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Iron from the curry leaf
Iron from curry leaves is a natural, plant-based source of iron. Curry leaves come from the curry tree (Murraya koenigii) and are traditionally used for seasoning in South Indian cuisine. In addition to their aroma, they naturally provide iron in a plant-bound form.
Iron is an essential trace element. Among other things, the body needs it for oxygen transport in the blood. A plant-based source of iron such as curry leaves is of particular interest for people who avoid animal products.
Steckbrief
- Source
- Curry leaf (Murraya koenigii)
- Nutrient
- Iron (trace element)
- Form
- Plant-bound iron
- Particularly relevant for
- Vegetarian and vegan diets
- Reference
- Blood formation, oxygen transport
Wirkung und Studienlage
The benefit of this ingredient is based on its iron content. Several health-related claims are authorized in the EU for iron. Among other things, iron contributes:
- to the normal formation of red blood cells and hemoglobin
- to normal oxygen transport in the body
- to normal energy-yielding metabolism
- to the reduction of tiredness and fatigue
- to the normal function of the immune system
Plant-based iron is predominantly present as so-called non-heme iron, which the body absorbs slightly less effectively than iron from animal sources. Vitamin C improves the absorption of plant-based iron, which is why corresponding preparations are often combined with a natural source of vitamin C.
Anwendung und Dosierung
Iron supplements based on curry leaves are usually offered in capsule or tablet form, often in combination with natural vitamin C to improve absorption. The reference amount for daily iron intake in the EU is 14 mg.
Iron is often absorbed more favorably if it is not taken directly with coffee, black tea, or large amounts of dairy products, as these can inhibit absorption. Please follow the recommended intake of the respective product.
Sicherheit und Wechselwirkungen
Additional iron intake is primarily useful when there is an increased requirement or an insufficient supply. Iron deficiency should be diagnosed by a doctor, usually via a blood test, before supplementing over a longer period.
Iron should not be taken in high amounts without supervision, as the body can only excrete excess iron to a limited extent. In the case of iron storage disease (hemochromatosis), additional iron intake must be avoided. Higher amounts of iron can cause gastrointestinal discomfort. Furthermore, iron supplements must be kept out of the reach of children.
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Häufige Fragen
The curry leaf provides iron in a natural, plant-based form. This is particularly interesting for people following a vegetarian or vegan diet who wish to meet their iron requirements without animal sources.
Vitamin C improves the absorption of plant-based iron. For this reason, corresponding preparations are often combined with a natural source of vitamin C. Conversely, coffee, black tea, and large amounts of dairy products can inhibit absorption.
No. Additional iron intake over a longer period should only occur if there is a proven need. Iron deficiency must be diagnosed by a doctor, as excess iron is only excreted to a limited extent.
Fachliche Prüfung
Prof. Dr. med. Dr. phil. Martin Hörning
Arzt, Professor i.R. und Mitbegründer von sanitas
Seit 40 Jahren beschäftigt er sich intensiv mit den Themen Prävention, Gesundheitsförderung, Achtsamkeit, Longevity und Naturheilverfahren. In Herstelle führt er eine kleine Privatpraxis.