 The chemical composition of areca nut comprises 14 to 15 percent of fat, polyphenols, tannins, alkaloids, polysaccharides, a small amount of protein, and vitamin B6 and vitamin C. The fat, which is extracted by using organic solvents, is made up of mastic acid and its byproducts.The fat is mixed in a certain proportion with cocoa butter or coconut oil, which is then used to make confectioneries and duplicate dairy products.The polyphenol (tannins) content varies from 38 to 47% in tender nuts and 15 to 22% in ripe nuts.