ELİF ULUTAŞ DENİZ, Selen YEĞENOĞLU, Bilge SÖZEN ŞAHNE, Gençler Ayşe Mine ÖZKAN

Kişniş (Coriandrum sativum L.) üzerine bir derleme

Kişniş (Coriandrum sativum L.), Apiaceae familyasına ait bir bitki olup, tıbbi ve besin olarak kullanımı M.Ö. 1500’lere uzanır ve günümüzde de halk arasında ilaç olarak kullanımı oldukça yaygındır. Bu bitkinin tüm kısımları fakat özellikle de meyvesi baharat olarak yemeklerde sıkça kullanılır. Bitkinin meyvesi de Türkçede “kişniş” olarak adlandırılmaktadır. İnsan sağlığına zararı olmayan ve uzun bir geçmişi olan kişnişin uçucu yağı, yemeklerde aroma verici ya da koruyucu, farmasötik ürünlerde terapötik ajan (antimikrobiyal, antimutajenik, antihelmintik, antikonvülzan, diüretik, gastrik mukoza koruyucu), parfümeride de koku verici olarak kullanılmaktadır. Bu derleme ile, kişnişin botanik ve kimyasal özellikleri, geleneksel kullanımı, biyolojik aktivitesi ve tarihinin incelenmesi amaçlanmaktadır.

Coriander (Coriandrum sativum L.), which is a plant belonging to the family Apiaceae, has been used for medical and nutritional purposes since 1500 BC and today it is quite common for people to use it as medicine. All parts of this plant, but especially fruit, are often used as spices in foods. The fruit of the plant is called “kişniş” in Turkish. The essential oil of coriander, which is not harmful to human health and has a long history, is used as an aroma or preservative in foods, as a therapeutic agent in pharmaceutical products (antimicrobial, antimutagenic, anthelmintic, anticonvulsant, diuretic, gastric mucosal protector) and as aromatizer in perfumery. This review aims to examine the botanical and chemical properties, traditional use, biological activity and history of coriander

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