

  38. Chaudry NM, Tariq P (2006) Bactericidal activity of black pepper, bay leaf, aniseed and coriander against oral isolates. Pak J Pharm Sci 19(3):214–218

    Google Scholar 

  39. Msaada K, Jemia MB, Salem N, Bachrouch O, Sriti J, Tammar S, Bettaieb I, Jabri I, Kefi S, Limam F, Marzouk B (2017) Antioxidant activity of methanolic extracts from three coriander (Coriandrum sativum L.) fruit varieties. Arab J Chem 10(2):S3176-S3183

    Google Scholar 

  40. Neffati M, Sriti J, Hamdaoui G, Kchouk ME, Marzouk B (2011) Salinity impact on fruit yield, essential oil composition and antioxidant activities of Coriandrum sativum fruit extracts. Food Chem 124:221–225

    CAS  Google Scholar 

  41. Sriti J, Wannes WA, Talou T, Vilarem G, Marzouk B (2011) Chemical composition and antioxidant activities of Tunisian and Canadian Coriander (Coriandrum sativum L.) Fruit. J Essen Oil Res 23:7–15

    CAS  Google Scholar 

  42. Wangensteen H, Samuelsen AB, Malterud KE (2004) Antioxidant activity in extracts from coriander. Food Chem 88:293–297

    CAS  Google Scholar 

  43. Barros L, Dueňas M, Dias MI, Sousa MJ, Santos-Buelga C, Ferreira ICFR (2012) Phenolic profiles of in vivo and in vitro grown Coriandrum sativum L. Food Chem 132(2):841–848

    CAS  Google Scholar 

  44. Kandlakunta B, Rajendran A, Thingnganing L (2008) Carotene content of some common (cereals, pulses, vegetables, spices and condiments) and unconventional sources of plant origin. Food Chem 106:85–89

    CAS  Google Scholar 

  45. Ravi R, Prakash M, Bhatt KK (2006) Aroma characterization of coriander (Coriandrum sativum L.) oil samples. Eur Food Res Technol 6:425–427

    Google Scholar 

  46. Msaada K, Ben Taarit M, Hosni K, Hammami M, Marzouk B (2009) Regional and maturational effects on essential oils yields and composition of coriander (Coriandrum sativum L.) fruits. Sci Hortic 122:116–124

    CAS  Google Scholar 

  47. Nejad ES, Hadian J, Ranjbar H (2010) Essential oil compositions of different accessions of Coriandrum sativum L. from Iran. Nat Prod Res 24(14):1287–1294

    Google Scholar 

  48. Bhuiyan NI, Begum J, Sultana M (2009) Chemical composition of leaf and seed essential oil of Coriandrum sativum L. from Bangladesh. Bangladesh J Pharmacol 4:150–153

    Google Scholar 

  49. Anwar F, Sulman M, Hussain AI, Saari N, Iqbal C, Rashid U (2011) Physicochemical composition of hydro-distilled essential oil from coriander (Coriandrum sativum L.) seeds cultivated in Pakistan. J Med Plant Res 5(15):3537–3544

    CAS  Google Scholar 

  50. Zoubiri S, Baaliouamer A (2010) Essential oil composition of Coriandrum sativum seed cultivated in Algeria as food grains protectant. Food Chem 122:1226–1228

    CAS  Google Scholar 

  51. De Figueiredo RO, Marques MOM, Nakagawa J, Ming LC (2004) Composition of coriander essential oil from Brazil. Acta Hortic 629:135–137

    Google Scholar 

  52. Msaada K, Hosni K, Ben Taarit M, Hammami M, Marzouk B (2009) Effects of growing region and maturity stages on oil yield and fatty acid composition of coriander (Coriandrum sativum L.) fruit. Sci Hortic 120:525–531

    CAS  Google Scholar 

  53. Neffati M, Marzouk B (2008) Changes in essential oil and fatty acid composition in coriander (Coriandrum sativum L.) leaves under saline conditions. Ind Crop Prod 28:137–142

    CAS  Google Scholar 

  54. Neffati M, Marzouk B (2009) Roots volatiles and fatty acids of coriander (Coriandrum sativum L.) grown in saline medium. Acta Physiol Plant 31:455–461

    CAS  Google Scholar 

  55. Ghamarnia H, Daichin S (2013) Effect of different water stress regimes on different Coriander (Coriander sativum L.) parameters in a semi-arid climate. Int J Agron Plant Prod 4(4):822–832

    Google Scholar 

  56. Hassan FAS, Ali EF (2014) Impact of different water regimes based on class-A pan on growth, yield and oil content of Coriandrum sativum L. plant. J Saudi Soc Agric Sci 13(2):155–161

    Google Scholar 

  57. Benyoussef EH, Saibi S (2013) Influence of essential oil composition on water distillation kinetics. Flavour Fragr J 28(5):300–308

    CAS  Google Scholar 

  58. Kosar M, Ozek T, Goger F, Kurkcuoglu M, Baser KHC (2005) Comparison of microwave assisted hydrodistillation and hydrodistillation methods for the analysis of volatile secondary metabolites. Pharm Biol 43(6):491–495

    CAS  Google Scholar 

  59. Grosso C, Ferraro V, Figueiredo AC, Barroso JG, Coelho JA, Palavra AM (2008) Supercritical carbon dioxide extraction of volatile oil from Italian coriander seeds. Food Chem 111(1):197–203

    CAS  Google Scholar 

  60. Turek C, Stintzing FC (2012) Stability of essential oils: a review. Compr Rev Food Sci Food Saf 12:40–53

    Google Scholar 

  61. Kitajima J, Ishikawa T, Fujimatu E, Kondho K, Takayanagi T (2003) Glycosides of 2 C-methyl-d-erythritol from the fruits of anise, coriander and cumin. Phytochemistry 62:115–120

    CAS  PubMed  Google Scholar 

  62. Sriti J, Talou T, Wannes WA, Cerny M, Marzouk B (2009) Essential oil, fatty acid and sterol composition of Tunisian coriander fruit different parts. J Sci Food Agric 89:1659–1664

    CAS  Google Scholar 

  63. Sriti J, Wannes WA, Talou T, Mhamdi B, Handaoui G, Marzouk B (2010a) Lipid fatty acid and tocol distribution of coriander fruits’ different parts. Ind Crop Prod 31:294–300

    CAS  Google Scholar 

  64. Sriti J, Wannes WA, Talou T, Mhamdi B, Cerny M, Marzouk B (2010b) Lipid profile of Tunisian coriander (Coriandrum sativum) seed. J Am Chem Soc 87:395–400

    CAS  Google Scholar 

  65. Matasyoh JC, Maiyo ZC, Ngure RM, Chepkorir R (2009) Chemical composition and antimicrobial activity of the essential oil of Coriandrum sativum. Food Chem 113(2):526–529

    CAS  Google Scholar 

  66. Nambiar VS, Daniel M, Guin P (2010) Characterization of polyphenols from coriander leaves (Coriandrum sativum), red amaranthus (A. paniculatus) and green amaranthus (A. frumentaceus) using paper chromatography and their health implications. J Herb Med Toxicol 4(1):173–177

    Google Scholar 

  67. Oganesyan ET, Nersesyan ZM, Parkhomenko AY (2007) Chemical composition of the above-ground part of Coriandrum sativum. Pharm Chem J 41(3):30–34

    Google Scholar 

  68. Rahimi AR, Babaei S, Kambiz M, Asad R, Sheno A (2013) Anthocyanin content of coriander leaves as affected by salicylic acid and nutrients application. Int J Biosci 3(2):141–145

    CAS  Google Scholar 

  69. Begnami AF, Duarte MCT, Furletti V, Rehder VLG (2010) Antimicrobial potential of Coriandrum sativum L. against different Candida species in vitro. Food Chem 118:74–77

    CAS  Google Scholar 

  70. Padalia RC, Karki N, Sah AN, Verma RS (2011) Volatile constituents of leaf and seed essential oil of Coriandrum sativum L. J Essent Oil Bear Plants 14(5):610–616

    Google Scholar 

  71. Chung IM, Ahmad A, Kim SJ, Naik PM, Nagella P (2012) Composition of the essential oil constituents from leaves and stems of Korean Coriandrum sativum and their immunotoxicity activity on the Aedes aegypti L. Immunopharmacol Immunotoxicol 34(1):152–156

    CAS  PubMed  Google Scholar 

  72. Guerra N, Melo E, Filho J (2005) Characterization of antioxidant compounds in etheric coriander extract (Coriandrum sativum L.) J Food Compos Anal 18:193–199

    CAS  Google Scholar 

  73. Divya P, Puthusseri B, Neelwarne B (2012) Carotenoid content, its stability during drying and the antioxidant activity of commercial coriander (Coriandrum sativum L.) varieties. Food Res Int 45(1):342–350

    CAS  Google Scholar 

  74. Pavlic B, Vidovic S, Vladic J, Radosavljevic R, Zekovic Z (2015) Isolation of coriander (Coriandrum sativum L.) essential oil by green extractions versus traditional techniques. J Supercrit Fluids 99:23–28

    CAS  Google Scholar 

  75. Eikani MH, Golmohammad F, Rowshanzamir S (2007) Subcritical water extraction of essential oils from coriander seeds (Coriandrum sativum L.) J Food Eng 80:735–740

    CAS  Google Scholar 

  76. Kaiser A, Kammerer DR, Carle R (2013) Impact of blanching on polyphenol stability and antioxidant capacity of innovative coriander (Coriandrum sativum L.) pastes. Food Chem 140:332–339

    CAS  PubMed  Google Scholar 

  77. Pourmortazavi SM, Hajimirsadeghi SS (2007) Supercritical fluid extraction in plant essential and volatile oil analysis. J Chromatograph 1163:2–24

    CAS  Google Scholar 

  78. Brunner G (2014) Hydrothermal and supercritical water properties. In: Erdogan K (ed) Supercritical fluid science and technology series, vol 5. Elsevier, The Boulevard, Langford Lane, Kidlington, Oxford

    Google Scholar 

  79. Teo CC, Tan SN, Hong Yong JW, Hew CS, Ong ES (2010) Pressurized hot water extraction. J Chromatograph A 1217:2484–2494. (Review)

    CAS  Google Scholar 

  80. Saim N, Osman R, Yasin WAHM, Hamid RD (2008) Subcritical water extraction of essential oil from coriander (Coriandrum sativum L.) seeds. Malaysian J Anal Sci 12:22–24

    Google Scholar 

  81. Grosso C, Figueiredo AC, Burillo J, Mainar AM, Urieta JS, Barroso JG, Coelho JA, Palavra AMF (2009) Enrichment of the thymoquinone content in volatile oil from Satureja montana using supercritical fluid extraction. J Sep Sci 32:328–334

    CAS  PubMed  Google Scholar 

  82. Vidovic S, Zekovic Z, Morasanovic B, Pandurevic M, Vladic J (2014) Influence of pre-treatments on yield, chemical composition and antioxidant activity of Satureja montana extracts obtained by supercritical carbon dioxide. J Supercrit Fluids. https://doi.org/10.1016/j.supflu.10.019

  83. Illes V, Daood HG, Perneczki S, Szokonya L, Then M (2000) Extraction of coriander seed oil by CO2 and propane at super- and subcritical conditions. J Supercrit Fluids 17:177–186

    CAS  Google Scholar 

  84. Mhemdi H, Rodier E, Kechaou N, Fages J (2011) A supercritical tunable process for the selective extraction of fats and essential oil from coriander seeds. J Food Eng 105:609–616

    CAS  Google Scholar 

  85. Zekovic Z, Busic A, Komes D, Vladic J, Adamovic D, Pavlic B (2015) Coriander seeds processing: sequential extraction of non-polar and polar fractions using supercritical carbon dioxide extraction and ultrasound-assisted extraction. Food Bioprod Process 95:218–227

    CAS  Google Scholar 

  86. Zekovic Z, Pavlic B, Cvetanovic A, Durovic S (2016) Supercritical fluid extraction of coriander seeds: process optimization, chemical profile and antioxidant activity of lipid extracts. Ind Crop Prod 94:353–362

    CAS  Google Scholar 

  87. Zekovic Z, Kaplan M, Pavlic B, Olgun EO, Vladic J, Canli O, Vidovic S (2016) Chemical characterization of polyphenols and volatile fraction of coriander (Coriandrum sativum L.) extracts obtained by subcritical water extraction. Ind Crop Prod 87:54–63

    CAS  Google Scholar 

  88. McDonald S, Prenzler PD, Antolovich M, Robards K (2001) Phenolic content and antioxidant activity of olive extracts. Food Chem 73:73–84

    CAS  Google Scholar 

  89. Amagata T, Whitman S, Johnson TA, Stessman CC, Loo CP, Lobkovsky E, Clardy J, Crews P, Holman TR (2003) Exploring sponge-derived terpenoids for their potency and selectivity against 12-human, 15-human, and 15-soybean lipoxygenases. J Natur Prod 66:230–235

    CAS  Google Scholar 

  90. El-Massry KF, El-Ghorab AH, Farouk A (2002) Antioxidant activity and volatile components of Egyptian Artemisia judaica L. Food Chem 79:331–336

    CAS  Google Scholar 

  91. Kulisic T, Radonic A, Katalinic V, Milos M (2004) Use of different methods for testing antioxidative activity of oregano essential oil. Food Chem 85:633–640

    CAS  Google Scholar 

  92. Pernice R, Borriello G, Ferracane R, Borrelli RC, Cennamo F, Ritieni A (2009) Bergamot: a source of natural antioxidants for functionalized fruit juices. Food Chem 112:545–550

    CAS  Google Scholar 

  93. Schieber A, Stintzing FC, Carle R (2001) By-products of plant food processing as a source of functional compounds – recent developments. Trends Food Sci Technol 12:401–413

    CAS  Google Scholar 

  94. Siró I, Kápolna E, Kápolna B, Lugasi A (2008) Functional food. Product development, marketing and consumer acceptance-A review. Appetite 51(3):456–467

    PubMed  Google Scholar 

  95. Yoshikawa T, Naito Y (2002) What is oxidative stress? J Japan Med Assoc 45(7):271–276

    Google Scholar 

  96. Charles W, Paul K (2009) Sugar metabolism. Microsoft® Encarta® 2009 [DVD]. Microsoft Corporation, Redmond

    Google Scholar 

  97. Valko M, Leibfritz D, Moncol J, Cronin MTD, Mazura M, Telser J (2007) Free radicals and antioxidants in normal physiological functions and human disease. Int J Biochem Cell Biol 39:44–84

    CAS  PubMed  Google Scholar 

  98. Mitchell RN, Cotran RS (2003) Cell injury, adaptation and death. In: Kumar V, Cotran RS, Robbins SL (eds) Robbins basic pathology, 7th edn. Harcourt (India) Pvt Ltd., New Delhi, pp 3–33

    Google Scholar 

  99. Rajeshwari CU, Andallu B (2011) Oxidative stress in NIDDM patients: influence of coriander (Coriandrum sativum) seeds. Res J Pharm Biol Chem Sci 2(1):31–41

    Google Scholar 

  100. Aissaoui A, Zizi S, Israili ZH, Lyoussia B (2011) Hypoglycemic and hypolipidemic effects of Coriandrum sativum L. in Meriones shawi rats. J Ethnopharmacol 137:652–661

    PubMed  Google Scholar 

  101. Deepa B, Anuradha CV (2011) Antioxidant potential of Coriandrum sativum L. seed extract. Indian J Exp Biol 49:30–38

    CAS  PubMed  Google Scholar 

  102. Eidi M, Eidi A, Saeidi A, Molanaei S, Sadeghipour A, Bahar M, Bahar K (2009) Effect of Coriander Seed (Coriandrum sativum L.) Ethanol Extract on Insulin Release from Pancreatic Beta Cells in Streptozotocin-induced Diabetic Rats. Phytother Res 23:404–406

    PubMed  Google Scholar 

  103. Gray AM, Flatt PR (1999) Insulin-releasing and insulin-like activity of the traditional anti-diabetic plant Coriandrum sativum (coriander). Br J Nutr 81:203–209

    CAS  PubMed  Google Scholar 

  104. Redmond WA (2009) Liver. Microsoft® Encarta® 2009 [DVD]. Microsoft Corporation, Redmond

    Google Scholar 

  105. Samojlik I, Lakic N, Mimica-Dukic N, Dakovic-Svajcer K, Bozin B (2010) Antioxidant and hepatoprotective potential of essential oils of coriander (Coriandrum sativum L.) and caraway (Carum carvi L.) (Apiaceae). J Agric Food Chem 58:8848–8853

    CAS  PubMed  Google Scholar 

  106. Kassem SS, Abdel-Kader MM, Al-Sayed EM, El-Din S, El-Hawary MHAZ, Haggag MM (2014) Modulatory effects of aerial parts of Coriandrum sativum L. On carbon-tetrachlorid induced hepatorenal toxicity. Global Veterinaria 12(4):523–531

    Google Scholar 

  107. Moustafa AHA, Ali EMM, Moselhey SS, Tousson E, El-Said KS (2012) Effect of coriander on thioacetamide-induced hepatotoxicity in rats. Toxicol Ind Health 30(7):621–9

    Google Scholar 

  108. Sreelatha S, Padma PR, Umadevi M (2009) Protective effects of Coriandrum sativum extracts on carbon tetrachloride-induced hepatotoxicity in rats. Food Chem Toxicol 47:702–708

    CAS  PubMed  Google Scholar 

Download references

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.”

Author information

Authors and Affiliations

  1. National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad, Pakistan

    Muhammad Jawad Iqbal & Masood Sadiq Butt

  2. UQ School of Medicine, Translational Research Institute, The University of Queensland, Brisbane, QLD, Australia

    Hafiz Ansar Rasul Suleria

  3. Department of Food, Nutrition, Dietetics and Health, Kansas State University, Manhattan, KS, USA

    Hafiz Ansar Rasul Suleria

Authors
  1. Muhammad Jawad Iqbal
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Masood Sadiq Butt
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Hafiz Ansar Rasul Suleria
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Hafiz Ansar Rasul Suleria .

Editor information

Editors and Affiliations

  1. Faculty of Pharmaceutical Sciences, Institute of Vine and Wine Sciences, University of Bordeaux, Villenave d’Ornon, France

    Jean-Michel Mérillon

  2. Department of Botany, University College of Science, M. L. Sukhadia University, Udaipur, Rajasthan, India

    Kishan Gopal Ramawat

Rights and permissions

Reprints and permissions

Copyright information

© 2019 Springer Nature Switzerland AG

About this entry

Check for updates. Verify currency and authenticity via CrossMark

Cite this entry

Iqbal, M.J., Butt, M.S., Suleria, H.A.R. (2019). Coriander (Coriandrum sativum L.): Bioactive Molecules and Health Effects. In: Mérillon, JM., Ramawat, K.G. (eds) Bioactive Molecules in Food. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-78030-6_44

Download citation

Publish with us

Policies and ethics

Search

Navigation