Plant Foods for Human Nutrition

, Volume 51, Issue 2, pp 167–172

Hypolipidemic effect of coriander seeds (Coriandrum sativum): mechanism of action

  • V. Chithra
  • S. Leelamma

DOI: 10.1023/A:1007975430328

Cite this article as:
Chithra, V. & Leelamma, S. Plant Foods Hum Nutr (1997) 51: 167. doi:10.1023/A:1007975430328


The effect of the administration of coriander seeds (Coriandrum sativum) on the metabolism of lipids was studied in rats fed a high fat diet with added cholesterol. The spice had a significant hypolipidemic action. The levels of total cholesterol and triglycerides decreased significantly in the tissues of the animals of the experimental group which received coriander seeds. Significant increases in β-hydroxy, β-methyl glutaryl CoA reductase and plasma lecithin cholesterol acyl transferase activity were noted in the experimental group. The level of LDL + VLDL cholesterol decreased while that of HDL cholesterol increased in the experimental group compared to the control group. The increased activity of plasma LCAT, enhanced hepatic bile acid synthesis and the increased degradation of cholesterol to fecal bile acids and neutral sterols appeared to account for its hypocholesterolemic effect.

CorianderSpicesβ-hydroxyβ-methyl glutaryl CoA reductasePlasma lecithin cholesterol acyl transferaseCholesterolTriglyceridesHepatic and Fecal bile acids

Copyright information

© Kluwer Academic Publishers 1997

Authors and Affiliations

  • V. Chithra
    • 1
  • S. Leelamma
    • 1
  1. 1.Department of BiochemistryUniversity of KeralaKariavattom, Thiruvananthapuram-India