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Nutritional and Pharmacological Properties of Bay Leaves (Laurus nobilis L.)

Nutritional and Pharmacological Properties of Bay Leaves (Laurus nobilis L.)
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Author(s): Rashmi Srivastava (Centre of Food Technology, University of Allahabad, India)
Copyright: 2020
Pages: 10
Source title: Ethnopharmacological Investigation of Indian Spices
Source Author(s)/Editor(s): Neha Mishra (Sam Higginbottom University of Agriculture, Technology and Sciences, India)
DOI: 10.4018/978-1-7998-2524-1.ch009

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Abstract

Laurus nobilis L., commonly known as bay leaves, is native to the southern Mediterranean region. It is a small tree belonging to the genus Laurus of the family Lauraceae. The essential oils created from the different parts of this plant, such as the leaves and flowers, have been used in the food, drug, and cosmetic industries. The essential oil chiefly consists of 1,8-cineole, sabinene, α-pinene, and p-Cymene. Researchers have reported that bay leaves possess various biological and pharmacological properties, such as antibacterial, antifungal, antioxidant, insecticidal, and nematicidal activities. Pharmacological studies found that bay leaf oil could be a promising candidate with the potential for designing new drugs. The goal of this review is to summarize the ethnomedicinal importance, phytochemistry, and wide spectrum of pharmacological and therapeutic applications of bay leaves, which will be useful to researchers for further study.

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