By Chloe Bennett, B.Sc.Reviewed by Dr. Jennifer Logan, MD, MPH
Source: News Medical Life Science
Photo Source: Unsplash, Syd Wachs
The Health Benefits of Cilantro
Cilantro, also known as coriander, is a herbal plant readily used in cooking and alternative medicine. Nutritionally, the herb is considered to be a good source of lipids and contains linalool, an essential oil.
Research has found that cooking with cilantro can prevent the development of heterocyclic amines (HCAs) that arise when meat is cooked at high temperatures. High consumption of HCAs has been linked to an increased risk of cancer.
Antioxidant Effects
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Cilantro is a member of the Umbelliferae plant family, which also includes carrots. Beta-carotene and lutein, which are found in cilantro and other Umbelliferae family members, are both carotenoids well known for their antioxidant characteristics. Antioxidants aim to reduce damage caused to cells by free radical released during oxidation.
Research has found that a positive relationship between antioxidant activity and the phenolic content of cilantro extracts. Additionally, the leaves of the herb offered greater antioxidant activity compared to the seeds. Based on this, increased dietary consumption of cilantro may act as a barrier against unwanted oxidation.
Similar research has found that carotenoids can reduce the likelihood of developing a range of conditions such as eye disease and specific cancers.
Management of Diabetes Many consider the use of herbs such as cilantro to be beneficial in managing conditions such as diabetes. There is a growing body of preclinical literature that supports these claims. Research examining such effects in diabetic mice has found that those given diets or water extracts of the cilantro seed showed reduced levels of hyperglycemia. However, the studies failed to find a reduction in excessive thirst – a common symptom of diabetes – as a result of the herb treatment.
Anti-inflammatory Properties Literature suggests that cilantro has anti-inflammatory and analgesic effects. Cilantro, as an anti-inflammatory agent, has been observed in the production of the Sri Lankan Maharasnadhi Quather (MRQ). MRQ contains cilantro seed as its primary component and is reported to boast anti-inflammatory and analgesic properties in human and animal research.
Specifically, the consumption of MRQ in rats has been found to increase their pain threshold by over 50%. In human studies, the prescription of MRQ in those with rheumatoid arthritis has been shown to reduce inflammation and pain, improve mobility in the absence of adverse implications on the gastrointestinal and liver functions.
Nutritional Benefits Fresh coriander leaves contain approximately, 6% carbohydrates 3% protein, trace levels of iron, vitamin C, vitamin B2 and vitamin A. A quarter of a cup of the herb contains 5% of the recommended daily amount of vitamin A and 2% of the recommended daily amount of vitamin C. Antimicrobial Properties
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