A literature review on bioactive properties of betel leaf (Piper betel L.) and its applications in food industry
Betel leaf extracts were a popular ingredient in food preparation in ancient times. The leaves were used to add flavor and aroma to dishes, as well as to act as a preservative. The leaves contain a variety of compounds such as alkaloids, flavonoids, tannins, and saponins, all of which contribute to...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
|
| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X2300357X |