Chemical composition, nutritive and nutraceutical potential of coriander.

Abstract

This book describes the origin, cultivation, botanical characteristics, phytochemical composition, and biological properties of Coriandrum sativum, also known as coriander. The book also discusses management strategies to prevent various diseases by using this herb. Chapter One emphasizes coriander’s nutritional and functional properties. Chapter Two covers the traditional medicinal properties of coriander and argues for its potential for improving quality of life, especially related to aging and lifestyle-associated illnesses. Chapter Three describes the pharmacological activities of all parts of the plant and its use as a functional food and nutraceutical. Chapter Four summarizes the cultivation and processing of coriander and provides further details on its medicinal properties. Chapter Five discusses coriander’s role in the food industry as a flavoring agent and preservative, among other applications. Chapter Six assesses coriander’s effectiveness as a medicinal agent. Lastly, Chapter Seven gives an overview of the origin, taxonomic status, distribution, botanical description, and cultivation of coriander, as well as the diseases that affect it.