Paper Title
EVALUATION OF ANTIOXIDANT AND CHOLESTEROL LOWERING ACTIVITY OF DARK CHOCOLATE AND BETEL LEAF EXTRACT
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Registration ID: IJNRD_322141
Published ID: IJNRD2603398
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Keywords
Piper betle Extract, Herbal Dark Chocolate, Antioxidant Activity, Cholesterol-Lowering Activity, Nutraceutical Formulation, Functional Food.
Abstract
Chronic conditions like cardiovascular disease, atherosclerosis, and hypercholesterolemia are largely caused by oxidative stress and abnormal lipid metabolism. The human body's overproduction of free radicals can cause inflammation, cellular damage, and impaired metabolic processes. Antioxidants are crucial for scavenging free radicals and preventing oxidative damage to biological systems. In recent years, there has been growing interest in the use of natural products and plant-derived compounds as potential antioxidant and cholesterol-lowering agents due to their safety, availability, and therapeutic potential. It is well known that dark chocolate made from Theobroma cacao is high in bioactive substances such polyphenols, flavonoids, and catechins. Strong antioxidant, anti-inflammatory, and cardioprotective qualities have been observed in these compounds. Cocoa flavonoids have been shown in numerous studies to enhance endothelial function, lower oxidative stress, and raise HDL cholesterol levels while lowering LDL oxidation. Similarly, betel leaf obtained from Piper betle has been widely used in traditional medicine due to its diverse pharmacological properties. Numerous phytochemical components found in betel leaves, including hydroxychavicol, eugenol, and chavibetol, are known to have lipid-lowering, antibacterial, anti-inflammatory, and antioxidant properties. The current study has been designed to develop and evaluate herbal dark chocolate Enhanced with betel leaf extract, as well as to Investigate its antioxidant and cholesterol-lowering properties. The herbal chocolate formulation was created by mixing a defined amount of betel leaf extract into melted dark chocolate utilizing a controlled manner. The liquid was homogenized before being molded into chocolate forms, which were then cooled and solidified. The physicochemical properties of the prepared herbal chocolate were then determined, including color, flavor, taste, pH, melting point, hardness, and moisture content. The results revealed that the combination formulation had better lipid-lowering action than the individual extracts. These data suggest that incorporating betel leaf extract into dark chocolate may improve the medicinal effect of the formulation. In conclusion, the current study shows that herbal dark chocolate mixed with betel leaf extract has strong antioxidant and cholesterol-lowering benefits. The results highlight the potential of combining natural dietary sources to develop functional foods with added health benefits. Such formulations may help prevent and control oxidative stress and lipid-related diseases.
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How To Cite (APA)
Miss. Mane Sakshi, Mrs. Nita Khade, Miss. Kumbhar Pratiksha, Dhekale Girija, & Mr. Pawar Ram (March-2026). EVALUATION OF ANTIOXIDANT AND CHOLESTEROL LOWERING ACTIVITY OF DARK CHOCOLATE AND BETEL LEAF EXTRACT. INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT, 11(3), d724-d731. https://ijnrd.org/papers/IJNRD2603398.pdf
Issue
Volume 11 Issue 3, March-2026
Pages : d724-d731
Other Publication Details
Paper Reg. ID: IJNRD_322141
Published Paper Id: IJNRD2603398
Research Area: Pharmacy All
Author Type: Indian Author
Country: -, -, India
Published Paper PDF: https://ijnrd.org/papers/IJNRD2603398.pdf
Published Paper URL: https://ijnrd.org/viewpaperforall?paper=IJNRD2603398
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