1. Phytochemical and bioactive profile of Coriandrum sativum L
- Author
-
Zhao Linlin, Qing-Kuo Lan, Xue Tiankai, Wei Jingna, Zhao Yunping, and Liu Zhenghui
- Subjects
Coriandrum ,Phytochemicals ,01 natural sciences ,Antioxidants ,Analytical Chemistry ,law.invention ,0404 agricultural biotechnology ,Sativum ,Anti-Infective Agents ,law ,Oils, Volatile ,Food science ,Carotenoid ,Essential oil ,chemistry.chemical_classification ,biology ,Ecotype ,Fatty Acids ,010401 analytical chemistry ,food and beverages ,04 agricultural and veterinary sciences ,General Medicine ,biology.organism_classification ,Antimicrobial ,Carotenoids ,040401 food science ,Sterol ,0104 chemical sciences ,Sterols ,Phytochemical ,chemistry ,Fruit ,Food Science - Abstract
Coriandrum sativum L. is well known around the world because of its food and medicine uses. The main bioactive constituents in C. sativum are essential oil, fatty acids, tocol, sterol and carotenoids, their yields and chemical compositions being influenced by genotype, variety, planting season, ecotype, planting condition, growth stage, plant part, harvesting time, extracting process and other factors. Coriander and its different extracts possess varying degrees of antioxidative and antimicrobial activities on account of different active constituents. The general usages, chemical compositions and bioactivities of coriander are summarized in this review, along with safety considerations.
- Published
- 2019