Curry leaves are used especially in south Indian dishes, popular for their distinct aroma and ability to improve digestion. They have a bitter, pungent taste and retain their flavour even after drying. It is known for its medicinal and nutraceutical properties due to the presence of volatile oil and vital nutrients in it. Fresh curry leaves are the preferred form used in cooking, followed by air-dried or oven-dried with longer shelf life and powdered form.
Comparative nutrient content of fresh and dehydrated curry leaves
|
Nutrients |
Fresh Curry Leaves (100 g) |
Dehydrated Curry Leaves (100 g) |
|
Protein |
6g |
12 g |
|
Fat |
1 g |
5.4g |
|
Carbohydrate |
18.7 g |
64 g |
|
Calcium |
830 mg |
2040 mg |
|
Iron |
0.93 mg |
12 mg |
|
B-carotene |
7560 μg |
5292 μg |
Source-Indian Journal of Natural Products and Resources Vol. 2(4), December 2011
Curry leaves are considered to be a multi-potential medicinal plant and have several vitamins, minerals and phytochemicals which possess antibacterial, anti-diabetic and antioxidant properties responsible for preventing the occurrence of diseases. The leaves contain minerals, carotene, nicotinic acid, vitamin C, vitamin A and oxalic acid.
A. Helps lower cholesterol & protect against heart diseases
Curry leaves have carbazole alkaloid which posses antioxidant and lipid-lowering vasodilating properties that help lower cholesterol levels, it does so by preventing oxidation of cholesterol that forms LDL and increases HDL (good cholesterol), which protects the body from cardiovascular diseases.
B. Anti Diabetic properties
The chemical constituent Mahanimbine has a great impact on blood sugar levels as it not only lowers the sugar levels by potentiating insulin effect either by improving the increase in insulin levels or by increasing the peripheral glucose uptake.
C. Helps with digestive health
Curry leaves are known for their carminative properties with helping in digestion and flushing out the residue. It may also help reduce gastric lesions and act as a good anti-ulcer drug.
D. Antioxidant properties
The antioxidant properties are highest in Murray koenigii as compared to other plant leaves like methanol extracts of amaranthus sp., Centella Asiatica. It helps reduce oxidative stress and improve health and metabolism.
E. Anti-ageing/Alzheimer’s disease
Dementia is a syndrome of progressive reduction in cognitive functioning and curry leaves show a potential Neuroprotection against neurodegenerative diseases, improved cognitive functions and therefore beneficial role in dementia.
In a nutshell, curry leaves are nutritious and are beneficial to prevent various degenerative diseases, and they should be included in the diet daily.