Cilantro, also known as coriander (or dhaniya in Hindi), is one of the most common herbs. A sprinkle of its freshly grated leaves on any vegetable can enhance the flavour and colour of the food. This herbal plant is also known as Chinese parsley.
Coriander is an Indian favourite for decades for vegetables, gravies and evening snacks. However, coriander is not only limited to its aesthetics and taste but comes with many health benefits.
Some studies suggest consumption of coriander regularly helps reduce the risk of cardiac disease, obesity, diabetes and many others. Here are the six best reasons why you should add coriander to your diet:
Protect brain health: Coriander is enriched with anti-inflammatory properties which help to reduce the risk of many brain diseases like Parkinson, multiple sclerosis and Alzheimer. Antioxidants present in coriander may also help to treat anxiety.
Fights infection: Coriander contains an antimicrobial compound that helps to fight foodborne illnesses. According to the study of Pubmed, a compound known as dodecanol exhibits coriander, fighting pathogens like salmonella.
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Protective against skin: Coriander is full of antioxidants which help to treat mild skin rashes. It can also help to protect you against sun damage and anti-ageing.
Support gut health: In traditional Irani medicine, coriander is used as an appetite booster. Oil extracted from the coriander seeds promotes digestive health by reducing the symptoms of bloating and discomfort in the lower abdomen.
Controls blood sugar level: Coriander works as the defensive system against rising blood sugar levels. Consuming coriander leaves or their oil regularly improves the blood sugar level by activating certain enzymes in the body. People suffering from diabetes can take it with their medication to improve their condition.
May improve heart health: Coriander may protect your heart against chronic diseases. Regular consumption of coriander helps in maintaining blood pressure by lowering the bad cholesterol and improving good cholesterol.
One can eat coriander in various forms of oil, seeds and leaves. The taste might vary from product to product. The whole seed can be added to the pickle, vegetables, cooked lentils whereas you can add coriander leaves to garnish the soup, pasta, tomato salsa and noodles.
This story is a replug