Tejpatta is a small tree growing to a height of 20-30 feet and is seen all over South India and Sri Lanka in the temperate climate. The bark of the tree is little brittle when cut and is brown in color with good odor.Medium sized tree, blakish bark, aromatic
Leaves – simple, opposite, ovate-lanceolate, glabrous , aromatic.
Flower – yellowish
Fruit – drupe
Seed- single seeded.
Chemical constituents :
Bay leaf contains several volatile essential oils including eucalyptol oil, terpinyl acetate, terpenes, sesquiterpenes, methyl eugenol, linallol, terpineol and lauric acids.It is used in the form of powder, paste, decoction, whole leaf for both external and internal purposes in Ayurvedic treatment. It has flavonoids, tannins, eugenol, citric acid, carbohydrate, steroids, alkaloids, triterpenoids, and essential oils. Antioxidant properties were discovered in the extract of bay leaf to have phenolic compounds. Each of these chemical constituents varies depending on the type of species.
As per Ayurveda, the Bay Leaves are warming in nature and hence pacify Kapha and Vata doshas, while they increase the Pitta dosha. Myrcene, a component of Bay Leaves is often extracted to prepare essential oils in the perfume industry, and has a wider application in traditional medicines of different countries.It has katu rasa ; laghu , tikshna , Picchila in guna ; ushna Virya ; katu vipak . It increases pitta dosha & decreases vatta and kapha dosha .
Bay leaves have a positive impact on the gastrointestinal system ,offer respite from abdominal pain, gastrointestinal infections, flatulence, bloating, constipation, and diarrhoea. Besides these, it also functions as a natural diuretic and increases urine output.