Curry (Murraya koenig) Research
Latin Name: Murraya koenig Family: Rutaceae
The curry tree’s aromatic leaves are used in Indian and Sri Lankan cooking, and the plant is used in Ayurvedic medicine for its anti-diabetic properties.
RESEARCH
The listings of research below represent a compilation of scientific articles found on the species, with a very brief overview description of each article/study. Research found is catalogued by therapeutic action. This categorized compilation of research articles does not necessarily imply that there are adequate results to demonstrate safe and/or effective human use.
ANTIDIABETIC
- Extracts from Murraya koenigii (curry tree), Mentha piperitae (peppermint), Ocimum sanctum (basil), and Aegle marmelos (woodapple) resulted in a significant decrease in the levels of blood glucose, glycosylated haemoglobin and urea, in diabetic rats. From: Narendhirakannan, R. T., Subramanian, S., & Kandaswamy, M. (2006). Biochemical evaluation of antidiabetogenic properties of some commonly used Indian plants on streptozotocin‐induced diabetes in experimental rats. Clinical and Experimental Pharmacology and Physiology, 33(12), 1150-1157.
ANTIFUNGAL / ANTIMICROBIAL
- The use of plant essential oils against antibiotic resistant microbes is discussed. Key essential oils include basil, cilantro, coriander, cinnamon, clove, curry, garlic, helichrysum, lavender, lemongrass, oregano, peppermint, and tea tree. From: Yang, S. K., Low, L. Y., Yap, P. S. X., Yusoff, K., Mai, C. W., Lai, K. S., & Lim, S. H. E. (2018). Plant-Derived Antimicrobials: Insights into Mitigation of Antimicrobial Resistance. Records of Natural Products, 12(4).
- Roman chamomile, curry plant, hyssop, lavandin, marjoram sweet, orange mint, spearmint, monarda, oregano, rosemary, rue sage, tansy, tarragon, thyme common and yarrow showed vapour activity against the fungi that causes ringworm. From: Inouye, S., Uchida, K., & Abe, S. (2006). Volatile composition and vapour activity against Trichophyton mentagrophytes of 36 aromatic herbs cultivated in Chichibu district in Japan. International Journal of Aromatherapy, 16(3), 159-168.
PRESERVATIVE
- Mint and curry extracts minimized lipid oxidation of pork products. From: Biswas, A. K., Chatli, M. K., & Sahoo, J. (2012). Antioxidant potential of curry (Murraya koenigii L.) and mint (Mentha spicata) leaf extracts and their effect on colour and oxidative stability of raw ground pork meat during refrigeration storage. Food chemistry, 133(2), 467-472.
Compiled by: Kathy Sadowski
Updated: 8/5/19
