Coriandrum sativum : origin, uses and nutrition / edited by Mamta Pujari [and three others].

Format:

Book

Contributor:

Pujari, Mamta, editor.

Series:

Botanical Research and Practices

Language:

English

Subjects (All):

Coriander.

Medicinal plants.

Physical Description:

1 online resource (158 pages)

Place of Publication:

Hauppauge, New Jersey : Nova Science Publishers, [2022]

Summary:

"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"-- Provided by publisher.

Contents:

Intro

Contents

Preface

Chapter 1

Origin, Status and Cultivation of Coriandrum sativum L.

Abstract

1. Introduction

2. Origin, History and Distribution

3. Botanical Description of Coriander

4. Cultivation of Coriander

4.1. Climate and Soil

4.2. Field Preparation and Sowing

4.2.1. Field Preparation

4.2.2. Sowing Time

4.2.3. Seed Rate and Sowing Method

4.3. Plant Management

4.3.1. Manure and Fertilizers

4.3.2. Hoeing and Weeding

4.3.3. Irrigation

4.3.4. Harvesting

5. Active Constituents of Coriander

Conclusion

References

Chapter 2

Botanical Characteristics and Economic Importance of Coriandrum sativum L.

2. Botanical Feature of Coriandrum sativum L.

3. Economical Aspects

4. Phytochemical Components

5. Biological Activities

6. Uses

Chapter 3

Chemical Composition, Nutritive and Nutraceutical Potential of Coriander

2. Chemical Composition of Coriander

2.1. Chemical Composition of Coriander Leaves

2.1.1. Leaf Phenolic Compounds

2.1.2. Leaf Essential Oil

2.2. Chemical Composition of Coriander Fruits and Seeds

2.2.1. Seed Fatty Oil

2.2.2. Seed Phenolic Compounds

2.2.3. Seed Essential Oil

2.3. Post-Distillation Waste Material

3. Nutraceutical Potential

3.1. Antimicrobial Activity

3.2. Gastrointestinal System Complaints Treatment

3.3. Hyperlipidemic and Hyperglycemic Potential

3.4. Hepatoprotective Activity

3.5. Anthelmintic Properties

3.6. Urinary System Complaints Treatment

3.7. Sedative and Antirheumatic Activities

3.8. Anticancer Properties

Chapter 4

Phytochemistry and Pharmacological Activities of Coriandrum sativum L.

1. Introduction.

2. Nutritional and Chemical Composition

2.1. Phytochemistry of Coriander

2.1.1. Leaf

2.1.2. Seed

2.1.3. Fruits

2.1.4. Roots

3. Medicinal Properties

3.1. Antioxidant Activity

3.2. Antimicrobial Activity

3.3. Antibacterial Activity

3.4. Antifungal Activity

3.5. Anthelmintic Activity

3.6. Antidiabetic/Antihyperglycemic

3.7. Hypolipidemic

3.8. Cardioprotective Effects

3.9. Hepatoprotective Effects

3.10. Diuretic Effects

3.11. Anxiolytic Effects

3.12. Antiulcer Effects

3.13. Anti-Aging Effects

3.14. Anticancer Effects

3.15. Antimutagenicity Activity

3.16. Immunomodulatory Activity

3.17. Metal Detoxification

4. Cultivation and Its Processing

Chapter 5

Importance of Coriander in the Food Industry

1.1. The World of Coriander with Myriad of Benefits at a Quick Glance

2. Importance of Coriander in Food Industry in Terms of

2.1. Historical Journey so Far…

2.2. Nutritional Makeup

2.3. Post-Harvest Management and Processing

2.3.1. Ground Spices

2.3.2. Consumer-Packed Spices

2.3.3. Volatile Oil

2.3.4. Oleoresin

2.3.5. Pastes and Purees

2.4. Uses in Food Preparations

2.5. In Food Preservation

2.5.1. Antibacterial Activity

2.5.2. Antifungal Activity

2.5.3. Other Antimicrobial Activities

2.5.3.1. Mechanism of Action behind Antimicrobial Potential

2.5.4. Anti-Oxidative Potential of Coriander Essential Oil

2.6. Safety and Substitution Issues

Chapter 6

Therapeutic Uses of Coriander

2. Botanical Depiction

2.1. Leaves

2.2. Flowers

2.3. Fruit

2.4. Seed

2.5. Macroscopic Representation

2.6. Phytochemicals

3. Distribution

4. Traditional Practices

5. Pharmacological Properties.

5.1. Anti-Oxidant Activity

5.2. Anti-Diabetic Activity

5.3. Anti-Microbial Activity

5.4. Anthelmintic Activity

5.5. Anti-Mutagenic Activity

5.6. Anti-Cancer Effect

5.7. Anti-Inflammatory and Analgesic Effect

Chapter 7

Disease Management Strategies and Importance of Coriandrum sativum L.

2. Origin and Distribution

3. Taxonomy and Botanical Description

4. Chemical Composition

5. Cultivation

5.1. Climate

5.2. Soils and Preparation of Land

5.3. Manures and Fertilizes

5.4. Sowing

5.5. Irrigation

5.6. Intercultural

6. Major Diseases and Preventive Measures

6.1. Studies of New Diseases in Coriander

6.2. Management Resistance

6.3. Cultural Control

7. Economic Importance and Uses of C. sativum L.

7.1. Traditional Uses

7.2. Functional Aspects

About the Editors

Index

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Notes:

Description based upon print version of record.

Includes bibliographical references and index.

Description based on print version record.

Other Format:

Print version: Pujari, Mamta Coriandrum Sativum: Origin, Uses and Nutrition

ISBN:

9781685079550