Coriander is a plant common to several countries. Its use is associated with
traditional medicine due to its functional and therapeutic properties. However, more
and more coriander has been used in various sectors, such as food, medicine,
pharmaceuticals, and cosmetics. Given the importance of this plant, this chapter aims to
present the main chemical, functional and nutritional characteristics in addition to the
main applications of coriander. The different parts of coriander have several bioactive
components, such as monoterpenes, alkanes, aldehydes, alcohols, pigments, flavonoids,
phenolic compounds, and saturated and unsaturated fatty acids. Because of its
composition, coriander has numerous functional and nutritional properties such as
antioxidant, antimicrobial, antibiofilm, antidiabetic, anxiolytic, and antidepressant
activity, among others. Applications range from studying the impact on
microorganisms to improving animal diets and extract preparations. Therefore, it can
be said that coriander is a plant with multiple applications, and its nutritional potential
should be increasingly explored to promote health benefits.
Keywords: Antimicrobial, Essential oil, Fatty acid, Monoterpenes, Phenolic compound.
