Abstract
Coriander is a commonly used vegetable, spice, and folk medicine, possessing both nutritional and medicinal properties. Up to two-thirds of patients with rheumatoid arthritis (RA) exhibit loss of body mass, predominately skeletal muscle mass, a process called rheumatoid cachexia, and this has major effects of the quality of life of patients. Owing to a lack of effective treatments, the initial stage of cachexia has been proposed as an important period for prevention and decreasing pathogenesis. In the current study, we found that cachexia-like molecular disorders and muscle weight loss were in progress in gastrocnemius muscle after only 5 days of RA induction in rats, although rheumatoid cachexia symptoms have been reported occurring approximately 45 days after RA induction. Oral administration of coriander slightly restored muscle loss. Moreover, iTRAQ-based quantitative proteomics revealed that coriander treatment could partially restore the molecular derangements induced by RA, including impaired carbon metabolism, deteriorated mitochondrial function (tricarboxylic acid cycle and oxidative phosphorylation), and myofiber-type alterations. Therefore, coriander could be a promising functional food and/or complementary therapy for patients with RA against cachexia.
Highlights
To determine the swelling degree of the lower extremities induced by rheumatoid arthritis (RA), we conducted Computed tomography (CT) scans at three time points
On days 2 and 4 after complete Freund’s adjuvant (CFA) injection, there was a significant increase in lower extremity volume in the RA group compared to that in the control group (CON) group, whereas the COR group showed a significant decrease in lower extremity volume compared to that in the RA group (Figure 1d)
Some researchers have even suggested that coriander could be utilized as a complementary therapy or functional food in the treatment of cancer and Alzheimer’s disease [40]
Summary
Coriander (Coriandrum sativum L.) is a widely distributed Apiaceae family plant. This annual herbaceous plant is extensively cultivated in North Africa, Central Europe, and. Asia, it originated in the Mediterranean region [1]. The fresh green leaves are commonly used in Thai and Vietnamese cuisine. The roots are used in Asian cuisines, and the stems are chopped and used in soups and stews [2]. Besides being widely used as a spice and vegetable in cuisines from various regions and countries, coriander has a long history of being used as a traditional remedy for treating various disorders in different civilizations
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