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


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.

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Correspondence to S. Leelamma.

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Chithra, V., Leelamma, S. Hypolipidemic effect of coriander seeds (Coriandrum sativum): mechanism of action. Plant Foods Hum Nutr 51, 167–172 (1997).

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  • Coriander
  • Spices
  • β-hydroxy
  • β-methyl glutaryl CoA reductase
  • Plasma lecithin cholesterol acyl transferase
  • Cholesterol
  • Triglycerides
  • Hepatic and Fecal bile acids