BAY LEAF

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BAY LEAF
Laurus nobilis








Bay leaf, also called laurel leaf, leaf of the sweet bay tree, Laurus nobilis, an evergreen of the family Lauraceae, indigenous to countries bordering the Mediterranean.

Bay leaf is an herb that is commonly used in cooking. The leaves and oil are also used to make medicine. People use bay leaf for diabetes, stomach problems, pain, and many other conditions, but there is no good scientific evidence to support these uses.

BAY LEAF NUTRITIONAL FACTS :

Health benefits of bay leaf




  • Bay leaf was prized highly by the Greeks and the Romans, who believed that the herb symbolizes wisdom, peace, and protection.
  • The spice contains many important plant-derived chemical compounds, minerals, and vitamins that are essential for optimum health.
  • This spice has many volatile active components such as a-pinene, ß-pinene, myrcene, limonene, linalool, methyl chavicol, neral, a-terpineol, geranyl acetate, eugenol, and chavicol. These compounds are known to have been antiseptic, antioxidant, digestive, and thought to have anti-cancer properties.
  • Fresh leaves are a very rich source of vitamin-C; provide 46.5 mg or 77.5% of RDA per 100 g. Vitamin-C (ascorbic acid) is one of the powerful natural antioxidant that help remove harmful free radicals from the body. Ascorbic acid also has an immune booster, wound healing, and antiviral effects.
  • Furthermore, its fresh leaves and herb parts are superb in folic acid; contain about 180 mg or 45% of daily-recommended values per 100 g. Folates are important in DNA synthesis, and when given during the peri-conception period, they can help prevent neural tube defects in the newborn baby.
  • Bay leaves are an excellent source of vitamin-A; contain 6185 IU or 206% of recommended daily levels per 100 g. Vitamin-A is a natural antioxidant and is essential for normal eyesight. It is also required for maintaining mucosa and skin health. Consumption of natural foods rich in vitamin A has been found to help to protect from lung and oral cavity cancers.
  • The spice is indeed an excellent source of many vitamins such as niacin, pyridoxine, pantothenic acid, and riboflavin. These B-complex groups of vitamins help in enzyme synthesis, nervous system function, and regulating body metabolism.
  • This leafy spice is an excellent source of minerals like copper, potassium, calcium, manganese, iron, selenium, zinc and magnesium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. Manganese and copper are used by the body as co-factors for the antioxidant enzyme, superoxide dismutase. Iron is essential for red blood cell production and as a co-factor for cytochrome oxidase enzymes.

    Medicinal uses of bay leaf

      • Medicinally, the benefits of the bay leaf and its berries are plentiful. It has astringent, diuretic, and appetite stimulant properties.
      • Essential oil from the bay leaves contains mostly cineol (50%); furthermore, eugenol, chavicol, acetyl eugenol, methyl eugenol, a- and ß-pinene, phellandrene, linalool, geraniol, and terpineol are also found.
      • Infusions of herb parts are reputed to soothe stomach ulcers and help relieve flatulence and colic pain.
      • The lauric acid in the bay laurel leaves has insect repellent properties.

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