文献类型： 外文期刊

第一作者： Wei, Jing-Na

作者： Wei, Jing-Na;Liu, Zheng-Hui;Zhao, Yun-Ping;Zhao, Lin-Lin;Xue, Tian-Kai;Lan, Qing-Kuo

作者机构：

关键词： Coriandrum sativum L.; Chemical constituents; Biological activities; Antioxidant activity; Antimicrobial activity

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2019 年 286 卷

页码：

收录情况： SCI

摘要： Coriandrum sativum L. is well known around the world because of its food and medicine uses. The main bioactive constituents in C. sativum are essential oil, fatty acids, tocol, sterol and carotenoids, their yields and chemical compositions being influenced by genotype, variety, planting season, ecotype, planting condition, growth stage, plant part, harvesting time, extracting process and other factors. Coriander and its different extracts possess varying degrees of antioxidative and antimicrobial activities on account of different active constituents. The general usages, chemical compositions and bioactivities of coriander are summarized in this review, along with safety considerations.

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