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Journal articles on the topic 'Herbal teas'

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Published: 4 June 2021
Last updated: 30 July 2024

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1

Sarwar, Sarah, and Brian Lockwood. "Herbal teas." Nutrafoods 9, no. 2 (April 2010): 7–17. http://dx.doi.org/10.1007/bf03223331.

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2

Singh, Amarjeet, Jaya Sharma, Pankaj Sharma, H. S. Lamba, and Smita Purohit. "Health Booster – Herbal Teas." INROADS- An International Journal of Jaipur National University 4, no. 2 (2015): 113. http://dx.doi.org/10.5958/2277-4912.2015.00021.1.

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3

Li, Hua, Lanying Wang, and Yanping Luo. "Composition Analysis by UPLC-PDA-ESI (−)-HRMS and Antioxidant Activity Using Saccharomyces cerevisiae Model of Herbal Teas and Green Teas from Hainan." Molecules 23, no. 10 (October 6, 2018): 2550. http://dx.doi.org/10.3390/molecules23102550.

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Different teas from everywhere are very useful and have been extensively studied. We studied the antioxidant activity of herbal teas and green teas from Hainan, Mallotus oblongifolius Muell. Arg. (MO), Ilex kudingcha C.J. Tseng (KD), Camellia sinensis var. assamica (J. W. Mast.) Kitam. Hainan Dayezhong (DY), and Camellia sinensis (L.) O. Ktze. (produced from Hainan Baisha (BS)). The total phenol content and total flavonoid content from water extracts, resin extracts and fractions of herbal teas and green teas were compared. Later, eight fractions of herbal teas and green teas were subjected to UPLC-PDA-ESI-(−)-HRMS. We determined 1-diphenyl -2-picryl-hydrazyl radical and hydroxyl free radical scavenging activity by electron paramagnetic resonance spectroscopy. We subjected Saccharomyces cerevisiae to hydrogen peroxide, stress and evaluated antioxidant activity of herbal teas and green teas in cellulo. The experiment identified more than 14 potential antioxidant compounds from herbal teas and green teas. The herbal teas and green teas had a clearance rate higher than ferulic acid at the same concentrations. MO best reduced intracellular oxidation levels and increased catalase, glutathione reductase activities, glutathione reduced and glutathione oxidized content. KD had the highest cell survival rate and reduced cell lipid peroxidation. DY best improved superoxide dismutase activity and BS was the most active in the halo test. Therefore, we concluded that MO had stronger antioxidant activity than other herbal teas and green teas from Hainan, especially, which reduce S. cerevisiae oxidative stress under H2O2 stress.
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4

Colombo, Maria Laura. "Herbal preparations and homemade herbal teas for children." Nutrafoods 11, no. 1 (March 2012): 19–24. http://dx.doi.org/10.1007/s13749-012-0004-4.

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5

Barr, Ronald G. "Herbal teas for infantile colic." Journal of Pediatrics 123, no. 4 (October 1993): 669. http://dx.doi.org/10.1016/s0022-3476(05)80980-1.

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6

Ridker, P. M. "Toxic effects of herbal teas." Journal of Ethnopharmacology 22, no. 3 (April 1988): 328. http://dx.doi.org/10.1016/0378-8741(88)90281-4.

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7

Ridker, Paul M. "Toxic Effects of Herbal Teas." Archives of Environmental Health: An International Journal 42, no. 3 (June 1, 1987): 133–36. http://dx.doi.org/10.1080/00039896.1987.9935809.

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8

Wears, Robert L. "Toxic effects of herbal teas." Journal of Emergency Medicine 6, no. 1 (January 1988): 79. http://dx.doi.org/10.1016/0736-4679(88)90260-0.

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9

Akdogan, Mehmet, Fatih Gultekin, and Mustafa Yontem. "Effect of Mentha piperita (Labiatae) and Mentha spicata (Labiatae) on iron absorption in rats." Toxicology and Industrial Health 20, no. 6-10 (July 2004): 119–22. http://dx.doi.org/10.1191/0748233704th206oa.

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Aim: The effect of Mentha piperita (Labiatae) and Mentha spicata (Labiatae) teas, which contain different phenol compounds, on iron metabolism was studied. These teas grow in different areas of the city of Isparta, Turkey. These herbals were given to the rats in tea. Methods: Forty-eight male Wistar albino rats weighing 200-250 g were used for this study. The rats were divided into four groups of 12 animals: Group I received no herbal tea (control group); Group II received 20 g/L M. piperita tea; Group III received 20 g/L M. spicata tea; Group IV received 40 g/L M. spicata tea. Herbal teas were prepared daily and provided at all times to the rats over 30 days as drinking water. Results: M. piperita tea caused a decrease in serum iron and ferritin levels P <0.05), and caused an increase in unsaturated iron-binding capacity (UIBC) P <0.01). M. spicata tea caused no significant change in serum iron, ferritin levels and UIBC P <0.05). Conclusion: Both herbal teas inhibited Fe absorption. Inhibition caused by M. spicata tea was dose dependent. Therefore, when drinking these teas, their effect should be considered, especially for children and anemic patients.
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10

Oussou, Kouame Fulbert, Gamze Guclu, Onur Sevindik, Hasim Kelebek, Małgorzata Starowicz, and Serkan Selli. "GC-MS-Olfactometric Characterization of Volatile and Key Odorants in Moringa (Moringa oleifera) and Kinkeliba (Combretum micranthum G. Don) Herbal Tea Infusions Prepared from Cold and Hot Brewing." Separations 10, no. 1 (December 23, 2022): 10. http://dx.doi.org/10.3390/separations10010010.

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Herbal teas are a popular global drink and are widely used in many traditional medicines. Key odorants are one of the main parameters to elucidate the final herbal tea’s overall quality and consumer acceptance. In the present study, for the first time, the brewing effect on volatile, key odorants, total phenolic contents, and antioxidant potential of Moringa (Moringa oleifera) and Kinkeliba (Combretum micranthum G. Don) herbal teas was comprehensively investigated. Two different infusions were studied and labeled as 25 °C/24 h (room temperature) and 98 °C/10 min (hot temperature). A total of 45 and 44 aroma compounds were detected in Moringa cold and hot teas, respectively, whereas 39 volatiles were determined in both infusion techniques for Kinkeliba herbal teas. The total amount of volatile compounds in both cold-infused herbal teas was higher than those in the hot-infused ones. Based on GC-MS-Olfactometry results, 19 and 21 key odorants in total were found in Moringa and Kinkeliba teas, respectively. The principal key odorants in Moringa teas with the highest flavor dilution (FD) factors were (E)-2-hexen-1-ol (herbal/fresh aroma), 3-hexanol (green/grassy), 2-phenyl ethanol (floral/rose), while in Kinkeliba teas they were 2-hexanol (herbal/green) and 3-penten-2-ol (green/fresh). The total phenolic content and antioxidant potential in Moringa and Kinkeliba teas increased using hot infusion. Principal component analysis showed that each tea infusion was clearly discriminated in terms of its volatile profiles. Our findings demonstrated that the brewing procedures had a significant impact on the key odorants of Moringa and Kinkeliba infusions.
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11

Malek, Md Abdul, Siddabasave Gowda B. Gowda, Rachana M. Gangadhara, Divyavani Gowda, and Shu-Ping Hui. "Exploration of New Lipid Nutrients and Their Characterization in Herbal Teas Using Non-Targeted Liquid Chromatography–Mass Spectrometry." Foods 13, no. 12 (June 14, 2024): 1877. http://dx.doi.org/10.3390/foods13121877.

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Herbal teas are blends of leaves, seeds, fruits, and flowers from various plants that provide relaxation, anti-inflammatory benefits, and immune system support for conditions such as diabetes and asthma. Despite their health benefits, comprehensive lipidomic data on herbal teas are limited in the literature. We used non-targeted liquid chromatography–linear ion trap orbitrap mass spectrometry to identify and correlate the lipid species in the following six herbal tea samples: fennel, ginger, juniper, lemon peel, orange peel, and rosehip. A total of 204 lipid molecular species were identified, and multivariate analysis revealed a significant difference between lipid species in herbal teas. Saturated fatty acids (SFAs) and polyunsaturated fatty acids (PUFAs) are significantly abundant in juniper, including ω-3 and ω-6 fatty acids, followed by fennel. Cluster correlations showed that ginger contained mainly sphingolipids and lysophospholipids, whereas fennel was rich in phospholipids. No significant variations in the content of triacylglycerols were observed in any of the herbal teas analyzed. The ratio of PUFAs to SFAs in herbal teas showed that orange peel had the highest ratio, followed by lemon peel and fennel, indicating their potential health benefits. In addition, using high-resolution mass spectrometry, various lipids such as fatty acid esters of hydroxy fatty acids and N-acyl-lysophosphatidylethanolamines were identified and characterized in these herbal teas. This study provides a comprehensive lipid analysis and detailed characterization of lipids in six herbal teas, highlighting their plausible applications in the field of nutrition and various food industries for the development of functional foods.
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12

Vu, Danh C., and Sophie Alvarez. "Phenolic, Carotenoid and Saccharide Compositions of Vietnamese Camellia sinensis Teas and Herbal Teas." Molecules 26, no. 21 (October 27, 2021): 6496. http://dx.doi.org/10.3390/molecules26216496.

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Tea (Camellia sinensis) and herbal tea have been recognized as rich sources of bioactive constituents with the ability to exert antioxidant actions. The aims of this study were to analyze phenolic, carotenoid and saccharide contents in a set of Vietnamese tea and herbal tea and compare the results with those of green and black teas marketed in the U.S. In total, 27 phenolics, six carotenoids and chlorophylls, and three saccharides were quantitatively identified. Catechins, quercetin glycosides and chlorogenic acid were the predominating phenolics in the teas, with the concentrations following the order: jasmine/green teas > oolong tea > black tea. Lutein was the dominant carotenoid in the teas and its concentrations were generally found to be higher in the jasmine and green teas than in the oolong and black teas. The study showed that the green teas originating in Vietnam had much higher levels of phenolics and carotenoids than their counterparts stemming from another country. The application of partial least squares discriminant analysis (PLS-DA) as a chemometric tool was able to differentiate phenolic profiles between methanolic extracts and tea infusions. Through principal component analysis (PCA), the similarities and dissimilarities among the jasmine, green, oolong, black teas and herbal teas were depicted.
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13

Moses, Lusia Barek, Zaleha Abd Aziz, Hasmadi Mamat, and Mohd Fadzelly Abu Bakar. "Nutritional Composition and Trace Elements Contents of Unfermented and Fermented Clinacanthus nutans L. Herbal Tea." Journal of Tropical Resources and Sustainable Science (JTRSS) 3, no. 3 (December 1, 2015): 16–29. http://dx.doi.org/10.47253/jtrss.v3i3.530.

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Clinacanthus nutans L. (locally known as ‘Sabah Snake Grass’) has been used traditionally to treat chronic diseases. However, there is insufficient information regarding the nutritional quality of the herbal. This study was conducted to evaluate the nutritional properties and trace elements contents of unfermented and fermented herbal teas developed from C. nutans leaves using different drying techniques (microwave- oven dried and freeze dried) in different infusion time (1, 2, 5, 10, 15 and 20 min). The proximate analysis were conducted according to AOAC’s standard methods, while, the colorimetric color of infusions were determined using HunterLab Color Meter. The trace elements in infusions were determined using Inductively Coupled Plasma-Optical Emission Spectrophotometric (ICP-OES) analysis. Among the C. nutans herbal teas, the freeze dried of unfermented herbal tea showed high ash (12.39 ± 0.39%) and fat (2.23 ± 0.10%) content, while, protein content was showed high in freeze dried of fermented herbal tea (23.15 ± 0.51%). Carbohydrate content was showed high in microwave-oven dried of unfermented herbal tea (63.40 ± 0.53%) with 3026.24 ± 28.23 kcal/kg of Metabolizable Energy (ME). For color infusion determination, C. nutans herbal teas displayed no significant difference (P >0.05) in color darkness as compared to commercial teas (L: 3.63 to 5.77). There were no significant differences between unfermented and fermented C. nutans herbal tea for its greenish (a: -2.69 to -1.20) and yellowish (b: 3.45 to 5.59) color infusion. Sixteen elements (Al, Ba, Be, Ca, Fe, In, K, Li, Mg, Mn, Na, Zn, Se, Sr, Tl and Si) were detected in the C. nutans and commercial dried leaves. Potassium (K), calcium (Ca), magnesium (Mg) and sodium (Na) were higher in C. nutans herbal infusions as compared to commercial teas infusions. Consumption of these herbal teas as dietary intake is able to overcome nutrients and minerals deficiency.
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14

Ridker, Paul M. "SOME HERBAL TEAS CAN BE TOXIC." AJN, American Journal of Nursing 89, no. 2 (February 1989): 169–70. http://dx.doi.org/10.1097/00000446-198902000-00007.

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15

RB, Bhat, and G. Moskovitz. "Herbal medicinal teas from South Africa." Phyton 78, no. 1 (2009): 67–73. http://dx.doi.org/10.32604/phyton.2009.78.067.

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16

Tschiggerl, Christine, and Franz Bucar. "The volatile fraction of herbal teas." Phytochemistry Reviews 11, no. 2-3 (June 2012): 245–54. http://dx.doi.org/10.1007/s11101-012-9244-6.

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17

UEBABA, Kazuo, Masuo NAKAI, Fenghao XU, Hongbing WANG, Satoshi OHNO, Hirotaka HAYASHI, Takanari ARAI, and Nobutaka SUZUKI. "QOL Improving Effects of Herbal Teas." Japanese Journal of Complementary and Alternative Medicine 4, no. 3 (2007): 119–26. http://dx.doi.org/10.1625/jcam.4.119.

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18

Speisky, Hernán, Claudia Rocco, Catalina Carrasco, Eduardo A. Lissi, and Camilo López-Alarcón. "Antioxidant screening of medicinal herbal teas." Phytotherapy Research 20, no. 6 (2006): 462–67. http://dx.doi.org/10.1002/ptr.1878.

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19

Chow, Tom, JH Lee, and WC Pang. "Herbal teas and their antimicrobial properties." International Journal of Pharmacology and Clinical Research 4, no. 2 (January 1, 2022): 01–03. http://dx.doi.org/10.33545/26647613.2022.v4.i2a.26.

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20

Pavlova, E. V., D. I. Udavliev, T. G. Putina, and S. S. Shihov. "VETERINARY AND SANITARY ASSESSMENT OF SAFETY DRY HERBAL TEA." Problems of Veterinary Sanitation, Hygiene and Ecology 1, no. 2 (2020): 196–204. http://dx.doi.org/10.36871/vet.san.hyg.ecol.202002012.

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For safety of herbal teas for consumers, the veterinary and sanitary expertise of plant raw materials and finished goods including definition of the content of heavy metals, microbiological indicators, mycotoxins, pesticides according to requirements of Technical regulations of the Customs union 021/2011 "About safety of food products" has to be carried out. Data of veterinary and sanitary examination of 50 samples of multicomponent herbal teas on the normalized indicators are provided. The assessment of risk of contamination of herbal raw materials and herbal teas by pathogenic microorganisms and microorganism activators of damage of raw materials and products is carried out. All packed herbal tea samples conformed to the requirements fixed by the existing standards. The maintenance of mold fungi in herbal tea rooibos with cinnamon in 021% of samples from 2011 no more than 48 exceeded the normalized quantity, by 10…100 times. Mold fungi have been provided by not toxicogenic types of Alternaria, Penicillium, Cladosporium. The maintenance of aflatoxin did not exceed norm in all studied samples of herbal teas. Stability at storage of herbal tea depends on quantity and species composition of residual microflora. The raised maintenance of mold fungi of activators of damage can lead to reduction of expiration date of herbal tea.
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21

Kincses, Lilla Barbara, Bettina Csaplár, and Judit Krisch. "Antiantioxidant and antimicrobial activity of herbal teas." Review on Agriculture and Rural Development 6, no. 1-2 (July 11, 2018): 92–96. http://dx.doi.org/10.14232/rard.2017.1-2.92-96.

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Teas made from 18 Hungarian medicinal plants were investigated for their total phenolic content and antioxidant effect as radical scavenging activity using the Folin-Ciocaltau and DPPH assays. Antimicrobial effect of the herbal teas was measured by agar diffusion method. In total, the results showed that the smallflower hairy willowherb (Epilobium parviflorum) had the highest antioxidant effect among the plants studied. Teas made from fennel (Foeniculum vulgare) and bean pods (Phaseoli legumen) have the lowest activity. Only four herbal teas showed some antimicrobial activity: the smallflower hairy willowherb (Epilobium parviflorum), common agrimony (Agrimonia eupatoria), spearmint (Mentha crispa) and bean pods. At smaller concentrations the relationship found between total phenolic content and radical scavenging activity was linear but with increasing phenol content the antioxidant activity remained the same.
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22

Befa, Abdela. "Phytochemical’s Content of Herbal Teas Formulated from Dried Moringa (Moringa Stenopetala) and Stevia (Stevia Rebaudiana Bertoni) Leaves." Food Science & Nutrition Technology 6, no. 3 (May 10, 2021): 1–6. http://dx.doi.org/10.23880/fsnt-16000270.

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Herbal teas that refer to any green or leafy part of a plant are gaining popularity because of their health benefits. The demand for Moringa and Stevia currently increased in Ethiopia due to their nutritional and medicinal values. However, there is no work on their herbal tea formulation and their phytochemicals content determination. The purpose of this study was to evaluate the phytochemical contents of herbal teas formulated from dried leaves of Moringa and Stevia. Seven Moringa-based herbal teas were brewed with Stevia ranging from 0 to 35% with five-level (5) and compared for their total phenolic, total flavonoid, and condensed tannin. The 100% Moringa tea infusion was considered as control. The results showed that herbal tea brewed with 25-35% stevia in the formulation results in the highest total phenolic, total flavonoid, and condensed tannin) values comparable to control. This study provides evidence that adding stevia to Moringa improves the phytochemicals content of moringa without compromising its health-promoting compounds.
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23

Josic, Dragana, Marija Stojanovic, Zorica Lepsanovic, and Vera Katic. "Molecular characterization of Cronobacter sakazakii isolated from different herbal teas and mixtures in Serbia." Genetika 49, no. 3 (2017): 921–34. http://dx.doi.org/10.2298/gensr1703921j.

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Cronobacter sakazakii is an important cause of human infections that can be serious and even fatal among premature neonates and immunocompromised adults or infants. Because of its high tolerance to osmotic stress, C. sakazakii is frequently isolated from dried foods, such as powdered infant formula and herbal teas. The aim of investigation was detection, identification and molecular characterization of Cronobacter sakazakii isolates from infant formula and various herbal teas collected from Serbian market and tested for import control. C. sakazakii was not detected in any of the 360 analysed samples of powdered infant formula. However, 192 out of 520 samples of herbal teas tested were positive for C. sakazakii (37.1%). The high prevalence was observed in teas for children (51.6%) and in ?baby? teas (44.1%), followed by medicinal teas (38%). The largest one-herb-teas group (221 samples) contained 72 C. sakazakii-positive samples (32.6%) and involved Sennae folium, Althaeae radix, Menthae piperitae folium, Chamomilae flos and Urticae folium teas. Molecular characterization of isolated C. sakazakii from different herbal teas by rep-PCR, RAPD and 16S rRNA sequences analysis showed the high similarity to C. sakazakii NCTC 8155. Knowing this strain as one of the most pathogenic clinical strains, our results raise concern about the safety risks these foods pose to immunocompromised and healthy consumers, especially for babies and children.
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24

Stojanovic, Marija, Vera Katic, and Jelena Kuzmanovic. "Isolation of Cronobacter sakazakii from different herbal teas." Vojnosanitetski pregled 68, no. 10 (2011): 837–41. http://dx.doi.org/10.2298/vsp1110837s.

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Bacground/Aim. Cronobacter sakazakii (C. sakazakii) is an emerging food-borne pathogen that has increasingly raised interest among the whole public community and food industry, especially in the production of powder infant formula. It has been isolated from water, sediment and soil. The question is whether this pathogen can be present in herbal teas. Herbal teas are widely used for great number of health problems, as an additional or sometimes only ?medicine? given. The aim of this study was to investigate the presence of C. sakazakii in herbal teas which are traditionally used for all restricted populations, including newborns and immunocompromised infant and adults. Methods. In this study 150 samples of dried herbal teas were tested: Children (Baby) tea (11), Althaea officinalis (7), Sennae folium (4), Mentha piperita (8), Hypericum perforatum (3), Thymus serpyllum (5), Matricaria recutita (6), Fruit tea (18), Black, Green and Rooibos tea (11), Salvia officinalis (9), Arctostaphylos uva ursi (5), Urtica dioica (3), Achillea millefolium (2), Melissa officinalis (4), Cynosbati fructus (3), Flower Herbal tea (3) and 17 different mixtures of tea (48 samples). The presence of C. sakazakii was also investigated in previously positive samples of prepared teas (48 samples) after 2 h, 12 h and 24 h. C. sakazakii was isolated by the use of the official method ISO TS 22964 : 2006 and confirmed with the biochemical test API 20E (Biomerieux-France). Results. The obtained results showed that C. sakazakii was isolated from 48 (32%) samples dried herbal teas. C. sakazakii was not isolated only from 2 (4%) of the 48 tested samples of prepared tea and in 46 (96%) of the samples C. sakazakii remained viable after 2 h, 12 h and 24 h. Conclusion. Herbal teas should be carefully used, especially for infants and immunocompromited people with severe chronic diseases because of the possibility of infection by C. sakazakii. Better control and improve testing as well as new facts about this pathogen are necessarry.
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25

Malnick, Stephen, Yaacov Maor, and Manuela G. Neuman. "Green Tea Consumption Is Increasing but There Are Significant Hepatic Side Effects." GastroHep 2022 (December 14, 2022): 1–5. http://dx.doi.org/10.1155/2022/2307486.

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Herbal medicines including teas and plant extracts have been in use for thousands of years. There are reports of the use of herbal preparations in Egypt, China, India, and Samaria. Many patients consider “natural” herbal teas to be completely free of unwanted side effects. Many herbal products, however, have biological activities that can result in severe hepatic cell toxicity or interact with other herbal products or prescription medications. Their use is increased dramatically. The most common herbal teas and nonmineral natural products are used as self-medication, principally for health improvement. However, these products are potentially dangerous to some individuals. Monitoring for liver injury is an important aspect of drug and herbal safety assessment. When present, herbal-induced liver injury (HILI) may limit the use or result in the discontinuation of these agents. HILI can exhibit with a wide spectrum of clinical and laboratory manifestations, ranging from asymptomatic elevations in aminotransferases to acute liver failure. Most cases of HILI resolve within several weeks after herbal remedy discontinuation. However, some cases can persist as low-level aminotransferase elevations. Our review aims to (1) describe the possible significant discrepancies between the ingredients listed on the label and the actual contents of the preparation; (2) evaluate teas containing multiple plants or herbs which may be adulterated by more toxic herbs, heavy metals, microbials, pharmaceuticals, and medicines; (3) describe pathophysiologic events in herbal tea-induced hepatotoxicity; and (4) discuss the key elements required for attributing the consumption of tea to the induction of liver injury. The widespread use of mixed heterogeneous remedies and the lack of randomized trials are an obstacle to providing safe use of plant-derived teas.
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26

Kinki, Abdela. "A Review on the Production and Uses of Herbal Teas." Nutrition and Food Processing 4, no. 2 (April 5, 2021): 01–03. http://dx.doi.org/10.31579/2637-8914/044.

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Herbs are the fresh or mixtures of dried leaves, seeds, grasses, nuts, barks, fruits, flowers, or other botanical elements. The production and uses of herbs are not new to the Worlds and Ethiopia. However, there is no such compiled information about herbal tea and its uses in Ethiopia. Herbs have a long history of both culinary use and health benefits, as well as acting as preservatives. Many herb plants are widely used as cooking to enhancing the flavor of foods including meats, sauces, vegetables, and health benefits by ensuring protection against harmful free radicals which consequently damaging of cellular structures, which contributes to the development of many diseases, have analgesic, anti-inflammatory, anti-bacterial, anti-viral and antiallergic. Drinking herbal teas has the advantage of boosting energy levels and invigorating the body, quenching the body by preventing hydration of the body, it promotes night sleep due to caffeine-free and it also has distinctive sensory qualities due to it contain the volatile fractions of various aroma active compounds. Herbal tea can be prepared by infusion or decoction using water on the whole or reduced to a suitable size and allowing too steep for a defined period. This review gives information on the production and the uses of herbal in the form of teas.
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27

Befa Kinki, Abdela. "A Review on the Production and Uses of Herbal Teas." Nutrition and Food Processing 4, no. 2 (April 5, 2021): 01–03. http://dx.doi.org/10.31579/2637-8914/045.

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Herbs are the fresh or mixtures of dried leaves, seeds, grasses, nuts, barks, fruits, flowers, or other botanical elements. The production and uses of herbs are not new to the Worlds and Ethiopia. However, there is no such compiled information about herbal tea and its uses in Ethiopia. Herbs have a long history of both culinary use and health benefits, as well as acting as preservatives. Many herb plants are widely used as cooking to enhancing the flavor of foods including meats, sauces, vegetables, and health benefits by ensuring protection against harmful free radicals which consequently damaging of cellular structures, which contributes to the development of many diseases, have analgesic, anti-inflammatory, anti-bacterial, anti-viral and antiallergic. Drinking herbal teas has the advantage of boosting energy levels and invigorating the body, quenching the body by preventing hydration of the body, it promotes night sleep due to caffeine-free and it also has distinctive sensory qualities due to it contain the volatile fractions of various aroma active compounds. Herbal tea can be prepared by infusion or decoction using water on the whole or reduced to a suitable size and allowing too steep for a defined period. This review gives information on the production and the uses of herbal in the form of teas.
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28

Hayacibara, Mitsue Fujimaki, Celso Silva Queiroz, Cínthia Pereira Machado Tabchoury, and Jaime Aparecido Cury. "Fluoride and aluminum in teas and tea-based beverages." Revista de Saúde Pública 38, no. 1 (February 2004): 100–105. http://dx.doi.org/10.1590/s0034-89102004000100014.

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OBJECTIVE: To evaluate fluoride and aluminum concentration in herbal, black, ready-to-drink, and imported teas available in Brazil considering the risks fluoride and aluminum pose to oral and general health, respectively. METHODS: One-hundred and seventy-seven samples of herbal and black tea, 11 types of imported tea and 21 samples of ready-to-drink tea were divided into four groups: I-herbal tea; II-Brazilian black tea (Camellia sinensis); III-imported tea (Camellia sinensis); IV-ready-to-drink tea-based beverages. Fluoride and aluminum were analyzed using ion-selective electrode and atomic absorption, respectively. RESULTS: Fluoride and aluminum levels in herbal teas were very low, but high amounts were found in black and ready-to-drink teas. Aluminum found in all samples analyzed can be considered safe to general health. However, considering 0.07 mg F/kg/day as the upper limit of fluoride intake with regard to undesirable dental fluorosis, some teas exceed the daily intake limit for children. CONCLUSIONS: Brazilian and imported teas made from Camellia sinensis as well as some tea-based beverages are sources of significant amounts of fluoride, and their intake may increase the risk of developing dental fluorosis.
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Hacioglu, Mayram, Sibel Dosler, Ayse Seher Birteksoz Tan, and Gulten Otuk. "Antimicrobial activities of widely consumed herbal teas, alone or in combination with antibiotics: anin vitrostudy." PeerJ 5 (July 26, 2017): e3467. http://dx.doi.org/10.7717/peerj.3467.

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BackgroundBecause of increasing antibiotic resistance, herbal teas are the most popular natural alternatives for the treatment of infectious diseases, and are currently gaining more importance. We examined the antimicrobial activities of 31 herbal teas both alone and in combination with antibiotics or antifungals against some standard and clinical isolates ofPseudomonas aeruginosa,Acinetobacter baumannii,Escherichia coli,Klebsiella pneumoniae,Enterococcus faecalis, methicillin susceptible/resistantStaphylococcus aureusandCandida albicans.MethodsThe antimicrobial activities of the teas were determined by using the disk diffusion and microbroth dilution methods, and the combination studies were examined by using the microbroth checkerboard and the time killing curve methods.ResultsRosehip, rosehip bag, pomegranate blossom, thyme, wormwood, mint, echinacea bag, cinnamon, black, and green teas were active against most of the studied microorganisms. In the combination studies, we characterized all the expected effects (synergistic, additive, and antagonistic) between the teas and the antimicrobials. While synergy was observed more frequently between ampicillin, ampicillin-sulbactam, or nystatine, and the various tea combinations, most of the effects between the ciprofloxacin, erythromycin, cefuroxime, or amikacin and various tea combinations, particularly rosehip, rosehip bag, and pomegranate blossom teas, were antagonistic. The results of the time kill curve analyses showed that none of the herbal teas were bactericidal in their usage concentrations; however, in combination with antibiotics they showed some bactericidal effect.DiscussionSome herbal teas, particularly rosehip and pomegranate blossom should be avoided because of their antagonistic interactions with some antibiotics during the course of antibiotic treatment or they should be consumed alone for their antimicrobial activities.
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Ubbor, S. C., J. I. Ekeh, J. Ndife, and B. N. Iguh. "Production and Quality Evaluation of Herbal Tea from Moringa Leaves and Lemon Peel Powder." Journal of Agriculture and Food Sciences 20, no. 1 (August 9, 2022): 78–90. http://dx.doi.org/10.4314/jafs.v20i1.7.

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Tea is one of the most widely consumed beverages in the world next to water. It is made from tea leaves of Camellia sinensis. Herbal teas on the other hand, are tea variants not made from Camellia sinensis but from other plants, herbs, roots and plant extract. This study therefore, investigated the quality and acceptability of herbal teas made from dried Moringa leaves and lemon peel powder. Herbal teas were made from 100% dried Moringa leaves, 100% dried lemon peel powder and blends of Moringa leaves and lemon peel powder in the ratios of 50:50, 30:70 and 60:40. A total of five formulations were obtained. Using standard analytical methods, the proximate composition, vitamin content, phytochemical contents, chemical and sensory properties of all the tea formulations were investigated. Results obtained were compared to the control which was the Lipton Yellow brand tea. The result of the proximate composition revealed that the herbal teas formulated, compared favourably with the control (Lipton Yellow brand tea). The vitamin contents of all herbal tea formulated were relatively high compared to that obtained in the control. The phytochemical contents of the tea samples showed that the herbal teas contained significant levels of alkaloids, phenols, flavonoids and phytates. Tea made from 100% Moringa leaves was generally accepted and preferred over the control. It was concluded thatherbal tea from 100% Moringa leaves and lemon peel powder has therapeutic potentials and high nutritional value and therefore can thrive commercially in the tea market.
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Deocaris, Custer C., Jose Rene L Micor, Muxi Zhang, Malona V. Alinsug, and Elmer Rico E Mojica. "Phenolic content and antioxidant capacity of Lagerstroemia speciosa (Banaba) and Blumea balsamifera (Sambong) herbal teas sold on-line in the Philippines: A cost-effectiveness analysis." Bangladesh Journal of Scientific and Industrial Research 58, no. 4 (December 23, 2023): 265–70. http://dx.doi.org/10.3329/bjsir.v58i4.68402.

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Herbal teas are widely consumed for their health benefits. In this study, the phenolic content and antioxidant capacity of six commercially available banaba (Lagerstroemia speciosa) and sambong (Blumea balsamifera) herbal teas were analyzed. The antioxidant activity was measured using DPPH and ABTS assays, with L. speciosa teas exhibiting higher activity than B. balsamifera teas. The phenolic content was determined using the Folin-Ciocalteu method and showed a direct correlation with antioxidant activity. The market prices based on unit phenolic content and antioxidant activity varied widely with different brands sold online indicating the need for better quality control of the teas analyzed. Bangladesh J. Sci. Ind. Res. 58(4), 265-270, 2023
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Ityo, S. D., B. A. Anhwange, P. A. Adie, and J. T. Yande. "Nutritional Evaluation and Microbial Enumeration of Herbal Teas Made from Vernonia amygdalina, Hibiscus sabdariffa, and Jatropha tanjorensis Leaves Blended with of Lemon Zest and Ginger Rhizomes." International Journal of Research and Innovation in Applied Science VIII, no. IX (2023): 59–68. http://dx.doi.org/10.51584/ijrias.2023.8908.

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This study investigated the proximate, mineral, phytochemical composition and microbial enumeration of herbal teas made from leaves of Vernonia amygdalina, Hibiscus sabdariffa, and Jatropha tanjorensis, blended with ginger rhizomes and lemon zest. Fresh vegetable samples were obtained from markets around makurdi, Benue State Nigeria. They were washed dried and processed into herbal tea and standard methods were used for the analysis. Triplicate values were obtained in each case and expressed on dry weight basis. All data obtained were analyzed statistically using SPSS version 17.0 package. Means and standard deviation were calculated at significant level of p < 0.05. Proximate composition of Vernonia amygdalina, Hibiscus sabdariffa, and Jatropha tanjorensis herbal teas respectively were; moisture content (8.30, 5.70 6.01); crude fibre (18.20, 13.00, 16.80); ash (13.20, 9.80, 16.60); crude fat (4.80, 3.80, 2.89); crude protein (23.40, 18.99, 17.27); and carbohydrate (28.73, 46.71, 43.84); Phytochemical composition of herbal teas included; oxalate (2.59, 9.81, 5.18); phenolic acid (3.42, 9.09, 1.98); tannin (4.90, 3.33, 2.00); alkaloid (3.41 ) and flavonoid (42.70, 21.08, 20.08). Herbal teas respectively contained, Cu (1.94, 0.84 ); P (11.88, 12.76, 13.76); Fe (13.35, 13.77, 17.35); Zn (0.01, ); Ca (10.31, 10.08, 13.67); and Pb was not detected in that order as well. Microbial enumeration of herbal teas investigated had Total Viable count(TVC) x 103cfu/g (1.2 , 3.6 , 7.2 ), Total Fungi Count (TFC) x 103cfu/g of (2.1 ) was found only in Hibiscus sabdariffa herbal tea and Total Coliform Count(TCC) x 102 cfu/g was not detected in any of the samples. These findings suggest that herbal teas made from these leaves may have potential health benefits and could be used as natural sources of important nutrients and phytochemicals. Further research should be carried out on the shelf life, other means and methods of drying these leaves and mechanism of action of extracts of these leaves thereafter confidently project this leaves for therapeutic uses in the treatment of diseases.
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B, Abdela. "Antioxidant and Sensory Properties of Herbal Teas Formulated From Dried Moringa (Moringa Stenopetala) and Stevia (Stevia Rebaudiana Bertoni) Leaves." Food Science & Nutrition Technology 6, no. 1 (January 4, 2021): 1–11. http://dx.doi.org/10.23880/fsnt-16000246.

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Herbal teas are gaining popularity and acceptance due to their sensory and health benefits. The demand for moringa tea currently increased in Ethiopia due to its nutritional and medicinal values. However, using moringa alone is difficult due to its poor sensory appeal and adding sugar to enhance the sensory has implications for health. The purpose of this study was to optimize the sensory properties (taste and aroma) of formulated herbal teas in addition to evaluating the antioxidant properties of the formulated herbal tea from dried moringa and stevia leaves. Seven moringa-based herbal teas were brewed with stevia ranging from 0 to 35% with five-level (5) and compared for their sensory and antioxidant properties. The moringa tea infusion and commercial green tea were considered as control. The results of sensory analysis showed that herbal tea brewed with 20- 35% stevia in the formulation results in higher sweetness compared to 100%-moringa and green tea. Herbal tea brewed with 20-35% stevia in the formulation results in the highest in antioxidant (DPPH scavenging capacity, ferric reducing power and total antioxidant activities) values comparable to 100%-moringa. This study provides evidence that adding stevia to moringa improves the sensory and antioxidant properties without compromising its health-promoting compounds.
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Ng, K. S., Z. Mohd Zin, N. MohdMaidin, H. Mamat, N. H. Juhari, and M. K. Zainol. "High-performance liquid chromatography (HPLC) analysis for flavonoids profiling of Napier grass herbal tea." Food Research 5, no. 1 (November 14, 2020): 65–71. http://dx.doi.org/10.26656/fr.2017.5(1).311.

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Natural plant products are becoming more and more essential in helping to promote safe well-being worldwide. This leads to a substantial rise in the consumption of various herbal teas. The presence of beneficial bioactive ingredients such as flavonoids may be correlated with Napier grass herbal tea having health benefits associated with their intake. Studies have shown that herbal teas have preferentially high antioxidant activity due to the presence of flavonoids in them. The purpose of this study was to identify the Napier grass herbal teas flavonoids prepared under different conditions. Napier grass herbal teas have been formulated using green tea and black tea processes, respectively. The tea samples were extracted in water (95°C, 30 mins) and 60% (v/v) aqueous methanol (30 mins), respectively. Approximately, 1% (v/v) aqueous acetic acid solution (solvent A) and acetonitrile (solvent B) were used as the mobile phase. The flow rate was adjusted to 0.7 mL/min, the column was thermostatically controlled at 28°C, and the injection column was kept at 20 μL. HPLC chromatograms were detected using a photodiode array UV detector at 272 nm. Gallic acid, P-coumaric acid, catechin, epigallocatechin gallate, quercetin, rutin, myricetin and kaempferol were found in both Napier grass water and methanolic extracts, respectively. The findings suggested that the HPLC techniques are ideal for the detection and identification of flavonoids in Napier grass teas
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Ishizaki, Atsushi, Akiko Miura, and Hiroyuki Kataoka. "Determination of Luteolin and Apigenin in Herbal Teas by Online In-Tube Solid-Phase Microextraction Coupled with LC–MS/MS." Foods 13, no. 11 (May 28, 2024): 1687. http://dx.doi.org/10.3390/foods13111687.

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Herbal teas have attracted attention as functional beverages containing luteolin and apigenin, which exhibit antioxidant and anti-inflammatory effects. The objective of this study was to develop a sensitive online automated method to determine these flavones’ contents in herbal teas using in-tube solid-phase microextraction (IT-SPME) coupled with liquid chromatography–tandem mass spectrometry (LC–MS/MS). These compounds were extracted and concentrated by IT-SPME using a Supel Q PLOT capillary column and then separated and detected within 6 min using a CAPCELL PAK C18 MG III analytical column and a negative electrospray ionization-mode multiple-reaction monitoring system by LC–MS/MS. The detection limits (S/N = 3) for luteolin and apigenin were 0.4 and 0.8 pg mL−1, respectively, and the calibration curves were linear in the range of 2–2000 pg mL−1 with correlation coefficients above 0.9995, and intra-day and inter-day precisions with relative standard deviations below 2.9 and 3.6% (n = 6), respectively. The luteolin and apigenin in herbal tea were quantified using IT-SPME/LC-MS/MS following the acid hydrolysis of their glycosides. Among the 10 herbal teas tested, luteolin was detected in peppermint and sage at concentrations of 375 and 99 µg mL−1, respectively, while apigenin was detected in German chamomile at 110 µg mL−1, which were higher than in the other herbal teas. The method is expected to be a useful method for evaluating the efficacy of luteolin and apigenin in herbal teas as functional beverages.
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Pencheva, R. S., and S. I. Danyliv. "Microscopic analysis of herbal teas against flu and cold." BULLETIN OF MEDICAL AND BIOLOGICAL RESEARCH 4, no. 1 (March 29, 2022): 84–88. http://dx.doi.org/10.11603/bmbr.2706-6290.2022.1.12832.

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Summary. The common cold and flu are caused by common respiratory viruses, sometimes leading to hospitalization and even death. Among viral infections, influenza viruses have spread around the world with a major impact on public health. Changes in the antigenic structures of influenza viruses lead to a lack of effective treatments. Therefore, the use of herbal remedies is an alternative way to treat flu and colds. For this purpose, you can use both individual medicinal plants and their collections. The aim of the study – to learn the anatomical structure against cold herbal teas from two manufacturers (Ukraine and Bulgaria) to establish microscopic diagnostic features. Materials and Methods. Gripophytol tea (Liktravy Ukraine) and Pri Stud i Zima herbal tea (Bioprograma, Bulgaria) were selected for analysis. The manufacture of drugs was performed according to the method described in the SPU. Results. When examining phytotea remedies, fragments of the upper and lower epidermis of leaves, stomata complex and its types, fragments of large hairs, numerous simple hairs on the edges of leaves, densely pubescent inner epidermis, probably fertile rose hips, druze of calcium oxalate, etc were found. Particles of herbal teas made it possible to identify their composition and make a general picture of the microscopic structure of the studied samples. Conclusions. Thus, a microscopic study was conducted and the anatomical structure of herbal teas Gripofitol (Ukraine) and "Pri Stud i Zima" (Bulgaria) was established. The main microscopic diagnostic features of the anatomical structure of the components of these fees, which can be used in the future to diagnose these herbal teas, have been identified
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Noorabadi, Maryam T., Antonio Roberto Gomes de Farias, Ausana Mapook, Kevin D. Hyde, and Saranyaphat Boonmee. "Occurrence of Aspergillus chevalieri and A. niger on Herbal Tea and Their Potential to Produce Ochratoxin A (OTA)." Diversity 15, no. 12 (November 29, 2023): 1183. http://dx.doi.org/10.3390/d15121183.

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Herbal teas, including Camellia sinensis (black and green teas), are popular beverages with health benefits for consumers worldwide. These products are prepared from natural materials of different plant parts containing antioxidant properties and vitamins. The aim of this study was to investigate fungal contaminants and their ability to produce ochratoxin A (OTA) in herbal tea samples. Seven herbal teas were obtained from local markets in Chiang Rai, northern Thailand. Samples were incubated on potato dextrose agar (PDA), and the growing mycelia were isolated into a pure culture. The cultures were identified via both morphology and molecular analysis to confirm species identification. The identified species were subjected to OTA analysis using high-performance liquid chromatography (HPLC) with a fluorescence detector. Ochratoxin A was produced by Aspergillus chevalieri and A. niger, isolated from seven herbal tea samples (black tea, green tea, bael fruit, goji berry, jasmine, lavender, and rose). This finding raises concerns about the safety of herbal tea and should be investigated further for potential health implications.
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Arbo, Marcelo Dutra, Paulini Braun, Mirna Bainy Leal, Elisa Raup Larentis, Ana Lucia Aboy, Rachel Picada Bulcão, Solange Cristina Garcia, and Renata Pereira Limberger. "Presence of p-synephrine in teas commercialized in Porto Alegre (RS/Brazil)." Brazilian Journal of Pharmaceutical Sciences 45, no. 2 (June 2009): 273–78. http://dx.doi.org/10.1590/s1984-82502009000200012.

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Citrus aurantium (bitter orange) is characterized by the presence of p-synephrine, an amine structurally and pharmacologically related to ephedrine. Besides the same adverse effects as ephedrine, nowadays it is believed that altered levels of p-synephrine can be associated to the occurrence of migraine and cluster headaches. Leaves and fruits of this species are highly commercialized in form of teas and herbal preparations, but without taking into account the risks associated with its use. This work describes a survey of teas and herbal preparations containing C. aurantium, commercialized in Porto Alegre (RS/Brazil), in order to verify the presence of p-synephrine. Comparing with the mean amount available in the supermarkets, around 20% of the teas and 10% of the herbal preparations declared the presence of C. aurantium in their labels. In a sampling of 15 teas and 2 herbal preparations selected for the analysis, the presence of p-synephrine was characterized in all samples, with levels between 0.0040 to 0.2308%, leading to a caution that even being natural products, they are not free of adverse effects.
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Hu, Shiu Ying. "Herbal Teas and Populace Health Care in Tropical China." American Journal of Chinese Medicine 25, no. 01 (January 1997): 103–34. http://dx.doi.org/10.1142/s0192415x97000147.

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Commercial Chinese herbal tea is the development of the populace in tropical and subtropical China consequential to their fight against infectious diseases and in their struggle to explore local plants to relieve fever, to alleviate pain, to restore strength and to modulate immunity against viral epidemics. From these ethnomedical experiences, two types of herbal teas were commercialized, namely, liangcha and medicated teas. Liangcha refers to a ready-made decoction infused from wild plants served in simple stores in cities and towns. Medicated teas are parcelled material prepared from crude drugs with or without tea (Camellia sinensis [L.] O. Ktze,), sold in colorful boxes and bags to people for use at home. Investigations of liangcha were made in Hong Kong and Macao, and studies of medicated teas were done from samples obtained in Chinese stores at Boston. A total of 127 source species of these herbal teas were identified and arranged in two alphabetical lists by the botanical names, each followed by an English common name in parenthesis, part used, frequency in samples, and family. External recognizing characters of medicated teas, discussions of problems encountered in identifying source species, relevant toxicities, and potential new vegetal pharmaceutical resources are given.
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BABIY, Olexandra, and Tetiana BOZHKO. "SAFETY AND QUALITY OF UKRAINIAN HERBAL TEAS." INTERNATIONAL SCIENTIFIC-PRACTICAL JOURNAL "COMMODITIES AND MARKETS" 34, no. 2 (June 17, 2020): 128–38. http://dx.doi.org/10.31617/tr.knute.2020(34)11.

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Bieri, Stefan, Caroline Mathon, Patrick Edder, and Philippe Christen. "Occurrence of Natural Hepatotoxins in Herbal Teas." CHIMIA International Journal for Chemistry 69, no. 4 (April 29, 2015): 231. http://dx.doi.org/10.2533/chimia.2015.231.

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42

Tipduangta, Pratchaya, Jakaphun Julsrigival, Kritsaya Chaithatwatthana, Nusrin Pongterdsak, Pramote Tipduangta, and Sunee Chansakaow. "Antioxidant Properties of Thai Traditional Herbal Teas." Beverages 5, no. 3 (July 2, 2019): 44. http://dx.doi.org/10.3390/beverages5030044.

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Recipes for Thai traditional herbal teas have been formulated based on Thai traditional medicine, which tries to achieve a balance of the body’s elements (fire, water, wind and earth) in each season. This study aims to assess the benefits of Thai traditional herbal teas through evaluating their antioxidant properties and measuring the satisfaction levels of healthy volunteers. Antioxidant activity tests performed on 11 tea recipes and on green tea (positive control) included 2,2-diphenyl-1-picrylhydrazyl (DPPH), a radical scavenging assay and a 2,2’-azino-bis-(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) assay. In addition, total phenolic contents were determined using a Folin-Ciocalteu assay. Tests of satisfaction were performed on volunteer subjects aged between 18 and 30 years old, using the criteria of color, flavor, taste and overall satisfaction. Among the 11 tea recipes tested, the summer recipe 1 containing Aegle marmelos (L.) Correa, Stevia rebaudiana (Bert.) Bertoni, Pandanus amaryllifolius Roxb. and Morus alba L. demonstrated the most promising antioxidant properties (p > 0.05) and a phenolic content (p > 0.05), which was comparable to green tea. Furthermore, it got the highest satisfaction scores in every assessed category. Therefore, this study shows that Thai traditional herbal teas, developed based on the concepts of Thai traditional medicine, could be a good choice for people looking for health-promoting beverages.
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Boyd, Eddie L., and Einar Tjolsen. "Herbal Teas and Remedies: Are They Safe?" Journal of Pharmacy Technology 2, no. 4 (July 1986): 153–59. http://dx.doi.org/10.1177/875512258600200405.

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Phelan, Judith, and Jeremy Rees. "The erosive potential of some herbal teas." Journal of Dentistry 31, no. 4 (May 2003): 241–46. http://dx.doi.org/10.1016/s0300-5712(03)00048-4.

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45

Ridker, Paul M. "Hepatic veno-occlusive disease and herbal teas." Journal of Pediatrics 115, no. 1 (July 1989): 167. http://dx.doi.org/10.1016/s0022-3476(89)80359-2.

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Gampa, Anuhya, Ayush N. Shah, and Dhiren Shah. "2352 Herbal Teas: More Harmful Than Helpful?" American Journal of Gastroenterology 114, no. 1 (October 2019): S1310—S1311. http://dx.doi.org/10.14309/01.ajg.0000598940.15587.8b.

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Pećinar, Ilinka, Stefan Kolašinac, Dragana Rančić, Ivan Šoštarić, and Zora Dajić-Stevanović. "Raman spectroscopy analysis of rosehip herbal teas." Macedonian Pharmaceutical Bulletin 68, no. 04 (December 31, 2022): 91–92. http://dx.doi.org/10.33320/maced.pharm.bull.2022.68.04.040.

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48

González-Gómez, Lorena, Sonia Morante-Zarcero, Jorge A. M. Pereira, José S. Câmara, and Isabel Sierra. "Evaluation of Tropane Alkaloids in Teas and Herbal Infusions: Effect of Brewing Time and Temperature on Atropine and Scopolamine Content." Toxins 15, no. 6 (May 27, 2023): 362. http://dx.doi.org/10.3390/toxins15060362.

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Atropine and scopolamine belong to the tropane alkaloid (TA) family of natural toxins. They can contaminate teas and herbal teas and appear in infusions. Therefore, this study focused on analyzing atropine and scopolamine in 33 samples of tea and herbal tea infusions purchased in Spain and Portugal to determine the presence of these compounds in infusions brewed at 97 °C for 5 min. A rapid microextraction technique (µSPEed®) followed by high-performance liquid chromatography–tandem mass spectrometry (HPLC–MS/MS) was used to analyze the selected TAs. The results showed that 64% of the analyzed samples were contaminated by one or both toxins. White and green teas were generally more contaminated than black and other herbal teas. Of the 21 contaminated samples, 15 had concentrations above the maximum limit for liquid herbal infusions (0.2 ng/mL) set by Commission Regulation (EU) 2021/1408. In addition, the effects of heating conditions (time and temperature) on atropine and scopolamine standards and naturally contaminated samples of white, green, and black teas were evaluated. The results showed that at the concentrations studied (0.2 and 4 ng/mL), there was no degradation in the standard solutions. Brewing with boiling water (decoction) for 5 and 10 min allowed for higher extraction of TAs from dry tea to infusion water.
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Alexieva, Iordanka N., Aneta T. Popova, and Dasha Sp Mihaylova. "Trends in herbal usage – a survey study." Food Research 4, no. 2 (November 30, 2019): 500–506. http://dx.doi.org/10.26656/fr.2017.4(2).346.

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Folk medicine is quite common for primary health care in Bulgaria, and the tradition of plant usage is of importance for the development of pharmaceutical formulations. The objective of this study was to provide up-to-date information regarding trends in herbal usage among citizens in the city of Plovdiv, Bulgaria. The study involved 114 respondents for a period of 60 calendar days in 2018. Chamomile (Matricaria recutita L.) and thyme (Thymus vulgaris L.) were the most popular plants among the respondents. The common cold is the most frequent example for seeking herbals and other botanicals. Herbal teas are most preferred when it comes to daily consumption. Answers also revealed plants used in households; reasons for herbal consumption, and opinions on common statements concerning herbal stereotypes.
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Gao, Tuo, Yongchen Wang, Chengwu Zhang, Zachariah A. Pittman, Alexandra M. Oliveira, Kan Fu, Jing Zhao, Ranjan Srivastava, and Brian G. Willis. "Classification of Tea Aromas Using Multi-Nanoparticle Based Chemiresistor Arrays." Sensors 19, no. 11 (June 4, 2019): 2547. http://dx.doi.org/10.3390/s19112547.

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Nanoparticle based chemical sensor arrays with four types of organo-functionalized gold nanoparticles (AuNPs) were introduced to classify 35 different teas, including black teas, green teas, and herbal teas. Integrated sensor arrays were made using microfabrication methods including photolithography and lift-off processing. Different types of nanoparticle solutions were drop-cast on separate active regions of each sensor chip. Sensor responses, expressed as the ratio of resistance change to baseline resistance (ΔR/R0), were used as input data to discriminate different aromas by statistical analysis using multivariate techniques and machine learning algorithms. With five-fold cross validation, linear discriminant analysis (LDA) gave 99% accuracy for classification of all 35 teas, and 98% and 100% accuracy for separate datasets of herbal teas, and black and green teas, respectively. We find that classification accuracy improves significantly by using multiple types of nanoparticles compared to single type nanoparticle arrays. The results suggest a promising approach to monitor the freshness and quality of tea products.
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