“…The nutrients found in the curry leaves are carbohydrates, fiber, calcium, iron, magnesium, copper, phosphorous, and minerals; and it also contains various vitamins like nicotinic acid and vitamin C, vitamin A, vitamin B, vitamin E, antioxidants, plant sterols, amino acids, glycosides, and flavonoids (Bonde, Nemade, Patel, & Patel, 2017). In India, people use the curry leaves as a flavoring agent in curries and usually which leads to the inflammation and necrosis in many pathological conditions (Dineshkumar, Mitra, & Mahadevappa, 2010;Ho et al, 2015;Paul, Bandyopadhyay, & Bhattacharyya, 2011;Wu et al, 2013). Likewise, similar condition was observed in pancreatitis.…”