WO2018122623A1 - Herbal drink compositions using botanicals - Google Patents

Herbal drink compositions using botanicals Download PDF

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Publication number
WO2018122623A1
WO2018122623A1 PCT/IB2017/051158 IB2017051158W WO2018122623A1 WO 2018122623 A1 WO2018122623 A1 WO 2018122623A1 IB 2017051158 W IB2017051158 W IB 2017051158W WO 2018122623 A1 WO2018122623 A1 WO 2018122623A1
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Prior art keywords
betel
herbal
drink
herbal drink
compositions
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PCT/IB2017/051158
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French (fr)
Inventor
Vivek R N
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Vivek R N
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Publication of WO2018122623A1 publication Critical patent/WO2018122623A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/889—Arecaceae, Palmae or Palmaceae (Palm family), e.g. date or coconut palm or palmetto
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/25—Araliaceae (Ginseng family), e.g. ivy, aralia, schefflera or tetrapanax
    • A61K36/258—Panax (ginseng)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/75—Rutaceae (Rue family)
    • A61K36/752—Citrus, e.g. lime, orange or lemon

Definitions

  • This invention belongs to the field of herbal drinks using extracts of leaves, nuts and other conventional spices especially leaves of Piper Betel.
  • Betel plant or Piper Betel (sometimes spelled as betle) belongs to Piperaceae family and in Sanskrit it is known as Nagavallari (a vine which creeps like a naga or serpent) or Sapthashira (a leaf which contains seven veins).
  • Piper Betel or betel (commonly called) has thousands of years of history in traditional Ayurvedic medicine for treating diabetes, cough, for improving digestion and curing many other ailments (Glossary of Indian Medicinal Plants, pp. 195, 1996). According to principles of ayurveda these leaves are light to digest and hot in potency. They balance vata and kapha, but vitiate pitta [www. ay urhelp .
  • Betel leaves have anti cancer properties. But the health benefits of betel leaves are masked due to its usage in Betel quid or paan.
  • Betel leaf is regularly ingested as paan, a popular after meal digestive. Betel leaf and areca nut chewing is a tradition which dates back to thousands of years.
  • the paan or quid is a parcel of Betel leaf wrapped around a mixture of fragrant spices, slaked lime or chuna (in Hindi language) and fine shreds of areca nut.
  • Areca is a type of palm tree also known as Areca catechu, is generally cultivated in India, Southeast Asia, the East Indies, Taiwan and East Africa.
  • the nut of Areca catechu tree contains several pyridine-derived alkaloids, including arecoline, arecaidine, guvacoline, and guvacine.
  • the alkaloids arecoline and arecaidine, although initially cause a brief depressor response, subsequently produce an increase in arterial blood pressure and heart rate.
  • Betel quid or paan chewing can often lead to stains, fibrosis of the cheeks and palate and loss of taste sensitivity and in extreme cases can cause oral or palate cancer when chewed along with tobacco.
  • ingredients that are traditionally used in making paan or betel quid are properly utilized, one can have many medicinal benefits and in fact one can improve his or her digestion process and need not fall a prey to the ill effects of Betel quid or pan chewing.
  • Many medicinally useful compounds such as volatile oils, phenolic compounds can be extracted from Piper Betel, which include chavibetol, chavicol, cadinene that possess many medicinal properties ranging from carminative, anti-cancer, anti-obesity and wound healing to many other healing properties.
  • alkaloids from Areca catechu or Areca nut such as arecoline and arecaidine when used in right amounts can impart relaxation and soothing effect in the subject on consumption in a proper method.
  • compositions containing the ingredients of traditional paan namely, Betel leaves, areca nut powder and slaked lime in an aqueous extract form
  • a composition containing the ingredients of traditional paan namely, Betel leaves
  • Betel leaves areca nut powder and slaked lime in an aqueous extract form
  • Many people have come out with a variety of compositions of paan ingredients in various other forms so that the benefits of the traditional ingredients can be enjoyed barring the ill effects of Betel quid chewing but the paan or Betel quid composition in the form of a herbal drink has not been attempted so far.
  • the present invention has been taken up to come out with a safe alternative to Betel quid chewing that can impart pleasing, medicinal, healing and other such benefits in the subject (humans, mammals and people who have lost teeth or having dental imperfections) on consumption.
  • U.S Pat. No. 6,967,034 described a new herbal-based composition and method for treatment of CD33+ acute and chronic myeloid leukemia by Piper Betel leaf extracts.
  • U.S Patent. No. 6,531,115 described an analgesic and refreshing herbal composition useful as dentifrices, that contained 50-60% wt. of Betel extract (from Piper Betel leaves); of one or more group I essential oil selected from Levender officinal, Dementholised oil (ex-Mentha arvensis), Fennel oil and Ocimum gratissimum; one or more group II essential oils and their isolates selected from Ocimum Sanctum, Pulegone (ex. Mentha pulegonium), Carvone (ex. Dill seed) and Menthol (ex.
  • Betel extract from Piper Betel leaves
  • group I essential oil selected from Levender officinal, Dementholised oil (ex-Mentha arvensis), Fennel oil and Ocimum gratissimum
  • group II essential oils and their isolates selected from Ocimum Sanctum, Pulegone (ex. Mentha pulegonium), Carvone (ex. Dill seed) and Men
  • Mentha arvensis Mentha arvensis); one or more group III essential oils selected from Camphor, turpentine oil, Cedarwood oil and Safrole oil, along with Thymol and preservative/antioxidant, and a process for preparing the composition.
  • JPH130685 A2 described an anti allergic agent obtained by formulating the aqueous extract or organic solvent extract of Piper Betel leaves and demethyleugenol.
  • US Patent No. 20100203117 disclosed herbal compositions that are useful for inhibition, amelioration or prevention of adipogenesis mediated diseases such as obesity, lipid storage disease and hyperlipemia.
  • the herbal compositions comprised biologically effective amounts of extracts or fractions from Piper Betel in combination with one or more of the extracts or fractions derived from Dolichos biflorus, Commiphora mukul, Boerhaavia diffusa, Tribulus terrestris and Zingiber officinale as active ingredient along with many other acceptable carriers
  • US Patent. 20090246302 revealed compositions and methods for protecting agricultural crops and or agricultural products using extracts made using Piper Betel L extracts in acetone and redissolving the dried extract in suitable carriers for application.
  • US Patent 20050089584 disclosed methods and compositions comprising Areca extract compositions and compositions comprising extracts of Ilex paraguariensis or theobromine.
  • Methods of the invention comprised methods of making pharmaceutical or nutriceutical products comprising Areca catechu extract compositions and mate extract compositions or theobromine, and methods of use of the extracted products and pharmaceutical and nutriceutical products.
  • the invention comprised methods for treating conditions related to mental and physical fatigue and obesity, as well as, enhancement of mental focus, cognition, and a sense of well being, on administering the compositions of the invention.
  • US Patent. 20050053678 disclosed methods and compositions comprising Areca catechu extracts and Piper Betel extracts that comprised alkaloid compounds in ratios that are different from the ratios found in native Areca plant material in the form of a chewing gum.
  • Areca nut extraction was done in water at and above 75oC, followed by pH adjustment and freeze drying of the extraction the active ingredient is isolated and Piper Betel leaves were subjected to steam distillation to collect volatile oil.
  • US Patent. 6312735 revealed a method of removing warts using a Piper Betel stems after applying slaked lime on the wart
  • Patent WO/2006/008761 disclosed an anti retroviral herbal formulation that comprised pulverized seed kernels of Azadirachta, Allium bulbs and acetic acid extract of Piper Betel along with other herbal extracts.
  • US Patent 20070298134 disclosed a composition for scalp and hair treatment, comprising a menthol derivative and a prostaglandin compound having two hetero atoms at the 15 position. The patent only mentioned that the composition might contain extracts of piper Betel and or areca from amongst many other ingredients but not appeared in the claims part. Salt of calcium is used as a binder and there was no mention of calcium hydroxide and the salt of calcium was not claimed in the claims part.
  • compositions that can impart medicinal and relaxation effects in mammals especially humans when taken orally after boiling the compositions in water and also when taken in combination with other spices, herbal drinks, condiments and taken on mixing with liquids such as fruit juices.
  • the herbal drink compositions are devoid of the ill effects of traditional Betel quid or paan chewing and are very useful to people with dental imperfections and people who have lost teeth. Objectives of the invention:
  • the invention discloses the compositions containing powdered betel leaves, powdered areca nut and slaked lime in various proportions that can be had in water and such other solvents that can be consumed as herbal drinks that can impart medicinal and relaxation effects in the subject.
  • White drink powder 1 lOOgms of fresh, very young Betel leaves are chopped to small squares of 1cm, fried in a pan with occasional tossing for uniform heat transfer at 30- 40oC for about 3-4 minutes. The pan contents are transferred to trays for drying for 24hrs or till they attain crispness. Then they are pounded thoroughly to get powder consistency. This white drink powder didn't undergo oxidation.
  • Green drink powder 1 lOOgms of fresh tender Betel leaves are cut into 1cm squares and pan fried at 30-40oC for 6-7 minutes , taken out and left for drying for 24hrs in trays, pounded to get powder. Green drink powder didn't undergo oxidation. 3. Red drink powder 1: lOOgms of regular Betel leaves are left for drying for 15 days at room temperature in trays under shade then pan fried at 30-40oC for 3-4 minutes with occasional sprinkling of water . Removed from pan and pounded to get powder. This red drink powder underwent oxidation.
  • Fermented or black drink powder 1 lOOgms of regular Betel leaves are naturally dried for 15days under shade in trays followed by soaking in water for 5 days in tubs. After 5days the leaves are removed, gently patted with absorbing cloth to remove adhering moisture and immediately subjected to pan frying at 30-40oC for 6-7 minutes. The pan contents are removed and pounded to get powder. This black drink powder underwent oxidation.
  • each of the Betel leaf powders obtained experiment 1 are boiled separately in 250ml of water at 80oC for 2-3minutes.
  • the colour, taste of the resultant drink thus developed is noted down in each case.
  • White drink powder is boiled for 3minutes but the rest of the powders are boiled for 2minutes.
  • White drinkl tasted slightly tangy and almost colourless like plain water.
  • Green drink powderl yielded light yellowish green drink that tasted tangy.
  • Red drink powderl yielded pinkish red drink tasted tangy and bitter.
  • Black drink powderl yielded brownish red drink that tasted highly tangy and bitter.
  • each of the Betel leaf powders as obtained in experiment 1 are mixed with 20gms each of powdered areca nut powder, thoroughly mixed to get a compound mixture of uniform consistency in each case and named as white drink powder2, green drink powder2 ,red drink powder2 and black drink powder2.
  • White drink powder2 solution remained almost colourless in appearance and tasted slightly tangy.
  • Green drink powder 2 yielded a tangy light yellowish green solution.
  • Red drink powder2 yielded pinkish red tangy and bitter solution.
  • Black drink powder2 yielded a highly tangy and bitter solution which is brownish red.
  • each of the Betel leaf powders as obtained in experiment 1 is mixed with 18gms of powdered areca nut and 2gms of slaked lime , mixed thoroughly to get a uniform consistency in each case and are named white drink powder3, green drink powder3, red drink powder3 and black drink powder3.
  • Green drink powder3 yielded tangy yellowish green solution.
  • Red drink powder3 resulted in a tangy and bitter pinkish red solution.
  • Black drink powder3 yielded a brownish red highly tangy and bitter solution.

Abstract

This invention titled "Herbal drink compositions using botanicals" discloses herbal drink compositions comprising Betel leaves, areca catechu and slaked lime that can be consumed by humans that are devoid of the ill effects of Betel quid or paan chewing and are useful for people with dental imperfections and for people who can not chew paan or Betel quid due to loss of teeth.

Description

HERBAL DRINK COMPOSITIONS USING BOTANICALS
Field of the Invention:
[0001] This invention belongs to the field of herbal drinks using extracts of leaves, nuts and other conventional spices especially leaves of Piper Betel.
Back ground of the invention:
[0002] Betel plant or Piper Betel (sometimes spelled as betle) belongs to Piperaceae family and in Sanskrit it is known as Nagavallari (a vine which creeps like a naga or serpent) or Sapthashira (a leaf which contains seven veins). Piper Betel or betel (commonly called) has thousands of years of history in traditional Ayurvedic medicine for treating diabetes, cough, for improving digestion and curing many other ailments (Glossary of Indian Medicinal Plants, pp. 195, 1996). According to principles of ayurveda these leaves are light to digest and hot in potency. They balance vata and kapha, but vitiate pitta [www. ay urhelp . com/articles/ay urveda- health-benefits-betel-leavesl . Many studies have shown that Betel leaves have anti cancer properties. But the health benefits of betel leaves are masked due to its usage in Betel quid or paan. In Indian Subcontinent and East Asian countries Betel leaf is regularly ingested as paan, a popular after meal digestive. Betel leaf and areca nut chewing is a tradition which dates back to thousands of years. The paan or quid is a parcel of Betel leaf wrapped around a mixture of fragrant spices, slaked lime or chuna (in Hindi language) and fine shreds of areca nut.
[0003] Areca is a type of palm tree also known as Areca catechu, is generally cultivated in India, Southeast Asia, the East Indies, Taiwan and East Africa. The nut of Areca catechu tree contains several pyridine-derived alkaloids, including arecoline, arecaidine, guvacoline, and guvacine. The alkaloids arecoline and arecaidine, although initially cause a brief depressor response, subsequently produce an increase in arterial blood pressure and heart rate.
[0004] Betel quid or paan chewing can often lead to stains, fibrosis of the cheeks and palate and loss of taste sensitivity and in extreme cases can cause oral or palate cancer when chewed along with tobacco. But, when the ingredients that are traditionally used in making paan or betel quid are properly utilized, one can have many medicinal benefits and in fact one can improve his or her digestion process and need not fall a prey to the ill effects of Betel quid or pan chewing. Many medicinally useful compounds such as volatile oils, phenolic compounds can be extracted from Piper Betel, which include chavibetol, chavicol, cadinene that possess many medicinal properties ranging from carminative, anti-cancer, anti-obesity and wound healing to many other healing properties. Similarly alkaloids from Areca catechu or Areca nut such as arecoline and arecaidine when used in right amounts can impart relaxation and soothing effect in the subject on consumption in a proper method.
[0005] In this regard a composition containing the ingredients of traditional paan namely, Betel leaves, areca nut powder and slaked lime in an aqueous extract form would come a long way as the person consuming that composition can simultaneously enjoy the composition and not get exposed to risks associated with traditional paan chewing. It is especially useful for people with dental imperfections, loose teeth and old people who have lost their teeth and can not chew paan though they are craving to do so. Many people have come out with a variety of compositions of paan ingredients in various other forms so that the benefits of the traditional ingredients can be enjoyed barring the ill effects of Betel quid chewing but the paan or Betel quid composition in the form of a herbal drink has not been attempted so far. Hence, the present invention has been taken up to come out with a safe alternative to Betel quid chewing that can impart pleasing, medicinal, healing and other such benefits in the subject (humans, mammals and people who have lost teeth or having dental imperfections) on consumption.
Prior Art and Statement of the Problem:
[0006] Prior art search has revealed many patented inventions that disclosed information about the various applications of Betel quid or paan ingredients but not all the ingredients in the same manner as being worked out in the present invention. U.S Pat. No. 6,531,166 described the effect of Betel leaf water extract on the enhancement of cellular immune response mediated by Thl helper T-Iymphocytes.
[0007] U.S Pat. No. 6,967,034 described a new herbal-based composition and method for treatment of CD33+ acute and chronic myeloid leukemia by Piper Betel leaf extracts.
[0008] U.S Patent. No. 6,531,115 described an analgesic and refreshing herbal composition useful as dentifrices, that contained 50-60% wt. of Betel extract (from Piper Betel leaves); of one or more group I essential oil selected from Levender officinal, Dementholised oil (ex-Mentha arvensis), Fennel oil and Ocimum gratissimum; one or more group II essential oils and their isolates selected from Ocimum Sanctum, Pulegone (ex. Mentha pulegonium), Carvone (ex. Dill seed) and Menthol (ex. Mentha arvensis); one or more group III essential oils selected from Camphor, turpentine oil, Cedarwood oil and Safrole oil, along with Thymol and preservative/antioxidant, and a process for preparing the composition. JPH130685 A2 described an anti allergic agent obtained by formulating the aqueous extract or organic solvent extract of Piper Betel leaves and demethyleugenol.
[0009] US Patent No. 20100203117 disclosed herbal compositions that are useful for inhibition, amelioration or prevention of adipogenesis mediated diseases such as obesity, lipid storage disease and hyperlipemia. The herbal compositions comprised biologically effective amounts of extracts or fractions from Piper Betel in combination with one or more of the extracts or fractions derived from Dolichos biflorus, Commiphora mukul, Boerhaavia diffusa, Tribulus terrestris and Zingiber officinale as active ingredient along with many other acceptable carriers US Patent. 20090246302 revealed compositions and methods for protecting agricultural crops and or agricultural products using extracts made using Piper Betel L extracts in acetone and redissolving the dried extract in suitable carriers for application.
[0010] US Patent 20050089584 disclosed methods and compositions comprising Areca extract compositions and compositions comprising extracts of Ilex paraguariensis or theobromine. Methods of the invention comprised methods of making pharmaceutical or nutriceutical products comprising Areca catechu extract compositions and mate extract compositions or theobromine, and methods of use of the extracted products and pharmaceutical and nutriceutical products. The invention comprised methods for treating conditions related to mental and physical fatigue and obesity, as well as, enhancement of mental focus, cognition, and a sense of well being, on administering the compositions of the invention.
[0011] US Patent. 20050053678 disclosed methods and compositions comprising Areca catechu extracts and Piper Betel extracts that comprised alkaloid compounds in ratios that are different from the ratios found in native Areca plant material in the form of a chewing gum. Areca nut extraction was done in water at and above 75oC, followed by pH adjustment and freeze drying of the extraction the active ingredient is isolated and Piper Betel leaves were subjected to steam distillation to collect volatile oil.
[0012] US Patent. 6312735 revealed a method of removing warts using a Piper Betel stems after applying slaked lime on the wart
Patent WO/2006/008761 disclosed an anti retroviral herbal formulation that comprised pulverized seed kernels of Azadirachta, Allium bulbs and acetic acid extract of Piper Betel along with other herbal extracts. [0013] US Patent 20070298134 disclosed a composition for scalp and hair treatment, comprising a menthol derivative and a prostaglandin compound having two hetero atoms at the 15 position. The patent only mentioned that the composition might contain extracts of piper Betel and or areca from amongst many other ingredients but not appeared in the claims part. Salt of calcium is used as a binder and there was no mention of calcium hydroxide and the salt of calcium was not claimed in the claims part.
[0014] Literature search revealed that as per the report titled "Golden Heart of the Nature: Piper Betel "by L. D. Pradhanl *, Dr. K. A. Suri2 , Dr. D. K. Pradhan3 and P. Biswasroy as appeared in Vol. 4 1, No. 6, 2013, Page 147- 167 of phytojournal { w w w .phy toj ournal .com } it is described that betel leaf is one of the most promising commercial botanical with a lot of therapeutic values and the leaf has the great potency to act as natural antioxidant. The antioxidant property Betel leaves is correlated with different biological activities like hepatoprotective, antidiabetic, antiarthritis, anti-stroke and anticancer properties, since free radicals are involved in all these diseases.
[0015] None of the prior art disclosed a composition containing the same ingredients as present in the traditional Betel quid or paan in the form of herbal drink. Hence the present invention of "Herbal drink compositions using botanicals" has been taken up so that the medicinal and psychological benefits of paan can be enjoyed with out the ill effects of pan chewing such as fibrosis, staining of teeth and oral cancer and at the same time useful for people with dental imperfections, suffering from loss of teeth and having craving for paan chewing. Hence the present invention of " herbal drink compositions using botanicals" has been realized.
Summary of the Invention:
[0016] In the present invention various amounts of young, tender, mature Betel leaves are subjected to thermal treatment (heating) and drying and pounding to obtain Betel leaf powder and the powdered Betel leaf is mixed with various amounts of areca nut powder and slaked lime to come out with herbal drink compositions that can impart medicinal and relaxation effects in mammals especially humans when taken orally after boiling the compositions in water and also when taken in combination with other spices, herbal drinks, condiments and taken on mixing with liquids such as fruit juices. The herbal drink compositions are devoid of the ill effects of traditional Betel quid or paan chewing and are very useful to people with dental imperfections and people who have lost teeth. Objectives of the invention:
1. To come out with a herbal drink composition comprising Betel leaves, areca nut powder and slaked lime that can give the feeling of paan chewing with out the risks associated with traditional paan chewing and useful for people who have lost teeth.
2. To come out with herbal drink compositions using powdered and dried Betel leaf, areca nut powder and calcium hydroxide (slaked lime).
3. To come out with herbal drink compositions containing various proportions of Betel leaves, areca nut and slaked lime in various combinations that can be used as herbal drinks in the aqueous extract form.
4. To come out with herbal drink compositions using Betel leaves and /or areca nut powder and/or slaked lime and various other herbs and spices that have medicinal and psychological benefits.
Detailed description of the Invention:
[0017] The present invention of herbal drink compositions containing botanicals is realized in the following embodiments that are contained in the experimental methods but not restricted to these alone.
The invention discloses the compositions containing powdered betel leaves, powdered areca nut and slaked lime in various proportions that can be had in water and such other solvents that can be consumed as herbal drinks that can impart medicinal and relaxation effects in the subject.
Experimental Methods:
[0018] Preparation of Betel leaf powders: In one embodiment of the invention preparation of Betel leaf powders is taken up in the following manner as in experiment 1. Experiment 1
1. White drink powder 1: lOOgms of fresh, very young Betel leaves are chopped to small squares of 1cm, fried in a pan with occasional tossing for uniform heat transfer at 30- 40oC for about 3-4 minutes. The pan contents are transferred to trays for drying for 24hrs or till they attain crispness. Then they are pounded thoroughly to get powder consistency. This white drink powder didn't undergo oxidation.
2. Green drink powder 1: lOOgms of fresh tender Betel leaves are cut into 1cm squares and pan fried at 30-40oC for 6-7 minutes , taken out and left for drying for 24hrs in trays, pounded to get powder. Green drink powder didn't undergo oxidation. 3. Red drink powder 1: lOOgms of regular Betel leaves are left for drying for 15 days at room temperature in trays under shade then pan fried at 30-40oC for 3-4 minutes with occasional sprinkling of water . Removed from pan and pounded to get powder. This red drink powder underwent oxidation.
[0019] Fermented or black drink powder 1: lOOgms of regular Betel leaves are naturally dried for 15days under shade in trays followed by soaking in water for 5 days in tubs. After 5days the leaves are removed, gently patted with absorbing cloth to remove adhering moisture and immediately subjected to pan frying at 30-40oC for 6-7 minutes. The pan contents are removed and pounded to get powder. This black drink powder underwent oxidation.
[0020] After obtaining the Betel leaf powders the following experiments are done to realize the invention.
Experiment 2:
[0021] In one embodiment of the invention lOgms each of the Betel leaf powders obtained experiment 1 are boiled separately in 250ml of water at 80oC for 2-3minutes. The colour, taste of the resultant drink thus developed is noted down in each case. White drink powder is boiled for 3minutes but the rest of the powders are boiled for 2minutes. Following are the results of Experiment 2:
[0022] White drinkl: tasted slightly tangy and almost colourless like plain water. Green drink powderl: yielded light yellowish green drink that tasted tangy. Red drink powderl: yielded pinkish red drink tasted tangy and bitter. Black drink powderl: yielded brownish red drink that tasted highly tangy and bitter.
Experiment 3:
[0023] In another embodiment of the invention, 80gms each of the Betel leaf powders as obtained in experiment 1 are mixed with 20gms each of powdered areca nut powder, thoroughly mixed to get a compound mixture of uniform consistency in each case and named as white drink powder2, green drink powder2 ,red drink powder2 and black drink powder2.
Experiment 4: [0024] lOgms each of the compound mixtures as obtained in experiment 3 are boiled at 80oC in 250ml water for 2 to 3 minutes and the colour and taste of the resulting solutions are noted down in each case.
[0025] White drink powder2: solution remained almost colourless in appearance and tasted slightly tangy.
[0026] Green drink powder 2: yielded a tangy light yellowish green solution. Red drink powder2: yielded pinkish red tangy and bitter solution. Black drink powder2: yielded a highly tangy and bitter solution which is brownish red.
Experiment 5:
[0027] In another embodiment of the invention 80gms of each of the Betel leaf powders as obtained in experiment 1 are mixed with 18gms of powdered areca nut and 2gms of slaked lime , mixed thoroughly to get a uniform consistency in each case and are named white drink powder3, green drink powder3, red drink powder3 and black drink powder3.
Experiment 6:
[0028] lOgms each of the mixtures as obtained in experiment 5 are boiled in 250ml of water at 80oC for 2 to 3 minutes and the colours and tastes of the resultant solutions are tested.
[0029] White drink powder3: yielded a slightly tangy colourless solution.
[0030] Green drink powder3: yielded tangy yellowish green solution. Red drink powder3: resulted in a tangy and bitter pinkish red solution. Black drink powder3: yielded a brownish red highly tangy and bitter solution.

Claims

CLAIMS I Claim:
1. Herbal drink compositions comprising Betel leaves, areca nut, slaked lime or calcium hydroxide in various proportions that can be consumed in the form of a suitable solution for obtaining medicinal and relaxation benefits devoid of the harmful effects associated with paan or Betel quid chewing and are very useful to people with dental imperfections and people who have lost teeth and are craving for having paan.
2. The compositions as claimed in claim 1 are prepared using tender, young and matured Betel leaves and are subjected to thermal treatment at temperatures ranging from 20oC to 80oC and room temperatures.
3. The herbal drink compositions as claimed in claim 1 containing various amounts of powdered Betel leaves ranging from 0%-100%.
4. Herbal drink compositions containing various amounts of areca nut powder as claimed in claim 1 ranging from 0% to 40%.
5. Herbal drink composition as in claim 1 containing slaked lime ranging from Ogm- 20gm per 80gms of the Betel leaf powder so as to form the herbal drink in combination with areca nut powder and Betel leaves.
6. Herbal drink composition as in claiml that can be consumed in the form of aqueous (water) solution.
7. The solution as claimed in claim 1 can be aqueous solution or any other consumable drink such as juice of fruit like orange, lemon, kiwi, passion fruit, mango, melon or grape and herbal drinks such as ginseng extract , coriander juice and drinks such as milk, buttermilk in different proportions.
8. The herbal drink composition as claimed in claim 1 can also possess spices, herbs, condiments such as cinnamon (Cinnamonium verum, or Cinnamonium sps), Tulasi (Ocimum sanctum), pepper (Piper nigrum), clove (Syzygium aromaticum), basil (Ocimum basilicum), thyme (Thymus vulgaris), Oregano (Origanum sps), rosemary (Rosemarinus officinalis), anise (Pimpinella anisum), green tea (Camellia sinensis), ginger(Zingiber officinale) , mint (Mentha sps), mace (Myristica fragrans), sage, amla (Emblica officinalis), Saffron (saffron crocus), onion, garlic, fenugreek, cumin, coriander, star anise, ajwain, chamomile, honey, sugars, jaggery (palm, cane sugar, date), salt.
9. Herbal drink composition as claimed in claim lthat can be consumed as a health tonic devoid of the ill effects associated with regular Betel quid or paan chewing for consumption by mammals especially humans, any time of the day for all ages.
10. A herbal drink composition comprising of Betel leaves, areca nut and slaked lime as claimed in claim 1 can be in the form of powder, dust, tablet, bricket, sticks, paste or coils that can be packed in boxes, tins that can be consumed by mammals especially humans.
PCT/IB2017/051158 2016-12-26 2017-02-28 Herbal drink compositions using botanicals WO2018122623A1 (en)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5500232A (en) * 1994-10-06 1996-03-19 Bristol-Myers Squibb Company Calcium fortified beverages
US20050053678A1 (en) * 2001-10-03 2005-03-10 Gow Robert T. Methods and compositions for betel nut chewing gum

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5500232A (en) * 1994-10-06 1996-03-19 Bristol-Myers Squibb Company Calcium fortified beverages
US20050053678A1 (en) * 2001-10-03 2005-03-10 Gow Robert T. Methods and compositions for betel nut chewing gum

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