DOI: https://doi.org/10.36347/sajb.2025.v13i01.012

Pages: 104-129

The chewing of sachet-like betel leaf quids, packing various spicy and flavoured ingredients in a folded betel leaf, is a customary practise in a number of nations of South Asia. The betel leaf munchie (paan), most popularly chewed after meals, has been much berated and unfairly scorned, as it is thought to produce detrimental effects on the body. This dogma about the harmful effects of paan has been upended by recent studies demonstrating the beneficial impact of betel phytochemicals on several body functions, as well as on the gut microbiota. Moreover, the advantageous effects of the health-promoting phytochemicals contained in catechu heartwood extract (kattha), slaked lime, betel nut (supari), and the other condiments added to the quid according to individual preferences, have also been documented in a large number of studies conducted over the past decade. In the reconsidered position, the betel leaf quid can be regarded as a delectable munchie loaded with phytoactives possessing multifarious health benefits.