îIö˜ ê¬ñò™èO™ ñ¼ˆ¶õ‹

Medicinal Value in Indian Foods

êƒWî£ î/ªð ê‰Fó°ñ£ó¡ / Sangeetha D/O Sandrakumaran1
ñ«ù£w î/ªð Þó£ñ£ / Mannosh S/O Rama2

Abstract
This article focuses on the remedies found in the Indian cuisine
and illustrates the greatness of Indian cuisine and its virtues. Date of submission: 2021-01-20
Indian cuisine, which refers to the preparation of a variety of Date of acceptance: 2021-04-12
GLVKHVZLWKÀDYRXUDQGKHUEDOSURSHUWLHVÀRXULVKHGLQDUXUDO Date of Publication: 2021-07-20
environment that blended with nature and time. It is customary Corresponding author’s Name:
in Tamil cuisine to add turmeric, ragi, pepper, curry leaves, Mannosh S/O Rama
ginger, etc. to curries and other dishes. This article explains the Email: mannosh.mr@gmail.com
EHQH¿WVRIWKHVHKHUEDOSURSHUWLHVWRRXUERG\,QGLDQVOLYHG
entirely on the principle that food is medicine and medicine
is food, which became the foundation of paranormal medicine. Unfortunately, this valuable cuisine has
been altered greatly by the contemporary Indian society and the cringe-worthy changes do not yield the
similar health advantages provided by the original Indian cuisine. Hence, this article aims to create an
awareness among the new generation about the Indian cuisine as it is by exploring the various kind of
herbs used in the food preparation.

Key Words: Tamil medicine, Tamil food, Tamil people of Sanggam era, Herbals, food as medicine.
º¡Â¬ó
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ªî¡ Þ‰Fò£, Þôƒ¬è ñŸÁ‹  è‡ Ãì£èŠ 𣘂èô£‹. ÜîŸè£ù
Hø èO™ õC‚°‹ îIö˜è÷£™ Ýî£ó‹, ↴ˆªî£¬è, ðˆ¶Šð£†´,
õ÷˜ˆªî´‚èŠð†ì, àôA¡ Cø‰î èLˆªî£¬èJ™ è£íô£‹.. ð™õ¬è
ê ¬ ñ ò ™ è O ™ å ¡ ø £ ° ‹ (Baavanar, ñó‚èPèœ (裌èPèœ), ²¬õΆ´‹
2009). ðôõ¬è àí¾è¬÷„ ²¬õ»ì¡ ïÁñí‹ î¼‹ ðôêó‚°èœ, èì½í¾èœ,
ê¬ñ‚辋 M¼‰«î£‹ð™ ªêŒò¾‹ ÍL¬è G¬ø‰î ê¬ñò™èœ, îIö˜
îIö˜ ê¬ñòŸè¬ô õNªê£™A¡ø¶. ê¬ñòL™ Þ¡Pò¬ñò£ Þì‹
àí¾ ê£˜‰î èô£„ê£ó‹ àí¬õ«ò ªðÁA¡øù.
ñ¼‰î£è ðò¡ð´ˆFò ñ, Üî¡
º‰¬îò ÝŒ¾èœ
𣃰 â™ô£«ñ îIö˜èÀ¬ìò
õ£›Mò™ º¬øJ™  Þ¼‚Aø¶. îIö˜èO¡ ê¬ñòL™ ñ¼ˆ¶õ‹
â™ô£õŸP½‹ 𣘂°‹ ªð£¿¶ àí¾ â‰ î¬ôŠ¹ˆ ªî£ì˜ð£ù º‰¬îò
꣘‰î I芪ðKò ÝŒ¾ îIö˜èÀ¬ìò ÝŒ¾èœ °¬øõ£è«õ è£íŠð´A¡øù.

1
The author is a Tamil Language Student in, Sultan Idris Education University, Perak, Malaysia.
sangeethageetha0109@gmail.com
2
The co-author is a Tamil Language Student, Sultan Idris Education University, Perak, Malaysia.
mannosh.mr@gmail.com
 94 / îI›Š «ð󣌾 ÝŒMî›

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Value of Ancient Tamil nadu Authentic Food’ º®Aø¶. â‡íŸø ð£ì™ õKèO™
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2020). Ü ‰ î ‚ è £ ô ˆ F ™ A ¬ ì ‚ ° ‹ MŸø «ñ£Kù£™ ªï™ ªðŸÁ îù¶ ²Ÿø‹
ÞòŸ¬èò£ù ªð£¼†è¬÷‚ ªè£‡´ ܬùˆ¬î»‹ à‡í„ ªêŒAø£œ. ªïŒ
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ªð£¶õ£è  ïñ¶ i†®™ ð£½ì¡
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HKò£E (¹øï£ÛÁ: 113)
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Ü샰‹ (Baktavatsala, 2017). HKò£E ªè£¬ìõœ÷™ ð£KJ¡ CøŠ¬ð‚
ºîL™ ªî¡ù£†®«ô (South India) ÃÁ‹ ªð£¿¶ ð£K ùˆ «î®
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HKò£E Þ싪ðŸÁœ÷¶ â¡ð¬î
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34 & 36)
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Þ¡¬øò è£ôˆF½‹ ªð¼‹ð£½‹ Þ¶
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(CÁð£í£ŸÁŠð¬ì: 175&177)
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à†ªè£œA«ø£‹. à‡¬ñJ™, Þ‰î èP«õŠH¬ô, ¹O, ªð¼ƒè£ò‹, ªïŒ,
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Þ¼‰î¶. êƒè è£ôˆF™ áÁ裬ò ‘裮’ «ê˜ˆ¶„ ê¬ñˆ¶œ÷ù˜. Þšõ£«ø
â¡ø¬öˆîù˜ (Sunil Kumar, 2013). Þ¡¬øò îIö˜èÀ‹ ¹O„«ê£Ÿ¬ø„
“ò£˜‚°‹ Üíƒè£î™ ꣡ø£¡ ê¬ñ‚A¡øù˜ â¡ð¬î»‹ «ï£‚°è.
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â¿ G¡ A¬÷«ò£´ «ð£è â¡ø 裇«ð£‹.
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ªð‡èœ ÜõŸÁœ ñ…ê¬÷„ «ê˜ˆ¶„ ÜõCò‹ â‹ 輈¬î º¡¬õ‚A¡ø£˜.
ê¬ñˆ¶œ÷ù˜. ܉î õö‚° Þ¡Á‹ Þóê‹ â¡ð¶ ÍL¬èèO¡ èô¬õ
à‡´. ñ…êO™ ðô ñ¼ˆ¶õ‚ â¡ð¶‹ Üõ˜ õL»¼ˆF»œ÷£˜.
°íƒèœ àœ÷ù. Cø‰î A¼I ï£CQ,
Þóꈬî àíM™ «ê˜ˆ¶‚ªè£œõî¡
«ï£Œ âF˜Š¹ˆ Fø¡, Üö°, ¹Qî‹
ÜõCòˆ¬î Ý󣻋 ªð£¿¶ ÝŒõ£÷˜
âùŠ ðôõ¬èò£è ïñ‚° ñ¬ò
Cô è£óíƒè¬÷‚ è‡ìP‰¶œ÷£˜.
ÜO‚Aø¶. ꣋ð£˜, Þóê‹, ªð£Kò™,
Üpóí‹ Þ¼‚°‹«ð£¶ Þóêˆ¬îŠ à‡´
Æ´ âù ܬùˆF½«ñ Ü÷õ£ù ñ…
õ‰î£™ Iè M¬óM™ °í‹ ªðøô£‹.
ê¬÷‚ èôŠð ê£î£óí êO ºî™
ÞóêˆF™ «ê˜‚èŠð´‹ ÍL¬èèœ
¹ŸÁ«ï£Œõ¬ó õ¼‹ «ï£Œèœ ñ
Üîõ£¶ ¹O‚è¬óê™, ªõƒè£ò‹, ̇´,
b‡ì õ£ŒŠ¹èœ °¬øõ£è àœ÷¶
Yóè‹, I÷裌 õˆî™, èP«õŠH¬ô,
(Thammanna, 2014).
ªè£ˆîñ™L, àŠ¹ «ð£¡ø¬õ ܬùˆ¶‹
ñ…êO™ àœ÷ °˜°I¡ ꈶŠ póí ²óŠH‚è£ù ªï£F¬ò ²ó‚è„
¹ŸÁ«ï£Œ ܇ìMì£ñ™ î´‚°‹. ªêŒ¶, àí¬õ póE‚è„ ªêŒ¶,
àì‹H™ ¹ŸÁ«ï£Œ ãŸèù«õ à콂°ˆ «î¬õò£ù ê‚F¬ò„ AóA‚è„
Þ¼‰î£½‹ Üî¡ iKòˆ¬î‚ °¬ø‚è ªêŒAø¶ â¡ðî¬ù‚ è‡ìPò º®‰î¶
Þ‚°˜°I¡ «õFŠªð£¼œ àî¾Aø¶. (Amar Nath Garg, 2006). °ìL™ ñ£²èœ
Þ¶ i‚般î âF˜ˆ¶Š «ð£ó£ì¾‹ «êó£ñ™ î´Šð«î£´, ñô„C‚è™,
âF˜M¬ù Ý‚Cü¡ CŸøùƒè¬÷ˆ õJŸÁŠªð£¼ñ™, õL, A¼I «ð£¡ø
¶¬ìˆîN‚辋 ðò¡ð´Aø¶. i†´„ ªî£‰îó¾èœ ãŸðì£ñ½‹ î´‚A¡ø¶
ê¬ñòL™ ¹ô£™ (ܬêõ) àíM™ ñ…êœ â¡ð¬î»‹ ÜPò º®‰î¶ (Sukumaran,
«ê˜ˆ¶„ ê¬ñˆî£™ M¬óM™ póíñ£°‹. 2006).
ܫ õJŸP™ àœ÷ A¼Iè¬÷
ÞóêˆF™ «ê˜‚èŠð´‹ ÍL¬è‚
ÜèŸÁ‹. ܬîˆîMó ñ…êœ A¼I ï£CQ
èô¬õJ™ ã«î‹ å¼ ªð£¼œ
â¡ð Þ¬ø„CJ™ 㶋 A¼Ièœ
ÜFèñ£èŠ ðò¡ð´ˆîŠð†ì£™, Üî¡
Þ¼‰î£½‹ ÜNˆ¶M´‹ (Duraisingam
ªðòK«ô«ò ܉î Þóê‹ Ü¬ö‚èŠð´Aø¶
1986). îIö˜èœ Þ¬ø„Cè¬÷„ ê¬ñòL™
(Agilandeswari Devarajan, 2017) Üî¬ùŠ
«ê˜‚°‹ º¡ù«ó ñ…êO™ áø¬õˆîŠ
ªð£Áˆ¶ ÞóêˆF¡ ªêò™ð£´‹
H¡ù˜ ê¬ñò½‚°Š ðò¡ð´ˆ¶‹
ñ£ÁAø¶. àî£óíñ£è, ªõƒè£ò‹
õö‚般î  Þ¡Á‹ è£íô£‹.
ÜFè Ü÷M™ ðò¡ð´ˆFù£™ Ü
îIö˜èœ ê¬ñò™èO™ Þó꺋 Üî¡ ªõƒè£ò Þóê‹ â¡Á ªðò˜. Þóê‹
ÍL¬èˆ ñ»‹ ªè£†´ Þóê‹, º¼ƒ¬è‚裌 Þóê‹,
ªî£ˆîñ™L Þóê‹, èP«õŠH¬ô Þóê‹,
嚪õ£¼ îIö˜èO¡ i†´„ ê¬ñòL™ ¶õóŠ 𼊹 Þóê‹ âùŠ ðôõ¬èò£ù
Þóê‹ â¡ø£™ â¡ù â¡ø «èœM‚«è Þóêƒè¬÷  ê¬ñˆ¶„ ꣊H´A«ø£‹.
Þì‹ Þ™ô£î Ü÷¾‚° ÞóêˆF¡ 嚪õ£¼ Þóê õ¬èèÀ‹ Üî¬ìò
ñ舶õˆ¬î ܬùõ¼‹ ÜPõ˜. Þóê‹ ñ舶õƒèœ Þ¼‚A¡øù. ðôõ¬èò£ù
â¡ø£«ô Ý«ó£‚AòˆF¡ Ü®«õó£ù Þóêƒèœ Þ¼ŠH¡, Þƒ° I辋
ܼñ¼‰¶ âùô£‹. àí¾‹ ñ¼‰¶‹ âO¬ñò£è¾‹ M¬óõ£è¾‹  i†®™
å¼ «êó ܬñ‰î¬õ Iè„Cô ñ†´«ñ. ªêŒò‚îòî£è¾‹ à콂° ÜFè
ÜõŸP™ I辋 º‚Aòñ£ù å¡Á Ý«ó£‚Aò ñè¬÷ˆ îó‚îò I÷°
 àíM™ Ü¡ø£ì‹ ðò¡ð´ˆ¶‹ Þóêˆ¬îŠ ðŸP ªî£ì‰¶ 𣘊«ð£‹
Þóê‹. «ñ½‹, Ý»˜«õî ñ¼ˆ¶õ˜ (Sauntharapandiyan, 2000).
ð£ôº¼è¡, àì™ ïôQ™ Ü‚è¬ø»œ÷
98 / îI›Š «ð󣌾 ÝŒMî›

ðˆ¶ I÷° Þ¼‰î£™ ð¬èõ¡ à‡ìîù£™ c‡ì è£ô‹ «ï£òŸÁ

i†®¬ô»‹ ꣊Hìô£‹ â¡Á ðöƒè£ô õ£›‰¶ õ‰î£˜èœ (Kanniyam,
ñ‚èœ ªê£™õ£˜èœ (Þ÷ƒ«è£õ¡, 2012). 2018). Ý«ó£‚Aòñ£ù àí¾èO™
܉î Ü÷¾‚° I÷A™ Mûˆ¬î ºP‚è‚ Þ¡Pò¬ñò£î¶ ó£A. CÁ î£Qò
îò ñ Þ¼‚A¡ø¶. I÷A™ 輊¹ õ¬è¬ò„ «ê˜‰î Þ¶ «èŠ¬ð ñŸÁ‹
I÷°, ªõœ¬÷ I÷° ñŸÁ‹ ð„¬ê «è›õó° â¡Á‹ ܬö‚èŠð´Aø¶.
I÷° âù Í¡Á õ¬èò£ù I÷° Þ¬î ݃AôˆF™ ‘Hƒè˜ I™ô†’ â¡Á‹,
àœ÷¶ (Rasaram, 2011). ê¬ñò™èO™ îIN™ Aó£ñƒèO™ ÞŠðJ˜ Þ¡¬ø‚°‹
ÜFè‹ ðò¡ð´ˆ¶õ¶ 輊¹ I÷裰‹. «èŠ¬ð â¡«ø ܬö‚èŠð´Aø¶.
I÷A™ Þ¼‚°‹ HàJ˜„ ꈶ‚èÀ‹ ÞŠðJ˜ ²ñ£˜ è£Jó‹ ݇´èÀ‚°
„ ꈶ‚èÀ‹ (Minerals) ªè£¿Š¹„ º¡H¼‰«î Þ‰Fò£M™ ¹ö‚èˆF™
ªêKñ£ùˆFŸ° õN ªêŒA¡øù. I÷A™ àœ÷¶. Þ‰Fò£M™ M¬÷»‹
àœ÷ î£õó„ ꈶ‚èœ (Phytofactors) CÁî£QòˆF™ 25 êîMAî‹ «è›õó°
ܬêõ àíM¡ Mûˆî¡¬ñ¬ò Ý°‹.
ªõO«òŸø àî¾A¡øù. ð„¬ê I÷裌
ÜKC ñŸÁ‹ «è£¶¬ñ¬ò Mì ÜFè÷¾
àœO†ì àC¬ô ÜFè‹ «ê˜ˆî ¹ô£™
á†ìꈶ G¬ø‰î¶. îI›„ êÍ舫‹
àí¾èœ ªêK‚è êŸÁ‚ è®ùñ£è
îIöè GôMò«ô£´‹ ªï¼‚èñ£ù
Þ¼‚°‹. Þˆ¶¬ù ñ î¼A¡ø
ªî£ì˜¹ à¬ìò¶ «è›õó°. Þƒ°Š ðô
I÷¬è, ÞóêˆF™ «ê˜ˆ¶„ ê¬ñ‚°‹
ËŸø£‡´ è£ôŠ H¡ùE «è›õó°‚°
ªð£¿¶ ޡ‹ ðô ñ샰 ñ
Þ¼‚Aø¶. ´‚ «è›õóA«ô«ò
î¼A¡ø¶ (Masood Sadiq Butt, 2011).
ªõ‡Eø‚ «è›õó°, èÁŠ¹‚
I÷° Þóê‹ á†ì„ꈶè¬÷ «è›õó°, ï£èñ¬ô‚ «è›õó°, Í¡Á
àP…²‹ ñ ªè£‡ì¶. àì™ ñ£î‚ «è›õó°, «î¡èQ‚«è£†¬ì‚
Mò˜¬õ¬ò ÜFèK‚°‹. CÁc˜ Yó£è «è›õó° â¡Á ãøˆî£ö 60 õ¬èèœ
ªõO«òø àîM ¹K»‹. Þîù£™ Þ¼‚A¡øù. æŘ, «î¡èQ‚«è£†¬ì,
àìL™ àœ÷ Ã´î™ c˜ ñŸÁ‹ îO ð°FèO™ «è›õó°ˆ F¼Mö£
Š ªð£¼œè¬÷ ªõO«òŸÁAø¶. â‹ å¼ Mö£«õ «è›õó° ÜÁõ¬ìˆ
Þ¬õ àì™ ð¼ñ¬ù‚ °¬øŠð F¼Mö£õ£è, ªð£ƒè™«ð£™ Þ¡ø÷¾‹
àî¾Aø¶. ܬîˆîM˜ˆ¶, I÷° Þóê‹ CøŠð£è‚ ªè£‡ì£ìŠð´Aø¶’’ â¡Á
póí ê‚F¬ò»‹ «ñ‹ð´ˆ¶‹. I÷A¡ ªê£™ôŠð´Aø¶ (Kanniyam, 2018).
è£óˆî¡¬ñ‚° ‘裊꣌C¡’ â¡ø
Þ‚è£ô‚è†ìˆF™ i†´„ ê¬ñòL™
«õFŠªð£¼œ è£óíñ£è àœ÷¶. I÷A¡
«è›õó° ðò¡ð´ˆF ¹†´, «î£¬ê,
è£ó‹ ªè£¿Š¬ð»‹ póE‚è¬õ‚°‹.
Þ†L, Ü¬ì «ð£¡ø àí¾è¬÷„
Þîù£™ Þóˆî‚ °ö£ŒèO™ ªè£¿Š¹Š
ê¬ñˆ¶„ ꣊H´A«ø£‹. ÜKC¬ò
ð®ò£¶. Þóˆî‚ °ö£Œ î®ñù£õ¶‹
Mì °¬ø‰î ꘂè¬ó„ ꈶ, 18 ñ샰
îM˜‚èŠð´‹. àìL™ àœ÷ ªê™è¬÷Š
ÜFè „ꈶ àœ÷ ó£A «î£¬ê
ð£¶è£‚°‹ ‘Ý¡® Ý‚R쇆’
Þ†L «ð£¡ø àí¾è¬÷ à‡ìH¡
ñ»‹ I÷AŸ° àœ÷¶ (Rasaram,
ÞóˆîˆF™ ꘂè¬ó Ü÷¬õ ãŸø£ñ™
2011).
Iè Yó£è ãŸÁ‹ ñ»¬ìò¶ (Low
îIö˜èO¡ ê¬ñòL™ ó£AJ¡ Glycaemic Index Food) ó £ A à í ¾ è œ
ðò¡ð£´‹ Üî¡ ñ¼ˆ¶õº‹ (Duraisingam, 1986). « ñ ½ ‹ à ì L ¡
«î¬õòŸø ªè£¿Š¹‚ °¬ø‰¶, ï™ô
ó£A Þî¡ ªðò¬ó‚ «è†ì¾ì¡ ªè£¿ŠH¡ Ü÷¬õ Y˜ ªêŒõ
ã¬öèO¡ àí¾ â¡Á â‡E Mì ÞóˆîˆF™ ªè£½Š¹ MAî‹ êñG¬ô
«õ‡ì£‹. ï‹ º¡«ù£˜èœ ó£A ãŸðì àîM„ ªêŒAø¶ ó£A ê¬ñò™èœ.
«ð£¡ø ꈶœ÷ î£Qòƒèœ àíõ£è
 îI›Š «ð󣌾 ÝŒMî› / 99

ÞF™ àœ÷ „ꈶ Þ¬óŠ¬ðŠ âF˜Šªð£¼œèœ G¬ø‰¶œ÷ù.

¹¿¬õˆ î´ˆ¶ ñô„C‚è¬ôˆ Ýè, èP«õŠH¬ô Þ¬ôèœ «ï£Œˆ
îM˜‚°‹ ñ ªè£‡ì¶. ÞF™ ‘H’ ªî£ŸÁèÀ‚è£ù I芪ðKòˆ b˜õ£è
裋Š÷‚v ¬õ†ìI¡èœ, Iùó™èœ ܬñAø¶. ÜF½‹ °PŠð£èŠ
âù‚ èô¬õò£ù ܈Fò£õCò êˆ¶èœ Ì…¬êJù£™ ãŸð´‹ «î£™
G¬ø‰î «è›õó° âOF™ póíñ£è¾‹ Hó„C¬ùèœ, ºèŠð¼, 裙èO™ ãŸð´‹
àî¾A¡ø¶ (Kausalya Kumari, 2021). ÝE «ð£¡øõŸ¬ø‚ °íŠð´ˆ¶õF™
èP«õŠH¬ô º‚AòŠ ðƒA¬ù
îIö˜ ê¬ñòL™ èP«õŠH¬ôJ¡ õA‚A¡ø¶.
ðò¡ð£´‹ ñ»‹
èP«õŠH¬ô «ï£Œˆ ªî£ŸP¬ù‚
îIö˜ ê¬ñòL™ îM˜‚è«õ º®ò£î¶ î´Šð‚ è£óí‹ ÜF™ àœ÷
èP«õŠH¬ôò£°‹. èP«õŠH¬ô ¬õ†ìI¡ ß Ý°‹ (Sukumaran, 2006).
Þ™ô£î ê¬ñò™ º¿¬ñŠ ªðø£î èP«õŠH¬ô»ì¡ I÷°, àŠ¹, Yó£è‹,
ê¬ñòô£è è¼îŠð´A¡ø¶. ‘èP«õ‹¹ ²‚° ºîLòùõŸ¬øˆ Éœ ªêŒ¶,
Þ¬ô’ â¡ø ªê£™  HŸè£ôˆF™ ê£îˆ«î£´ Æ®„ CPî÷¾ ªïŒM†´‚
ñ¼M‚ èP«õŠH¬ô â¡Á Ýù¶. èô‰¶ ꣊H´õî¡ Íô‹ ñ‰î‹, ñ‰î «ðF,
èP«õŠH¬ô àíM™ «ê˜‚èŠð´õ¶ ñô«î£û‹, ñô‚膴, Hó«ñè‹ «ð£¡ø
õ£ê¬ù‚è£è ñ†´ñ™ô ÜF™ Þ¼‚°‹ «ï£Œèœ °íñ£°‹ (Ilangovan, 2012).
ꈶè¬÷Š ð†®òL†«ì «ð£èô£‹. Ýè, ÞŠð®Šð†ì èP«õŠH¬ô¬ò„
Þ‰î‚ èP«õŠH¬ô 𣘊ð„ CPòˆ ꣋ð£˜, Þóê‹, Æ´, èPèœ, ªð£Kò™,
«î£ŸøˆF¬ù‚ ªè£‡®¼‰î£½‹ 裘‚°öŠ¹, ªñ£˜‚°ö‹¹, ܬêõ‚ èP
ÞõŸP™ ¹¬î‰¶œ÷ ñèœ ãó£÷‹ «ð£¡øõŸP™ î£Oˆ¶ õ£ê¬ù‚è£è
(John Molly, 2016). ñ†´ñ™ô£ñ™ àí«õ£´ «ê˜ˆ¶
èP«õŠH¬ôJ™ ¬õ†ìI¡ ã, H, H2, C à‡ð¶ ÜõCò‹.
裙Cò‹ ñŸÁ‹ Þ¼Š¹„ꈶ «ð£¡ø¬õ
îIö˜ ê¬ñòL™ YóèˆF¡ ðò¡ð£´‹
G¬ø‰¶œ÷ù. c˜„ꈶ, ¹óî‹, ªè£¿Š¹,
ñ£¾„ꈶ, Šªð£¼œ, ð£vðóv
ñ»‹
(Phosphorus), Þ¼‹¹„ꈶ «ð£¡ø  îIö˜èO¡ ê¬ñòL™ Yóè‹ º‚Aòñ£è
àŠ¹èœ âù àì™ Ý«ó£Aòˆ¶‚°ˆ Þ싪ðÁ‹. õJŸÁŠ¹‡¬íˆ
«î¬õò£ù ܬùˆ¶„ ꈶ‚è¬÷»‹ b˜Šð‚ Yóè‹ õNõ°‚°‹ (Muhammad
îó‚ îò¶ èP«õŠH¬ô (Ravindra Pal Nadeem, 2012). õJŸP¡ ñ‰î G¬ô¬òŠ
Singh, 2017). «ð£‚A pK투î ÜFèŠð´ˆ¶‹
ñ»¬ìò¶ Yóè‹. Þ¬îŠ ªð£®ˆ¶
èP«õŠH¬ô ñ£îM죌„ C‚è™èœ
ªõ‡ªíŒJ™ èô‰¶‹ ꣊Hìô£‹.
ñ Ÿ Á ‹ ª è £ « ù £ K ò £ (Gonorrhea)
ÝAòõŸ¬ø‚ è쉶, õLèœ, î¬ô„²ŸÁ, º®¾¬ó
õJŸÁŠ«ð£‚° ñŸÁ‹ Þóˆî‹ «î£Œ‰î
àí«õ ñ¼‰¶ ñ¼‰«î àí¾
ñô«ï£Œ «ð£¡øõŸPŸ° Cø‰î
â¡Á Þ¼‰î îI›„ êÍè‹ Þ¡¬ø‚°
Gõ£óíñ£è M÷ƒ°A¡ø¶ (Theeba, 2015).
àí«õ ñ¼‰¶, àí«õ  â¡ø
èP«õŠH¬ô Þ¬ôèO¡ ñèÀ‹,
«è£†ð£†´‚° 効‚ªè£œ÷«õ‡®ò
ªêò™ Fø‹ Þóˆî æ†ìˆFŸ° ñ
G¬ô‚°ˆ îœ÷Šð†®¼‚Aø¶. Ýè,
ðò‚A¡øù. èP«õŠH¬ô Þ¬ôèO™
îIö˜è÷£Aò  ¬ìò ð£ó‹ðKò
àJ˜õO«òŸø âF˜Šªð£¼œ Ý¡®
êñò¬ôŠðŸP»‹ Üî¡ ñ¼ˆ¶õˆ¬î»‹
Ý ‚ R ì ‡ † ( Antioxidants), Ý ¡ ®
ªîK‰¶ ªè£œõ¶ ÜõCò‹. Þ¡¬øò
𣂯Kò£ âF˜Šªð£¼œ (Antibacterial)
î¬ôº¬ø‚°‹ Ü´ˆ¶ õ¼‹
ñŸÁ‹ ÜöŸC (AntiLQÀDPPDWRU\) «ð£¡ø
î¬ôº¬ø‚°‹ Ý«ó£‚Aòñ£ù îIö˜
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àí¾è¬÷ ꣊Hì„ ªê£™LŠ ðö‚èŠ ªêŒ¶ å¼ «ï£¬ò‚ °íŠð´ˆ¶A«ø£‹.

ð´ˆî «õ‡´‹. Þ‚è£ô‚è†ìˆF™ îIö˜èO¡ ê¬ñò™ º¬øè¬÷ 
«ï£Œ‚è£ù ñ¼‰¬î i†®«ô«ò ÜP‰¶ ªè£‡ì£™ ï£ñÀ‹ «ï£Œ¬ò‚
¬õˆ¶‚ ªè£‡®¼‰î£½‹ ÜõŸ¬øŠ °íŠð´ˆ¶‹ ñ¼ˆ¶õ˜î£¡ â¡Á
ðò¡ð´ˆî£ñ™ ðô ªêô¾è¬÷„ «ð£ŸøŠð´«õ£‹.

References
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Baktavatsala, B. (2017). Tamilar Unavu. Chennai: Kaalasuvadu Publications.
Bakthavatsala. (2020). Pandai Thamizh Panpaadu. Thirucchi: Adaiyaalam.
Baskar, P. (2012). Sangekaalam Thamizhar Samayal. Chennai: Kannathasan Pathipagam.
%HQH¿WVRIFXUU\OHDYHV  KWWSVZZZRUJDQLFIDFWVQHWKHDOWKEHQH¿WVKHUEVDQGVSLFHVKHDOWK
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Molly, J. (2016). Effect of Murraya Koenigii (Curry Leaves) Powder on The Liver and Renal
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Nadeem, M. (2012). Cumin (Cuminum cyminum) as a potential source of antioxidants. Pakistan Journal
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