Piper betle L., is an evergreen perennial creeper belonging to family Piperaceae and is known to possess numerous medicinal properties. Current study focuses on evaluating antioxidant and antimicrobial potential of betel leaf. For the present study, distilled water, hexane, acetone and ethanolic extracts of two varieties of betel leaves: Meetha paan and Banarasi paan were used. Biochemical tests such as proximate analysis (moisture, ash, protein, lipids, minerals viz., sodium and potassium), antioxidant activity tests (DPPH radical scavenging activity, total phenolics, ascorbic acid, reducing power) and antimicrobial test (antibacterial and antifungal susceptibility test) against four pathogens viz., B. subtilis, E. coli, A. niger and S. cerevisiae were determined. Ethanolic extract had the highest antioxidant activity (89.46% inhibition), while the aqueous extract exhibited lowest antioxidant activity (62.03% inhibition). With increasing concentration (5, 10, 25 and 50 µg/mL), the reducing power of leaf extracts also increased. The ascorbic acid was not significant in Banarasi paan (5.21mg/100 g) and Meetha paan (5.20mg/100 g). The highest antibacterial activity of ethanolic extract (Banarasi paan) may be attributed to the presence of phytosterols in the leaf varieties. Antioxidant and antimicrobial potential study will help to build a database and promote the utilization of betel leaf as a medicinal herb.
Diabetes is a globally prevalent chronic metabolic disease characterized by blood glucose
levels higher than the normal levels. Sugar, a common constituent of diet, is also a major factor often
responsible for elevating the glucose level in diabetic patients. However, diabetic patients are more
prone to eat sweets amongst the human population. Therefore, we find a popular consumption of zero
or low-calorie sweeteners, both natural and artificial. But, the uses of these sweeteners have proved to
be controversial. Thus, the purpose of this review was to critically analyze and highlight the considerations
needed for the development of sugar-free or low-calorie products for diabetic patients. For
this purpose, various measures are taken such as avoiding sugary foods, using natural nectar, artificial
sweeteners, etc. It cannot be ignored that many health hazards are associated with the overconsumption
of artificial sweeteners only. These sweeteners are high-risk compounds and a properly
balanced consideration needs to be given while making a diet plan for diabetic patients.
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