Anti-allergic potential of Coriandrum sativum L.: A brief review of bioactive constituents and experimental evidence

Coriandrum sativum L. (coriander) is a widely consumed culinary herb (leaves) and spice (fruits/seeds). Coriander leaves and seeds exhibit distinct chemical compositions, particularly with respect to lipid profiles, polyphenols, and essential oil content, which may underlie their differing biological activities. This review summarizes current evidence on the anti-allergic potential of coriander, focusing on compositional differences between leaves and seeds and on bioactive compounds reported to be present in this plant. Fatty acids, flavonoids, phenolic acids, and essential oil components identified in coriander have been reported to influence IgE-mediated allergic responses in experimental models, mainly through suppression of mast cell degranulation and modulation of Th1/Th2-related immune responses. In addition, recent studies directly evaluating coriander aqueous extracts have demonstrated anti-allergic activities in vitro and in vivo, suggesting the involvement of multiple water-soluble components. Collectively, these findings support the potential of coriander as a dietary source of bioactive constituents with anti-allergic activity.