Coriander (Coriandrum sativum L.) – An Important Medicinal Plant for Antioxidant Activity: A Review
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Authors
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Satya Shree Jangra
research scholar
dept. of chemistry
CCSHAU Hisar
125004
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V. K. Madan
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Isha Singh
Abstract
ABSTRACT
Coriander (Coriandrum sativum L.) is an aromatic herb, cultivated as a summer or a winter annual crop, depending on the climatic conditions. The traditional uses of coriander plants, based on the primary products (fruits and the green herb) are twofold: medicinal and culinary. The fruits are considered carminative, diuretic, tonic, stomachic, refrigerant and aphrodisiac. They are also used as a condiment in the preparation of sausages, seasonings and cookies, and as flavouring for alcoholic beverages. The essential oils of the fruits are rich in linalool and possess antibacterial and antioxidant activity. The other primary product, the fresh green herb of coriander, also known as cilantro, has a specific flavour, completely different from that of the fruits. The characteristic smell of the green plant is due to the aldehydic content of the essential oil. Extracts of the green herb have also been found to exhibit antibacterial and antioxidant activity.
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