Coriander (Coriandrum sativum L.): a potential source of high-value components for functional foods and nutraceuticals - a review

Sahib, N.G., Anwar, F., Gilani, A.H., Hamid, A.A., Saari, N. and Alkharfy, K.M. · Phytotherapy Research · 2012

Meta-analysis / review

Abstract

This review values coriander (Coriandrum sativum) as a source of high-value components for functional foods and nutraceuticals, summarising the use of all plant parts as flavouring agents and folk remedies and their antioxidant and other health-promoting activities.

Referenced for these plants

2021)Chinese parsley Coriander cilantro dhania/dhanya pak chee (Mahleyuddin et alCoriandrum sativum

How to cite

Sahib, N.G., Anwar, F., Gilani, A.H., Hamid, A.A., Saari, N. and Alkharfy, K.M (2012) 'Coriander (Coriandrum sativum L.): a potential source of high-value components for functional foods and nutraceuticals - a review', Phytotherapy Research, 27(10), pp. 1439-1456. doi:10.1002/ptr.4897

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