Asian Mint, Coriandre du Vietnam, Daun Kesom, Daun Kesum, Daun Laksa, Dawn Kesum, Dawn Laksa, Hot Mint, Korianderpilört, Laksa Plant, Perennial Coriander, Persicaire du Vietnam, Persicaria odorata, Polygonum odoratum, Rau Răm, Renouée Odorante, Vietnamese Mint.
Vietnamese coriander is an herb. The leaves are used for medicine. People take Vietnamese coriander by mouth for diabetes, stomachaches, and to reduce sexual desire.
People apply extracts of Vietnamese coriander for dandruff.
In food, Vietnamese coriander is used to flavor soups, stews, and salads.
How does it work?
Vietnamese coriander contains chemicals called flavonoids. These chemicals work as antioxidants. Vietnamese coriander also contains a chemical that seem to stop cancer cells from growing.
Insufficient Evidence to Rate Effectiveness for...
Natural Medicines Comprehensive Database rates effectiveness based on scientific evidence according to the following scale: Effective, Likely Effective, Possibly Effective, Possibly Ineffective, Likely Ineffective, and Insufficient Evidence to Rate (detailed description of each of the ratings).
The appropriate dose of Vietnamese coriander depends on several factors such as the user's age, health, and several other conditions. At this time there is not enough scientific information to determine an appropriate range of doses for Vietnamese coriander. Keep in mind that natural products are not always necessarily safe and dosages can be important. Be sure to follow relevant directions on product labels and consult your pharmacist or physician or other healthcare professional before using.
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Quynh CT, Iijima Y, Morimitsu Y, Kubota K. Aliphatic aldehyde reductase activity related to the formation of volatile alcohols in Vietnamese coriander leaves. Biosci Biotechnol Biochem. 2009;73(3):641-7. View abstract.
Rafi MM, Vastano, BC. Identification of a structure specific Bcl-2 phosphorylating homoisoflavone molecule from Vietnamese coriander (Polygonatum odoratum) that induces apoptosis and G2/M cell cycle arrest in breast cancer cell lines. Food Chem. 2007;104(2007);332-340.
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Yang RY, Lin S, Kuo G. Content and distribution of flavonoids among 91 edible plant species. Asia Pac J Clin Nutr. 2008;17(S1):275-279.