Nutraceuticals and functional foods provide a chance to attenuate different physiological threats by improving the human health. Powerful bioactive components are responsible for antioxidant properties of herbs that help to alleviate different metabolic disorders. Plant based products are defensive against various metabolic disorders because of their bioactive components. Murraya Koenijii is a spicy plant that contains significant amount of vitamin C and minerals viz., calcium, iron, potassium and sodium. Major phyto-chemicals present in curry leaves are phenolic, carbazole alkaloids and phenols. Bioactive components in Murraya Koenijii can be extracted by different methods i.e. solvent extraction, soxhlet extraction and hydro-distillation. Antioxidant property of curry leaves helps to protect from high cholesterol level, cardiovascular diseases, diabetes and many other degenerative illnesses. In bakery products, replacement of wheat flour with curry leaf powder increase the carotenoid content and extract replaces the shortening along with improvement in phytochemicals content via lowering calories. Conclusively, the aim of this review is to explore the nutraceutical and functional aspects of Murraya Koenijii and its utilization in baked product to mitigate the lifestyle related ailments. Keywords: Nutraceuticals, Antioxidants, Phytochemistry, carbazole alkaloids, Hypercholesterolemia, hyperglycemia