By Chisom Ibemere
The curry plant which is also known as sweet Neem is scientifically called Murraya koenigii is a tree of tropical and sub-tropical regions in the family Rutaceae (the rue family, which includes rue, citrus, and satinwood).
The curry tree originated in India, and the leaves are used for both medicinal and culinary purposes. Curry leaves are aromatic and have a unique flavour. It is a popular spice used in cooking to add flavour to dishes.
Aside its culinary uses, they offer an abundance of health benefits due to the powerful plant compounds they contain. They are rich in protective plant substances, such as alkaloids, glycosides, and phenolic compounds that bring about their potent health benefits.
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It is rich in compounds such as linalool, alpha-terpinene, myrcene, mahanimbine, caryophyllene, murrayanol, and alpha-pinene which are amazing anti-oxidants. They fight potentially harmful compounds which are free radicals and suppress oxidative stress, a condition that’s associated with chronic disease development. Problems of high cholesterol and triglyceride levels may increase the risk of developing heart diseases. Curry leaves are helpful in reducing some of these risk factors.
Curry leaves may help protect the health of your nervous system, including your brain. It protects the body from Alzheimer’s disease, a progressive brain disease characterized by loss of neurons and signs of oxidative stress. Curry leaves helps to protect against neurodegenerative conditions such as Alzheimer’s disease.
Extracts from Curry leaves help to reduce high blood sugar levels and give protection against symptoms related to diabetes, which may include nerve pain and kidney damage. They exhibit anti-inflammatory and antibacterial properties.
Curry leaves are rich in vitamin A, vitamin B, vitamin C, vitamin B2, calcium, and iron. It helps in the treatment of some diseases such as dysentery, diarrhoea, diabetes, morning sickness, and nausea. They help to flush out toxins and the fat content of the body.
