Biochemistry, Medicinal and Food values of Jute (Corchorus capsularis L. and C. olitorius L.) leaf: A Review

Jute (Corchorus spp.) leaf has long been used as a remedy in many cultures. Jute leaf products, which include the leaf juice, fried leaf, and some time whole green leaf, are used, among other reasons, as laxatives, in creams for skin care, and as a treatment for a wide range of diseases, respectively. The heterogeneous nature of jute leaf products may contribute to the diverse biological and therapeutic activities that have been observed. Variations in the composition of jute leaf can result in products with different chemical and physical properties, making the comparison of products difficult. the green, leafy vegetable is rich in beta-carotene for good eyesight, iron for healthy red blood cells, calcium for strong bones and teeth, and vitamin C for smooth, clear skin, strong immune cells, and fast wound-healing. Vitamins A, C and E present in jute leaf/Saluyot “spongeup” free radicals, scooping them up before they can commit cellular sabotage. Jute leaf as vegetable contains an abundance of antioxidants that have been associated with protection from chronic diseases such as heart disease, cancer, diabetes, and hypertension as well as other medical conditions. Fresh jute leaf has higher demand. Ayurvedics use the leaves for ascites, pain, piles (laxative), and tumors. Elsewhere the leaves are used for cystitis, dysuria, and fever. The cold infusion is said to restore the appetite and strength. In this article, the biochemistry, uses and pharmacological activity of jute leaf fry, juice and curry compounds are reviewed.