Editor’s Note: Each month, HerbalEGram
highlights a conventional food and briefly explores its history, traditional
uses, nutritional profile, and modern medicinal research. We also feature a nutritious
recipe for an easy-to-prepare dish with each article to encourage readers to
experience the extensive benefits of these whole foods. With this series, we
hope our readers will gain a new appreciation for the foods they see at the
supermarket and frequently include in their diets.
The basic materials for
this series were compiled by dietetic interns from Texas State University in
San Marcos and the University of Texas at Austin through the American Botanical
Council’s (ABC’s) Dietetic Internship Program, led by ABC Education Coordinator
Jenny Perez.
We would like to acknowledge Perez, ABC Special Projects Director Gayle Engels,
and ABC Chief Science Officer Stefan Gafner, PhD, for their contributions to
this project.
By Hannah Baumana and Jayda Seibertb
a HerbalGram Assistant Editor
b ABC Dietetics
Intern (TSU, 2015)
History and Traditional Use
Range and Habitat
Coriandrum sativum, known by the common names
coriander and cilantro, is a bright green herbaceous member of the Apiaceae (or
carrot) family. Often grown as an annual, it has thin, hollow stems that can
reach several feet in height. The stems bear glossy, aromatic, dissected
leaves, and pale pink or white flowers forming an umbel inflorescence.1,2,3
Coriander originated in the eastern Mediterranean region and western Asia, and
is commonly cultivated in all parts of the world for its aromatic leaves and
seeds. The leaves of the plant historically have been used in Asian, Indian,
Mexican, Spanish-American, and Middle Eastern cuisine.2 Coriander
seeds are globular and aromatic with a slightly bittersweet taste, and have a
long history of use as an important culinary spice. Internationally, India is
the largest producer, consumer, and exporter of coriander seed. Only 10-15% of
total production is exported; the rest is consumed domestically.4
Phytochemicals and
Constituents
The seeds of the coriander plant contain different types
of volatile oils with proven health benefits. Coriander seeds have 25% fatty
oil content and are made up of a high amount of petroselenic acid, followed by
lesser amounts of linoleic acid, an omega-6 essential fatty acid.5 Coriander seed oil contains 60–70% linalool, a terpenoid
that is a powerful cellular antioxidant as well as the source of coriander’s
pleasant smell. Spices and seeds represent an important source of fatty acids
in the human diet, and insufficient intake can result in inflammation and
symptoms of dermatitis.6 In addition to the essential oil, the seeds
contain sugars, alkaloids, flavones, resins, tannins, anthraquinones, sterols,
and fixed oils.7,8
An alcohol extract of coriander produced antioxidant
action comparable to other commercial antioxidants. The leaves appear to have
more antioxidant activity than the seeds, likely due to their phenolic content.8
Coriander leaves contain beneficial flavonoids, polyphenols, and phenolic
acids. The polyphenols present include kampferol and quercetin, which have also
been shown to have an antioxidant and anti-inflammatory effect. Phenolic acids
include caffeic acid, protocathenic acid, glycitin, and vanillic acid.5
These secondary plant metabolites have attracted interest and study for their
potential protective role against oxidative damage and its associated diseases,
including coronary heart disease, stroke, and cancers.9 The leaves
of the plant are high in vitamins A, K, and C, as well as calcium.2
Historical and
Commercial Uses
The coriander plant has a long history of use dating back
to the Neolithic Age, around 7000 BCE.7 Mentions of coriander have
been documented in ancient Indian Sanskrit texts, the Old Testament, and
Egyptian papyrus scrolls.3 Coriandrum
sativum has been cultivated in Greece since the second millennium BCE, its
fragrant seeds used in perfumes and both the seeds and leaves used in cooking.8
In both traditional Chinese medicine and Ayurvedic
medicine, the seeds are used as a digestive, carminative, or a stomachic.8
In Ayurvedic medicine, the seeds are combined with caraway (Carum carvi) and cardamom (Elettaria cardamomum) seeds or with
caraway, fennel (Foeniculum vulgare),
and anise (Pimpinella anisum) seeds
in European medicine to treat digestive complaints.5,10
The leaves of C.
sativum have been traditionally used for common digestive issues including
gastrointestinal spasms, dyspepsia, and as an appetite stimulant.5
Coriander has been reported to act as a stomachic, carminative, and spasmolytic
due to its high essential oil content.10 Leaf preparations were also
ingested and applied externally to the chest to treat coughs and chest pains.
The seeds of C.
sativum have been used to treat gastrointestinal upset such as indigestion,
vomiting, diarrhea, and dysentery; as an antispasmodic and expectorant for
coughs and bronchitis; and topically as an anti-inflammatory ointment for
arthritis and rheumatism and skincare and cosmetic products.5 In
Iranian traditional medicine, coriander seed was primarily used to treat
anxiety and insomnia. The traditional dose of seed powder is from 1 g to 5 g,
three times per day. This translates to a 14-71 mg/kg dose, three times per
day, for a 150-pound individual.8
Currently, coriander seed is used in medicinal teas in
Germany and can be found in various laxative and carminative remedies. Coriander’s
carminative and stimulant effects are noted in the British Herbal Pharmocopoeia and The German Commission E Monographs; Wichtl’s Herbal Drugs and Phytopharmaceuticals confirms coriander’s use as a
stomachic, spasmolytic, and carminative agent, and also notes its hypolipidemic
effects and insulin-like activity.11 The seeds are a common
component of curry powder and many other spice mixtures. They also are used to
flavor gin and other liquors, such as Chartreuse and Benedictine.2
Modern Research
The seeds of the coriander plant have been shown to in
many studies to decrease blood sugar and reduce insulin resistance.12-14
This effect likely is due to the flavonoids and polyphenols present in the
seed. Studies also have shown that the seeds can lower cholesterol levels,
making it beneficial for heart health. In several animal studies, coriander
seed extract decreased LDL cholesterol, triglycerides, and total cholesterol in
rats.12 The extract also increased HDL cholesterol (the “good”
cholesterol).15
Constituents and phytochemicals present in coriander seeds
make them a popular component of aromatherapy treatments. Linalool, the most
abundant terpenoid in coriander seed oil, repressed stress-induced effects on
rats when inhaled.16 Coriander seed extract also has been shown to have
a mild sedative effect, and is being studied for its suitability to treat mild
anxiety and insomnia. The extract increased sleep time in mice,17 and
another study found that the seed extract acted to decrease anxiety and relax
muscles when mice were exposed to a stressful environment, which researchers
linked to the polyphenols quercetin and isoquercetin present in the extract.18
While results from animal studies are promising, the anxiolytic and calming
properties of coriander seed and its potential to promote sleep in those with
insomnia do not appear to have been clinically tested in humans.
The leaves of the coriander plant have been shown to
decrease symptoms in people with arthritis. Researchers link this antioxidant
effect to the presence of vitamins A and C, phenolic acids, and polyphenols in
the leaves.19 The leaves’ phenolic content, specifically ethanolic
extract, has been shown to protect against liver damage in rats.20
The topical use of diluted essential oils obtained from
coriander seeds appears to be well-tolerated and effective in treating
superficial skin infections and oozing dermatitis associated with Streptococcus pyogenes. Using the
standard agar dilution method, coriander seed oil also has been shown to
inhibit Staphylococcus aureus, S. haemolyticus, Pseudomonas
aeruginosa, Escherichia coli, and Listeria monocytogenes.8
Coriander leaf oil contains aldehydes effective against Candida spp., S.
aureus, Salmonella typhi, Salmonella choleraesuis, and other
bacteria.
The use of cilantro or coriander leaf has been falsely
promoted as an herb that can remove accumulated heavy metals, specifically
mercury, from the body, a process known as “chelation.” However, no scientific
or clinical evidence supports these claims.8 Some pre-clinical
evidence does suggest that concomitant use of coriander leaf while consuming
foods considered high in heavy metals can reduce the absorption of toxins and
potential toxic effects, but does not support the theory that coriander can
remove heavy metals already present in the body. Consuming coriander leaf-based
pesto, salsa, or chutney at the same time as foods often laden with mercury,
like seafood, could potentially decrease the absorption of heavy metals in the
body. More research is needed to validate these findings and determine proper
dosing.8
Nutrient Profile21
Macronutrient Profile: (Per 20 g [approx. nine sprigs] coriander)
5 calories
0.43 g protein
0.73 g carbohydrate
0.1 g fat
Secondary Metabolites: (Per 20 g [approx. nine sprigs] coriander)
Excellent source of:
Vitamin K: 62 mcg
(77.5% DV)
Vitamin A: 1350 IU (27%
DV)
Good source of:
Vitamin C: 5.4 mg
(9% DV)
Also provides:
Potassium: 104 mg
(3% DV)
Folate: 12 mcg (3%
DV)
Dietary Fiber: 0.6 g
(2.4% DV)
Iron: 0.35 mg (1.94%
DV)
Vitamin E: 0.5 mg
(1.67% DV)
Vitamin B6: 0.03 mg
(1.5%DV)
Calcium: 13 mg (1.3%
DV)
Magnesium: 5 mg
(1.25% DV)
Niacin: 0.22 mg
(1.1% DV)
Phosphorus: 10 mg (1%
DV)
DV = Daily Value as established by the US Food and Drug
Administration, based on a 2,000-calorie diet.
Recipe: Cilantro-Mint Chutney
This condiment does
more than add a new dimension to a dish — it helps aid the digestion as well.
Cilantro leaves, mint, ginger, and cumin all have traditional uses as
carminative agents that soothe upset stomachs.22
Ingredients:
- 1 cup fresh mint leaves, chopped
- 1 cup fresh cilantro leaves,
chopped
- 1 small green chili, such as
serrano, stem and seeds removed (optional)
- ½-inch piece of fresh ginger,
peeled and roughly chopped
- 1 teaspoon ground cumin
- 1-2 tablespoon fresh lemon juice,
to taste
- 1-2 tablespoons of water, as
needed
- Kosher or black salt, to taste
Directions:
1.
In
a food processor, combine all ingredients except for salt and blend until the
mixture forms a smooth paste. Add water to create a thinner consistency, if
necessary.
2.
Mix
salt into chutney. Serve chutney on sandwiches, or with rice, lentils,
potatoes, samosas, or potato chips.
References
- Murray M. The Encyclopedia of Healing Foods. New York, NY: Atria Books; 2005.
- Van Wyk B-E. Food Plants of the World: An Illustrated Guide. Portland,
OR: Timber Press; 2005.
- Teuscher E. Medicinal Spices: A Handbook
of Culinary Herbs, Spices, Spice Mixtures and Their Essential Oils. Boca
Raton: Taylor and Francis; 2006.
- Burark, SS. Coriander prices to remain stable during harvest. Maharana Pratap
University of Agriculture and Technology – Udaipur website. Available here. Accessed May 21,
2015.
- Sahib NG, Anwar F, Gilani A, Hamid AA, Saari N, Alkharfy KM. Coriander (Coriandrum sativum L.): A potential
source of high-value components for functional foods and nutraceuticals – a
review. Phytotherapy Research. 2013(10):1439.
- Chow CK. Fatty Acids in Foods and Their
Health Implications, 3rd ed. Boca Raton, FL: CRC Press; 2008.
- Aggarwal B. Healing Spices: How to Use 50
Everyday and Exotic Spices to Boost Health and Beat Disease. New York, NY:
Sterling; 2011.
- Abascal K, Yarnell E. Cilantro — culinary herb or miracle medicinal plant? Altern
Complement Ther. 2012;18(5):259-264.
- Robbins RJ. Phenolic acids in foods: an overview of analytical methodology. J Agric Food Chem.
2003;51(10):2866-2887.
- Blumenthal M, Goldberg A, Brinkmann J, eds. Herbal
Medicine: Expanded Commission E Monographs. Austin, TX: American Botanical
Council; Newton, MA: Integrative Medicine Communications; 2000.
- Wichtl M. Herbal Drugs and
Phytopharmaceuticals: A Handbook for Practice on a Scientific Basis. Boca
Raton, FL: CRC Press; 2004.
- Aissaoui A, Zizi S, Israili ZH, Lyoussi B. Hypoglycemic and hypolipidemic
effects of Coriandrum sativum L. in
meriones shawi rats. J Ethnopharmacol. 2011;137:652-661.
- Gray AM, Flatt PR. Insulin-releasing and insulin-like activity of the
traditional anti-diabetic plant Coriandrum
sativum (coriander). British Journal of Nutrition (United Kingdom).
1999;81(3):203-9.
- Srinivasan K. Plant foods in the management of diabetes mellitus: spices as
beneficial antidiabetic food adjuncts. Int
J Food Sci Nutr. 2005;56(6):399-414.
- Dhanapakiam P, Joseph JM, Ramaswamy VK, Moorthi M, Kumar AS. The cholesterol
lowering property of coriander seeds (coriandrum sativum): Mechanism of action.
J Environ Biol. 2008;29(1):53-56.
- Nakamura A, Fujiwara S, Matsumoto I, Abe K. Stress repression in restrained
rats by (R)-(−)-linalool inhalation and gene expression profiling of their
whole blood cells. J Agric Food
Chem. 2009;57(12):5480–5485.
- Momin AH, Acharya SS, Gajjar AV. Coriandrum
sativum — review of advances in phytopharmacology. International Journal
of Pharmaceutical Sciences and Research. 2012,5:1233.
- Emamghoreishi M, Heldari-Hamedani G. Sedative-hypnotic activity of extracts and
essential oil of coriander seeds. Iran J Med Sci. 2006;31(1):22-27.
- Rajeshwari CU, Siri S, Andallu B. Original article: Antioxidant and
antiarthritic potential of coriander (Coriandrum
sativum L.) leaves. e-SPEN Journal. 2012;7:e223-e228.
- Pandey A, Bigoniya P, Raj V, Patel KK. Pharmacological screening of Coriandrum sativum linn. for hepatoprotective
activity. Journal of Pharmacy & Bioallied Sciences.
2011;3(3):435-441.
- Basic Report: 11165, Coriander
(cilantro) leaves, raw. Agricultural Research Service, United States Department
of Agriculture website. Available here.
Accessed May 21, 2015.
- Grieve M. A Modern Herbal.
1931. Available here. Accessed May 21, 2015.
|