What are the benefits of Alagaw leaves? A Comprehensive Guide

December 24, 2025 •

4 min read

Studies have suggested that Alagaw leaves (Premna odorata) possess a wide array of potential health-promoting properties, including antimicrobial, antiviral, and anti-inflammatory effects. This aromatic leaf, native to the Philippines, has been a staple in traditional folk medicine for centuries, treating a variety of ailments and enhancing local cuisine.

Quick Summary

This article details the validated anti-inflammatory, antioxidant, and antimicrobial properties of Alagaw leaves. It explores their use in traditional medicine for respiratory and digestive issues, highlights diverse culinary applications, and compares their effects to other herbal remedies.

Key Points

Powerful Anti-inflammatory Properties: Alagaw leaf extracts inhibit key inflammatory enzymes (COX-2 and 5-lipoxygenase), making it effective against pain and swelling.
Rich in Antioxidants: The leaves contain flavonoids and polyphenols that combat free radicals and protect the body from oxidative stress and cell damage.
Effective Antimicrobial Agent: Research supports its traditional use as an antiseptic, with extracts showing antibacterial and antiparasitic activity against various pathogens.
Culinary Applications: Young Alagaw leaves are a beloved ingredient in Filipino cuisine, used to flavor dishes like paksiw and adobo and to wrap fish for grilling.
Traditional Remedy for Respiratory Issues: A boiled decoction of the leaves is a time-honored folk remedy for relieving coughs, colds, and fevers.
Supports Digestive and Liver Health: It has been used traditionally for stomach ailments and has shown potential hepatoprotective effects in preliminary studies.

Traditional and Modern Medicinal Benefits

For generations, Alagaw, or Premna odorata, has been a cornerstone of traditional Filipino and Southeast Asian folk medicine. While its efficacy was once based on anecdotal evidence, modern scientific research is now providing concrete validation for many of its traditional uses. The leaves have been used to create decoctions for treating coughs, colds, and fevers, and crushed leaves have been applied topically for headaches and skin ailments.

Anti-inflammatory and Analgesic Properties

One of the most significant benefits of Alagaw leaves is their potent anti-inflammatory and pain-relieving (analgesic) activity.

Enzyme Inhibition: Research indicates that extracts from Alagaw leaves can inhibit specific enzymes like 5-lipoxygenase and cyclooxygenase-2 (COX-2), which are key mediators in the inflammatory pathway. This mechanism is similar to that of non-steroidal anti-inflammatory drugs (NSAIDs) but without the associated risk of stomach ulceration.
Edema Reduction: In vivo studies have shown that Alagaw extracts significantly inhibit inflammation-induced edema, particularly in the early stages. This supports its traditional application for reducing swelling and discomfort associated with various conditions.

Antimicrobial and Anti-parasitic Effects

Beyond inflammation, Alagaw leaves demonstrate strong protective capabilities against various pathogens.

Antibacterial Action: Studies have evaluated the antibacterial properties of Alagaw extracts against bacteria like Escherichia coli and Klebsiella pneumoniae, suggesting potential use against infections. The efficacy can vary depending on the extraction method and solvent used.
Antifungal and Antiparasitic: Alagaw has also shown promise against certain fungal and parasitic agents, such as Leishmania donovani, a protozoan responsible for leishmaniasis.

Antioxidant and Hepatoprotective Functions

The phytochemicals present in Alagaw leaves, such as flavonoids and polyphenols, are responsible for its powerful antioxidant activity.

Free Radical Scavenging: Antioxidants neutralize harmful free radicals in the body, protecting cells from oxidative stress and damage. This protective action is crucial for overall cellular health and disease prevention.
Liver Support: Research has explored Alagaw's potential to protect the liver. Early studies have indicated hepatoprotective effects against alcohol-induced liver inflammation, suggesting a role in supporting liver health.

Culinary and Other Traditional Uses

The benefits of Alagaw leaves extend beyond medicine, with a rich history in Southeast Asian cuisine and traditional practices.

Culinary Versatility

In Filipino cuisine, the young, aromatic leaves of the Alagaw plant are a prized ingredient.

Enhancing Flavors: The leaves add a unique, slightly spicy, aromatic flavor to various dishes. They are frequently used to wrap fish before grilling, providing an anise-like aroma as it cooks.
Popular Dishes: Alagaw leaves are a key component in dishes like 'paksiw' (fish cooked in vinegar) and 'sinigang' (sour soup), and are also used in stuffings for grilled fish and even in meat stews like 'adobo'.
Unique Wraps: The leaves can also be used as a wrapper for savory finger foods, filled with ingredients like minced pork, mangoes, and chili for a burst of flavor.

Other Traditional Applications

Traditional wisdom has found additional practical applications for the Alagaw plant:

Natural Disinfectant: A decoction of the leaves has been traditionally used as a wash for cleaning wounds and as a vaginal douche. The antiseptic properties of its essential oil contribute to this use.
Insect Repellent: Extracts from the leaves are also used to eliminate ticks and fleas, highlighting its potential as a natural pest control agent.
Relaxation: The pleasant aroma of the leaves is sometimes used in herbal baths, especially for infants, for its calming and soothing effects.

Comparison: Alagaw Leaves vs. Other Common Herbal Remedies


Feature	Alagaw Leaves (Premna odorata)	Lagundi Leaves (Vitex negundo)	Guava Leaves (Psidium guajava)
Primary Benefit	Anti-inflammatory, anti-cough, antioxidant	Anti-cough, anti-asthma	Antimicrobial, anti-diarrheal
Active Compounds	Flavonoids, terpenoids, essential oils	Flavonoids, iridoids	Tannins, flavonoids, polyphenols
Culinary Use	Common ingredient in Filipino stews and grilled dishes	Primarily medicinal; rarely used culinarily	Herbal tea, can be used as food wrap
Aroma	Distinctly aromatic, with sweet and pine-like hints	Pungent, herbaceous smell	Mild, earthy aroma
Preparation	Boiled into a tea or used fresh in cooking	Boiled into a decoction or tea	Boiled for medicinal wash or tea

Conclusion: A Multi-faceted Natural Powerhouse

The benefits of Alagaw leaves, rooted in centuries of traditional folk use and increasingly supported by scientific research, highlight their importance as a versatile natural remedy. From powerful anti-inflammatory and antioxidant properties to antimicrobial effects and a range of traditional applications, this aromatic plant offers substantial advantages. Its utility in both medicinal and culinary contexts makes it a valuable part of natural wellness and local gastronomy. Further research into its phytochemicals and mechanisms of action will likely uncover even more potential uses for this remarkable herb. As with any herbal remedy, it's always advisable to consult a healthcare professional before using it to treat medical conditions, especially when taking other medications. For more detailed information on traditional Filipino medicinal herbs, the Philippine Traditional Knowledge Digital Library on Health offers a wealth of resources.

Frequently Asked Questions

In traditional folk medicine, Alagaw leaves are used to make a decoction for treating coughs, colds, and fevers. They are also applied topically as crushed leaves for headaches, and the decoction is used as a wash for wounds.

Yes, the young leaves of the Alagaw plant are edible and are a popular aromatic ingredient in Filipino cuisine. They are used to flavor dishes such as paksiw, sinigang, and various grilled meats and fish.

Yes, modern scientific research has started to validate Alagaw's traditional uses. Studies have confirmed its anti-inflammatory, analgesic, antimicrobial, and antioxidant properties, though more research is ongoing.

For a cough remedy, a common traditional method is to boil a handful of fresh or dried Alagaw leaves in water to create a decoction. This can be sweetened with sugar and calamansi juice for taste before drinking.

Alagaw leaves have a distinct, aromatic flavor with a subtle sweetness and herbaceous notes, often compared to a mix of citrus and pine. This makes them a unique and flavorful addition to many recipes.

No, Alagaw (Premna odorata) is not the same as common oregano (Origanum vulgare), though some in the Philippines may colloquially refer to it as such. Both are members of the same plant family (Lamiaceae), but they are distinct species with different flavor profiles.

While Alagaw has traditional uses, there is limited scientific data on its safety for pregnant women. As with any herbal remedy, it is crucial for pregnant women to consult a healthcare provider before use to ensure safety for both mother and child.

Alagaw trees typically grow wild in the Philippines and other tropical parts of Asia. While they may not be commonly sold in international markets, they can often be found in local markets within their native regions.