Betel leaf or paan has a lot of cultural, religious and culinary significance in India. It is used as a part of Hindu religious ceremonies like while offering gurudakshina and during weddings. The leaves are a symbol of prosperity and are used to decorate the kalash. It's also the main ingredient of paan or the Indian mouth freshener. Ever wondered if these leaves have any health benefits?
What is paan or betel leaf?
Betel leaf or piper betel belongs to the same family as pepper and both plants have deceptively similar leaves. It is a South Asian plant, which plays a big role in Indian culture. The use of the betel leaf dates back to 400 BC and has been mentioned in ancient books of Charaka, Ayurveda, Sushruta Samhitas and Kashyapa Bhojanakalpa.
The practice of chewing on betel leaves after meals was practised extensively between 75 AD and 300 AD. Many members of the Indian royalty were known to chew on the leaf according to the accounts of European traveller Marco Polo.
The word "betel" was a corruption of the Malayalam word "vettila" for the leaf.
Betel leaf is primarily used as a wrapper for chewing areca nut or supari. The juice from the leaves enhances the flavour of the areca nut. The practise, which is widespread in India, was first practised in the Philippines around 5000 years ago.
In India, betel leaf is offered to elders, especially those who fulfil a teacher's role, as a mark of gratitude and respect. It's called the gurudakshina. Betel leaves are also used to line the kalash.
Although rare, betel leaves are also used in cooking. The use of leaves has been prevalent in Chinese cooking for over 300 years, and it has many therapeutic uses.
Betel leaf (paan) nutrition
100 grams of betel leaves contain the following nutrients:
| Nutrition | Measure |
| Calories | 44 |
| Protein | 3gm |
| Fat | 1 gm |
| Fibre | 2 gm |
| Carbs | 6 gm |
| Calcium | 230 mg |
| Phosphorus | 40 mg |
| Iron | 11 mg |
Health benefits of betel leaf or paan
Betel leaves have more than just recreational use. These leaves have been in use for therapeutic purposes for centuries. In Chinese folk medicine, betel leaves are used as a detox herb, for fighting inflammation and preventing cancer.
Chewing betel leaves is known to improve oral health and has anti-diabetic, anti-inflammatory, immunomodulatory and anti-ulcer, liver-protective, and anti-infective properties. The leaves are also believed to protect heart and liver health.
Betel leaves are usually chewed together with areca nut, mineral slaked lime and catechu. It can be habit-forming and can cause diseases of the oral cavity, like cancer.
However, meetha pan or sweet paan, which is very popular in Mumbai, doesn't contain any intoxicating substances. It is a type of mouth-freshener where betel leaves are stuffed with rose jam, chopped dates, preserved fruit and dried coconut. Following are some of the potential health benefits of paan:
- Freshens breath
- Inhibits inflammation
- Fights infections
- Has immunomodulatory properties
- Aids digestion
- Could regulate heartbeats
- Reduces high blood pressure
- Relaxes blood vessels
- Treats cough
- Treats minor cuts and injuries
- Protects liver health
- Good for cardiovascular health
- Is antiallergic
Good for heart health: Betel leaves are rich in bioactive polyphenols and antioxidants that benefit cardiovascular health. Ayurveda also believes that the juices of the betel leaf can regulate heartbeats, relax blood vessels and lower hypertension.
May prevent cancer: Betel leaves are rich in polyphenols which have chemopreventive and anti-cancer properties. Some studies have found that the extracts of betel leaves could reduce tumour growth in animals.
Aids digestion: Chewing betel leaves after meals is a regular practice in India. Traditional medicine believes that the juices stimulate the salivary glands, which in turn aids digestion of food.
Good for oral health: Betel leaves have antiseptic properties. It targets harmful germs that erodes the enamel of the teeth. Chewing these leaves can freshen breath and is commonly consumed after meals to banish mouth odours.
References:
1. Toprani, R., & Patel, D. (2013). Betel leaf: Revisiting the benefits of an ancient Indian herb. South Asian journal of cancer, 2(3), 140–141. https://doi.org/10.4103/2278-330X.114120
2. Aara, A., Chappidi, V., & Ramadas, M. N. (2020). Antioxidant activity of eugenol in Piper betel leaf extract. Journal of family medicine and primary care, 9(1), 327–331. https://doi.org/10.4103/jfmpc.jfmpc_809_19
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