 | Handbook of Coriander (Coriandrum sativum): Chemistry, Functionality, and Applications Subjects: Food Science & Technology; Food Chemistry; Food Engineering; Food Analysis; Nutrition; Substitutes - Food Chemistry; Processing; Coriander ( Coriandrum sativum L., family Umbelliferae/Apiaceae) is one of the most popular spices globally. Different parts of Coriandrum sativum are edible and widely used as a seasoning due to their unique flavor and aroma. Coriandrum sativum medical uses have been recognized since ancient times. Coriander leaves (cilantro) and coriander fruit (seed) are used in different ethnic foodstuffs, meat and poultry dishes, soup, pudding, bread, and seafood dishes. Coriandrum sativum is rich in linalool, vitamin A, vitamin B12, vitamin C, folate, and phenolics. Coriandrum sativum fixed oil is rich in sterols, tocols, and bioactive phytochemicals. Petroselinic acid is the major fatty acid in Coriandrum sativum fixed oil and exhibits health-promoting traits. Coriandrum sativum is recommended as a food preservative to replace synthetic antioxidants because of its antioxidant and antibacterial traits. Furthermore, Coriandrum sativum cilantro and seeds are rich in water-soluble and lipid-soluble phytochemicals that showed unique anticancer, anxiolytic, neuroprotective, migraine-relieving, hypoglycemic, hypolipidemic, anticonvulsant, analgesic, and anti-inflammatory traits. Those medical benefits and their integration into daily life render Coriandrum sativum an excellent functional food. Regarding the cosmetic industry, Coriandrum sativum is used as an ingredient in conventional Ayurvedic cosmetic formulations to normalize skin color. In addition, Coriandrum sativum volatile oil finds use as an ingredient in perfumes. Handbook of Coriander (Coriandrum sativum) : Chemistry, Functionality, and Applications is a valuable resource for pharmaceutical and nutraceutical developers, as well as novel food developers and R&D researchers in a variety of fields that use herbs, spices, and medicinal plants. Key Features: Explores the chemistry of Coriandrum sativum phytochemicals, oils, and extracts Discusses Coriandrum sativum active constituents and their health-enhancing traits Presents the applications of Coriandrum sativum phytochemicals, oils, and extracts Addresses the growing application areas, including horticulture, functional food, clinical nutrition, pharmaceuticals, and cosmeticsAuthored by international scientists and industry experts, this book is a great resource for food chemistry, clinical nutrition, biochemistry, pharmacology, and horticulture researchers and students, as well as developers of novel food, cosmetics, and pharmaceuticals, in addition to R&D researchers in different sectors, apply herbs, spices, and medical plants. Mohamed Fawzy Ramadan is a Professor of Food Chemistry and a consultant of international publishing at Umm Al-Qura University, Makkah, Saudi Arabia. Since 2014, Prof. Ramadan is a Professor in the Agricultural Biochemistry Department, Faculty of Agriculture at Zagazig University, Egypt. Prof. Ramadan obtained his Ph.D. ( Dr. rer. nat. ) in Food Chemistry from the Berlin University of Technology (Germany, 2004). Prof. Ramadan continued his post-doctoral research at ranked universities such University of Helsinki (Finland), Max-Rubner Institute (Germany), Berlin University of Technology (Germany), and the University of Maryland (USA). In 2010, he was appointed as Visiting Professor (100% research) at King Saud University. In 2012, he was appointed as Visiting Professor (100% teaching) in the School of Biomedicine, Far Eastern Federal University in Vladivostok, Russian Federation. Prof. Ramadan published more than 300 research papers and reviews in international peer-reviewed journals. He also edited and published several books and book chapters (Scopus h -index is 43 and more than 6000 citations). In addition, he was an invited speaker at several international conferences. Since 2003, Prof. Ramadan is a reviewer and editor in several highly-cited international journals such as the Journal of Medicinal Food and Journal of Advanced Research . Prof. Ramadan received several prizes, including Abdul Hamid Shoman Prize for Arab Researcher in Agricultural Sciences (2006), Egyptian State Prize for Encouragement in Agricultural Sciences (2009), European Young Lipid Scientist Award (2009), AU-TWAS Young Scientist National Awards (Egypt) in Basic Sciences, Technology and Innovation (2012), TWAS-ARO Young Arab Scientist (YAS) Prize in Scientific and Technological Achievement (2013), and Atta-ur-Rahman Prize in Chemistry (2014). |
