Bay Leaves/Tejpatra - Health benefits, application, chemical constituents, side effects and many more

 

          Bay Leaves/Tejpatra

हिंदी मे जानकारी लिए यहां क्लिक करें

Bay leaf (Laurus nobilis) is a perennial shrub belongs to the family laurel (Lauraceae). It has been cultivated throughout the European, tropical, subtropical, and Asian countries. It has been used for thousands of years for food flavoring, essential oil applications, and in traditional medicine. Bay leaf has a sharp and bitter taste. The difference in fragrance and aroma is due to the presence of essential oils in leaves and other parts of the plant. 

It shows wound healing, antioxidant, antibacterial, antiviral, immunostimulant, anticholinergic, antifungal, insect repellant, anticonvulsant, antimutagenic, analgesic and antiinflammatory activity.

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It has different names in different languages such as English name(Indian Bay leaf, Malabar leaf, Indian bark, Indian cassia),   Hindi name(Tejpat, Dalchini, Silkanthi, Kikoa, Kirkiria, Taj kalam, Taj kalami, Talispatri),  Marathi name(Tejpatra, Tamalapatra, Daalchinitikki, Sambarapana),  Gujarati name(Tamal patra, Tej),  Bengali name(Tejapat, Daruchini),  Kannada name(Patra, Dalchini), Malayalam name(Pacilla),   Punjabi name(Tejpatra),  Tamil name(Talisapatri),  Telugu name(Akupatri, Pattaakulu, Tallishapatri, Talisha),  Oriya name(Tejpatra),  Assamese name(Dopatti),  Arabic name(Sazij, Zarnab).

Chemical constituents

Vitamins : A, C, B2, B3, B6, Folates

Minerals : Calcium, Copper, Magnesium, Iron, Phosphorus, Selenium, Zinc, Potassium, Sodium.

• Phytochemical analyses have shown the presence of compounds of volatile and non-volatile oils, flavonoids, tannins, sesquiterpenic alcohols, alkaloids, minerals, and vitamins.

• Mostly, it contains tannins, flavones, flavonoids, alkaloids, eugenol, linalool, methyl chavicol, and anthocyanins.

• Bay leaf has traces of fats; (that is, a low amount is present) so it has low caloric value. It is also known as a good and main source of vitamin A and many minerals. 

             - One ounce of bay leaf gives 54 calories, 1–1.2 g protein, 12–13 g carbohydrates, a trace of fat, 1–1.5 mg of iron (Fe), 51–53 mg of calcium (Ca), 2000–3000 IU of vitamin A, 14–15 mg of vitamin C, and a small amount of potassium. 

             - Bay seeds are rich in dietary fibers. 

• In bay leaf, compounds like eugenol (11%–12%), methyl eugenol (9%–12%), and elemicin (1%–12%) are significant for the spicy aroma of bay leaves, and for determining effective quality of bay leaf, these are used as significant influencers

• The components present in bay leaf essential oil were 1,8 cineole, Tricyclene, limonene, γ-Terpinene, Sabinene, α-Pinene, Eugenol, Linalool, p-Cymene, α-Phellandrene, Camphene, β-Pinene, Camphor, Terpinene-4-ol, α-Terpineol, α-Thujene, Myrcene, α-Terpinene, Terpineolene, Sabinol, Borneol, γ-Cadinene, β-Elemene, Germacrane A, Germacrane D-4-ol, α-Humulene 

• Comparison of studies revealed that major compounds of L. nobilis were 1, 8-cineole (48.01, 31.78 and 17.64%), α-pinene (7.69, 11.69 and 17.96%), β- pinene (3.91, 6.91 and 9.51%), sabinene (2.93, 4.49 and 3.37%), limonene (1.43, 2.42 and 2.89%) and linalool (0.40, 0.24 and 0.24%)

Properties and benefits

• Rasa (Taste) – Katu (Pungent), Tikta (Bitter), Madhura (Sweet)

• Guna (Qualities) – Laghu (Light for digestion), Ruksha (Dry in nature), Teekshna (Strong)

• Taste conversation after digestion – Katu (Pungent)

• Veerya (Potency) – Ushna (Hot)

• Effects on Tridosha – Reduces vitiated kapha and vata dosha, but Increases pitta.     

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• Mukhashodhana – cleanses oral cavity

• Mastakashodhana – cleanses facial skin

Useful in :

• Hrullasa – nausea

• Bastiroga – diseases of urinarty tract

• Kandu – itching, pruritis

• Aruchi – anorexia

• Arsha – haemorrhoids

• Peenasa – rhinitis

• Visha – Toxic conditions, poisoning 

Drying methods of Bay leaves

For drying of bay leaf, different drying methods are available. 

1. Traditionally, it is dried in open air for 10–12 days. Sun drying has some disadvantages, like natural color loss and essential oil loss that result in low market value of bay leaf. 

             - Another one drying method is shade drying, here it take some more time than sun drying but this shade drying doesn't lost much of its essential oil content.

2. Hot air drying at 60°C is the best method for producing bay leaves. 

         > Steam distillation is the best method for the recovery of essential oils from the bay leaf plant. Essential oil extracted from bay leaf is in two forms, fixed oil and volatile oil, that are collected from bay fruits.

Uses, benefits and application

1) The powder of the bark of Cinnamomum tamala is used as tooth powder to treat dental caries, bad odor and gingivitis.

2) The leaves of bay have a camphor-like volatile oil that can be used as a coolant, insecticide, germicide, and irritant. 

3) Roasting of bay seeds gives them a spicy, coffee-like flavor and by removing pungency, they become crispy and brown.

4) Bay leaves is an essential component of several industrial applications that range from food to cosmetics to pharmaceutical products. 

5) Powder of the bark of Tejpatra is mixed with honey in a dose of 3- 5 g to treat cough and asthma.

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6) Small leaves of bay are used in salads, rice, and vegetarian dishes. 

           - Bay is great to add flavor and taste to food and many dishes with added health benefits.

7) Bay leaves tea is used to treat stomachaches, clear up mucus in the lungs, colds, and sore throat.

8) Poultice of bay leaves is used for the treatment of rheumatism and neuralgia.

9) The cold infusion of the bark of Cinnamomum tamala is given in a dose of 30-40 ml to improve the strength of cardiac muscles and stimulate the renal function. 

           - Caffeic acid and rutin are both important organic compounds, found in bay leaves, that enhance our heart health. 

10) Running nose : powder of cinnamon, patra, black pepper, cardamom should be inhaled.

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11) For headache : leaf of bay is kept in a nostril or under the headbands to relieve this pain. 

12) Bay leaves essential oil is used in the cosmetic industry for soaps, perfumes, prepared foods, beverages, and dental products.

            - Essential oil of this leaf also has analgesic and many antiinflammatory activities.

            - Many components of essential oil of bay leaf such as eugenol, methyl eugenol, and pinene have anticonvulsant activity, while eugenol, methyl eugenol, and cineole produce sedation and motor impairment.

14) Bay can also be an important ingredient in teas, oils, cheeses, and liquors, and its essential oil is used in the cosmetic industry for soaps, perfumes, prepared foods, beverages, and dental products. Bay has many traditional medical uses.

15) leaves and bark are used in treatment of rheumatism, nausea, vomiting, fever, anemia, body odor, diarrhea, and colic due to having astringent, aromatic, stimulant, and carminative qualities. 

             - The paste of the bark of the plant is applied as paste over the area of swelling and pain.

16) Antioxidants such as vitamin C, vitamin E, and carotenoids are used in many dietary sources and are used to lower blood cholesterol and uric acid level. 

17) It stimulates the digestive enzymes, which helps to improve digestion of food and increases the bioavailability of the nutrients during the digestion process in the intestine.

18) Drink the decoction of Bay leaf(Tej patta) tea with hot water, will help to treat constipation and irregular bowel movements.

19) Make a shampoo of Tejpatra along with Reetha, which helps to get rid of dandruff. Just add the infusion of Tejpatra.

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20) To promote sweating and to reduce fever, boil a cup of water and add 2 to 3 Bay leaf(Tej patta), cover the infusion and steep it for 15 minutes. Later add this to the cup of tea and consume it.

21) Bay leaves should not be consumed whole. The leaf remains intact and cannot be digested.

22) Bay leaves are a great insect repellent and paste made from crushed leaves and little oil relieves stings and bites when applied topically.

23)  It is an essential ingredient of many herbs and used in soups, stews, and stuffings, as well as fish, meats, vegetables, sauce, pickles, and sausages. 

       - It is easily blended with many other herbs such as garlic, mustard, pepper, parsley, rosemary, thyme, and oregano. 

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Refrence 

1) Medicinal Plants of South Asia. Published online 2019 Sep 20. PMCID: PMC7152419

2) Bhavaprakasha Nighantu

3) Dhanvantari Nighantu

4) J Clin Biochem Nutr. Published online 2008 Dec 27. PMCID: PMC2613499

5) Spices board india

6) PUBMED

7) NCBI

8) Local tradition and knowledge

9)Research Reviews: Pharmacy and Pharmaceutical Sciences | Volume 6 | Issue 3 | September 2017

10) Wikipedia

11) Journal of Pharmacognosy and Phytochemistry 2017; 6(4): 1153-1161

12) Molecules 2019, 24(4), 804; Volume 24 ; Issue 4.

13) sciencedirect

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