- Herb of the Month ( December 2012 )
MURAYYA KOENIGII ( CURRY LEAF )
Synonymy: Bergera koenigii (L.) Roxb.
Family: Rutaceae
English name: Curry leaf-tree
Indian names: Mitha neem, (Sanskrit); karivempu, karuveppilei (Tamilnadu)
Malay Name : Daun Kari
Origin
Murraya koenigii (L.) Spreng. is commonly found in the outer Himalayas, from the Ravi river eastwards, ascending to 5,000 feet, in Assam, Chittagong, Upper and Lower Burma. It is also found in evergreen and deciduous forests of peninsular India, often as underwood (Brandis, 1906).
In the East, its range extends into Burma, Thailand, Malaysia and Indonesia ( South East Asian ).
The shrub is of common occurrence in Indian Himachal Pradesh in areas lying between 800 and 1,450 metres above the sea level. Almost every part of this plant has a strong characteristic odour. The people of the plains, particularly of southern India, use the leaves of this plant as a spice in different curry preparations.
Morphology
A small spreading shrub, about 2.5 metres high; the main stem, dark green to brownish, with numerous dots on it; its bark can be peeled off longitudinally, exposing the white wood underneath; the girth of the main stem is 16 cm.
Leaves, exstipulate, bipinnately compound, 30 cm long, each bearing 24 leaflets, having reticulate venation; leaflets, lanceolate, 4.9 cm long, 1.8 cm broad, having 0.5-cm-long petiole.
Flowers, bisexual, white, funnel-shaped, sweetly scented, stalked, complete, ebracteate, regular, actinomorphic, pentamerous, hypogynous, the average diameter of a fully opened flower being 1.12 cm; inflorescence, a terminal cyme, each bearing 60 to 90 flowers; calyx, 5-lobed, persistent, inferior, green; corolla, white, polypetalous, inferior, with 5 petals, lanceolate; length, 5 mm; androecium, polyandrous, inferior, with 10 stamens, dorsifixed, arranged into circles of five each; smaller stamens, 4 mm. long whereas the longer ones, 5 to 6 mm; gynoecium, 5 to 6 mm long; stigma, bright, sticky; style, short; ovary, superior.
Fruits, round to oblong, 1.4 to 1.6 cm long, 1 to 1.2 cm in diameter; weight, 880 mg; volume, 895 microlitres; fully ripe fruits, black with a very shining surface; pulp, Wistaria blue 640/2; the number of fruits per cluster varying from 32 to 80.
Seed, one in each fruit, 11 mm long, 8 mm in diameter, colour spinach green 0960/3; weight, 445 mg; volume, 460 microlitres.
The flowering and fruiting season
Flowering starts from the middle of April and ends in the middle of May. The peak flowering season under the Sanwara (H.P.) conditions was observed to be the last week of April. The fruiting season was observed to continue from the middle of July to the end of August. The peak fruiting season, however, was found to continue from the last week of July to the 1st week of August.
Domestic Uses
The leaves are highly valued as seasoning in southern and west-coast Indian cooking, and Sri Lankan cooking, especially in curries, usually fried along with the chopped onion in the first stage of the preparation. In their fresh form, they have a short shelf life, and they don't keep well in the refrigerator. They are also available dried, though the aroma is largely inferior.
The leaves of Murraya koenigii are also used as a herb in Ayurvedic medicine. They are much valued as an anti-diabetic, antioxidant, antimicrobial, anti-inflammatory, hepatoprotective, anti-hypercholesterolemic,etc. They also contain high source of iron.
Although most commonly used in curries, leaves from the curry tree can be used in many other dishes to add flavor. In Cambodia, Khmer toast the leaves in open flame or roasted it to a crunch and crushed it into a soured soup dish called Maju Krueng.
Curry leaves are extensively used in South India and Sri Lanka. They are particularly used in South India cooking to provide a flavouring for curries, vegetable, fish and meat dishes, soups pickles, butter milk preparations, chutneys, scrambled eggs and curry powder blends.
They are mainly used fresh, but are also used dried or powdered. For some recipes, the leaves are oven-dried or toasted immediately before use. Another common technique is short frying in butter or oil. Since South Indian cuisine is dominantly vegetarian, curry leaves seldom appear in non-vegetarian food; the main applications are thin lentil or vegetable curries and stuffings for samosas. Because of their soft texture, they are not always removed before serving.
In India the leaves are sold in markets still attached to the stem. In Europe they are generally sold as dried leaves but some are imported fresh.
In the absence of tulsi leaves, curry leaves are used for rituals and pujas by the Hindus.
Main Leaf Constituents
Fresh leaves are rich in an essential oil, but the exact amount depends besides freshness and genetic strain also on the extraction technique.
The following aroma components, mostly sesquiterpene hydrocarbons, have been identified in curry leaves of Sri Lanka (in parentheses, the content in mg/kg fresh leaves): β‑caryophyllene (2.6 ppm), β‑gurjunene (1.9 ppm), β‑elemene (0.6 ppm), β‑phellandrene (0.5 ppm), β‑thujene (0.4 ppm), α‑selinene (0.3 ppm), β‑bisabolene (0.3 ppm), furthermore limonene, β‑trans‑ocimene and β‑cadinene (0.2 ppm). (Phytochemistry, 21, 1653, 1982) Newer work has shown a large variability of the composition of the essential oil of curry leaves.
In North Indian plants, monoterpenes prevail (β‑phellandrene, α‑pinene, β‑pinene), whereas South Indian samples yielded sesquiterpenes: β‑caryophyllene, aromadendrene, α‑selinene. (Flavour and Fragrance Journal, 17, 144, 2002)
Chemical composition of the Murraya Koenigii fruit
The pulp of the fruit contains 64.9 per cent moisture. The content of total soluble solids of the fruit juice is 16.8 per cent. The pulp contains 9.76 per cent total sugars, 9.58 per cent reducing sugars, 0.17 percent non-reducing sugars and almost a negligible amount of tannins and acidity. The vitamin C content of the fruit, which is 13.35 mg per 100 g of the pulp, is better than that of many fruits studied during the course of the present investigation.
The mineral content of the edible portion of the fruit, as represented by its ash, is 2.162 per cent. Similarly, 100 g of the edible portion of the fruit contains, protein, 1.97 g; phosphorus, 0.082 g, potassium, 0.811 g, calcium, 0.166 g; magnesium, 0.216 g; and iron, 0.007 g.
Chemical composition of the Murraya Koenigii fruit.
The pulp of the fruit contains 64.9 per cent moisture. The content of total soluble solids of the fruit juice is 16.8 per cent. The pulp contains 9.76 per cent total sugars, 9.58 per cent reducing sugars, 0.17 percent non-reducing sugars and almost a negligible amount of tannins and acidity. The vitamin C content of the fruit, which is 13.35 mg per 100 g of the pulp, is better than that of many fruits studied during the course of the present investigation.
The mineral content of the edible portion of the fruit, as represented by its ash, is 2.162 per cent. Similarly, 100 g of the edible portion of the fruit contains, protein, 1.97 g; phosphorus, 0.082 g, potassium, 0.811 g, calcium, 0.166 g; magnesium, 0.216 g; and iron, 0.007 g.
Murraya koenigii is also a major source of carbazole alkaloids; more than 30 have been identified so far. From the stem bark girinimbine, murrayanine, mahanimbine, isomurayazoline have been isolated; from the leaves mahanimbine, isomahanimbine, mahanimbicine, mahanine, girinimbine, koenimbidine, bismurrayafoline E, euchrestine B, murrayacine and koenoline were isolated. Koenoline exhibited cytotoxic activity against certain cell cultures.
Bismurrayafoline E, euchrestine B, mahanimbicine, mahanine, isomahanine and mahanimbine exhibited antioxidative properties. Many carbazole alkaloids exhibit significant antibacterial activity against a range of pathogenic bacteria. The essential oil and several carbazole alkaloids from the leaves also exhibited significant antifungal activity against a range of plant pathogenic fungi.
Leaf extracts also showed significant activity in the prevention and control of dental caries. Different extracts also exhibited significant anti-inflammatory, analgesic, antipyretic, antidiarrhoeal and anticarcinogenic activities in studies using rats and mice. Many studies have been carried out on the use of the leaf extract to treat diabetes. Most studies confirm that leaf extracts lower the blood glucose levels in diabetic rats, although some tests are inconclusive.
Different extracts of the leaves did not show any significant antihypertensive effects. In an experimental set up, the leaves of Murraya koenigii significantly improved memory in mice thus exhibiting their potential in the management of Alzheimer’s disease.
Medicinal uses
- Curry leaves have been used for centuries in traditional Indian and Thai folk medicine, though only in recent years has medical research caught up with the health benefits of this plant. When eaten regularly or taken as an extract, curry leaves support our digestion and detoxification, prevent degenerative chronic illness, and even support weight loss. Consult with your health care professional before combining herbal remedies like curry leaf with prescription medications.
- Scientists believe that the Indian curry leaf - an ingredient in many curry dishes and used in traditional Indian healing, may contain agents that slow down the rate of starch-to-glucose breakdown in people with diabetes. The tree's leaves could control the amount of glucose entering the bloodstream.
Professor Peter Houghton, who headed the research team of 20, told the British Pharmaceutical Conference in Manchester yesterday that plants used in traditional Thai and Chinese medicine appeared to have cancer-fighting properties.
During the research six plants used in Thai cancer remedies were extracted according to traditional methods and showed "promising activity" against lung cancer cells.
Scientist say the findings from three years of research were the first step in the discovery of new drugs based on plant extracts, but warned against people with diabetes or cancer taking the plant extracts immediately.
"This is the first time many of these plants have been looked at scientifically, but it is a long way from saying they will be placed on a doctor's prescription pad," he said. "Pharmacists believe herbs are of value, but they are not completely safe. There is now a rapidly diminishing number of doctors who believe they are old wives' tales, and now see that herbal remedies must be treated with respect."
Although it was quite possible that people who ate curry leaf regularly as part of their diet could help control their diabetes, sufferers should first consult their doctors.
"Obviously if someone is eating the curry leaf regularly and is known to be diabetic there is no harm in carrying on taking it, but if someone is going to start taking it in conjunction with other medicines they should definitely check first."
Calcium Deficiency
Curry leaves, mint, coriander leaves etc are some of the herbs added to the spicy Indian recipes for flavor and aroma. Though not called as greens or does not belong to the family of leafy greens, curry leaves has all the nutrients that the typical greens have. It is also called by the name of ‘sweet neem’.
- It has Vitamin A, Vitamin B, Vitamin C, Vitamin B2, Calcium and iron in plenty. Its nutritional value benefits both the young and the old alike. Women who suffer from calcium deficiency, osteoporosis etc can find an ideal natural calcium supplement in curry leaves.
The curry tree is rich in antioxidants. It also has excellent anti-diabetic properties. Some of the complications of diabetes include vertigo, pain in upper and lower limbs, impaired vision etc.
Taking curry leaves raw is an ideal way to reap maximum benefit. One alternative way is to make use of curry leaves decoction. A 10-15 of these leaves are boiled in a glass of water and reduced to half. Taken regularly, this decoction helps mitigate complications of diabetes.
Diabetes
- Curry leaves are considered to be an anti-diabetic herbal medicine with potential for preventing diabetes in some people. According to an article published in The Guardian in 2004, curry leaves help to slow the break-down and release of glucose into the bloodstream. This mechanism results in less insulin being required by the body to control blood sugar levels, and people experience smoother energy levels and fewer sugar cravings throughout the day.
Cancer
- Curry leaves offer antioxidant support and help prevent cancer of the skin and stomach. In a study published in Nutrition Research by Jawaharlal Nehru University in Indian ( 2003), curry leaves significantly reduced the incidence of cancer cells in the stomach and skin tissues. The protective and chemopreventative mechanism in curry leaves is attributed to the high level of antioxidants found in the plant, and to increasing the body's own antioxidants, such as superoxide dismutase.
- Compounds such as murrayacoumarin B found in curry leaves inhibited the growth of cancer cells and caused programmed cell death of leukemia cell lines in the laboratory, according to a study published in the March 2008 issue of the "Journal of Pharmacy and Pharmacology."
- Another study in the October 2003 issue of the journal "Nutrition Research" also points out that curry leaves possess significant anti-tumor properties and may help prevent stomach and skin cancer. Other studies support this hypothesis.
- It is, however, important to remember that the benefits of curry leaves in cancer treatment have not been tested in actual clinical cases.
Weight Loss
- In a study published in Fitoterapia in 2010, researcher Rahul Birari and colleagues from India found chemicals present in curry leaves reduced obesity and blood triglyceride levels in animals. The ability of curry leaves to stimulate weight loss is attributed to the chemical mahanimbine, an alkaloid unique to the curry plant. While more research is needed on this alkaloid, eating curry may support weight loss and fight obesity.
Liver Protection
- Curry leaves contain a range of beneficial chemicals which support and protect the health of the liver. In a study published in Experimental and Toxicological Pathology by the University of Mumbai India in 2010, researchers discovered that curry leaf extract protected liver cells from oxidation, chemical damage and cirrhosis. Curry leaf compared favorably alongside pharmaceutical medications in the study and demonstrated significant hepatoprotective potential. If taken regularly, curry leaves protect the liver, ensuring healthy detoxification, and preventing liver cancer.
Other Uses
- Curry leaves benefit a wide range of health conditions, such as gastric reflux, constipation, traveler's diarrhea, athlete's foot and candida. Eating curry may be especially beneficial for cold, damp conditions such as fungal infections, sluggish metabolism, slow digestion, colds and the flu.
- Herb of the Month ( December 2012 )
MURAYYA KOENIGII ( CURRY LEAF )
Synonymy: Bergera koenigii (L.) Roxb.
Family: Rutaceae
English name: Curry leaf-tree
Indian names: Mitha neem, (Sanskrit); karivempu, karuveppilei (Tamilnadu)
Malay Name : Daun Kari
Origin
Murraya koenigii (L.) Spreng. is commonly found in the outer Himalayas, from the Ravi river eastwards, ascending to 5,000 feet, in Assam, Chittagong, Upper and Lower Burma. It is also found in evergreen and deciduous forests of peninsular India, often as underwood (Brandis, 1906).
In the East, its range extends into Burma, Thailand, Malaysia and Indonesia ( South East Asian ).
The shrub is of common occurrence in Indian Himachal Pradesh in areas lying between 800 and 1,450 metres above the sea level. Almost every part of this plant has a strong characteristic odour. The people of the plains, particularly of southern India, use the leaves of this plant as a spice in different curry preparations.
Morphology
A small spreading shrub, about 2.5 metres high; the main stem, dark green to brownish, with numerous dots on it; its bark can be peeled off longitudinally, exposing the white wood underneath; the girth of the main stem is 16 cm.
Leaves, exstipulate, bipinnately compound, 30 cm long, each bearing 24 leaflets, having reticulate venation; leaflets, lanceolate, 4.9 cm long, 1.8 cm broad, having 0.5-cm-long petiole.
Flowers, bisexual, white, funnel-shaped, sweetly scented, stalked, complete, ebracteate, regular, actinomorphic, pentamerous, hypogynous, the average diameter of a fully opened flower being 1.12 cm; inflorescence, a terminal cyme, each bearing 60 to 90 flowers; calyx, 5-lobed, persistent, inferior, green; corolla, white, polypetalous, inferior, with 5 petals, lanceolate; length, 5 mm; androecium, polyandrous, inferior, with 10 stamens, dorsifixed, arranged into circles of five each; smaller stamens, 4 mm. long whereas the longer ones, 5 to 6 mm; gynoecium, 5 to 6 mm long; stigma, bright, sticky; style, short; ovary, superior.
Fruits, round to oblong, 1.4 to 1.6 cm long, 1 to 1.2 cm in diameter; weight, 880 mg; volume, 895 microlitres; fully ripe fruits, black with a very shining surface; pulp, Wistaria blue 640/2; the number of fruits per cluster varying from 32 to 80.
Seed, one in each fruit, 11 mm long, 8 mm in diameter, colour spinach green 0960/3; weight, 445 mg; volume, 460 microlitres.
The flowering and fruiting season
Flowering starts from the middle of April and ends in the middle of May. The peak flowering season under the Sanwara (H.P.) conditions was observed to be the last week of April. The fruiting season was observed to continue from the middle of July to the end of August. The peak fruiting season, however, was found to continue from the last week of July to the 1st week of August.
Domestic Uses
The leaves are highly valued as seasoning in southern and west-coast Indian cooking, and Sri Lankan cooking, especially in curries, usually fried along with the chopped onion in the first stage of the preparation. In their fresh form, they have a short shelf life, and they don't keep well in the refrigerator. They are also available dried, though the aroma is largely inferior.
The leaves of Murraya koenigii are also used as a herb in Ayurvedic medicine. They are much valued as an anti-diabetic, antioxidant, antimicrobial, anti-inflammatory, hepatoprotective, anti-hypercholesterolemic,etc. They also contain high source of iron.
Although most commonly used in curries, leaves from the curry tree can be used in many other dishes to add flavor. In Cambodia, Khmer toast the leaves in open flame or roasted it to a crunch and crushed it into a soured soup dish called Maju Krueng.
Curry leaves are extensively used in South India and Sri Lanka. They are particularly used in South India cooking to provide a flavouring for curries, vegetable, fish and meat dishes, soups pickles, butter milk preparations, chutneys, scrambled eggs and curry powder blends.
They are mainly used fresh, but are also used dried or powdered. For some recipes, the leaves are oven-dried or toasted immediately before use. Another common technique is short frying in butter or oil. Since South Indian cuisine is dominantly vegetarian, curry leaves seldom appear in non-vegetarian food; the main applications are thin lentil or vegetable curries and stuffings for samosas. Because of their soft texture, they are not always removed before serving.
In India the leaves are sold in markets still attached to the stem. In Europe they are generally sold as dried leaves but some are imported fresh.
In the absence of tulsi leaves, curry leaves are used for rituals and pujas by the Hindus.
Main Leaf Constituents
Fresh leaves are rich in an essential oil, but the exact amount depends besides freshness and genetic strain also on the extraction technique.
The following aroma components, mostly sesquiterpene hydrocarbons, have been identified in curry leaves of Sri Lanka (in parentheses, the content in mg/kg fresh leaves): β‑caryophyllene (2.6 ppm), β‑gurjunene (1.9 ppm), β‑elemene (0.6 ppm), β‑phellandrene (0.5 ppm), β‑thujene (0.4 ppm), α‑selinene (0.3 ppm), β‑bisabolene (0.3 ppm), furthermore limonene, β‑trans‑ocimene and β‑cadinene (0.2 ppm). (Phytochemistry, 21, 1653, 1982) Newer work has shown a large variability of the composition of the essential oil of curry leaves.
In North Indian plants, monoterpenes prevail (β‑phellandrene, α‑pinene, β‑pinene), whereas South Indian samples yielded sesquiterpenes: β‑caryophyllene, aromadendrene, α‑selinene. (Flavour and Fragrance Journal, 17, 144, 2002)
Chemical composition of the Murraya Koenigii fruit
The pulp of the fruit contains 64.9 per cent moisture. The content of total soluble solids of the fruit juice is 16.8 per cent. The pulp contains 9.76 per cent total sugars, 9.58 per cent reducing sugars, 0.17 percent non-reducing sugars and almost a negligible amount of tannins and acidity. The vitamin C content of the fruit, which is 13.35 mg per 100 g of the pulp, is better than that of many fruits studied during the course of the present investigation.
The mineral content of the edible portion of the fruit, as represented by its ash, is 2.162 per cent. Similarly, 100 g of the edible portion of the fruit contains, protein, 1.97 g; phosphorus, 0.082 g, potassium, 0.811 g, calcium, 0.166 g; magnesium, 0.216 g; and iron, 0.007 g.
Chemical composition of the Murraya Koenigii fruit.
The pulp of the fruit contains 64.9 per cent moisture. The content of total soluble solids of the fruit juice is 16.8 per cent. The pulp contains 9.76 per cent total sugars, 9.58 per cent reducing sugars, 0.17 percent non-reducing sugars and almost a negligible amount of tannins and acidity. The vitamin C content of the fruit, which is 13.35 mg per 100 g of the pulp, is better than that of many fruits studied during the course of the present investigation.
The mineral content of the edible portion of the fruit, as represented by its ash, is 2.162 per cent. Similarly, 100 g of the edible portion of the fruit contains, protein, 1.97 g; phosphorus, 0.082 g, potassium, 0.811 g, calcium, 0.166 g; magnesium, 0.216 g; and iron, 0.007 g.
Murraya koenigii is also a major source of carbazole alkaloids; more than 30 have been identified so far. From the stem bark girinimbine, murrayanine, mahanimbine, isomurayazoline have been isolated; from the leaves mahanimbine, isomahanimbine, mahanimbicine, mahanine, girinimbine, koenimbidine, bismurrayafoline E, euchrestine B, murrayacine and koenoline were isolated. Koenoline exhibited cytotoxic activity against certain cell cultures.
Bismurrayafoline E, euchrestine B, mahanimbicine, mahanine, isomahanine and mahanimbine exhibited antioxidative properties. Many carbazole alkaloids exhibit significant antibacterial activity against a range of pathogenic bacteria. The essential oil and several carbazole alkaloids from the leaves also exhibited significant antifungal activity against a range of plant pathogenic fungi.
Leaf extracts also showed significant activity in the prevention and control of dental caries. Different extracts also exhibited significant anti-inflammatory, analgesic, antipyretic, antidiarrhoeal and anticarcinogenic activities in studies using rats and mice. Many studies have been carried out on the use of the leaf extract to treat diabetes. Most studies confirm that leaf extracts lower the blood glucose levels in diabetic rats, although some tests are inconclusive.
Different extracts of the leaves did not show any significant antihypertensive effects. In an experimental set up, the leaves of Murraya koenigii significantly improved memory in mice thus exhibiting their potential in the management of Alzheimer’s disease.
Medicinal uses- Curry leaves have been used for centuries in traditional Indian and Thai folk medicine, though only in recent years has medical research caught up with the health benefits of this plant. When eaten regularly or taken as an extract, curry leaves support our digestion and detoxification, prevent degenerative chronic illness, and even support weight loss. Consult with your health care professional before combining herbal remedies like curry leaf with prescription medications.
- Scientists believe that the Indian curry leaf - an ingredient in many curry dishes and used in traditional Indian healing, may contain agents that slow down the rate of starch-to-glucose breakdown in people with diabetes. The tree's leaves could control the amount of glucose entering the bloodstream.
Professor Peter Houghton, who headed the research team of 20, told the British Pharmaceutical Conference in Manchester yesterday that plants used in traditional Thai and Chinese medicine appeared to have cancer-fighting properties.
During the research six plants used in Thai cancer remedies were extracted according to traditional methods and showed "promising activity" against lung cancer cells.
Scientist say the findings from three years of research were the first step in the discovery of new drugs based on plant extracts, but warned against people with diabetes or cancer taking the plant extracts immediately.
"This is the first time many of these plants have been looked at scientifically, but it is a long way from saying they will be placed on a doctor's prescription pad," he said. "Pharmacists believe herbs are of value, but they are not completely safe. There is now a rapidly diminishing number of doctors who believe they are old wives' tales, and now see that herbal remedies must be treated with respect."
Although it was quite possible that people who ate curry leaf regularly as part of their diet could help control their diabetes, sufferers should first consult their doctors.
"Obviously if someone is eating the curry leaf regularly and is known to be diabetic there is no harm in carrying on taking it, but if someone is going to start taking it in conjunction with other medicines they should definitely check first."
Calcium Deficiency
Curry leaves, mint, coriander leaves etc are some of the herbs added to the spicy Indian recipes for flavor and aroma. Though not called as greens or does not belong to the family of leafy greens, curry leaves has all the nutrients that the typical greens have. It is also called by the name of ‘sweet neem’.- It has Vitamin A, Vitamin B, Vitamin C, Vitamin B2, Calcium and iron in plenty. Its nutritional value benefits both the young and the old alike. Women who suffer from calcium deficiency, osteoporosis etc can find an ideal natural calcium supplement in curry leaves.
The curry tree is rich in antioxidants. It also has excellent anti-diabetic properties. Some of the complications of diabetes include vertigo, pain in upper and lower limbs, impaired vision etc.
Taking curry leaves raw is an ideal way to reap maximum benefit. One alternative way is to make use of curry leaves decoction. A 10-15 of these leaves are boiled in a glass of water and reduced to half. Taken regularly, this decoction helps mitigate complications of diabetes.
Diabetes- Curry leaves are considered to be an anti-diabetic herbal medicine with potential for preventing diabetes in some people. According to an article published in The Guardian in 2004, curry leaves help to slow the break-down and release of glucose into the bloodstream. This mechanism results in less insulin being required by the body to control blood sugar levels, and people experience smoother energy levels and fewer sugar cravings throughout the day.
Cancer- Curry leaves offer antioxidant support and help prevent cancer of the skin and stomach. In a study published in Nutrition Research by Jawaharlal Nehru University in Indian ( 2003), curry leaves significantly reduced the incidence of cancer cells in the stomach and skin tissues. The protective and chemopreventative mechanism in curry leaves is attributed to the high level of antioxidants found in the plant, and to increasing the body's own antioxidants, such as superoxide dismutase.
- Compounds such as murrayacoumarin B found in curry leaves inhibited the growth of cancer cells and caused programmed cell death of leukemia cell lines in the laboratory, according to a study published in the March 2008 issue of the "Journal of Pharmacy and Pharmacology."
- Another study in the October 2003 issue of the journal "Nutrition Research" also points out that curry leaves possess significant anti-tumor properties and may help prevent stomach and skin cancer. Other studies support this hypothesis.
- It is, however, important to remember that the benefits of curry leaves in cancer treatment have not been tested in actual clinical cases.
Weight Loss - In a study published in Fitoterapia in 2010, researcher Rahul Birari and colleagues from India found chemicals present in curry leaves reduced obesity and blood triglyceride levels in animals. The ability of curry leaves to stimulate weight loss is attributed to the chemical mahanimbine, an alkaloid unique to the curry plant. While more research is needed on this alkaloid, eating curry may support weight loss and fight obesity.
- Curry leaves contain a range of beneficial chemicals which support and protect the health of the liver. In a study published in Experimental and Toxicological Pathology by the University of Mumbai India in 2010, researchers discovered that curry leaf extract protected liver cells from oxidation, chemical damage and cirrhosis. Curry leaf compared favorably alongside pharmaceutical medications in the study and demonstrated significant hepatoprotective potential. If taken regularly, curry leaves protect the liver, ensuring healthy detoxification, and preventing liver cancer.
Other Uses - Curry leaves benefit a wide range of health conditions, such as gastric reflux, constipation, traveler's diarrhea, athlete's foot and candida. Eating curry may be especially beneficial for cold, damp conditions such as fungal infections, sluggish metabolism, slow digestion, colds and the flu.
Gastrointestinal Motility
In Southern India, curry leaves are eaten raw as a homeopathic remedy for dysentery and diarrhea. At the Sudhakarrao Naik Institute of Pharmacy, a study done on rats by S.V. Tembhurne and D.M. Sakarkar showed curry leaf extracts to increase gastrointestinal motility. The motility effects were felt by rats who both had and had not been given constipating agents. The results of the study showed great promise as a remedy for abdominal pain, constipation and gastroparesis.
Mindless consumption of junk foods spoils the stomach and results in alternative bouts of constipation and diarrhea. Curry leaves come in handy in such conditions. To overcome diarrhea and constipation, the initial step of critical importance would be avoidance of all types of oily fast food stuff.
This should be followed up with taking a paste obtained from finely ground curry leaves 25 gm and cumin 10 gm along with a glass of warm water. A spoonful of natural honey is taken after 10 minutes. This is done 2-3 times a day for 2-3 days. This helps the digestive system restore its lost balance.
Premature graying of hair
Taking curry leaves raw would be an ideal remedy for premature graying of hair.
Take a handful of curry leaves (Karipatta) and boil them in one tablespoon of coconut oil until they become dark in colors.
Use this mixture on your hair and wash it off with herbal shampoo after an hour to prevent and cure premature greying of hair. It also stimulates hair growth.
Consuming the leaves found in curries instead of throwing them away is yet another step forward. Children should be taught to take curry leaves at a tender age. This will aid in healthy development of bones and muscles. This also helps stave off premature graying of hair when they grow up.
High Blood Pressure
The juice of curry leaves mixed with water is used by some to combat high blood pressure (hypertension). For this treatment; make a juice of 25-30 curry leaves with 1 cup of water, strain and drink first thing in the morning. Limejuice can be added for taste.
Triglycerides
Water-based curry leaf extracts may help lower blood triglyceride levels in diabetic rats, according to a study published in a June 2007 article in the “Journal of Ethnopharmacology.” Another study published in the December 2010 issue of the journal “Fitoterapia” reveals that curry leaf extracts can help lower triglyceride and cholesterol levels in the blood of obese animal models. A 2010 study in the “International Journal of Phytomedicine” reaffirms that curry leaves can reduce triglyceride levels in diabetic rats.
Dessert quality
The major part of the fruit is occupied by the seed and the edible portion is only 49.4 per cent of the whole fruit. The fruits are very sweet and are eaten fresh. They have a characteristic odour which make them slightly unpleasant. The overall fruit quality is fair.
Utilization
The shiny-black fruits are liked both by children and adults. As revealed by the chemical composition of the fruits, they are very nutritious. The leaves are used as a spice in different curries and impart a very good flavour to the preparations. These fruits have also many medicinal properties.
The branches of Murraya koenigii are very popular for cleaning the teeth as datun and are said to strengthen the gums and the teeth.
This plant is quite ornamental due to its compound leaves. It can, therefore, be used as a hedge and as an ornamental shrub.
Side Effects
Curry leaves have been used in food for centuries and are generally considered safe. In fact, no major studies and clinical trials have been conducted to study the side effects and drug interactions of curry leaves. Excessive intake of the leaves, however, may cause an unusual drop in blood sugar levels and hypoglycemia, especially in non-diabetic individuals or those taking diabetes medications.
In Southern India, curry leaves are eaten raw as a homeopathic remedy for dysentery and diarrhea. At the Sudhakarrao Naik Institute of Pharmacy, a study done on rats by S.V. Tembhurne and D.M. Sakarkar showed curry leaf extracts to increase gastrointestinal motility. The motility effects were felt by rats who both had and had not been given constipating agents. The results of the study showed great promise as a remedy for abdominal pain, constipation and gastroparesis.
Mindless consumption of junk foods spoils the stomach and results in alternative bouts of constipation and diarrhea. Curry leaves come in handy in such conditions. To overcome diarrhea and constipation, the initial step of critical importance would be avoidance of all types of oily fast food stuff.
This should be followed up with taking a paste obtained from finely ground curry leaves 25 gm and cumin 10 gm along with a glass of warm water. A spoonful of natural honey is taken after 10 minutes. This is done 2-3 times a day for 2-3 days. This helps the digestive system restore its lost balance.
Premature graying of hair
Taking curry leaves raw would be an ideal remedy for premature graying of hair.
Take a handful of curry leaves (Karipatta) and boil them in one tablespoon of coconut oil until they become dark in colors.
Use this mixture on your hair and wash it off with herbal shampoo after an hour to prevent and cure premature greying of hair. It also stimulates hair growth.
Consuming the leaves found in curries instead of throwing them away is yet another step forward. Children should be taught to take curry leaves at a tender age. This will aid in healthy development of bones and muscles. This also helps stave off premature graying of hair when they grow up.
High Blood Pressure
The juice of curry leaves mixed with water is used by some to combat high blood pressure (hypertension). For this treatment; make a juice of 25-30 curry leaves with 1 cup of water, strain and drink first thing in the morning. Limejuice can be added for taste.
Triglycerides
Water-based curry leaf extracts may help lower blood triglyceride levels in diabetic rats, according to a study published in a June 2007 article in the “Journal of Ethnopharmacology.” Another study published in the December 2010 issue of the journal “Fitoterapia” reveals that curry leaf extracts can help lower triglyceride and cholesterol levels in the blood of obese animal models. A 2010 study in the “International Journal of Phytomedicine” reaffirms that curry leaves can reduce triglyceride levels in diabetic rats.
Dessert quality
The major part of the fruit is occupied by the seed and the edible portion is only 49.4 per cent of the whole fruit. The fruits are very sweet and are eaten fresh. They have a characteristic odour which make them slightly unpleasant. The overall fruit quality is fair.
Utilization
The shiny-black fruits are liked both by children and adults. As revealed by the chemical composition of the fruits, they are very nutritious. The leaves are used as a spice in different curries and impart a very good flavour to the preparations. These fruits have also many medicinal properties.
The branches of Murraya koenigii are very popular for cleaning the teeth as datun and are said to strengthen the gums and the teeth.
This plant is quite ornamental due to its compound leaves. It can, therefore, be used as a hedge and as an ornamental shrub.
Side Effects
Curry leaves have been used in food for centuries and are generally considered safe. In fact, no major studies and clinical trials have been conducted to study the side effects and drug interactions of curry leaves. Excessive intake of the leaves, however, may cause an unusual drop in blood sugar levels and hypoglycemia, especially in non-diabetic individuals or those taking diabetes medications.
Terms and Conditions of Use and Important Information:
This information on the above herb is meant to supplement, not replace advice from your doctor or healthcare provider and is not meant to cover all possible uses, precautions, interactions or adverse effects.
The statements made on this website have not been evaluated by the FDA. These supplements mentioned are not intended to cure, treat, diagnose or prevent disease. The contents of this website are for informational purposes only.
Any information on uses and properties has been collected for your convenience, from reputable herbal texts and internet sources purely for historical, educational or informational purposes only. We can’t provide you with medical advice, personal dosage information, potential drug/herb reactions, or assistance with questions relating to injury, illness, etc. The information provided is not presented with the intention of diagnosing any disease or condition or prescribing any treatment. It is offered as information only, for use in the maintenance and promotion of good health in cooperation with a licensed practitioner.
Kelab Rakan-Rakan Herba KK Sabah does not provide medical advice, diagnosis or treatment.
Information from this source for educational purpose, evidence-based and objective, and without commercial influence.
Site design and webmaster : Ganesan. T Questions or concerns can be directed to the webmaster at [email protected]
This information on the above herb is meant to supplement, not replace advice from your doctor or healthcare provider and is not meant to cover all possible uses, precautions, interactions or adverse effects.
The statements made on this website have not been evaluated by the FDA. These supplements mentioned are not intended to cure, treat, diagnose or prevent disease. The contents of this website are for informational purposes only.
Any information on uses and properties has been collected for your convenience, from reputable herbal texts and internet sources purely for historical, educational or informational purposes only. We can’t provide you with medical advice, personal dosage information, potential drug/herb reactions, or assistance with questions relating to injury, illness, etc. The information provided is not presented with the intention of diagnosing any disease or condition or prescribing any treatment. It is offered as information only, for use in the maintenance and promotion of good health in cooperation with a licensed practitioner.
Kelab Rakan-Rakan Herba KK Sabah does not provide medical advice, diagnosis or treatment.
Information from this source for educational purpose, evidence-based and objective, and without commercial influence.
Site design and webmaster : Ganesan. T Questions or concerns can be directed to the webmaster at [email protected]