Curry leaves (Murraya koenigii) belongs to family Rutaceae, is an aromatic, pubescent, deciduous shrub or small tree. Curry leave is found to be native mainly to India and Sri Lanka. Additionally, it can be found in some other South Asian countries as well.
The leaves have a slightly pungent, bitter and feebly acidic taste, and they retain their flavour and other qualities even after drying.
The fresh leaves are a good source of β-carotene. Curry leaves are a rich source of minor constituents, such as Ca, K, Mg, P, along with Fe, Mn, Se and Zn, in trace amounts.
Curry leaves play a pivotal role in the field of weight loss. The leaves when eaten raw or consumed as juice, serves as a detox drink to cleanse body from within, burn fat, reduce bad cholesterol and enhance digestion.
Fresh juice of curry leaves, with lime juice and sugar, is an effective medicine in the treatment of morning sickness, nausea and vomiting due to indigestion and excessive use of fats.
Cataract development can be prevented by using fresh juice of curry leaves. The oil of curry leave is reported to possess antibacterial, antifungal, hypolipidemic, anti-lipid peroxidative, hypoglycemic, antioxidant and anti-hypertensive properties.
Curry leaves contribute a strong promising action against cardiovascular disorders, hypertension and obesity.
Curry leave contains significant amount of phenolic and flavonoids compounds which are phytoconstituents responsible for lipid lowering and anti-obesity activities because of strong antioxidant potential.
Curry leaves juice – good source of β-carotene
