ABSTRACT
The herbaceous plant Coriandrum sativum Linn, commonly known as “Chinese parsley,” “coriander,” or “dhania,” belongs to the Apiaceae/Umbelliferae family. The plant has been employed in traditional remedies for its ethnomedicinal, nutritional, and therapeutic properties. Coriander has a high concentration of micronutrients, vitamins (A, C, and K), and minerals (calcium, phosphorus, and potassium). This plant’s leaves have a higher concentration of vitamins than its seeds, which are higher in polyphenols and essential oils. The seeds of this plant and its oil, which contains high quantities of linoleic acid and furanocoumarins, are assumed to be the source of coriander’s flavor and produce synergistic effects. As a result, traditional practitioners use this herb to treat several human ailments. Phytochemistry studies have revealed that coriander leaves contain a variety of compounds including linalool, camphor, α-pinene, γ-terpinene, limonene, phenylpropenes, terpenoids, isocoumarins, alkaloids, phenolic compounds, flavonoids, fatty acids, and glycosides. Numerous investigations on the pharmacological properties of Coriandrum sativum L. have revealed anxiolytic, anticonvulsant, antimigraine, neuroprotective, analgesic, diuretic, hypoglycemic, hypolipidemic, hypotensive, anthelmintic, anticancer, antifungal, and antioxidant actions. According to Ayurveda, the coriander plant has been used for medicinal and culinary purposes in many parts of the world without causing harm due to its simplicity of collection, vast distribution, and extraordinary biological qualities. In this study, coriander is abundant in beneficial compounds and has comparable pharmacological effects on a wide range of diseases.
