Naturally occurring herbs have long been used for food and medicinal purposes around the world. Betel vine (Piper betle L.), often called pan, is an evergreen perennial vine that belongs to the Piperaceae family. Generally, betel leaves are used after a meal as a digestive stimulant and also as a mouth freshener. It has several medicinal properties, including anti-inflammatory and antioxidant properties. The effectiveness of betel leaf extract depends on the chemical components' availability, which varies depending on the extraction method. As a result, choosing and using the right extraction procedures is essential to the process. An emerging tactic in a developing economy is the use of betel leaf in the production of food. Studying how betel leaves are used in both traditional and contemporary food systems is important. Evaluation of betel leaf's antioxidant and antibacterial capabilities is the main focus of the current investigation. The development of a database and promotion of the use of betel leaf as a therapeutic plant will be aided by research on the antioxidant and antibacterial properties. Betel leaf contains biochemical compounds that have a positive effect on the organic system within the body. Because of these properties, betel leaf can be widely used within the food and beverage industry to provide more advantageous product benefits and fitness benefits with the help of stopping disease-causing elements.