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

Abstract

Use of Indian spices in preventive and therapeutic medicine is being practiced in India since times immemorial. Curry\rleaves (Murraya koenigii) is a leafy spice used in Indian cookery for its fragrant aroma. Curry leaves are rich in fibres,\rminerals and vitamins such as calcium, iron, phosphorus and carotene, niacin, vitamin B2 and vitamin C. Traditionally\rcurry leaves are used in the treatment of various diseases which includes Diabetes mellitus, body pain, inflammation,\rand vomiting and kidney pain, blood disorders and in treatment of poisonous bites. The functional compounds of\rcurry leaves includes oxalic acid, vitamin A, bicyclomahanimbicine, cyclomahanimbine, murrayastine, coumarine,\rkoenidine and pypayafolinecarbazole Bioactive compounds of curry leaves like carbazole alkaloids and essential oils\rare proven to have many functional properties like antioxidant, antimicrobial, antitumor, antidiabetic, hypercholesteremic\rand many more. Curry leaves are used in Indian dishes in different forms, such as, fresh, dried and powdered. Dehydration\ris the most feasible way of preservation of curry leaves. Methods of preservation and techniques of dehydration affects\rthe nutrient composition. The present review summarizes studies on the nutraceutical potential, nutritional composition\rand effect of processing on the bioactive compounds of curry leaves.