Volume No. :   9

Issue No. :  2

Year :  2017

ISSN Print :  0975-2331

ISSN Online :  0975-4385


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Review of Piper Betle

Address:   Baviskar H. P.*, Dhake G. T., Kasai M. A., Chaudhari N. B., Deshmukh T. A.
SES Arunamai College of Pharmacy, Mamurabad, Jalgaon (MS)
*Corresponding Author
DOI No: 10.5958/0975-4385.2017.00024.3

The Betle (Piper betle Linn.) is the leaf of a vine belonging to the Piperaceae family. The most likely place of origin of betle vine is Malaysia but it is also cultivated in India, Srilanka, Bangladesh, Burma and Nepal. Piper betel or Betel vine deep green heart shaped vary famous leaves belongs to the family Piperaceae called Paan leaves in India; rich in nutrients, minerals, vitamins, antioxidants, phytochemicals. Piper betel is mostly use to chew with sliced areca nut, slaked lime, coriander, aniseed, clove, cardamom, sweetener, coconut scrapings etc, but less used remedy. Focusing on traditional use and medicinal use of Piper betel we can cure many diseases and reduce the oral cancer which actually happens due to sliced areca nut, slaked lime not because of betel leaves. Leaves are rich in many nutrients like water, energy, protein, fats, fiber, calcium and iron etc. and the antioxidants present are flavonoids, tannins, saponins alkaloids, terpenoids etc. Piper betel helps in curing various diseases like diabetes, hypertension, brain toxin, halitosis, boils and abscesses, obesity, wound healing, voice problems, conjunctivitis, constipation, headache, hysteria, itches, mastitis, mastoiditis, leucorrhoea, otorrhoea, ringworm, swelling of gum, rheumatism, abrasion, cuts and injuries etc. So, we have to highlight these nutrients rich betel leaves and its benefits. In this review emphasis is lead upon research related to Therapeutic properties, Phytochemistry, and Pharmacological profile of Piper betle Linn.
Piper betel, Nutrients, Phytochemical, Antioxidants, Aeca nut, Cultivation.
. Review of Piper Betle. Baviskar H. P., Dhake G. T., Kasai M. A., Chaudhari N. B., Deshmukh T. A. Res. J. Pharmacognosy and Phytochem. 2017; 9(2): 128-134.
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