Nutritional and Functional Properties of Tulsi and Curry Leaves

Abstract

Tulsi (Ocimum sanctum) and curry leaves (Murraya koenigii) are among the most extensively utilized medicinal herbs in Indian traditional dietary practices with significant nutritional and therapeutic potential. These leaves are rich in critical vitamins, minerals, dietary fibre and bioactive phytochemicals, including polyphenols, flavonoids, alkaloids, terpenoids and essential oils, and are thus important for human health beyond their culinary uses. Their various functional qualities such as antioxidant, anti-inflammatory, antibacterial, antidiabetic, cardioprotective, hepatoprotective, neuroprotective and immunomodulatory activities have been extensively studied in experimental and clinical investigations. Regular use of tulsi and curry leaves in the diet may be useful in reducing oxidative stress, improving metabolic health, improving immunological function and reducing the risk of chronic non-communicable diseases. Besides their health supporting benefits, these herbs have attracted increasing interest as a natural element in the development of functional foods, nutraceuticals and plant-based medicinal formulations. This review objectively explores the nutritional makeup, bioactive ingredients, functional qualities, modes of action and possible applications of tulsi and curry leaves in the food and health industries. The present research highlights the value of tulsi and curry leaves as easily accessible, inexpensive, and nutrient-rich botanical resources that could help to enhance nutrition, prevent disease and promote public health.