“…The reason attributes to the fact that the commercially available products are concentrated, freezes dried and have higher dry weight concentration of tobacco, areca nut, and slaked lime to the traditionally prepared home made products like panmasala. 19,22,23 Another factor supporting this could be the antioxidant capabilities of pan leaf which is known to be rich in beta-carotene, which has the capacity to quench free radicals that are mutagenic which counteracts the different pathology causing irritants. 24 In our study, as the duration of consuming habits increased above 3 years and frequency of habit of consuming for more than 5 times per day resulted in increased burning sensation of mouth and restricted mouth opening.…”