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Anticarcinogenic effects of curry leaves in dimethylhydrazine-treated rats


Curry leaves are one of the spices used in Indian dishes for aroma and preservation. There are no reports on the antioxidant properties of curry leaves. In this study, the antioxidant potential of curry leaves in rats treated with a known chemical carcinogen, dimethylhydrazine hydrochloride (DMH) was investigated. Food intake was reduced in the rats fed curry leaf-supplemented diet but the body and the organ weights were not affected.Vitamin A content in the liver was significantly increased whereas glutathione (GSH) content was not altered. A 50% reduction was seen in the micronuclei induced by DMH and a 30% reduction in the activity of γ,-glutamyl transpeptidase when the rats were fed a curry leaf-supplemented diet. These results indicate that curry leaves have highpotential as reducer of the toxicity of DMH.

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Khanum, F., Anilakumar, K., Sudarshana Krishna, K. et al. Anticarcinogenic effects of curry leaves in dimethylhydrazine-treated rats. Plant Foods Hum Nutr 55, 347–355 (2000).

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  • Antioxidant
  • Carcinogenesis
  • Catalase
  • Curry leaves
  • Dimethylhydrazine
  • gamma-glutamyl transpeptidase
  • Glutathione peroxidase
  • Glutathione reductase
  • Glutathione-S-trans-ferase
  • GSH
  • Micronuclei