Review: CURRY LEAF (Murraya koenigii) in Hyperlipidiemia, Cholesterol reduction

Curry leaves (Murraya koenigii) is a commonly used herb in many foods because of it’s tempting aroma and flavor, more over it has been use over a decade for its therapeutic benefits in treating various diseases and had abundance in many fruitful constituents including alkaloids which plays an important role in curing diseases and boasting health. Talking about hyperlipidiemia which been a major concern of today’s world giving rise to many other health related diseases i.e; Cardiovascular, kidney related diseases, obesity etc effecting overall lifestyle.To reduce or replace the use of medication one can prevent it by natural herbs, diet and physical exercise taking note on curry leaves which can be a beneficial part in reducing cholesterol majorily the carbazole alkaloids (Mahanimbine, Mahanine), flavonoids (myricetin, quercetin and catechin), Saponins, Terpenes and polyphenols present in curry leaves, which can be extracted, isolated for the treatment of cholesterol replacing or avoiding the complexibilities in the future.