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An Overview on Chemical Composition, Bioactivity and Processing of Leaves of Cinnamomum tamala.

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Relation http://ir.cftri.com/11458/
10.1080/10408398.2011.587615
 
Title An Overview on Chemical
Composition, Bioactivity
and Processing of Leaves
of Cinnamomum tamala.
 
Creator Vasundhara, Sharma
Jagan Mohan Rao, L.
 
Subject 30 Spices/Condiments
05 Processing and Engineering
 
Description Dried leaves of Cinnamomum tamala, also known as Indian bay leaves, are a lesser-known spice used in the Indian
subcontinent. It imparts a warm, peppery, clove-cinnamon like flavor to a variety of food preparations. Besides food
applications, the leaves have also been traditionally used for curing a number of ailments and for other perceived health
benefits. They find mention in the Aurvedic, Yunani, and other traditional medicinal literature. This review summarizes
the effect of Cinnamomum tamala leaves on biological systems such as immune system, gastro-intestinal tract, liver and
its antioxidant, antidiabetic, anti-inflammatory, anticancer, and antimicrobial activity. Chemical components that may be
responsible for its flavor as well as bioactivity, have also been discussed.
 
Publisher Taylor & Francis
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/11458/1/CRC%20Rev%20in%20Food%20Sci%20%26%20Nutr_2014_54_4_433.pdf
Vasundhara, Sharma and Jagan Mohan Rao, L. (2014) An Overview on Chemical Composition, Bioactivity and Processing of Leaves of Cinnamomum tamala. Critical Reviews in Food Science and Nutrition, 54. pp. 433-448.