RT Journal Article
T1 Ethnobotanical and phytochemical aspects of the edible herb  Coriandrum sativum  L. 
A1 Sobhani, Zahra
A1 Mohtashami, Leila
A1 Amiri, Mohammad Sadegh
A1 Ramezani, Mahin
A1 Emami, Seyed Ahmad
A1 Simal Gándara, Jesús
K1 5101.13 Medicina Tradicional
K1 3309 Tecnología de Los Alimentos
AB Coriandrum sativum (coriander) is an edible herb in the family Apiaceae. The leaves, fruits, and stems of C. sativum have long been used as culinary spice due to their favorable odor. Traditional practitioners used this plant for treating different diseases like blepharitis, scabies, aphthous stomatitis, laryngitis, headache, and palpitation. In modern researches, coriander has demonstrated anxiolytic, anticonvulsant, antimigraine, neuroprotective, analgesic, diuretic, hypoglycemic, hypolipidemic, hypotensive, anticancer, and antioxidant activities. Coriander contains a wide range of bioactive phytochemicals among which phenylpropenes, terpenoids, isocoumarins, phytosterols, and fatty acids are the most important. This review provides information about the botanical and ethnobotanical aspects, chemical profile, therapeutic uses in Islamic traditional medicine (ITM), and recent pharmacological studies of coriander effects. The results have shown that coriander and its monoterpenoid compound, linalool, can be considered as potential drug candidates for treating metabolic syndrome and different inflammatory conditions especially neural and CNS diseases.
PB Journal of Food Science
SN 00221147
YR 2022
FD 2022-04
LK http://hdl.handle.net/11093/3874
UL http://hdl.handle.net/11093/3874
LA eng
NO Journal of Food Science, 87(4): 1386-1422 (2022)
NO Financiado para publicación en acceso aberto: Universidade de Vigo/CISUG
DS Investigo
RD 04-dic-2023