The curry tree is native to India and Sri Lanka and grows in tropical to subtropical climates. The plant belongs to the family Rutaceae and its leaves are used in various dishes in India, Sri lanka and neighbouring countries.
Curry leaves not only enhance the flavor of the dishes but also gives them a pleasant aroma.
Curry leaves are loaded with nutrients that can help overcome various intestinal disorders like diarrhea, bloating, dysentery, intestinal parasites, acid reflux etc. They are also beneficial to people suffering from diabetes as well as help regulate blood cholesterol levels. A few of their advantages are listed below.
LOWER BLOOD SUGAR
Curry leaves possess hypoglycemic properties. Studies have found curry leaves to lower blood sugar in diabetic rats.
Curry leaves have a substantial amount of Vitamin A. Vitamin A helps protect cornea of the eye and prevents age related disease called Cataract.
Vitamin A also prevents the free radical damage to the retina called macular degeneration.
Deficiency of vitamin A can lead to night blindness which results in poor visibility in the night.
Researches have found that carbazole alkaloids and tannins in curry leaves show good hepato-protective properties. They also help prevent diseases like hepatatitis and cirrhosis.
Curry leaves provide phenols which are helpful in fighting cancers like leukemia, prostrate and colorectal cancers.
Fiber in curry leaves acts as a barrier between toxins in the stool and colon mucosa reducing their contact time ultimately sparing the body from colon cancer.
Curry leaves stimulate the production of gastric juices and help tackle indigestion.
TREAT HEART BURN
High fiber content of curry safeguards the intestinal walls and acts as a medium for the stomach acids to act upon consequently treating heartburn.
Studies have found that carbazole alkaloids found in curry leaves portray antidiarrheal properties.
A bunch of curry leaves can be ground up and eaten or the juice of the leaves can also be consumed.