• Nutritional Sciences
• /
• v.4 no.1
• /
• pp.13-19
• /
• 2001

This study was designed to investigate the effects of Coriandrum Sativum L. on lipid metabolism in rats with hypertriglyceridemia. Also, we compared the effects of the leaf, seed and root of Coriandrum Sativum L. on lipid metabolism in rats with hypertriglyceridemia. Hypertriglyceridemia was induced in 32 male Sprague-Dawley rats weighting 108$\pm$13 g through the feeding of high-fat diets containing 20% fat and 5% cellulose for ten days. The rats were divided into four groups as follows : control (C), leaf (L), seed (S) and root (R) groups. For the five-week experimental period, the C group was fed the above diet an the L, S and R groups were fed Coriandrum Sativum L. diets containing 5% dry leaf, seed and root of Coriandrum Sativum L., respectively. Intake of diet and weight gain were significantly lower in the C group than in the L, S and R groups. But there was no significant difference among the L, S and R groups. Because of weight differences among the groups, all obtained data was adjusted to weight. The level of plasma total cholesterol was not significantly different among the four groups. But after adjusting to weight differences, the level of plasma triglyceride was significantly higher in the C groups than in the L and S groups. These results suggest that dietary Coriandrum Sativum L. may increase appetite and have an inhibitory effect on the lipid metabolism of rats with hypertriglyceridemia. Also, those effects may be partly different (leaf, root and seed) from those of Coriandrum Sativum L.

• Korean journal of food and cookery science
• /
• v.17 no.5
• /
• pp.456-463
• /
• 2001

The proximate composition of 3 kinds of Umbelliferaeceae Wild Plants (Angelica gigas NAKAI., Ostericum sieboldii NAKAI. and Coriandrum sativum LINNAEUS) were analyzed and used for making pork sausages as a functional ingredient. In the proximate composition, crude protein content was the highest in Ostericum sieboldii, 37.87%, and crude lipid and crude ash contents were the highest in Coriandrum sativum. Vitamin C was contained in Angelica gigas at 0.30mg%. but was not detected in Ostericum sieboldii and Coriandrum sativum. $\beta$-carotene content in Angelica gigas was the highest at 19.96%, but selenium was not detected in any of them. Total phenol content in Coriandrum sativum was the highest as 1107.43mg%. TBA and VBN values of all sausages with wild plants increased gradually during four-week-storage and were lower than those of control. Coriandrum sativum-added sausage had the lowest TBA as well as VBN valuew. During the four-week-storage at 4$\^{C}$, TBA value and VBN value were in the very safe range at all sample. Total phenol contents in sausages appeared to have more antioxidative activity than vitamin C, $\beta$-carotene and selenium, and consequently decreased the TBA values of sausages.

• The Korean Journal of Food And Nutrition
• /
• v.36 no.4
• /
• pp.296-308
• /
• 2023

This study investigated the anti-obesity effects of Coriandrum sativum L. ethanol extracts in a high fat diet-induced obesity model (DIO). We confirmed the anti-obesity effects by analysing the expression of the related proteins, weight gain, dietary intake, dietary efficiency, blood biochemistry, histological analysis and western blot analysis. After oral administration of Coriandrum sativumL. ethanol extracts at concentrations of 250 and 500 mg/kg, a significant improvement in dietary efficiency, reduction in weight gain, triglycerides, total cholesterol and LDL-cholesterol in blood lipid was observed for 8 weeks. In addition, improvement in blood glucose and metabolism confirmed through glucose tolerance test was observed. Further, the concentration of alanine transaminase (ALT) in blood was significantly decreased, which improved the fatty liver caused by high-fat diet intake as confirmed by liver tissue analysis. This phenomenon was confirmed to decrease the expression of fat accumulation-related PPARγ and FAS protein in the liver tissue. Especially, it is believed that FAS, a liposynthetic enzyme, has a stronger inhibitory effect than PPARγ. Therefore, Coriandrum sativum L. ethanol extract is thought to improve obesity by reducing blood lipids levels, improving glucose metabolism and inhibiting synthesis of the fat that accumulates in the liver in high-fat diet-induced obesity animal models.

• The Korea Journal of Herbology
• /
• v.33 no.5
• /
• pp.73-79
• /
• 2018

Objectives : Coriandrum sativum is a medicinal herb that is used to enhance organoleptic quality and food flavor and as source of natural antioxidants. This research investigated the anti-inflammatory activity of Coriandrum sativum stem methanol extract (CSSE) using RAW 264.7 cells. Methods : Production of tumor necrosis factor-${\alpha}$(TNF-${\alpha}$), interleukin (IL)-$1{\beta}$, IL-6, and nitric oxide (NO) in the culture supernatant, protein expression of inducible nitric oxide synthase (iNOS), cyclooxygenase-2 (COX-2), and nuclear factor-kappa B (NF-${\kappa}B$) in the extract were assayed. Results : Treatment with CSSE ($100{\mu}g/m{\ell}$) resulted in inhibited levels of protein expression of lipopolysaccharide- (LPS-) induced iNOS, COX-2, and NF-${\kappa}B$ as well as production of TNF-${\alpha}$, IL-$1{\beta}$, IL-6, and NO induced by LPS. Conclusions : These results demonstrate that CSSE exhibits anti-inflammatory activities via decreasing production of pro-inflammatory mediators through suppression of the pathways of NF-${\kappa}B$ in LPS-induced RAW 264.7 cells. Thus, CSSE may have therapeutic potential for a variety of inflammation-mediated diseases.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.30 no.4
• /
• pp.684-691
• /
• 2001

This study was designed to investigate the effects of Coriandrum sativum L. on lipid metabolism in nondiaetic and stretozotocin-induced diabetic.Thirty two mael Sprague-Dawley rats weighting 108$\pm$13 g were divided into four groups as follow: control (C), leaf(L), seed (S) and root (R) groups. For four weeks of experimental periods, the C group were fed basal diet and the L, S and R groups were fed Coriandru sativum L. diets containing 5% dried leaf, seed and root of Coriandrum sativum L, respectively. diet intakes, weight gain and food efficiency were not significantly different among the four groups. The liver and heart weights of L, s and R groups were significantly different amount the control group. The levels of plasma insulin was significantly increased but the plasma glucose levels was not decreased in all Coriandrum group. The levels of plasma lipids was not significantly different among the four groups. the levels of plasma total cholesterol was significantly decreased in R groups. The levels of plasma and liver TBARS values were significantly decreased in R groups. The levels of plasma vitamin E were tendency to decrease in all coriandum groups. These results indicate feeding diet with coriander did not show the hypolipidemic effect but show the antioxidative effect.

• Journal of Plant Biotechnology
• /
• v.34 no.3
• /
• pp.207-212
• /
• 2007

This study describes a simple and rapid method for quantitative determination of $\gamma$-aminobutyric acid (GABA) using $^1H$ NMR spectroscopy from whole cell extracts of plant suspension cultures. When 9 cell lines derived from 8 species of higher plants maintained in liquid Marashige and Skoog (MS) medium supplemented with 1 mg/L 2,4-dichlorophenoxyacetic acid (2,4-D) were subjected to $^1H$ NMR, a cell line of Coriandrum sativum L. exhibited the highest level of GABA. The level reached up to 16.9 mg/dry wt when cells were cultured in MS medium supplemented with 0.5 mg/L 2,4-D after 3 weeks of incubation. The method for quantitative determination of GABA using $^1H$ NMR established in this study could be applied to high-throughput screening of various plant resources for GABA production and the cell suspension culture system of C. sativum could be further developed for commercial production of GABA.

• Natural Product Sciences
• /
• v.13 no.1
• /
• pp.85-89
• /
• 2007

To determine whether the essential oil from Coriandum sativum and its main component, linalool, exhibit antifungal activity, we employed a broth dilution assay and disk diffusion test using common pathogenic Candida and Trichophyton species. Both coriander oil and linalool significantly inhibited growth of the tested fungi, with minimal inhibitory concentrations (MICs) in the range of $0.03{\sim}2mg/ml$. Furthermore, in a checkerboard titer test, both the oil fraction and linalool exhibited synergism when combined with ketoconazole, with resultant FICIs ranging from 0.06 to 0.53. Notably, hyphal formation in C. albicans cells was obviously inhibited by C. sativum essential oil in this experiment.

• Korean Journal of Organic Agriculture
• /
• v.27 no.4
• /
• pp.513-528
• /
• 2019

Coriandrum sativum L., an annual herbaceous plant of Apiaceae family. The present study evaluated the anti-oxidant activities and anti-inflammatory effects of ethanol extracts of C. sativum. The anti-oxidant activities of C. sativum were measured by total contents of polyphenol, flavonoid, DPPH and ABTS radical scavenging and reducing power activity. And anti-inflammatory effects of C. sativum were measured by LPS-induced RAW 264.7 cells. The results showed that the contents of total polyphenol and flavonoid were 76.03 ± 1.36 mg of gallic acid equivalents/g and 182.23 ± 4.32 mg of rutin equivalents/g at concentration 1 mg/mL of C. sativum. The DPPH radical scavenging activity was found to be 52.8% at 500 ㎍/mL. The ABTS radical scavenging activity was shown in 58.3% after exposure to 1,000 ㎍/mL. Reducing power activity was found to be 66.8% at 2,000 ㎍/mL. The inhibitory effect of NO production was found to be 65% concentration 500 ㎍/mL. In the generation quantity of inflammatory cytokines such as TNF-α and IL-1β in cell culture medium, the expression levels of inflammatory proteins in cells were showed decrease with the increase of concentration. Therefore, we suggest that the C. sativum should be a potential source of alternative anti-inflammatory drug with good anti-inflammatory effects.

• The Korean Journal of Food And Nutrition
• /
• v.14 no.1
• /
• pp.10-14
• /
• 2001

The volatile components of umbelliferous herbs having a characteristic spicy aroma were investigated. The essential oils of herbs were isolated by simultaneous steam distillation and extraction and the volatile components were identified by capillary GC and GC/MS. Forty-nine volatile compounds were identified from the herbs. The major compounds of chervil (Anthricus cerefolium) leaf oil were methyl chavicol, 1-allyl-2,4-dimethoxy benzene, and of coriander (Coriandrum sativum) leaf oil were ${\beta}$-sesquiphellan drene, germacrene B, nerolidol, selinene-4-ol, and of coriander seed oil were linalool, decanal, ${\gamma}$-terpinene, $\rho$-cymene.

• Culinary science and hospitality research
• /
• v.15 no.4
• /
• pp.73-85
• /
• 2009

Coriander(Coriandrum sativum L.), which has a unique flavor and antioxidant and anti-cancer effects, is a natural functional spice most preferred by Chinese, and its nutritive superiority is recognized and its consumption is increasing even in Western countries. This study attempts to increase use and consumption of Gochujang in the Chinese market by adding coriander to Gochujang. For this purpose, coriander powder and extract were added to Gochujang. Conclusions drawn from this study are as follows. CP7(7 g of coriander powder, 93 g of hot pepper paste) showed the highest score in color(4.04), coriander smell(3.72), coriander taste(3.92), and softness(4.36) while CJ4(10 g of coriander juice, 90 g of hot pepper paste) showed the highest score in gloss(3.42), coriander smell(3.04), and coriander taste(4.29), This reveals that, with increase in the addition of coriander extract, coriander smell and taste grow stronger and Gochujang smell and taste grow weaker.