Curry Leaf, binomial name Murraya koenigii is a tree which produces aromatic leaf, which is commonly used in Indian and Srilankan cooking. It has rich anti-diabetic properties and has rich source of micro nutrients, antioxidants and carotene. Curry leaves are rich in vitamin A, B, C and E, and also has a source of carbohydrates, fiber, calcium, phosphorous, iron, magnesium, copper, proteins and amino acids. The Siddha Medical System uses the curry leaves extraction or its powder in preparation of various herbal medicines. In Tamil and Malayalam Language, it is called Karuveppilai and it is originated in South India and earliest mention of it is Tamil writings dating back to the 1st century AD.
Recent research have identified curry leaves have properties which can reduce Oxidative stress. Oxidative stress is essentially an imbalance between the production of oxygen containing molecules and the ability of the body to counteract or detoxify their harmful effects through neutralization by antioxidants. Oxidative stress has led to diseases such as diabetes arthritis atherosclerosis, Parkinson's disease, Alzheimer's disease, gene mutations and cancers, heart failure, heart attack and inflammatory diseases.
Some of the many benefits of Curry Leaves include:
Increases the secretion of insulin, helps in reducing excessive blood glucose levels
Increases glucose absorption and fatty acid oxidation and improves insulin sensitivity
Good digestive agent and helps in stimulating the secretion of gastric juices
Juice made out of a bunch of curry leaves and lime juice can be taken for indigestion.
Richness in fiber helps the stomach digest food well and flush out the rest.
Hepatoprotective - Helps purify, restore and nourish liver
Helps to beat Anaemia
Improves eye sight
May reduce cardiovascular risk
Stops hair fall, premature greying of the hair and accelerate hair growth
Supports weight loss
Reduces wet cough, sinusitis or chest congestion
Reduces Oxidative stress
Wrap the Curry leaves in paper towels, place in a plastic bag and refrigerate.
Curry leaves lose much of their fragrance within days and should be used fresh otherwise the health benefiting factors are reduced.
Use within two weeks.
The above information is to share the knowledge of Traditional Siddha Herbs and do not serve as a medical advice.