Guwahati: In a scientific validation of traditional wisdom, researchers have found that leaves long used by tribal communities in Northeast India for steaming and wrapping food are not just biodegradable alternatives to plastic — they also release beneficial bioactive compounds when exposed to heat.
Published in the Indian Journal of Traditional Knowledge (October 2025), the study titled “Biochemical Profiling of Steamed Leaf Extracts Used in Traditional Food Wrapping” examined five plant species commonly used as natural wrappers: Mallotus tetracoccus, Musa acuminata (banana), Curcuma longa (turmeric), Phrynium capitatum, and Amomum subulatum (large cardamom).
Researchers analysed the steamed extracts of these leaves to identify health-promoting compounds such as phenolic acids, flavonoids, organic acids, and water-soluble vitamins.
The study underscores how these natural materials—still used by many indigenous communities in Arunachal Pradesh and other parts of Southeast Asia—could hold the key to tackling the dual challenges of food safety and plastic pollution.
“Plastic materials are not easily degradable, thereby contributing to environmental pollution,” the researchers wrote. “Plastic and plastic derivatives liberate various harmful chemicals such as bisphenol A, phthalates, and melamine into food during usage, which are potentially carcinogenic.”
By contrast, the study found that leaves like those of Mallotus tetracoccus and Musa acuminata are rich in natural antioxidants and nutrients.
“The extract of Mallotus tetracoccus, followed by Musa acuminata, had the highest content of phenolic acids, flavonoids, organic acids, and vitamins,” the paper reports. “Steaming or wrapping warm food with these leaves not only provides a healthy alternative to synthetic food wrappers but also supplements the food with several bioactive compounds.”
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Among the identified compounds, gallic acid and caffeic acid—both known for their antioxidant and anti-inflammatory properties—were found in high concentrations. “Mallotus tetracoccus was found to contain the highest amount of gallic acid (10.79 µg/mL) and catechin (16.56 µg/mL),” the study notes, adding that Musa acuminata recorded high levels of caffeic acid (6.29 µg/mL) and niacin (19.23 ng/mL), a vital water-soluble vitamin.
The researchers highlighted that these natural compounds offer multiple health benefits. “Gallic acid and its derivatives are known to have anti-carcinogenic, anti-microbial, anti-mutagenic, anti-angiogenic, and anti-inflammatory properties,” the paper states. Catechin, another major compound detected, “has numerous health benefits, including anti-cardiovascular, anti-diabetic, anti-obesity, anticancer, anti-infectious, neuroprotective, and hepatoprotective effects.”
One of the study’s most striking findings was the high level of shikimic acid—a precursor for the antiviral drug Tamiflu—detected in Mallotus tetracoccus leaves. “The leaf extracts of Mallotus tetracoccus are rich in shikimic acid (1217.83 µg/mL),” the study reports, noting its potential pharmaceutical value.
The research further suggests that the nutritional and biochemical benefits of these leaves are complemented by their ecological advantages.
“Replacing plastic disposables and food wrapping materials with traditionally used organic wrappers can be one of the best steps toward combating environmental and health hazards,” the study concludes.
While Mallotus tetracoccus leads in nutrient richness, its high phenolic content may impart a slightly bitter taste, making Musa acuminata leaves more suitable for daily use. “Musa acuminata leaves possess a much milder flavor profile, allowing them to serve as practical wrapping material without altering the sensory attributes of food.”
The paper concludes that banana leaves—widely available and often treated as agricultural waste—offer an abundant, low-cost, and sustainable packaging alternative. “Musa acuminata leaves represent an eco-friendly and health-promoting food wrapping option, simultaneously reducing plastic pollution and enriching daily meals with beneficial bioactive compounds.”
In essence, the study reaffirms the science behind traditional practices—proving that the humble banana leaf and forest leaves like Mallotus tetracoccus are not relics of the past, but vital components of a healthier, more sustainable future.
Also Read: Mimi village’s dying art: Reviving Nagaland’s hand pottery tradition
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