Curry leaves, also known as kadi patta, have been used in traditional medicine for their medicinal properties. Research on curry leaves has shown potential health benefits such as:
- Anti-inflammatory properties: Curry leaves contain an anti-inflammatory compound called carbazole alkaloids, which have been found to reduce inflammation in the body. (Khan, R. A., & Ahmed, S. (2015). Phytochemical and pharmacological review of Murraya koenigii (curry leaves). Journal of traditional and complementary medicine, 5(2), 98-108.)
- Antioxidant properties: Curry leaves contain high levels of antioxidants such as flavonoids and phenolic compounds, which protect the body against free radical damage. (Suresh, D., & Srinivasan, K. (2010). Antioxidant activity of curry leaves (Murraya koenigii L.). Journal of medicinal food, 13(4), 901-905.)
- Hair health: Curry leaves have been found to promote hair growth and prevent hair fall due to the presence of beta-carotene and amino acids. (Deshpande, S. S., & Srinivasan, K. (2015). Phytochemistry, nutritional and medicinal importance of curry leaves (Murraya koenigii L.). Journal of traditional and complementary medicine, 5(2), 131-137.)
- Blood sugar control: Curry leaves have been found to have anti-diabetic properties and may help in controlling blood sugar levels. (Mohan, V., Srinivasan, K., & Sundaram, C. (2007). Effect of curry leaves on blood glucose in diabetic rats. Journal of ethnopharmacology, 110(3), 511-515.)
- Cardiovascular health: Curry leaves have been found to have cholesterol-lowering properties, which may help in improving cardiovascular health. (Sathish, S. S., & Menon, V. P. (2016). Murraya koenigii (L.) Spreng: A review on its phytochemistry and pharmacological properties. Journal of ethnopharmacology, 190, 52-64.)