Exploring the leafy coriander Coriandrum sativum L. (Apiaceae): A comprehensive review on the metabolomics properties

Abstract

Leafy coriander often regarded as “cilantro” has drawn increasing attention since it serves as a vegetable medley and flavour enhancer in cuisines worldwide, among the different parts of the coriander being used. The short growing season, greater demand, high nutritional content, low initial cost, minimal input requirements, and greater yields have all contributed to the recent surge in popularity of leafy coriander compared with the popularity of coriander grown for its seeds. Evolutionary roots, extensive genome sequencing have explored the evolutionary links and genetic diversity of coriander, delving into its phylogenomics. Molecular breeding based on modern novel genetic variants offers immense opportunity to evolve new varieties with improved leaf quality. Cilantro is a major source of antioxidants and acts as a natural supplement of antioxidants rather than synthetic antioxidants in the pharmaceutical industry. Ultimately, exploring variants for improved leaf quality, adaptation mechanisms and ethnomedicinal value guarantees improved conservation, food safety and security. Given that it has a safe profile, it can be used to treat ailments and alleviate nutrient shortages. The phytoremediation of contaminated soils, aromatherapy for anxiolysis and potential alternative properties of biofuel are some of the other emerging potential uses. The present review emphasizes the phylogenetic, nutritional, metabolomics and pharmacological value of coriander in the context of leaves.