Nutritional and Therapeutic Potentials of Herbal Tea

Author: Priya P. and Beela G.K.

Journal Name:

Download PDF

Abstract

Tea is a beverage that is consumed by people all over the world, second to water. Tea is described as an infusion made from dried leaves and buds of Camellia sinensis, which is an evergreen shrub where as an infusion created from plant parts other than Camellia sinensis, such as herbs, fruits, flowers, stems, roots are called herbal tea or herb tea. Actually, herbal teas are more appropriately called "tisanes," as they are blends of multiple herbs. Herbal tea has a long history of therapeutic use in Sri Lanka, Egypt, and Greece, but the earliest known oral history of the beverage is from China, dating to 2737 BC. Carotenoids, phenolic acids, flavonoids, alkaloids, polyacetylenes, saponins, and terpenoids are just a few of the naturally occurring bioactive components found in herbal teas and beverages. Empirical data indicates that these bioactive substances exhibit a wide range of biological properties, including antimicrobial, antioxidant, antiviral, antimutagenic, and anticarcinogenic properties. Additionally, it has been suggested that consuming a cup of herbal tea daily will lessen or perhaps completely eradicate chronic disorders. Thus, in the current environment, consuming herbal tea is a novel approach to maintain good health and immunity

Keywords

herbal tea, nutritional value, therapeutic property, disease management

Conclusion

Herbal teas, a popular beverage among customers who are health-conscious, have grown in popularity in the globalisation period as people are becoming more aware of their health and wellbeing. They have also entered a newly burgeoning niche market with other well-known plant-based beverages including tea, coffee, and cocoa. Herbal drinks are also used by a rapidly expanding portion of the populace for various cosmetic goals, including weight loss and slimming. Typically, natural components of various morphological plant parts like leaves, stems, roots, fruits, buds, and flowers—are used to make herbal beverages. Natural bioactive substances such carotenoids, phenolic acids, flavonoids, alkaloids, polyacetylenes, saponins, and terpenoids are abundant in herbal teas and beverages. Research demonstrates that these bioactive substances have a wide range of biological effects, including antimutagenic, anticarcinogenic, antiviral, antiviral, anti-inflammatory, antiallergic, antithrombotic, and antiaging properties. Herbal teas are now an inherent component of cuisine in nations like China, India, and Sri Lanka. where the use of traditional medicines is commonplace. Herbal tea is becoming an essential component of the diets of people everywhere in order to promote optimal health and lower the risk of various illnesses, including cancer, dyslipidemia, hyperglycemia, and hypercholesterolemia. As the saying goes, "prevention is better than cure"- drinking a cup of herbal tea every day can help minimise or perhaps completely eradicate a wide range of health issues including chronic diseases

References

-

How to cite this article

Priya P. and Beela G.K. (2024). Nutritional and Therapeutic Potentials of Herbal Tea. Biological Forum – An International Journal, 16(3): 50-55.