Cilantro’s Hidden Powers: From Blood Sugar to Brain Health
Cilantro, also known as coriander, is a widely used herb in Mexican, Caribbean, and Southeast Asian dishes. Beyond its culinary role, the plant has been studied for potential health benefits, from blood sugar regulation to brain protection.
The herb is low in calories but packed with nutrients. A quarter-cup serving (4 grams) provides just 0.92 calories, along with small amounts of fibre, sugar, and protein. It also contains vitamins A, C, and K, as well as folate, manganese, potassium, flavonoids, and carotenoids.
Research suggests cilantro may help manage blood sugar levels, though more human trials are required. Its antioxidants, including lutein, could reduce brain inflammation, potentially lowering the risk of Alzheimer’s and Parkinson’s diseases. One study found that coriander syrup eased migraine pain, highlighting its anti-inflammatory effects. Cilantro also contains dodecanal, a compound with antimicrobial properties. Early findings indicate it might combat foodborne bacteria like salmonella, but further investigation is needed. Ancient Romans used the herb for food preservation, while modern studies appear in journals such as Journal of Ethnopharmacology and Nutrition Research. Not everyone enjoys cilantro’s flavour—some perceive it as soapy due to genetic differences. Additionally, it may trigger allergic reactions or interact with low blood sugar levels in certain individuals. As it’s usually used as a garnish, no official intake guidelines exist.
Cilantro offers a mix of nutritional and potential medicinal benefits, from antioxidants to blood sugar support. However, its effects vary, and some people may experience taste aversion or allergic reactions. More research is required to confirm many of its health claims.
