The Chemical Composition of Coriander (<i>Coriandrum sativum</i> L.) Extract and Its Ability in Reducing the Risk of SARS-CoV-2 Infection and Scavenging Radicals

This study aimed to analyze the chemical constituents of coriander (Coriandrum sativum L.) ethanol extract and evaluate its potential in reducing the risk of SARS-CoV-2 infection and severe symptom development. Twenty-two compounds were detected, and 12 compounds were tentatively identified in the coriander extract using an ultra high-performance liquid chromatography–mass spectrometry (UHPLC–MS/MS) approach. The coriander ethanol extract was able to inhibit the SARS-CoV-2 spike protein and ACE2 interaction by 100% at a concentration of 3.3 mg dry coriander equivalents/mL (mg CE/mL) and suppressed ACE2 activity by 87% at 5.0 mg CE/mL, suggesting its potential in reducing the risk of SARS-CoV-2 infection. The coriander ethanol extract also exhibited free-radical scavenging capacities against the HO•, ABTS•+, and DPPH• at 140, 11, and 0.08 μmol Trolox equivalent (TE)/g dry coriander, respectively, suggesting its potential to reduce the oxidative stress which is associated with the severe symptom development after the SARS-CoV-2 infection. The results of this study showed that coriander has potential to mitigate the risks and effects of SARS-CoV-2 infection.