Coriander (Coriandrum sativum)
antioxidant, vitamin k and
Coriander ( Coriandrum sativum) is an annual herb of the family Apiaceae (Umbelliferae). Its leaves, fruits and roots are used in cooking, especially in Asia, Latin America and Mediterranean cuisine.
the Greek koris "bug" and andros, "man "The plant releases the fresh smell like the tack male that seems surprisingly not approve the Historical Dictionary of the French language, which indicates that the word" is probably of Mediterranean origin.
Its Arabic name is "kuzbūr" كزبور.
jagged in shape, they are reminiscent of chervil. Their taste is fresh and very special, but do not please everyone. They enter largely into the composition of green curries. As for parsley, can reap the strands as and when they mature on the vine, until the appearance of white flowers; at that time coriander acquires a bad smell.
Active ingredients and properties
Antioxidants Antioxidants are compounds that reduce damage caused by free radicals in the body. These are highly reactive molecules that are involved in the development of cardiovascular disease, certain cancers and other diseases associated with aging. Cilantro contains several antioxidants, mainly as phenolic acids, but also coumarins, terpenoids and flavonoids. Coriander leaves contain more phenolic acids than seed. In return, the seeds contain small amounts of flavonoids, compounds absent from leaves.
An in vitro study also reported a higher antioxidant activity in extracts of coriander leaves compared with seeds.
fresh cilantro leaves contain carotenoids, including beta-carotene. By comparison, 125 ml of fresh coriander contain almost as much beta-carotene than 250 ml of broccoli. For cons, the same amount of Cilantro contains ten times less than a carrot, a vegetable recognized for its outstanding content of beta-carotene. Remember that beta-carotene is better absorbed into the body with fat at the same meal and it has the ability to transform into vitamin A in the body.
Coriander seeds, meanwhile, does not contain this precious antioxidant compound.
Vitamin K
So that leaves its seeds contain antioxidants. Coriander leaves are an excellent source of vitamin K, necessary for blood clotting. Vitamin K. Coriander leaves are excellent raw sourceof vitamin K for women and a good source for humans, Vitamin K requirements of man being superior to those of women.
As for dried coriander leaves, they are a source of vitamin K. Vitamin K is necessary for the synthesis (manufacturing) of proteins that collaborate in blood clotting (as much stimulation as the inhibition of blood clotting).
It also plays a role in bone formation. In addition to being in the diet, vitamin K is manufactured by bacteria in the intestine, hence the rarity of this vitamin deficiency.
Values Nutritional
Coriander leaves flooding, 8 g (125 ml)
Calories 2 - 0.2 g Protein - 0.3 g Carbohydrate - Fat 0.0 g Dietary Fiber 0.2
g
dried coriander leaves, 1 g (5 ml)
Calories 2 Protein 0.1 g Carbohydrates 0.3 g Fat 0.0 g Dietary Fiber 0.1 g
coriander seeds , 2 g (5 ml)
Calories 5 Protein 0.2 g Carbohydrates 1.0 g Fat 0.3 g Dietary Fiber 0.8 g
Properties Traditional
Anticéphalique (headaches): apply the juice of fresh leaves on the forehead.
It is traditionally used as an anxiolytic in insomnia in Iran. We prepared with coriander carminative virtues.
Fresh, it is considered diuretic.
traditional Indian recipe: Boil equal amounts of coriander seeds and cumin seeds and let cool before consuming.
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Anxiolytic: Experiments on mice have confirmed the traditional use.
Chelating (lead) : A study on mice has shown efficacy in renal poisoning by lead.
In addition to contributing to the antioxidant activity of coriander, the presence of these substances could partly explain its antibacterial activity observed in vitro. Still in the experimental conditions, it was demonstrated that some antioxidant compounds of coriander seeds also showed an antioxidant effect on human cells. Even While this study does not assess the specific consumption of coriander seeds, the results indicate a protective effect against oxidative stress in the body.
Research conducted in rats showed that the addition of coriander seeds in their diet could reduce total cholesterol, LDL-cholesterol ("bad") cholesterol and triglycerides, in addition to increasing rates HDL-cholesterol ("good" cholesterol). It should be noted that these properties have been observed in animals with an already deteriorated lipid profile and the amount of coriander seeds used was 10% of their daily diet.
One mechanism of action would be to decrease the absorption of bile acids in the intestine by the effect of coriander, resulting in a reduction of cholesterol in the body.
Precautions
oral allergy syndrome
Coriander is implicated in the oral allergy syndrome. This syndrome is an allergic reaction to certain proteins in a variety of fruits, vegetables and nuts. It affects people with allergies pollen environment. The oral allergy syndrome is almost always preceded by hay fever. When some people allergic to birch pollen consume raw cilantro (usually cooking degrades the protein allergens), an immunological reaction can occur. Local symptoms confined to mouth, lips and throat such as itching and burning sensations may then appear and disappear usually within minutes after eating or touching the offending food.
In the absence of other symptoms, this reaction is not severe and the consumption of cilantro does not have to be systematically avoided. However, it is advisable to consult an allergist to determine the cause of reactions to food plants. The latter will be able to assess whether special precautions must be taken.
Vitamin K and anticoagulant
coriander leaves (fresh or dried) contain significant amounts of vitamin K. This vitamin, necessary inter alia to blood clotting, can be manufactured by the body in addition to find in certain foods. The People taking anticoagulant medications, such as those marketed under the brand names Coumadin ®, and Sintrom warfilone ® ®, need a diet in which the content of vitamin K is relatively stable from one day to another. Herbs such as coriander, contain vitamin K and therefore should be used only as a seasoning, not as an accompaniment or meal (like a salad with cilantro). It is advised to consult people on anticoagulant a registered dietitian or doctor, to find food sources of vitamin K and to ensure a daily intake as stable as possible.
Namely
When speaking of coriander, it refers to a single plant, but two jobs:
- its seeds provide a spice
- its leaves, an herb
While the first still bear the name "coriander"
seconds are sometimes called differently - cilantro, parsley, Arabic, Mexican parsley or Chinese parsley - which may suggest that these two plants different.
read more:
http://ecologeeks.com/2009/03/12/la-coriandre-coriandrum-sativum-antioxydant-vitamine-k-et-plus/
