Coriander
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Executive summary
Coriander (Coriandrum sativum), used as leaves (cilantro) and seeds (coriander), is rich in antioxidants and traditional uses suggest benefits for digestion, blood sugar, heart and skin health, but most modern evidence relies on animal, in vitro, or extract-based studies rather than consistent, large human trials [1] [2] [3]. Clinical caution is warranted because interactions and side effects — such as potential blood‑pressure and blood‑sugar lowering effects and contamination risks — are documented in medical resources [4] [5] [6].
1. What coriander is and how people use it
Coriander is a single plant whose fresh leaves are commonly called cilantro and whose seeds are called coriander; both are used worldwide in cooking and traditional medicine as flavoring, preservatives, and remedies for gastrointestinal and respiratory complaints [1] [7] [8].
2. The strongest supported health claims: antioxidants, digestive and antimicrobial effects
Multiple reviews and overviews identify coriander’s polyphenols and essential oils as antioxidant agents that can scavenge free radicals and suppress oxidative stress in lab assays and animal models, supporting its putative role in protecting cells and aiding digestion and microbial control, although the relevance to ordinary culinary consumption is not fully proven [2] [9] [7].
3. Metabolic and cardiovascular signals — promising but preliminary
Studies collated in reviews suggest coriander extracts may lower blood sugar and have hypolipidemic and antihypertensive effects in experimental settings, and some small clinical or pilot trials hint at benefits for cholesterol and blood pressure; however, much of the evidence comes from concentrated extracts or animal work, so translating doses to food amounts remains uncertain [1] [2] [7].
4. Safety, interactions, and quality concerns
Authoritative consumer health sites warn there is insufficient data to define safe medicinal doses and note potential interactions with antidiabetic, antihypertensive and sedative drugs; surgery-related blood sugar concerns and the need to stop use before procedures are specifically mentioned, while imported spice contamination (e.g., Salmonella on coriander imports) is a real food-safety issue [4] [5] [6].
5. Traditional claims, commercial spin, and research gaps to watch
Traditional medicine and ethnobotanical reviews list many historical uses — from carminative and antiemetic to remedies for urinary and respiratory complaints — but modern reviewers and industry-funded overviews caution about heterogeneity in extracts and study methods, and industry sources (for example, McCormick) have promoted potential benefits while also noting the need for better human trials and standardized extracts [2] [9] [8]. This mix of traditional endorsement, commercial interest, and preliminary science creates an implicit agenda to position coriander as a functional food before definitive clinical proof exists.
6. Practical takeaways for consumers and researchers
Using coriander as a culinary herb is reasonable: it adds flavor, may increase antioxidant intake, and could help reduce salt in dishes, yet relying on coriander as a treatment for diabetes, heart disease, or other conditions is premature without medical supervision; researchers should prioritize well‑controlled human trials using culinary-relevant doses and clear reporting of extract composition and adverse effects [1] [9] [6].