A comparative study of phytochemical, antioxidant, anticarcinogenic, and antidiabetic potential of coriander (Coriandrum sativum L.): Microgreen and mature plant

Microgreens are immature edible leafy greens with a higher concentration of phytonutrients than in mature leaves, which makes them novel functional food. This research featured antioxidant, anticarcinogenic, and antidiabetic properties coriander microgreens. 
 Aqueous ethanolic extractions microgreens leaves underwent phytochemical analysis antioxidant potential using the DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) free radical method ferric reducing power (FRAP) assay. The anticarcinogenic included α-amylase enzyme inhibition MTT colorimetric screening test inferred presence alkaloids, terpenoids, glycosides, steroids, tannins, flavonoids, phenols, carbohydrates, proteins both leaves. quantitative showed that extract microgreen sample exhibited total phenols. Total were extracts, if compared those Ascorbic acid, chlorophyll-a, chlorophyll-b, carotenoids demonstrated more substantial gas chromatography-mass spectrometry (GC/MS) revealed such bioactive compounds as thienopyrimidines, phenolic amide, imidazo pyridazine, constituents, essential oil. Mature rich compounds, oils, fatty acid esters. All these substances known for their therapeutic antidiabetic, properties. samples greater power, inhibition, cytotoxicity activity at lower leaves.
 Coriander proved to have promising can be used daily food additives.