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Processing and Potential Health Benefits of Betel Leaf (Piper betle L.)

  • Mitali Madhumita
  • Proshanta Guha
  • Ahindra NagEmail author
Chapter

Abstract

The Piper betle is a woody, perennial and climbing vine belonging to the family Piperaceae. The fresh leaves of betel vine, generally known as Paan in India, is cultivated at altitudes of 02–1400 m in high land, moist, tropical as well as subtropical region with an annual production worth about Rs. 9000 million. Betel leaves have a great importance on cultural, medicinal and economic aspects. Having a high nutritive and medicinal value, betel leaves prevent indigestion, constipation, bronchitis, congestion, coughs, asthma, etc. Due to perishable nature and quick spoilage, various preservation techniques are adopted to minimize the post-harvest losses of betel leaves. This chapter provides valuable information on biochemistry, processing, preservation and health benefits, and also focuses on various mechanisms that occur through several scientific research activities.

Keywords

Piper betel - Nutritive value Pharmacological activities Processing Preservation techniques Health benefits 

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Copyright information

© Springer Nature Singapore Pte Ltd. 2020

Authors and Affiliations

  1. 1.Department of Agricultural and Food EngineeringIndian Institute of TechnologyKharagpurIndia
  2. 2.Department of ChemistryIndian Institute of TechnologyKharagpurIndia

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