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

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.