Exploring the Potential of Curry Leaves for their Therapeutic Action

. Curry leaves (Murryakoenigii ), which are valued for their aromatic flavour, have been mainstay of Indian cuisine for ages. These leaves are becoming more well known for their potential to affect metabolic pathways in additional to their gastronomic value. The molecular mechanistic potential of curry leaves in relation to metabolic control is examined in this abstract. Curry leaves contain a variety of bioactive substance, such as antioxidant, anti-inflammatory agent, and substance that modulate insulin sensitivity, which have potential to have an effect on crucial metabolic processes. Their contribution to the management of oxidative stress, inflammation, blood sugar, cholesterol, weight, gut health, liver function, thermogenesis, and appetite regulation is discussed in this work. Although encouraging, more study is necessary to complete clarify the mechanism of action and to determine the efficacy of curry leaves in metabolic disorder.


Introduction
Murrayakoenigii, commonly known as curry leaf or kari-patta in Indian dialects and it is also known as Mitha Neem in Hindi, and Karuveppilei in Tamil Nadu and Surabhinimba in Sanskrit in Bangali asBarsunga, belonging to Family Rutaceae which represent more than 150 genera and 1600 species.[1] Curry tree is the source of curry leaves which is commonly found in forest as undergrowth.Curry leaves are glossy, pointy, almond shapes pinnate leaves with a sweet and pungent fragrance.
Leaf: Curry leaves are known for their distinctive aroma and have glossy, smooth leaves with lighter coloured underside.30Each of the 11-22 leaflet in the pinnate, exstipulate, reticulate-vented leaves are between 0.39 and 0.79 inches in width and 0.89 to 1.57 inches in length.the leaves are ovate-lanceolate with an oblique base.Short stalked, alternating, gland-dotted, and with a 0.5cm -long petiole, the leaflets are the serrations on the leaf edges vary.20,31approximately 480 g of yield per bush were detected after three to four pickings.
Stem and Bark:The stem of MurrayaKoenigiiis brown to dark green in colour, with dots on the bark like small node on it.The main stem has girth of 16 cm up to 6 meters in height and a diameterof 15 to 40 cm when the bark was peeled off longitudinally to reveal the white woodbeneath.
Fruit: The MurrayaKoenigii produce fruits in cluster that ranges from 32 to 80 in number.The fruit are tiny, ovoid or sub globose, spinach -green in colour, and contain one or more seeds that are enclosed in thin pericarp.The fruits are edible, ripen to a purple-black colour, and measure 1 to 1.2cm in diameter and 1.4 to 1.6 length.They produce 0.76% of a yellow volatile oil.Curry leaf fruit are 11mm long and weigh approximately 445mg [2].

Phytochemistry of M. koenigii
There are many phytochemicals have been isolated from the leaves, roots, and stem bark of M. koenigii.M. koenigii extracts of leaves, root, stem bark, fruits, and seeds have yielded alkaloids, flavonoids, terpenoids, and polyphenols.The plant leaves contain a large amount of proximate composition; the moisture is 63.2%, protein is 8.8%, carbohydrate is 39.4%, total nitrogen is 1.15%, fat is 6.15%, total sugars are 18.92%, starch is 14.6%, and crude fibre is 6.8%.The leaves have been reported as a significant source of several vitamins, such as vitamin A (B-carotene) [3].

Region
The curry leaf originated in the Indian subcontinent, particularly the Andaman and Nicobar Islands, Sri Lanka, and Bangladesh [4].Indian immigrants then spread the curry leaf to other regions of the world.It is currently cultivated in a number of tropical and subtropical location, including Australia, south Africa, India, Sri Lanka, Bhutan, Nepal, Malaysia, southern, China, Guangdong, southern Hainan, southern Yunnan, Laos, Vietnam, Thailand, the Mariana islands, Vanuatu, New Caledonia, and the Ryuku island.
Region 1: This area is restricted to subtropical woods that stretch from Jammu and Kashmir, Himachal Pradesh, and Uttarakhand to the terai region utter Pradesh and Bihar along the sub-Himalayan foothills.Region 2: This area is to limited tropical moist and dry deciduous woods, as well as tropical evergreen and semievergreen forests, in the northeastern states.

Region 3:
This area is limited to central India and include the Sundarbans delta, the Satpur ranges, the Malaya Giri, the Dandakaranya, and the Vindhyan ranges, as well as the Chot Nagpur, Hazaribagh, and Ramgarh plateaus.
Region 4: This region is limited to eastern India, primarily covering the eastern ghat [4][5].

Distribution
Although Murrayakoenigiiis commonly farmed in south-east Asia, some regions of the United States, and Australia, it is native to the east and south of India, Pakistan, Sri Lanka.It can grow in the Andaman Islands and all of India up to a height of 1500 to 1655 meters above sea level.14 the damp woods between 500 and 1600 meters (15-500 feet) high can be found in Guangdong, Shainan, S Yunnan (Xishuangbanna), Bhutan, Laos, Nepal, Pakistan, Sri Lanka, Thailand, and Vietnam, among other Asian countries.Curry leaves travelled Malaysia, 16,17 south Africa, and reunion island with south Indian immigration.3,4 only two of the 14 species in the genus Murraya that are known to exist worldwide -Murrayakoenigii (spreng) and Murraya [6].

Growing season
Throughout the spring, summer, and rainy season, the curry leaf plant will produce blooms and lush green leaves.In the winter, while the tree is resting, the leaves fall off.They require fertilizer during the month of summer and prefer full sun and well -drained soil that should be on the dry side.23,24 The fruiting season was seen to last from the end of June to the end of august, with July being the month with the greatest amount of fruit production.In India, leaf harvesting began 15 months after planting, with subsequent leaf collections occurring every two to three months.25 outdoor growth requires protection from freezing in cold regions like southern California, south Texas, and south Florida, handle the tiny seeds carefully.

Traditional uses
This plant, the curry leaf tree, is mentioned as having significant application in easter Asian traditional medicine.The Indian diet include to enhance appetite and digestion.The leave can be applied to treat rashes and animal bite that are poison.The branches of curry leaves are frequently used to clean teeth as well as to strengthen gums [4].A well-known medicinal plant is Murrayakoenigii.According to Kumar et al. (1999), the plant contains a variety of essential oils, including-pinene (39.93%), sabinene (13.3%), and trans caryophyllene (9.02%) which has been shown to have antibacterial activity against bacillus subtilis, proteus vulgaris, and Corynebacterium pyogenes.The plant's leaves, fruits, roots, and bark contain carbazole alkaloid, which have antidiabetic, anticancer, antibacterial and antioxidant activities (Shyamlal, 2005).In rats, castor oil-induced diarrhoea and PGE2-induced enter pooling are inhibited by the bioactive carbazole alkaloid kurryam (I), koenimbine (II) koenine (III), and which are produce by the N-hexane seeds extract (mandal et al., 2010).Three bioactive carbazole alkaloid, Mahanine, Mahanimbine and Marryanol, were extracted from fresh leaves using acetone and have amazing antibacterial and topoisomerase I properties [7].Alkalis are natural compounds that have at least one nitrogen atom in a heterocyclic ring.Defining them is complex, due to the fact they do not present to homogeneous organization of compounds from any point of view, whether chemical, biochemical or physiological.But for the truth that they're all nitrogen-containing compounds, there may be no widespread definition that suits all alkaloids.

Flavonoids
Flavonoids are phenolic secondary metabolites created via plant life as a defence mechanism.It is responsible for the improvement of colouration and smell in fruits and flora.It's far widely known for its antioxidant, anti-inflammatory and anti-cancer homes.Flavonoids are categorised as flavones, flavanols, flavanones, flavanols, and anthocyanins.Among them, anthocyanins are the principal flavonoids in pigmented rice types.Curry leaves may be used to treat a variety of medical issues.Following are some advantage of curry leaves that were discovered in several studies:

Potential uses of curry leave for diabetes
Dusane et al. (2012) investigated the effectiveness of curry leaves in controlling blood sugar in an animal model.The sugar level was significantly lower.The leaf extract's ability to reduce blood levels may aid with blood sugar levels.This action could be similar to that of insulin, which would lower the blood sugar levels either by boosting pancreatic insulin production or by increasing the uptake of glucose by cells as a result of particular enzymes.This demonstrated that curry leaves might be useful for treating diabetes.[8] [9]

Potential uses of curry leaves for high cholesterol
Curry leaves considerable decreased the total cholesterol and triglyceride(fat) level in an animal study done by Xie et al. in 2006.Curry leaves may have a hypolipidemic (lipid-lowering) effect in decreased cholesterol and fat metabolism.It may help to reduce cholesterol and low density-lipid (bad cholesterol).These studies, however, are insufficient to fully comprehend the impact on people.On the advantage of curry leaves in controlling cholesterol level in the human body, additional information is needed.Therefore, it is best to see a doctor before using curry leaves to check your cholesterol [8][10].

Potential uses of curry leaves for skin
Curry leaves and their essential oils have the advantage of perhaps acting against inflammatory cell.They might exhibit wound healing activity when administered to external, superficial wounds such skin eruption, burns and bruises.For skin whitening, brightening and moisturizing rough skin, lotion and other formulations containing the essential oils from leaves may be utilized.Additionally, curry leaf oil may be useful for treating skin conditions like athlete's foot, boils, acne, pimple, itching, and ringworm [7] [8].More research is required to determine the curry leaves' beneficial benefits on preserving skin health.as a result, before ingesting any herbal medicines composed of curry leaves, consumers should get medical advice.

Potential uses of curry leaves for the liver
The extract of curry leaves greatly boosted the activity of the liver enzyme that assist the oxidation of lipids in the liver, additionally, the extract demonstrated liver-protecting properties that reduced liver damage [12].

Potential uses of curry leaves for the cancer
In A549 cells, the carbazole alkaloid girinimbine, which is obtained from Murrayakoenigii's roots, induces cell death by apoptosis in a dose-dependent manner.Furthermore, author hypothesizes that the girinimbine-induced cell death may occur via the traditional mitochondrial pathway, which involves the release of cytochrome C and caspase-dependent apoptosis23.Additionally, it was discovered that the root bark's koenoline had anticancer properties against KB cell culture and that stem's carbazole alkaloid had an impact on the proliferation of the HL-6024 human leukaemia cell line [11].

Side effect of curry leaves
No significant study has been conducted that provide evidence curry leaves' negative impacts on people.[14]However, certain animal model studies by Xie et al. (2006) revealed localized gastrointestinal discomfort [10] 13 Precaution to take with curry leaves Curry leaf usage is generally safe.[15] However, general safety measure must be taken to prevent any issues.[16] For those taking blood pressure medications, medical counsel is required.[17] According to a number of study findings, taking curry leaf extract and blood pressure medication simultaneously may have unfavourable effects.[18] The extract's ingredients may interact with the medication, causing low blood pressure.Therefore, it is best to refrain from combing the two medications.The seeds of the Murrayakoenigii are poisonous in nature and should not be consumed for any region [13]. ,

Table . 3
Details of alkaloid phytoconstituents Polyphenols consist of phenolic acids, flavonoids, tannins, lignans, and coumarins.Phenols are herbal antioxidants and the organization of phytochemicals most abundant in entire grains, and they are available in numerous forms: insoluble, soluble, conjugated, insoluble, and esterified.The various phenolic acids in entire grains, protocatechuic acid, bcoumaric acid, ferulic acid, Sinopic acid, and vanillin have been the main phenolics of rice.