Paula and I dislike cilantro; it tastes like soap to us. According to research, that’s a genetic trait. However, cilantro appears to have some very interesting qualities relating to seizures and neurological disorders. Here’s the study.

A research group examined the components of the herb Coriandrum sativum. This herb, commonly known as cilantro, has been used as an anticonvulsant in natural medicine. Their objective was to isolate components that could act as an anticonvulsant. This was not easy research. How do you know what to look for? There are minerals that transmit signals, and there are gates and channels that have to open and close for signals to move throughout the brain and nervous system.

The good news is they found one. They’re called neuronal voltage-gated potassium channel subfamily Q or KCNQ for short. If those channels are not working properly, it causes a dysfunction that can cause severe epileptic encephalopathies. Those types of seizures are resistant to modern anticonvulsants. Researchers found a component called long-chain fatty aldehyde (E)-2-dodecenal that’s able to activate a variety of KCNQ channels, thus preventing seizures.

There is a lot of research that still needs to happen, but this study shows that it’s theoretically possible for the chemical in cilantro to help. The results must be confirmed in animals and humans, but that shouldn’t stop anybody from eating cilantro now. Even though the specific component can’t be quantified in every cilantro leaf we might eat, it may still be beneficial. If someone suffers from seizures, especially if they’re resistant to medication, regular use of cilantro in meals may help.

Mushrooms, berries, and cilantro—although we don’t have all the details, food can assist medicine and may play a more important role in the future. We just have to make sure we eat better, each and every day.

What are you prepared to do today?

        Dr. Chet

Reference: The FASEB Journal, https://doi.org/10.1096/fj.201900485R.