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Flavored Food Additives on the Leaves of Piper betle L.: A Human Health Perspective

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Abstract

Natural products and traditional ethnomedicines are of great effect in therapeutics. Such types of medicine have been practiced in certain areas of the world to treat different health conditions. This pilot investigation aims to review the cumulative health effect of addendums used in betel quid such as areca nut, lime, and tobacco-associated betel quid chewing and without tobacco-associated chewing. This review shows that betel leaf extract and its essential oil could inhibit growth of microbes and damage different gram-positive and gram-negative bacteria as well as various fungus species. Some studies concluded that the combination of Piper leaves essential oil with antibiotics have potential effect on oral microorganisms. Long-term consumption of betel quid with tobacco is known to cause cancer, chromosomal aberrations, and pharynx tumors. However, consumption of betel leaf without tobacco has health benefits because of ethnomedicinal properties. Its essential is oil utilized as raw material for perfumes and mouth fresheners manufacturing. Scientific researches on this plant revealed that it possesses many beneficial activities to be used for developing novel drugs. However, compounds of betel leaves have beneficial natural antioxidant. Chewing and intake of leaves have effect on moving parts of salivary gland which is the main step of digestion. Its components also act as heartbeat regulators in relaxing the blood vessels to reduce hypertension. So this review discussed the natural compounds of betel leaves which is used as traditional medicine to further develop drug discovery.

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Data Availability

The data presented in this research are available on the request from the corresponding author.

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Acknowledgements

The authors are grateful for the support from School of Life Sciences, Sambalpur University, Odisha.

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  1. School of Life Sciences, Sambalpur University, Sambalpur, Odisha, India

    Biswajit Patra, Saroj Kumar Deep & Surya Narayan Pradhan

  2. Department of Botany, Baruneswar Mohavidyalaya, Jajpur, Odisha, India

    Rosina Rosalin

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B.P. designed the original draft and wrote the manuscript. B.P., S.K.D., S.N.P., and R.R. analyzed the data. All authors have discussed and approved the final version of the manuscript.

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Patra, B., Deep, S.K., Rosalin, R. et al. Flavored Food Additives on the Leaves of Piper betle L.: A Human Health Perspective. Appl Biochem Biotechnol 194, 4439–4461 (2022). https://doi.org/10.1007/s12010-022-03912-w

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