Health Benefits of Cilantro and Coriander Seeds

Cilantro or coriander seed is a spice used in a variety of dishes and is suggestive of sage and citrus peel.



The dried fruits of the plant are used as spice. Coriander seeds are commercially available as whole seeds or in the powder form. They exhibit similitude with parsley in their appearance. This is attributed to the fact that both cilantro and parsley belong to the Umbelliferae family. The leaves are fresh, firm and crisp.



Also referred botanically as, Coriandrum sativum, they have an offensive odor in the unripe stage. Flavor breads and meat was preserved using cilantro. Hippocrates used this herb as an aromatic stimulant.

Culinary practices of India, China and Latin America include this wonder herb. Coriander seeds are preferred, rather than powder, as the latter tends to lose flavor. Coriander leaves are stored in a glass of water, in the refrigerator.



When devoid of roots, they are stored in a tissue and placed in a plastic bag. On maturing the seeds have ridges in a longitudinal fashion and are yellowish brown in color. This coriander plant is referred to as an anti diabetic plant. The seeds are reputed hypocholesterolemic agents and also aid in reducing inflammation.

Cilantro Leaves -  Using Cilantro leaves and Cilantro seeds

Free radical production in experimental animals is reduced, thereby decreasing the incidence of degenerative diseases, such as, cancer, arthritis, atherosclerosis and so on. Low Density Lipoprotein (LDL cholesterol) and total cholesterol are also reduced. High Density Lipoprotein (HDL cholesterol) levels are increased. Volatile oils in the cilantro leaves have anti microbial property. Insulin secretion is triggered and blood sugar is controlled.
The phytonutrient content of cilantro is attributed with all the therapeutic effects, cited above. Volatile oil, such as elemol, limonene, carvone, linalool, borneol, camphor and geraniol are a rich source of phytonutrients. Active phenolic compounds like, chlorogenic and caffeic acid are seen in cilantro. Flavanoids in coriander seed are rhamnetin, kaempferol, epigenin and quercetin. It is also a good source of magnesium, iron, manganese and dietary fiber. Food borne illnesses, such as, Salmonellosis is combated in an effective manner by the anti bacterial nature of cilantro.

Dodecenal is a chemical compound isolated from cilantro. Research reveals the increased intensity of its bacteriostatic property, in comparison with gentamicin, a commonly used antibiotic.



Dodecenal acts as a significant antibiotic. Coriander leaves form an essential part of salsa and salads. Duodecenal is present both in leaves and seed. Eight antibiotic compounds have been isolated from coriander leaves, in addition to dodecenal.  As the leaves and the seeds are used as seasoning, cilantro is considered a herb and spice.