Areca nut as a feed supplement in animal husbandry

 

The issue of antibiotic resistance of the pathogenic organisms has become a global challenge, more so is the issue of presence of antibiotic residues in the food. The pervasive presence of antibiotic residues including tetracyclines, sulphonamides, and quinolones in meat, milk, and eggs has raised significant concerns due to their extensive use in animal husbandry. This not only pose a serious challenge to the food safety but also contributes significantly to the global crisis of antimicrobial resistance. Hence, scientists are making efforts to find a safe and sustainable alternative to antibiotics in animal husbandry. Finding feed additives which effectively control the pathogenic organisms & diseases, and promote health in animal husbandry is the need of the hour. Areca nut extract has emerged as a promising candidate due to its diverse biological activities and potential applications in livestock production. Due to its remarkable antioxidant potential, along with its exceptional antibacterial, antifungal, and antiviral activities, areca nut extract is emerging as a promising candidate as a feed additive.

The in vitro radical scavenging activity (DPPH) of areca extract has been found to be on par with Vitamin C in one study. The ferric ion reduction capacity of areca nut extract is comparable to half the dose of vitamin C, while its lipid peroxidation inhibition capacity is fourfold greater than that of Vitamin E. In animal models, the areca nut extract augmented the antioxidant enzymes, including superoxide dismutase (SOD), myeloperoxidase (MPO), and catalase (CAT). Areca nut extract exhibits a spectrum of remarkable antibacterial activity against a myriad of bacterial and fungal strains. In one study, areca nut extract showed a minimum inhibitory concentration between 3.3 to 7 µg/ml for the gram-negative bacteria and up to 16 µg/ml for the gram-positive bacteria. Butanol extract of areca nut showed superior efficacy against Staphylococcus aureus and Mycobacterium smegmatis, with minimum inhibitory concentrations ranging from 62.5 to 250 µg/ml. At a concentration of 50 µg/ml, it effectively inhibited Candida albicans in another study.

Using areca nut extract in the chicken feed at dosages of 100, 200, and 300 mg/kg over a period of 9 days demonstrated significant therapeutic effects against coccidial infections.  This treatment notably ameliorated cecal damage caused by the disease in one study. Furthermore, the areca nut extract enhanced the immune function of the chickens by increasing the concentrations of cytokines in the bloodstream, thereby bolstering their disease resistance. The areca nut extract has also shown inhibitory effects on the replication of Newcastle Disease Virus (NDV) and Egg Drop Syndrome Virus (EDS) in another study.

Recently, Xu and Co-workers from Hunan Agriculture University China, studied the effect of areca nut extracts on growth performance, slaughtering performance, and meat quality of broiler chickens for 49 days on one-day-old broiler chickens. They had used the extract of areca nuts for their study. They have reported that 100 to 200 mg of areca extract per kg of feed significantly boost the growth performance and meat quality of broilers, facilitate muscle development, and has no remarkable influence on slaughter performance.

References

Liu et al., (2025). Exploring the potential benefits of areca nut extract in animal production: a review, Frontiers in Animal Science, DOI 10.3389/fanim.2025.1495886.

Xu et al., (2025). Effect of areca nut extracts on growth performance, slaughtering performance, and meat quality of broiler chickens, Frontiers in Veterinary Science, DOI 10.3389/fvets.2025.1579415.

Global Areca nut production data for 2023

 

Global areca nut production was about 22,81,948 Tons in 2023. Areca nut production witnessed a 11 % dip in 2023 compared to its previous year production. However, this is a whopping 46% jump in production compared to 2018 figures. Perusal of production figures during 2018 to 2023 clearly shows an increasing trend. Among the 11-areca nut producing nations listed by Food and Agriculture Organization (FAO) of the United Nations (UN), India, Bangladesh and Myanmar are the major producers accounting for 86.48% global production, together. These three nations produced 87.81% of global areca nut production in 2022, 86.42% in 2021 and 86.7% in 2020.

India is the leading producer of areca nut globally. Its share was 59.99%in 2023, 65% in 2022, 63% in 2021 and 62% in 2020 in the global areca nut production. However, its share was around 52% in 2018 and 2019. Comparison of its production figures in 2018 to 2023 shows a whopping 64% jump.  Production in Bangladesh too has registered 58% jump in production during 2018 to 2023. Indonesia, Sri Lanka and Myanmar are the other nations registering a double-digit growth during this period. Interestingly, Thailand and Bhutan showed a steady production during this period. China / Taiwan is the only nation showing 13.64% dip in the areca nut production during 2018 to 2023. Interestingly, nations like Vietnam, Fiji, Papua New Guinea and Laos which are known to produce and consume areca nut are not figured in the list, perhaps due to the insignificant production figures. The detailed data is presented in the following Table.

[Courtesy: Food and Agriculture Organization (FAO) of the United Nations.]

Areca nut is a better phytochemicals source than wine / tea ?

 

A comprehensive study involving the most prominent areca cultivation regions of Karnataka state, India revealed that the total phenolic content (TPC) of 6-7 months’ maturity areca nut lies in the range of 220 to 751.6 mg/g (dry weight basis) with a median value of 453.2 mg/g (in terms of Gallic acid equivalent). Another study from Indonesia has revealed that the TPC in the mature nut was in the range of 108.8 to 216.7 mg/g on dry weight basis. In comparison, Black tea contains 85 mg/g and green tea contains 114 mg/g of TPC as per one report. Similarly, ground Arabica coffee contains 6.57 mg/g and Robusta coffee contains 2.27 mg/g of TPC. A thorough analysis of unripe areca nuts of 6-7 month’s maturity collected from Karnataka, India revealed that the flavonoid content was more than 70% of TPC in all the samples (21 samples in total) analysed. Arecatannins, Procyanidins, Catechins, Schaftoside, Luteolin, Rutin, Taxifolin, Quercetin, Isorhamnetin, Naringenin, Resveratrol, Nubigenol, Phloretin, Ferulic acid, Caffeic acid, Sinapic acid, Protocatechuic acid, Gallic acid, Syringic acid, and Ellagic acid are some of the prominent phenolic compounds found in areca nut.

Mediterranean diet is considered as one of the healthiest and ecologically sustainable in the world. A comprehensive study conducted in seven countries, prospective observational studies and trials in diverse populations, it has been concluded that the traditional Mediterranean diet and lifestyle followed by the population before 1960, is found to be most beneficial for the prevention and management of age-associated non-communicable diseases. Cardiovascular and metabolic diseases, neurodegenerative diseases, cancer, depression, respiratory diseases, and fragility fractures comes under age-associated non-communicable diseases. Mediterranean diet was designated as the healthiest as per the Dietary Guidelines Advisory Committee Scientific Reports, who issued 2015–2020 Dietary Guidelines for Americans.  Mediterranean diets, which are rich in wines and fresh fruits and vegetables, are found to be high in catechins. Mediterranean diet which is considered as one of the healthiest is found to provide about 100 mg of catechins and procyanidins per person per day. Most of the health benefits of Tea (Black & Green tea) is attributed to Catechin/Epicatechin & Catechin gallates (Gallic acid esters of Catechins/Epicatechins). Interestingly, areca nut contains considerable amount of catechins (8.51 - 24 mg/g), yet found little attention in scientific studies. 

One major impediment for accepting areca nut as source of dietary antioxidants is the presence of Arecoline in areca nuts. Conflicting reports on the carcinogenicity of Arecoline and the lack of clarity on its dose-response relationship requires a thorough scrutiny by the scientific community. Any development of technology to remove Arecoline without affecting the antioxidants present in areca nut can provide an interesting solution to this problem. In this direction, my team has done a pioneering work and soon we are going to bring our invention to the public domain. 

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8. Binglang production in China

 

Hainan province produces 99% of areca nut produced in China and rest is produced in Yunnan, Guangdong, Guangxi, Fujian provinces. A systematic monoculture plantation of areca nut is found in Hainan province. Green immature areca nuts of size 3-5 cm long (perhaps 4-5 months’ maturity) are harvested, and individual nuts are separated from the bunch. These fresh whole areca nuts without removing the husk are processed into refined betel nuts, referred to as “Binglang”, through complex process involving boiling, flavour addition, brine addition and drying. Binglang is a refined, processed areca nut devoid of the kernel (seed). Over 95% of the harvested nuts are processed into dried betel nuts in Hainan province and transported to Hunan Province for the production of "Binglang".  

Blanching is the first step in the traditional processing of fresh betel nuts, which involves cooking in boiling water for 30–50 min followed by the drying and roasting of the nuts by using smoke generated by burning moist rubber wood. Generally, after these processes, the moisture content of the betel nut will reach about 15%. The smoked betel nuts gradually develop a dark skin due to the accumulation of smoke particles on the surfaces and hence they are commonly named smoked or black nut and exhibit a distinctive smoky flavor. Such dried nuts are transported to Hunan province for the production of "Binglang". Typically, the smoked nuts are boiled under atmospheric pressure for approximately 20 min. Food-grade sodium hydroxide, sodium bicarbonate, sodium carbonate or calcium hydroxide, are added while cooking. After cooking, the betel nuts are usually treated with an enzyme to soften the fibers and eliminate astringency. Then, betel nuts are immersed in a solution containing sugar, sodium cyclamate, licorice extract, vanillin and edible flavors and steeped for couple of days at room temperature. The moisture content of betel nuts after this step typically reaches 45%. Therefore, the nuts are roasted to reduce the water content by hot-air baking techniques and fix the sweeteners. The dried sweet nuts are soaked in proprietary solution containing various flavors and fragrances and this process usually takes 3-24 hours. To improve the visual quality of the flavored sweet nuts, the ovoid betel nuts are flattened by using hydraulic equipment, which alters their shape to become flat, loosens the fibers and creates specific patterns. these flat nuts are given a surface coating by spraying a mixture of gelatin, gum arabic, carrageenan and modified starch, in addition to sweeteners, preservatives, fragrances and flavors. After giving the surface coating, the betel nuts are transported to the high-clean area and the betel nut is cut into two pieces and then the kernel is picked out. that space is filled with a suitable amount of special brine. This filling is considered as the “soul” of the Binglang (refined betel nut) as it has a special effect on its flavor and texture. The brine formula and preparation process developed by different manufacturers are highly confidential. Typically, the brine solution consists of maltose (30~80%), food grade calcium hydroxide (10~40%), white sugar, additives (0.5~5.0%), water and natural flavorings. After brine dipping, the betel nuts are dried naturally to stabilize the moisture at about 22-24 %.  After the drying process, the refined betel nuts are packaged for sale.

References:

1. Zhu et al., (2023). Research Progress on Processing Technology of Refined Betel Nut in China: A Review, Processes, Vol. 11, 3199.

2. Chen et al., (2007). Study on the processing technique of edible areca. Food Sci. Technol. Vol. 32, pp. 57–59.

10. Health benefits conferred by the constituents of Areca nut. Part-VII (Arecoline)

 

Chewing Tambula and areca nut is an ancient custom practiced to obtain relaxation, better concentration, and euphoria. The constituents within the areca nut encompass diverse compounds, including polysaccharides, Phenolic compounds/ flavonoids, fatty acids, and alkaloids. Among these components, alkaloids stand out as the primary active constituents, and arecoline constitutes a significant proportion (0.3%−0.6 % by weight). Arecoline is found to be the most commonly used substance by humans now after alcohol, caffeine, and nicotine worldwide.

Historically, areca nut occupies an essential position in traditional Chinese medicine classics such as the Compendium of Materia Medica and Indian Ayurvedic texts such as Charaka Samhita, Susruta Samhita. Areca nut is often used to treat gastrointestinal disorders such as dysentery, bloating, constipation, liver ailments and oral hygiene. Interestingly, modern studies have shown that arecoline, the main active ingredient in areca nut, stimulates intestinal smooth muscle contraction and promotes intestinal peristalsis, thus improving intestinal health. In addition, as a psychoactive substance, arecoline demonstrated therapeutic potential for neurological disorders.

However, in 2020, the International Agency for Research on Cancer classified arecoline as 'probably carcinogenic to humans' (Group 2B carcinogen) based on compelling mechanistic evidence, listed in their comprehensive report.

In view of this, a research team headed by Prof. Xiaofei Wang from National Engineering Research Centre for Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China did a thorough review of research work happened across the world on arecoline. Their research was focused on the multifaceted actions of arecoline on various organs, considering pharmacological and toxicological perspectives, and health functions of arecoline on vital systems, including its influence on neurotransmitter modulation, smooth muscle contraction, and the notable antiparasitic properties of arecoline. They also reviewed the research work happened on the toxic effects of arecoline on critical organ systems, encompassing factors like fibrosis, oxidative stress, immune dysfunction, and epigenetic alterations in the oral cavity, central nervous system, cardiovascular system, and digestive systems.

They found conclusive evidence on potential therapeutic effects of arecoline in improving the smooth muscle contractions in intestine, promoting intestinal peristalsis, treating indigestion and being antiparasitic in a way that paralyzes parasites. Furthermore, in the effects of arecoline on the Central Nervous System and digestive system, they found that low doses are beneficial while high doses are harmful.

They concluded their study with a remark that the research work done so far is not sufficient to understand the pharmacological and toxicological mechanisms of arecoline fully and to clarify the dosage-effect relationship and the long-term effects.  

Reference:

Wang et al.,(2024). Review of the toxic effects and health functions of arecoline on multiple organ systems, Food Innovation and Advances, Vo. 3(1), pages 31−41