Comparison of phytochemical as well as in vitro antioxidant, antimicrobial and anti-inflammatory activity studies of the leaves and fruits of Piper chaba

Abstract

The chemistry of Piper species had been extensively studied, which led to the isolation of various biologically active compounds. Piper chaba fruits exhibit properties such as being pungent, aromatic, stimulant, anthelmintic, expectorant, and carminative. They are known to enhance appetite and taste while aiding in conditions such as asthma, bronchitis, fever, inflammation, haemorrhoids, and abdominal pain. This study focuses on examining and comparing the phytochemical, biological, and antioxidant properties of the leaves and fruits of Piper chaba, with the findings presented in detail.