Curry leaves - ayurvedic remedies, health benefits, application, chemical constituents, side effects and many more

 

Curry leaves (kadi-patta)

Curry leaves which is commenly called as 'kadi patta'. It makes the food both healthy and tasty along with pleasing aroma. It have many names in many other languages. In Indian food, it is widely used in many of raciepes. The tree is native to the Indian subcontinent, and can be found growing wild throughout the country, in Sri Lanka, and east through Thailand

These tree grows best in well-drained soils in areas with full sun or partial shade, preferably away from the wind. Human needs in terms of shelter, clothing, food, flavors, fragrances and even medi.............................read more


Curry leaves:

Curry leaves have a distinct bitter and pungent taste. Having pungent and bitter taste, they increase the tate   of food. These leaves enhance the health benefits and taste of the meal.The aromatic scent of these leaves is due to the high content of essential volatile oils that get extracted through steam distillation method and this essential oil is used in healing skin disorders.

Curry leaves are used from ancient times in many Ayurvedic and unani medicine, because of its many healing properties and health benefits. It is mainly used in treating diabetes, diarrhea and gastrointestinal disease. It shows some antibacterial and anti.............................read more


Chemical constituents 

The mainly nutrients found in curry leaves are carbohydrates, fiber, calcium, phosphorous, iron, magnesium, copper, and other minerals. It also contains various vitamins like vitamin C, vitamin A, vitamin B, vitamin E, antioxidants, plant sterols, amino acids, glycosides, and flavonoids.

Major constituent responsible for the aroma and flavor has been reported as pinene,sabinene, caryophyllene, cadinol and cadinene. Essential oils from M. koeni 

The pulp of fruits generally contain 64.9% moisture, 9.76% total sugar, 9.58% reducing sugar and negligible amount of tannin and acids, besides containing 13.35% Vitamin C and also contains trace amounts of minerals, 1.97% phosphorus, 0.082% potassium, 0.811% calcium, 0.166% magnesium, 0.007% iron and remarkable amount of protein.

The curry leaves are rich in various sources such as proteins, fibers, carbohydrates, minerals, nicotinic acid, vitamin C and carotene. They have a great content of oxalic acid and also contain crystalline glycosides, carbazole, alkaloids, resin and koenigin. Girinimbin, koenimbine, koenigine, koenidine, koenine, coumarine(called murrayone imperotoxin), mahanimbicine, iso-mahanimbin, bicyclomahanimbicine & phebalosin are also the major phytoconstituents. Leaves also contain triterpenoid alkaloids such as cyclomahanimbine & tetrahydromahanimbine. Carbazole alkaloids such as girinimbine, murrayacine, koenioline, xynthyletin, murrayazoline, murrayacine and murrayazolidine are the main constituents of the bark. The fruit pulp contains reducing and non reducing sugars along with some negligible amounts of tannins and acids. Trace amounts of phosphorous, potassium, calcium, magnesium and iron are also present along with vitamin C. Xanthotoxin, isobyakangelicol and other minor Furocoumarines have also been isolated from the seeds. The volatile oil that is present in fresh leaves is a rich source of vitamin A and calcium. The essential oil composition, when studied, showed the presence of D-sabinene, D-ฮฑ-terpinol, di-ฮฑ-phellandrene, D-ฮฑ-pinene, caryophyllene and dipentene. Roots contain girinimbine, koenoline (1- methoxy-3- hydroxyl methyl carbazole)


•Antioxidants: Antioxidants are substances that can prevent or slow damage to cells caused by free radicals, unstable molecules that the body produces as a reaction to environmental and other pressures.This can harm cells and body function.
          Click here to explore more about Antioxidant and Free radicals

•Essential Oils of curry leaves: These essential oils possess anti-inflammatory, anti-bacterial, anti-diabetic, anti-dysenteric, carmin.............................read more


Properties and Benefits 

  • Taste (Rasa) – Astringent, Bitter and Sweet 
  • Taste after digestion – Katu (Pungent)
  • Guna (Qualities) – Laghu (light to digest), Snigdha (Unctous)
  • Virya (Potency) – Shita (Cold)
  • Effects on Tridosha – Balances Kapha and Pitta dosha
  •            Click here to explore more information about Tridosha (vata-Kapha-Pitta)
  • Ruchya (improves taste)
  • Deepana (Kindles digestive fire)
  • Pachana (Improves digestion)
  • Vishagna (Antitoxic)
  • Varnya (improves complexion)
  • pramehahara - anti-diabetic
  • krimighna - antimicr.............................read more

 

Uses, Remedies, Benefits and Application 

1) Treats Diabetes: The production of insulin from the pancreatic ฮฒ-cells become active on consumption of  curry leaves. It helps in reducing the breakdown of starch into glucose which in turn leads to low blood glucose level. The leaves root and bark possess tonic, stomachic and carminatives properties. Antiemetic property too is seen in the leaves. Purgative properties have been demonstrated in the stem distillate of the leaves.

          - Tip: add fresh kadi patta' in all the meals if possible and drink fresh kadi patta juice every in morning or take 2-3 gram of dried powder of curry leaves is consumed daily( in morning and night)

2) Prevents Anemia: The deficiency of iron in the body causes anemia. Curry leaves having a high concentration of iron and folic acid.where as iron is extremely effective in increasing the hemoglobin and red blood cell count of the blood and folic acid encourages the body to absorb iron. It acts as a natural blood purifier, improves symptoms of tiredness and fatigue and reduce chances of getting infections.

         - Tip: If you suffer from anaemia eat one date (khajoor) with two kadi patta leaves on and empty stomach every morning. This will not only help keep your iron levels up it will also help make you stronger and beat the symptoms of anaemia

3) Fresh curry leaves, Sandlewood powder and turmeric (fresh rhizome) are taken and fine paste is made. This is applied over the lesions of acne. This helps to relieve the oily skin as well as acne. Even the dark circles and black heads are also reduced by this.


4) 4 teaspoon of curry leaf fine powder is mixed with 1 teaspoon of cardamom fine powder and mixed thoroughly.During journey, this mixture is taken (1-2 pinch) with a cup of hot water. This reduces the chances of  food poisoning and keeps one healthy during travel. Even abdominal blotting and indigestion and bad breath are also relieved.


5) Aids in Digestion: The high content of fiber in the leaves have proven to be beneficial in treating several gastro intestinal troubles. The carminative, digestive, antiemetic and anti-dysenteric properties of curry leaves not only aids in digestion but also prevents constipation, diarrhea, dysentery, piles, nausea, bloating etc.
          - Ayurveda it is believed that kadi patta has mild laxative properties that not only help the stomach get rid of unwanted waste, it also rids the body of ‘ama’ (or toxic waste) and balances out the pitta levels in the body.

         - Tip: If anyone suffer from diarrhoea gently crush some kaddi patta into a ball (the size of a berry), and drink it with some butter milk. Do this twice to thrice a day for relief.

6) Leaf oil in premature greying of hair: 20 gram of fresh curry leaves and hibiscus flower are taken and fine paste is made. This is soaked in 100 ml of coconut oil (or sesame oil) for overnight. Next day, to this equal quantity of water is added and oil is cooked till the complete evaporation of water content. You may get around 80-90 ml of oil This is filtered and collected. Regular application of this oil to the scalp helps to reduce greyness of hair. This promotes hair growth and useful in dandruff as well.


7) Lowers the cholesterol: Curry leaves prevent the oxidation of cholesterol that forms LDL cholesterol (bad cholesterol). This in turn helps in increasing the amount of good cholesterol (HDL) and protects your heart.

            - Tip: 4-6 grams of curry leaf powder is taken and added to one glass of hot water and drink this water when it gets warm on empty stomach. It is good to take early in rhe morning.

8) Fresh leaves, dried leaf powder, and essential oil are widely used for flavouring soups, curries, fish and meat dishes, eggs dishes, traditional curry powder blends, seas.............................read more




Note:

The essential oil of the curry leaf tree is widely used for the treatment of hair and skin problems, diabetes, eye problem, dental problem, diarrhea etc.



Uses of Curry leaves in India and Indian raciepes:

  1. Limbolee oil can be extracted from fresh curry leaves. This oil is often used in the process of making soap in order to make the product scented.
  2. Leaves are roasted and used in a soup called maju kreung. They are also used in Java for cooking gulai or la.............................read more




Other Uses of Curry Leaf Oil:


1) Massage 2-3 drops of curry leaf oil with few drops of Sesame oil to reduce swelling and inflammation on various parts of the body and get instant relief.

2) Adding 2 drops of curry leaf oil in a cup of warm water and gargle which strengthen your teeth, prevent teeth and gu.............................read more


Curry leaf powder uses:

1) Curry leaf powder is mixed with honey and applied over the mouth ulcer for 3-4 days.
2) 1 spoon of curry leaf powder added to the buttermilk can be consumed to get relie............................read more



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Refrance:

  1. International journal of health
  2. An international quarterly journal of research in Ayurveda
  3. Journal of medicine nutrition and nutraceuticals
  4. Biology and medicine research article volume 2, issue 3
  5. NCBI 
  6. PUBMED
  7. British dental journal-nature research
  8. Spices Board of India
  9. local traditions and uses
  10. Spices Board India, Ministry of Commerce & Industry, Govt. of India
  11. The Ayurvedic Pharmacopoeia of India. 1st Edition
  12. Food Chemistry, Volume 106, Issue 2, 15 January 2008, Pages 720-728
  13. International Journal Of Ayurvedic And Herbal Medicine 2:4 (2012)607:627
  14. International Journal of PharmTech ResearchCODEN (USA): IJPRIF, ISSN: 0974-4304Vol.7, No.4, pp 566-572, 2014-2015
  15. Research Journal of Pharmaceutical, Biological and Chemical Sciences. September - October 2015 RJPBCS 6(5) Page No. 691
  16. Indian J.Sci.Res.4 (1): 46-52, 2014
  17. Antioxidants (Basel). 2020 Feb; 9(2): 101. Published online 2020 Jan 24. PMCID: PMC7070712
  18. International Journal of Health Sciences & Research. Vol.7; Issue: 1; January 2017
  19. Evidence-Based Complementary and Alternative Medicine | Volume 2021 | Article ID 5523252

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