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Research

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Coriander, Coriander Leaves


Coriander - Research
Currently, there are no internal or external clinical studies available on the use of Coriandrum sativum.
 
Coriander has been approved by the German Commission E for internal use in dyspeptic complaints (disturbed digestion) and loss of appetite.5  It is also used as a treatment for complaints in the upper abdomen such as a feeling of distension (uncomfortable fullness), flatulence (excessive gas), and mild cramps.2  The fruits are still used to relieve gas and in laxative preparations to prevent griping (bowel or stomach spasms).4  Coriander oil is primarily employed as a flavoring agent in pharmaceutical preparations.4  
 
Coriander is used as an aromatic herb in many foods from stews to cakes and breads.6  The young leaves are commonly used as a garnish in cooking; they are known as Chinese parsley in Asian cuisine and cilantro in Spanish cooking.4  The seed is sometimes used in products that help with digestion and intestinal gas. The seeds and oil are frequently found as flavor ingredients in many food products such as alcoholic and non-alcoholic beverages, frozen dairy desserts, candy, baked goods, gelatins, puddings, meat and meat products, condiments, and relishes.4  
 
References:
2  Blumenthal M, Goldberg A, Brinckmann J, editors. Herbal Medicine: Expanded Commission E Monographs. Austin, TX: American Botanical Council; Boston: Integrative Medicine Communications; 2000.
 
3  Grieve M. A Modern Herbal. Volume 1. New York: Dover Publications, Inc; 1971.
 
4  Leung AY, Foster S. Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics. 2nd ed. New York: John Wiley and Sons; 1996.
 
5  Blumenthal M, Hall T, Goldberg A, Kunz T, Dinda K, Brinckmann J, et al, editors. Klein S, Rister RS, translators. The Complete German Commission E Monographs—Therapeutic Guide to Herbal Medicines. Austin, TX: American Botanical Council; Boston: Integrative Medicine Communications; 1998.
 


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