A REVIEW ON MALAYSIAN CULINARY HERBS AND ITS PHARMACOLOGICAL PROPERTIES

Traditional herbs of Malaysia (locally called "ulam") comprise of more than 120 species representing various families, from shrubs to large trees. This review was conducted to study the taxonomy, phytochemistry, traditional uses and pharmacological properties of the Malaysian culinary herbs including Ocimum sanctum, Mentha spicata, Centella asiatica, Cympobogan citratus, Allim cepa. Culinary herbs like Lemongrass, galangal (lengkuas), turmeric (kunyit), kafr lime leaves, laksa leaves (daun kesom), wild ginger ower buds or torch ginger (bunga kantan) and screwpine leaves (pandan leaves) add avor and zest to poultry, meat and seafood. Apart of the culinary use basil has been traditionally employed as a medicinal herb in the treatment of headaches, coughs, diarrhea, constipation, warts and/ or kidney malfunction. Fresh and dried plants and their essential oil is used in food, cosmetic, confectionary, chewing gum, toothpaste and pharmaceutical industries. Centella asiatica is used to treat skin disease, rheumatism, inammation, syphilis, mental illness, epilepsy, diarrhea and wounds, leprosy, phlebitis. C. citratus leaves have demonstrated anti-inammatory, hypotensive and diuretic activities and also cancer chemo-preventive properties. Phyto chemical compounds like reduced organosulfur compounds alkenyl cysteine, avonoids, tannins and phenolic acids, have been identied as the active compounds responsible for the reported pharmacological properties of the culinary herbs.