Low volume strength training of 5 repetitions or fewer will increase strength by increasing actin and myosin cross filaments thereby increasing muscle firmness or tone. The low volume of this training will inhibit the hypertrophy effect.
Curry leaves are the shiny, dark green, aromatic leaves of a tree from the citrus fruit family that release a deliciously nutty aroma when fried in hot oil. A staple of South Indian cooking, curry leaves are used in Indian and South East Asian cuisine in the same way as bay leaves are used in the West. staple of South Indian cooking, curry leaves are used in Indian and South East Asian cuisine in the same way as bay leaves are used in the West.
Nutritional Values. Curry leaves contain 2.5% oil, alpha-selinene, beta-bisabolene, beta-cadinene, beta-caryophyllene, beta-elemene, beta-gurjenene, beta-phellandrene, beta-thujene and beta-transocimene.These ingredients give curry leaves it typical aroma.urry leaves (scientific name: Murraya Koenigi, Hindi à¤à¤°à¥ à¤ªà¤¤à¥à¤¤à¤¾) are extensively used in Southern India (now also in North India) and Sri Lanka for giving typical flavor to many dishes, mainly vegetarian, like sambar, khaman dhokla, rice preparation, etc.