Plants contain a much greater diversity of bioactive compounds than any man-made chemical library.
Heart-shaped Piper betel leaves are magnificent reservoirs of phenolic compounds with
antiproliferative, antimutagenic, antibacterial, and antioxidant properties. Widely consumed in South
Asian countries, the glossy leaf contains a multitude of biophenolics such as hydroxychavicol, eugenol,
chavibetol, and piperols. Convincing data underscore the remarkable chemotherapeutic and
chemopreventive potential of betel leaves against a variety of cancer types. The leaf constituents
modulate an extensive array of signaling molecules such as transcription factors as well as reactive
oxygen species (ROS) to control multiple nodes of various cellular proliferation and death pathways.
Herein, we provide an overall perspective on the cancer-fighting benefits of the phenolic phytochemicals
in betel leaves and a comprehensive overview of the mechanisms responsive to dose-driven ROS-
mediated signaling cascades conscripted by bioactive phenolics to confer chemotherapeutic and
chemopreventive advantages. Intriguingly, these ROS-triggered responses are contextual and may either
elicit a protective xenohormetic antioxidant response to premalignant cells to constitute a
chemopreventive effect or generate a curative chemotherapeutic response by pro-oxidatively
augmenting the constitutively elevated ROS levels in cancer cells to tip the balance in favor of selective
apoptosis induction in cancer cells while sparing normal ones. In conclusion, this review provides an
update on how distinct ROS levels exist in normal versus cancer cells and how these levels can be
strategically modulated and exploited for therapeutic gains. We emphasize the yet untapped potential
of the evergreen vine, betel leaf, for chemopreventive and chemotherapeutic management of cancer.
Piper Betel Leaf: A Reservoir of Potential Xenohormetic Nutraceuticals with Cancer-Fighting Properties
Sushma R. Gundala; Ritu Aneja (2014)
This study was conducted in order to measure the acceptability and nutritional content of the
malunggay iced tea which contains an abundant amount of carbohydrates, iron and calcium. This study
aimed to answer the following questions: (1) What is the acceptability level of product A and product B
malunggay iced tea in terms of appearance, color, aroma/odor, texture and taste. (2) Are there
significant differences in the overall acceptability of product A and product B in terms of appearance,
color, aroma/odor, texture and taste? (3) What are the nutrient contents of product A and product B
malunggay iced tea in terms of carbohydrates, iron and calcium? This study used quota sampling
method to choose one hundred (100) students of the Hotel and Restaurant Management Program of
the University of the Immaculate Conception. Respondents were given guided response type
questionnaires. Percentage and overall acceptability level were measured using Likert scale to answer
problems 1 and 2. The two products underwent biochemical analysis to determine the nutrient content.
The survey showed that the respondents preferred product B. Based on t-test, there is a significant
difference in the overall acceptability between products A and B.
Malunggay Iced Tea: Product Development, Acceptability Level and Nutrient Content
Arteo A Rapanela | Leslie B Maquiran | Ferdinand Zerdie D Pagdilao III | Apple Jane M Viajedor
2014)
This study was conducted to optimize the type and levels of selected sweetener and acidulant in the
formulation of ready-to-drink malunggay beverage. Malunggay leaves were dried and steeped at 85-
90°C for 15 minutes to produce a freshly brewed tea. The different formulations of the beverage were
prepared and then pasteurized at 85°C for 15 minutes. Sensory evaluation of the different
formulations was done to determine the effect of the treatments on the sensory attributes of the
beverage namely, color, aroma, sweetness, sourness, bitterness, tea-like flavor, leafy flavor, aftertaste
and general acceptability. Correlation analysis was conducted and results showed that there is no high
linear relationship between the evaluated attributes although moderate linear relationship can be
observed between leafy flavor and bitterness, leafy flavor and aftertaste, and aroma and tea-like
flavor, respectively. The data obtained from sensory evaluation was subjected to optimization using
Design Expert version 7. Optimized levels of citric acid, tartaric acid, sugar and HFCS were 70%, 30%,
29% and 71%, respectively. The optimized formulation was subjected to different physico-chemical
analyses. The product was observed to have a pH of 4.0, TSS of 10°B and Vitamin C content of 0.05
mg/ml.
Formulation optimization of ready-to-drink beverage from malunggay (Moringa oleifera Lam.)
Richelle Joyce L. Sison
Date
6-2016
Moringa is one of the world’s most useful trees and in the Philippines almost all parts of the plant are
used for food and traditional medicine. Various research and development efforts are currently
focused on food fortification to utilize the nutritional value of moringa and its medicinal potentials.
For the past 10 years the moringa industry in the Philippines has grown significantly as research and
development efforts have focused on this crop. Moringa leaves and seed oil are the major raw
materials used in the food and nutrition industry, in cosmetics and herbal medicine. The leaf powder
is mainly used for food fortification as ingredient of bread, noodles, juices, milk and tea, while the leaf
powder capsule is mostly used as food supplement and herbal medicine. Moringa oil is predominantly
used in cosmetics and personal health care products such as shampoo, soap, perfumes and skin care.
More new moringa-based products are being developed by more than 20 food and cosmetic
industries in the Philippines. In spite of the growing moringa industry there is a shortage of good
quality fresh and dry moringa raw materials. The supply of moringa powder is inadequate and
unstable and can be attributed to a scarcity of seed and planting materials. There is no stable and
commercial moringa oil industry due to limited seed supply. The moringa industry in the Philippines is
slowly being developed with the assistance of the government and private sectors. The next step is to
develop a national program for the industry. There are gaps that need to be addressed. Establishing
good agricultural practices and stringent regulations to guarantee the quality and stability of moringa
products is top priority. Addressing the great demand for planting materials is another major
challenge. The opportunities of moringa-based products seem bright and key players are aiming to
penetrate the international market.
