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Proven Health Benefits and Uses of Coriander (Coriandrum sativum L.)

Proven Health Benefits and Uses of Coriander (Coriandrum sativum L.)
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Author(s): Suman Devi (Department of Food Science and Nutrition, C.S.A. University of Agriculture and Technology, Kanpur, India), Ena Gupta (Department of Home Science, University of Allahabad, India), Mamta Sahu (Department of Agricultural Biochemistry, C.S.A. University of Agriculture and Technology, Kanpur, India) and Pragya Mishra (Department of Food Science and Technology, C.S.A. University of Agriculture and Technology, Kanpur, India)
Copyright: 2020
Pages: 8
Source title: Ethnopharmacological Investigation of Indian Spices
Source Author(s)/Editor(s): Neha Mishra (Sam Higginbottom University of Agriculture, Technology and Sciences, India)
DOI: 10.4018/978-1-7998-2524-1.ch015

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Abstract

Coriander (Coriandrum sativum L) is an annual herb that belongs to the family Apiaceae (Umbelliferae) and is commonly known as dhanya. For centuries, the coriander plants and their parts, primarily their leaves and ripe seeds, have been used in folk medicines in addition to culinary uses. This plant is herbaceous and aromatic and is cultivated in several countries, including India, Italy, the Netherlands, Europe, China, and Bangladesh. The coriander plant is rich in essential oils, vitamins (vitamins C and K), minerals (calcium, phosphorous, potassium, thiamine, and niacin), and other micronutrients. The plants are extensively used in the preparation of food items. C. sativum essential oil and extracts possess various potential pharmacological properties and has been found to possess carminative, diuretic, stomachic, aphrodisiac, anti-inflammatory, antibacterial, antifungal, and anticancer activities. The present study aims to discuss the botany, traditional uses, medicinal, and industrial applications of coriander extracts and essential oils.

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