Coriander (Coriandrum sativum L.) essential oil: Chemistry and biological activity

• Published in: Asian Pacific Journal of Tropical Biomedicine
• Main Authors: Shyamapada Mandal, Manisha Mandal
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wolters Kluwer Medknow Publications 2015
• Subjects: Coriandrum sativum essential oil; Coriander chemistry; Antibacterial activity; Antifungal activity; Antioxidant activity; Food spoilage prevention; Medicinal value; Arctic medicine. Tropical medicine; RC955-962; Biology (General); QH301-705.5; Arctic
• Online Access: https://doi.org/10.1016/j.apjtb.2015.04.001; https://doaj.org/article/6d5e2790364243a8982987f239daa5e9

Coriandrum sativum L. (C. sativum) is one of the most useful essential oil bearing spices as well as medicinal plants, belonging to the family Umbelliferae/Apiaceae. The leaves and seeds of the plant are widely used in folk medicine in addition to its use as a seasoning in food preparation. The C. sativum essential oil and extracts possess promising antibacterial, antifungal and anti-oxidative activities as various chemical components in different parts of the plant, which thus play a great role in maintaining the shelf-life of foods by preventing their spoilage. This edible plant is non-toxic to humans, and the C. sativum essential oil is thus used in different ways, viz., in foods (like flavouring and preservatives) and in pharmaceutical products (therapeutic action) as well as in perfumes (fragancias and lotions). The current updates on the usefulness of the plant C. sativum are due to scientific research published in different web-based journals.