A Comprehensive Review OnCoriandrumSativum Linn

Volume 19 No 6 (2021)

Ala Vishnu Priya, V.Santhosh Kumar

DOI: 10.14704/nq.2021.19.6.NQ21080

Abstract

Coriander (Coriandrumsativum L.) being an annual herb is most commonly used for seasoning purposes. Its plant seeds, leaves, and roots are edible, although they have very distinct flavors and uses. The herb has a light and fresh flavor. Coriander can be used as a whole plant and can be processed because of its perishable nature of leaves and to increase the palatability of ripe fruits (seeds) before using it as a flavoring agent in different food preparations

Keywords

Coriander, processing, fatty acids, antioxidant content, Anthelmintic Activity, Sedative Hypnotic Activity, anti-anxiety, diuretic activity, Hepatoprotective Activity, anti-hyperglycemic activity

Copyright © Neuroquantology

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Articles published in the Neuroquantology are available under Creative Commons Attribution Non-Commercial No Derivatives Licence (CC BY-NC-ND 4.0). Authors retain copyright in their work and grant IJECSE right of first publication under CC BY-NC-ND 4.0. Users have the right to read, download, copy, distribute, print, search, or link to the full texts of articles in this journal, and to use them for any other lawful purpose.