How to use curry leaves to lower cholesterol (5 simple tips to know)

Curry leaves have been an integral part of Indian cuisine. Its typical aroma adds a unique taste to every food to which it is added. Since ages, curry leaves have been added to foods and until recently, the medicinal values of these leaves are being explored.

Spiritual leader, Sri Sri Ravi Shankar has recently shared a video highlighting the health benefits of eating curry leaves along with fried food items. In a video, shared on Instagram, which has garnered a good number of views and engagements, the spiritual leader has emphasized on the ancient wisdom. He also spoke about how eating chutney made of dhaniya leaves and curry leaves with fried food items reduces the risk of cholesterol and increases digestion.



Let's understand the various benefits of adding curry leaves to food. Curry leaves are rich in antioxidants that play a key role in keeping the body free from diseases. These antioxidants act as scavengers for free radicals that cause cellular damage in the body. Several beneficial compounds present in the curry leaves are linalool, alpha-terpinene, myrcene, mahanimbine, caryophyllene, murrayanol, and alpha-pinene.

Curry leaves are packed with essential vitamins such as vitamins A, B, C, and E; it also comprises calcium, iron, and fiber. They contribute to an improvement in overall health, enhancing the immune system, and bringing stronger bones along with healthier skin. Adding curry leaves to the diet will, therefore, provide an adequate amount of natural nutrients.

Curry leaves are known to enhance digestion. They stimulate digestive enzymes, which help the body break down food more effectively. They can alleviate common digestive issues like bloating, constipation, and indigestion. Their mild laxative properties further aid in maintaining a healthy gut.

Consuming curry leaves daily may benefit heart health. They help lower bad cholesterol (LDL) levels while promoting good cholesterol (HDL), reducing the risk of heart disease. The antioxidants in curry leaves also help prevent oxidative stress, which can damage blood vessels.

Curry leaves support hair growth in individuals, reduce dandruff formation, and prevent early graying. Antioxidants and antibacterial properties improve the skin texture, which adds a healthy look and shine to the skin.

Here are 5 simple ways to add curry leaves to your diet to reduce cholesterol:

Drinking curry leaf tea is an easy way to add this herb to your daily routine. Steep fresh curry leaves in hot water for a few minutes and sip on it regularly. This can help lower LDL (bad cholesterol) and improve overall heart health.

Blend a few curry leaves into your morning smoothie. Combine them with fruits like berries, apples, and a handful of spinach for a nutrient-packed drink that aids in cholesterol management. The antioxidants in curry leaves help improve your lipid profile.




Dry curry leaves and grind them into a fine powder. You can sprinkle this powder on your salads, soups, or yogurt. Consuming curry leaf powder regularly may help regulate cholesterol levels and promote better digestion.

Add curry leaves to olive oil or coconut oil. Use the flavored oil in salad dressings or cooking. The heart-healthy oils mixed with curry leaves can reduce levels of harmful cholesterol.

Add curry leaves to your lentil soups or vegetable curries. Just include a handful of fresh leaves with the cooking. The fiber and antioxidants in curry leaves help cut down cholesterol levels and maintain the heart healthy.