Researchers have discovered that coriander oil has the capability to kill several strains of lethal bacteria in lab tests.
Coriander also called Chinese parsley or cilantro is an aromatic herb that’s widely used in Asian and Mediterranean cuisine. For centuries, the oil produced from coriander seeds has been linked to several health benefits, including aiding digestion, easing cramps, pain relief, fighting nausea & treating fungal infections.
Scientists from the University of Beira Interior in Portugal say coriander oil cut the growth of twelve bacterial species, including the MRSA superbug, salmonella and E. coli. Most bacterial strains were destroyed by solutions containing as little as 1.6% of coriander oil.
The results show that coriander oil damaged the membrane that surrounds the bacterial cell, thereby disrupting the barrier between the bacterial cell & its environment and inhibiting vital processes such as respiration, which eventually results in the death of the cell.
However, the coriander oil didn’t work against 2 types of bacteria, Enterococcus faecalis & Bacillus cereus.
These results validate the use of coriander, not just as a food flavoring agent, but also as a food preservative to check bacterial food spoilage.
Coriander could soon become the natural alternative to commonly used antibiotics for curing a whole host of infections. Scientists envisage the use of coriander in mouth rinses, lotions & even pills to combat multidrug-resistant bacterial infections which otherwise couldn’t be treated, thus significantly improving people’s quality of life.
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