Curry plant belongs to the citrus family and its leaves are deep dark green in color. Curry plant grows in the tropical climate and the leaves are used for seasoning and adding aroma to the dishes. Usually fresh curry leaves are used; however dried variety may also be used in some cases.
Curry leaves are included as an integral part of cooking in India, as a flavoring agent and also due to its several health benefits. In recent times, curry leaves have gained a reputation for the treatment of cardiac disorders and its ability to control cholesterol levels in the blood.
Curry leaves also referred to as Sweet Neem leaves are commonly used for seasoning in cooked dishes across India and other parts of Asia. The curry leaves are small, narrow and dark green in color and are quickly gaining recognition for their enormous health benefits. One of the most important health benefits of curry leaves is its ability to regulate and control cholesterol levels in the blood.
Various studies and reports suggest that curry leaves can help lower LDL (low density lipoproteins) level in the blood and increase HDL (High Density lipoproteins) level.
HDL is considered to have a protective action against formation of plaques and atherosclerosis, while LDL increases the risk of development of cardiac ailments.
Are Curry Leaves Good For Cholesterol?
Cholesterol and triglycerides are type of fats that are found in the blood. While cholesterol plays a vital role in aiding transportation of certain nutrients and vitamins, excessive levels of cholesterol in the blood can increase the risk of atherosclerosis and cardiac ailments. Note that not all types of cholesterol is bad, HDL are good cholesterol having a protective effect on the heart, while LDL can increase the risk of formation of plaques.
Various studies have shown that curry leave extracts can help lower blood cholesterol and triglyceride levels. In a study published in 2007 in the ‘Journal of Ethnophrmocology’, curry leaf extracts can help lower cholesterol levels in diabetic rates. Another study published in the Journal Fitoterapia, indicated that curry leaves extracts can help lower both cholesterol and triglyceride levels in obese animal models. A study published in the same year in International Journal of Phyotmedicine, reconfirmed ability of curry leaves to reduce cholesterol levels in diabetic rates.
Curry Leaves Benefits For Cholesterol
There are several study reports that indicate that curry leaves might have a possible effect on reducing cholesterol levels in the blood. Even though curry leaves have been used for centuries, without any significant altercations on health, one of the side effect associated with excessive intake of curry leaves, especially in diabetic patients on medications is sudden drop in the blood sugar levels.
Curry leaves are potent anti-oxidants that help fight free radicals. Free radicals are known to damage the arterial walls and in turn increase the risk of plaque formation. Higher risk of plaque formation is linked with higher risk of myocardial infarction and strokes. In addition, curry leaves also help lower LDL cholesterol levels and increase HDL cholesterol levels, which have protective action on the heart.
The combination of both these actions, help this aromatic leaves to play a crucial role in controlling cholesterol and blood sugar levels in the body and thereby have a protective action of the heart and the vascular system.
