A Comprehensive Review On Anti-Microbial And Antioxidant Properties Of Betel Leaf.

Piper betel L. is a member of the Piperaceae family, which is sometimes referred to as Paan. In Sri Lanka, India, Thailand, Taiwan, and other Southeast Asian nations, it is widely grown. The leaves have a caustic, bittersweet, spicy, and somewhat sweet flavor. It contains a significant number of biomolecules with a range of pharmacological actions, including laxative, carminative, stomachic, anti-helminthic, tonic, and aphrodisiac properties. The leaves are used to treat a variety of conditions, including styptic, bronchitis, ozoena, cough, and foul-smelling mouth. They also clear the throat. In the current investigation, four distinct extracts of piper betel leaves (water, methanol, ethyl acetate, and petroleum ether) were evaluated against four distinct pathogenic bacteria: Escherichia coli, Proteus vulgaris, Staphylococcus aureus, and Streptococcus pyogenes. This current review showed that betel leaves extract, essential oil could inhibit microbial growth and kill various Gram-negative and Gram-positive bacteria as well as fungal species, including those that are multidrug-resistant and cause serious infectious diseases. [ABSTRACT FROM AUTHOR]