Curry leaf (Murraya koenigii L. Spreng) as a functional food

Abstract

spices in preventive and therapeutic medicine is being practiced in India since times immemorial. Curry leaves (Murraya koenigii) is a leafy spice used in Indian cookery for its fragrant aroma. Curry leaves are rich in fibres, minerals and vitamins such as calcium, iron, phosphorus and carotene, niacin, vitamin B 2 and vitamin C. Traditionally curry leaves are used in the treatment of various diseases which includes Diabetes mellitus, body pain, inflammation, and vomiting and kidney pain, blood disorders and in treatment of poisonous bites. The functional compounds of curry leaves includes oxalic acid, vitamin A, bicyclomahanimbicine, cyclomahanimbine, murrayastine, coumarine, koenidine and pypayafolinecarbazole Bioactive compounds of curry leaves like carbazole alkaloids and essential oils are proven to have many functional properties like antioxidant, antimicrobial, antitumor, antidiabetic, hypercholesteremic and many more. Curry leaves are used in Indian dishes in different forms, such as, fresh, dried and powdered. Dehydration is the most feasible way of preservation of curry leaves. Methods of preservation and techniques of dehydration affects the nutrient composition. The present review summarizes studies on the nutraceutical potential, nutritional composition and effect of processing on the bioactive compounds of curry leaves.

Phytochemical Analysis of Curry Leaf Extract (Murraya koenigii L.) as a Potential Animal Feed and Medicinal Ingredient

“…Curry leaves (Murraya koenigii) are a type of leaf spice with authentic characteristics in Asian Indian cuisine and are used in small quantities to add aroma and to extend the shelf life of food. 12 Curry leaves are a popular plant among the people of Aceh and are often found in Aceh. These leaves are used as a seasoning for various typical Acehnese dishes because they give a delicious aroma and delicious taste to the food.…”

Influence of spices and herbs incorporation on popular Indian dairy products: A review

“…The following Table 1 depicts the presence of bioactive compounds in the most commonly utilized Spices and Herbs. [59] ; (Zhang et al, 2016) [94] ; (Ho et al, 2013) Turmeric Curcuminoids (curcumin, desmethoxycurcumin, bismethoxycurcumin) (Komonsing et al, 2021) [42] ; (Zhang et al, 2015) [94] ; (Mathew and Hsu, 2018) [52] ; (Yadav et al, 2013) [93] ; (Syed et al, 2015) [82] ; (Sahne et al, 2016) [72] Curry leaves Carbazole alkaloids (Ganesan et al, 2013) [22] ; (Khedkar, 2015) [41] ; (Ghasemzadeh et al, 2014) [23] Coriander Linalool (Begnami et al, 2016) [7] ; (Kansal et al, 2011) [36] ; (Lodi et al, 2012) [46] Clove Eugenol (Nagababu et al, 2010) [56] ; (Shukri et al, 2010) [77] ; (Devi et al, 2010) [16] Mint Rosmarinic acid, caffeic acid, ferulic acid Mimica-Dukic and Bozin, 2008 [54] , (Tahira et al, 2011) [83] ; (Lee, 2010) [44] ; (Brown et al, 2019) [10] Giloy Tinosporide, tinosporine, giloinsterol, giloin (Choudhary et al, 2013) [14] ; (Sharma et al, 2019) [73] ; (Murugesan et al, 2021) [55] Ashwagandha Withanolide A and Withaferin A (Namdeo and ingawale, 2021) [57] ; (Pandey et al, 2017) [60] ; (Thirugnanasambantham and Senthil, 2016) [85] ; (Shasmita et al, 2017) [75] ; (Singh et al, 2017)…”