7 Important Health Benefits of Curry Leaves

The above picture is what the curry leaves look like. The curry leaves have many properties that are beneficial for the human body due to the number of nutrients that it contains. Being dark green in color it contains several phyto nutrients that protect the body from damage and foreign organisms.

Curry Leaves

The curry leaves contain:

  • Energy
  • Carbohydrates
  • Fiber content
  • Calcium
  • Phosphorous
  • Iron
  • Magnesium
  • Manganese
  • Copper

The vitamins that the curry leaves contain are:

  • Nicothic Acids
  • Vitamin C
  • Vitamin A
  • Vitamin B
  • Vitamin E

The curry leaves contain additional nutrients that are needed for the body. These are:

  • Plant Sterols
  • Amino Acids
  • Glycosides
  • Flavonoids
  • The fat content is only 0.1g per 100g of curry leaves

The carbazoyle alkaloids that the curry leaves contain are:

  • O – Methylmurrayamine A
  • O- Methylmahanine
  • Isomahanine
  • Bismahanine
  • Bispyrayafoline

curry eaves

The above nutrients and properties of the curry leaves provide the body with 7 irreplacable benefits which are:

  • It slows down the process of leukemia and protects the body from the growth of the leukemia cells in the body.
  • Anemia cannot easily be identified, but it has serious effects on the body. A daily intake of curry leaves in the diet cures anemia in an individual.
  • Renal failure or renal ailments are life threatening diseases. If the juice of curry leaves is taken on a daily basis it protects the individual against renal failure and ailments.
  • The properties in the curry leaves enable the body to keep control over the blood cholesterol and therefore keep any diabetic condition in check.
  • Peptic ulcers have a way of recurring in a body. Curry leaves taken on a daily basis cure peptic ulcers permanently.
  • Damage to the liver can occur when due to a hectic lifestyle, or continuous high pressure anxiety. Curry leaves taken in any form protect the body from liver damages keeping the vital organ healthy.
  • Being an anti-oxidant and an anti microbial it strengthens the body’s immune system to deal with foreign bacteria that cause illnesses.

The curry plant is native of India, Sri Lanka, Bangladesh and the Andaman Islands. This plant has a naturalized origin in the forests and the waste lands in India. This leaf is particularly associated most with the South Indian cuisine rather than in any other part of the subcontinent. Flowering and fruiting of this plant starts around the middle of April and ends in the middle of August every year. The main advantage of this beneficial plant is that it can be grown in pots and outdoors in warmer climates anywhere in the world. Research reports claim that the main constituent of the flavor and the aroma of the curry leaves is constituted from:

  • Pinene
  • Sabinene
  • Carryophyllene
  • Cadinol
  • Cadinene

The bark and the roots of the plant are used as stimulant and used for poisonous bites from animals. Chemo- Biological Interactions that was published in 2007 shows that the results of the study has proved that the daily intake of curry leaves benefits diabetics by activating the beta cells in the pancreas which secrete Insulin. A paste of curry leaves on skin eruptions are particularly helpful because it draws out the mucous and dries the boil in the surface of the skin immediately. The curry leaves also induce a luxuriant hair growth is evident in the long thick hair of South Indian women who eat the leaves regularly.

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