Coriander seeds are used in many cuisines across the globe, especially Indian curries. They come from the cilantro plant. These round and small seeds have a unique citrus flavor and are yellowish-brown or green colored.
The antioxidants in coriander seeds promote heart health by lowering blood cholesterol levels and reducing blood pressure. The fiber in the seeds boosts lipid metabolism. The fatty acids (linoleic, oleic, and palmitic acids) and essential oils (linalool, camphene, and terpene) are responsible for the digestive and carminative properties of coriander seeds.
- Coriander seeds have a remarkable cholesterol-lowering action. Rat studies showed that those fed with coriander seeds experienced a decrease of total cholesterol and triglycerides in their tissues.
- Coriander seeds can help lower blood sugar levels. They achieve this by improving the function of the pancreatic beta cells (cells that release insulin and regulate blood sugar levels)
- Coriander seeds have long been used as digestive stimulants. The seeds may stimulate the liver to produce and secrete concentrated bile acids. These acids play an important role in digestion and absorption.
- Linalool is a major compound in coriander seeds (and their oil). Studies show that linalool can reduce anxiety in humans.