“…Leaves of the genus Murraya have been commonly used as flavoring agents in Indian curry preparations since ancient times. On phytochemical investigation, researchers have reported that Murraya leaves contain flavonoids (Zhang et al, 2011(Zhang et al, , 2012, cinnamates, and coumarins (Aziz et al, 2010;Ito et al, 2005;Kinoshita & Shimada, 2002;Saied et al, 2008;Shabbir et al, 1997), alkaloids (Kong et al, 2007), and volatile oils (Chowdhury et al, 2008). These leaves have been found to be useful for hepatoprotective (Sathaye et al, 2011), antidiabetic (Arulselvan et al, 2006;Tembhurne & Sakarkar, 2009, 2010b, antimicrobial (Gautam et al, 2012b;Sundaram, 2011), anti-inflammatory (Gupta et al, 2010;Mathur et al, 2011), wound healing (Patidar et al, 2010), and antidiarrheal (Mandal et al, 2010) purposes.…”