Curry leaves: with antioxidant vitamins, such as vitamin E, can lower cholesterol, maintain normal heart function. Studies have shown that antioxidant vitamins can reduce the stroke (stroke) after brain damage. Curry leaves are performance anti-diabetic, anti-oxidation, anti-bacterial, anti-inflammatory, hepatoprotective, anti-hypercholesterolemia, and other aspects.
Curry leaves control of diarrhea, dysentery, stomach pain.
Methods: The leaves can be chewed. Leaves have anthelmintic, analgesic effect. Crushed leaves can be applied to cuts and bruises, the wound healing have a good help. Their tone of the pancreas and spleen, strengthen the liver and fat metabolism to help. Curry leaves, improve vision and prevent cataracts. They stimulate the appetite and improve digestion enzymes to help digest food.
A Few Quick Serving Ideas
Grilled mackerel fillets with yoghurt kadhi and curry leaf spinach poriyal
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