Literatura académica sobre el tema "Herbal teas"
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Artículos de revistas sobre el tema "Herbal teas"
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Sarwar, Sarah y Brian Lockwood. "Herbal teas". Nutrafoods 9, n.º 2 (abril de 2010): 7–17. http://dx.doi.org/10.1007/bf03223331.
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Singh, Amarjeet, Jaya Sharma, Pankaj Sharma, H. S. Lamba y Smita Purohit. "Health Booster – Herbal Teas". INROADS- An International Journal of Jaipur National University 4, n.º 2 (2015): 113. http://dx.doi.org/10.5958/2277-4912.2015.00021.1.
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Li, Hua, Lanying Wang y 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, n.º 10 (6 de octubre de 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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Colombo, Maria Laura. "Herbal preparations and homemade herbal teas for children". Nutrafoods 11, n.º 1 (marzo de 2012): 19–24. http://dx.doi.org/10.1007/s13749-012-0004-4.
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Barr, Ronald G. "Herbal teas for infantile colic". Journal of Pediatrics 123, n.º 4 (octubre de 1993): 669. http://dx.doi.org/10.1016/s0022-3476(05)80980-1.
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Ridker, P. M. "Toxic effects of herbal teas". Journal of Ethnopharmacology 22, n.º 3 (abril de 1988): 328. http://dx.doi.org/10.1016/0378-8741(88)90281-4.
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Ridker, Paul M. "Toxic Effects of Herbal Teas". Archives of Environmental Health: An International Journal 42, n.º 3 (1 de junio de 1987): 133–36. http://dx.doi.org/10.1080/00039896.1987.9935809.
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Wears, Robert L. "Toxic effects of herbal teas". Journal of Emergency Medicine 6, n.º 1 (enero de 1988): 79. http://dx.doi.org/10.1016/0736-4679(88)90260-0.
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Akdogan, Mehmet, Fatih Gultekin y Mustafa Yontem. "Effect of Mentha piperita (Labiatae) and Mentha spicata (Labiatae) on iron absorption in rats". Toxicology and Industrial Health 20, n.º 6-10 (julio de 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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Oussou, Kouame Fulbert, Gamze Guclu, Onur Sevindik, Hasim Kelebek, Małgorzata Starowicz y 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, n.º 1 (23 de diciembre de 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.
Tesis sobre el tema "Herbal teas"
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Manteiga, Raquel 1963. "Toxic and mutagenic potentials of herbal teas". Thesis, The University of Arizona, 1991. http://hdl.handle.net/10150/292011.
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Three commercially available herbal tea preparations (Weightless, Female Toner, and PMS) and one single ingredient herbal preparation, Chaparral (Larrea tridentata), were sequentially extracted with solvents of decreasing polarity (water, methanol and chloroform) and the crude extracts obtained screened for toxic/mutagenic potentials using the brine shrimp (Artemia sp.), mouse acute toxicity, Salmonella/microsomal mutagenicity, and chicken embryo bioassays. The crude aqueous extract from Weightless Tea was very toxic to brine shrimp larvae and had a cathartic action in mice at the highest concentration tested. While Weightless tea crude water extract was not mutagenic to Salmonella typhimurium TA100 at the concentrations tested, three chromatographic isolates obtained from a silica Gel 60 column were mutagenic to the test organism. Two of these isolates were detoxified after inclusion of a microsomal activation system. The teratogenic potentials of these isolates are unknown as the results obtained from the chicken embryo bioassay were not conclusive.
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Otty, Caralyn May. "Effect on the total antioxidant capacity of substituting water with rooibos herbal teas in popular soup recipes". Thesis, Cape Peninsula University of Technology, 2010. http://hdl.handle.net/20.500.11838/770.
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Thesis (MTech(Food and Nutrition))--Cape Peninsula University of Technology, 2010Oxidative stress had been linked to the development of certain chronic diseases, but can be delayed or prevented by the consumption of dietary antioxidants. Fruits, vegetables, wholegrains and beverages, such as, teas are the major dietary antioxidant contributors. The majority of South Africans do not consume adequate daily servings of fruits and vegetables, neither sufficient minimally processed grains nor wholegrains. One way to incorporate antioxidants in the South African diet is by adding antioxidant-rich foods or beverages to recipes as ingredients. The objective of this study was to determine the effect on the total antioxidant capacity (TAC) of substituting water with rooibos herbal tea in soup recipe formulations. Rooibos is a proudly South African beverage rich in antioxidants. Soup is a readily available and relatively inexpensive meal item regularly consumed during the winter months in South Africa. Three popularly consumed soups in the City of Cape Town Metropolitan Municipality namely chunky vegetable, butternut and chicken noodle were selected for the experimental study. The water in each of the soup recipe formulations (control) was substituted with fermented and unfermented / “green” rooibos (experimental recipe formulations). The study was of comparative nature as the results (i.e. the TAC as the factor investigated) of three different soup recipe formulations on fluid manipulations of each (with fermented and unfermented rooibos) was compared to the control soup recipe formulations of each (no fluid manipulation). The results (i.e. the TAC) of the three prepared control and experimental soup recipe formulations were also compared to that of the raw soup mixtures of each of the soup recipe formulations to determine the effect of thermal processing on each. The main variable identified in the preparation of the soup recipe formulations that may impact the TAC (the dependent variable) and needed to be controlled was the heat application. Other variables that may influence the results were the soup recipe formulation ingredients, the prepreparation of the raw ingredients, the standing time of ingredients before use and the equipment used. Before determination of the heat applications and the fixed time allocations of the soup recipe formulations to ensure recipe standardisation, the pre-preparation procedures of the raw recipe ingredients were also standardised.
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Dube, Phumuzile. "The antimicrobial and associated antioxidant activity of rooibos (aspalathus linearis) and honeybush (cyclopia intermedia) herbal teas". Thesis, Cape Peninsula University of Technology, 2015. http://hdl.handle.net/20.500.11838/2236.
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Thesis (MTech (Biomedical Technology))--Cape Peninsula University of Technology, 2015.The increase in antibiotic resistant bacterial and fungal infections and the prevalence of oxidative stress-related conditions including cancers, cardiovascular diseases and diabetes has led to a consensus among pharmaceutical companies, clinicians and researchers that novel antimicrobial and antioxidant approaches are needed. These should be ideally efficacious, non toxic, easily accessible and affordable. There has been an increased interest in the identification of medicinal plants that possess both these bioactivities in an intrinsically related manner, allowing the simultaneous prevention of these ailments. Two South African herbal teas, rooibos and honeybush have been associated with a long history of medicinal use, hence their consideration for the current study. Numerous studies have been performed to evaluate the antioxidant activities of these South African herbal teas, however limited information about their antimicrobial activity currently exists.
National Research Foundation
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Erasmus, Lene Mari. "Development of sensory tools for quality grading of Cyclopia genistoides, C. longifolia, C. maculata and C. subternata herbal teas". Thesis, Stellenbosch : Stellenbosh University, 2015. http://hdl.handle.net/10019.1/96756.
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Thesis (MSc Food Sc)--Stellenbosch University, 2015.ENGLISH ABSTRACT: The sensory profiles and the phenolic composition of C. genistoides, C. longifolia, C. maculata and C. subternata, used for commercial production of honeybush tea, were determined with the aim to develop quality control tools, such as sensory wheels and statistical models to predict the basic taste and mouthfeel modalities using compositional data. Optimum fermentation parameters for C. longifolia in terms of aroma and flavour development were determined by investigating eight temperature/time regimes (80°C and 90°C for 8, 16, 24 and 32 h), using descriptive sensory analysis (DSA). Fermentation at 80°C/24 h or 90°C/24 h significantly reduced the negative sensory attributes present and produced a tea of good sensory quality. Previously, 80°C/24 h and 90°/16 h were shown to deliver optimum quality for the other three Cyclopia species. A large sample set (N = 150) consisting of C. genistoides, C. maculata and C. subternata, harvested during three production years (2010, 2012 and 2013), as well as C. longifolia harvested in 2013, was used to develop sensory wheels. All the samples were produced by fermentation at the two optimum fermentation temperature/time regimes of each species. The plant material was sourced from different production regions and plantations to ensure inherent plant variation was accommodated. The “characteristic” and generic sensory profile of honeybush was defined as a “fynbos-floral”, “woody”, “fynbos-sweet” aroma and flavour, with a sweet taste and slightly astringent mouthfeel. Species-specific sensory profiles were also identified. Cyclopia genistoides had a strong “rose geranium” flavour and a perceptible bitter taste, whereas C. longifolia had a similar sensory profile to that of C. genistoides, however, C. longifolia’s “rose geranium” flavour was less prominent and its bitter taste not perceptible. Cyclopia maculata and C. subternata were both described as having “caramel” and other “sweet-associated” notes and a slightly astringent mouthfeel. These results were used to develop a generic sensory wheel for both aroma and flavour, as well as similar wheels for each of the four Cyclopia species. Each sensory wheel reflects the relative intensity of the sensory attributes, while prevalence of the major attributes were accommodated in accompanying bar graphs. Sorting was investigated as a rapid profiling technique to serve as an alternative to the standard profiling method, descriptive sensory analysis (DSA). Instructed sorting was identified as a possible rapid sensory profiling tool for the honeybush industry, especially when samples need to be classified according to a selected list of sensory attributes. Uninstructed sorting can be used when the aim is to categorise a group of samples freely according to similarities and thus determine the natural grouping of samples within a broader sample set. The phenolic content of the respective four Cyclopia species differed qualitatively and quantitatively. Of the compounds quantified only four compounds were present in all four species, i.e. hesperidin, vicenin-2, mangiferin and isomangiferin. A larger number of compounds were present in three out of four species. The predictive value of the phenolic compounds towards the intensity of the taste and mouthfeel attributes (sweet, sour, bitter and astringent) was investigated using Pearson‟s correlation analysis, partial least squares regression (PLS) and step-wise regression analysis. Potential “candidate predictors” for taste and mouthfeel attributes were identified such as the xanthones, mangiferin and isomangiferin, being responsible for bitter taste and astringency.
AFRIKAANSE OPSOMMING: Die sensoriese profiel en fenoliese samestelling van C. genistoides, C. longifolia, C. maculata en C. subternata, waarvan heuningbostee geproduseer word, is bepaal om gehaltebeheer hulpmiddels te ontwikkel soos sensoriese wiele en statistiese modelle wat die fenoliese samestelling kan gebruik om die basiese smaak en mondgevoel eienskappe van infusies te voorspel. Die optimum fermentasie parameters vir C. longifolia in terma van aroma- en geurontwikkeling is bepaal deur agt temperatuur/tyd kombinasies (80°C en 90°C vir 8, 16, 24 en 32 h) te ondersoek met behulp van beskrywende sensoriese analise (BSA). Fermentasie by 80°C/24 h of 90°C/24 h het „n beduidende afname in die negatiewe sensoriese eienskappe veroorsaak en tot die ontwikkeling van tee met ʼn goeie sensoriese kwaliteit gelei. Die fermentasie parameters, 80°C/24 h en 90°/16 h, is voorheen aangedui as die optimale kondisies vir die ontwikkeling van „n goeie kwaliteit tee vir die ander drie Cyclopia spesies. 'n Groot stel monsters (N = 150), bestaande uit C. genistoides, C. maculata en C. subternata en ge-oes gedurende drie produksiejare (2010, 2012 en 2013), sowel as C. longifolia ge-oes in 2013, is gebruik om die sensoriese wiele te ontwikkel. Die twee optimum fermentasie temperatuur/tyd kombinasies van elke spesie is gebruik om die monsters te produseer. Plantmateriaal afkomstig van verskillende produksiegebiede en plantasies is versamel ten einde te verseker dat die monsters „n betekenisvolle hoeveelheid inherente variasie dek. Die generiese en "karakteristieke" sensoriese profiel wat met heuningbos geassosieer word, is gedefinieer as 'n "fynbos-blomagtige", "houtagtige", "fynbos-soet" aroma en geur, met 'n soet smaak en effense vrank mondgevoel. Spesies-spesifieke sensoriese profiele is ook geïdentifiseer. Cyclopia genistoides het 'n sterk "roos malva" geur en „n merkbare bitter smaak. Die sensoriese profiel van C. longifolia is soortgelyk aan dié van C. genistoides, maar sy "roos malva" geur was minder prominent en 'n bitter smaak was nie sensories waarneembaar nie. Beide C. maculata en C. subternata het waarneembare "karamel" en ander "soet-verwante" eienskappe, asook 'n effense vrank mondgevoel getoon. Die volle stel data is uiteindelik gebruik om 'n generiese sensoriese wiel vir heuningbostee, asook spesies-spesifieke sensoriese wiele vir elk van die vier Cyclopia spesies saam te stel. Die onderskeie sensoriese wiele weerspieël die relatiewe intensiteit van elk van die sensoriese eienskappe, terwyl die voorkoms-frekwensie van die onderskeie sensoriese eienskappe in gepaardgaande kolomgrafieke geillustreer is. Sortering, 'n vinnige profileringsmetode, is as alternatief tot die standaard profileringsmetode, beskrywende sensoriese analise (BSA), ondersoek. Gestrukteerde sortering is geïdentifiseer as 'n moontlike hulpmiddel vir die heuningbosbedryf om die sensoriese profiel van heuningbos te bepaal, veral wanneer „n groot aantal monsters vinning geklassifiseer moet word volgens 'n lys geselekteerde sensoriese eienskappe. Ongestrukteerde sortering kan gebruik word wanneer die doel is om „n groot aantal monsters vrylik te kategoriseer volgens hul sensoriese ooreenkomste of verskille. Die fenoliese saamestelling van die vier Cyclopia spesies het kwalitatief en kwantitatief verskil. Slegs vier van die gekwantifiseerde verbindings was teenwoordig in al vier spesies, naamlik hesperidien, visenien-2, mangiferien en isomangiferien. Meer verbindings was egter teenwoordig in drie van die vier spesies. Die voorspellingswaarde van die fenoliese verbindings tot die intensiteit van die smaak en mondgevoel eienskappe (soet, suur, bitter en vrank) is ondersoek met behulp van Pearson se korrelasie, gedeeltelike kleinste-kwadrate regressie (PLS) en stapsgewyse regressie analises. Potensiële "kandidaat voorspellers" vir die smaak en mondgevoel eienskappe, soos die xantone, mangiferien en isomangiferien, verantwoordelik vir 'n bitter smaak en vrank mondgevoel, is geïdentifiseer.
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Arthur, Hanson. "Bioactivity and microbial content of Lippia multiflora leaves, a herbal tea from Ghana". Thesis, Stellenbosch : University of Stellenbosch, 2009. http://hdl.handle.net/10019.1/2232.
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Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2009.ENGLISH ABSTRACT: The consumption of herbal teas is an increasing phenomenon among tea consumers globally. However, herbal teas that are not pre-treated to reduce their microbial load are a health risk to consumers, in spite of their potential health-promoting properties. The aim of this study was to develop a steam pasteurisation treatment to reduce the microbial load on Lippia multiflora Moldenke (Verbanaceae) tea leaves, a herbal tea from Ghana, identify the bacteria present, and to evaluate the effect of the steam treatment on the bioactive constituent of the leaves. An HPLC method was developed and optimised for the identification and quantification of verbascoside, the major antioxidant compound of L. multiflora herbal infusion. Liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS) was used to confirm the presence of the compound in the infusion. Ascorbic acid was used as a stabilising agent during the quantification process to prevent the degradation of verbascoside. The hot water infusion of L. multiflora was compared to those of Aspalathus linearis (rooibos) and Cyclopia spp. (honeybush) on the basis of their soluble solids and total polyphenol contents, as well as on their antioxidant activities. In addition to verbascoside, another compound with the same parent and fragment ions as verbascoside was present in the infusion. A 100 ml infusion of L. multiflora had significantly (P < 0.05) higher soluble solids and total polyphenol contents, and antioxidant activities than those of rooibos and honeybush. The rooibos infusion showed significantly (P < 0.05) higher soluble solids and total polyphenol contents as well as antioxidant activities than honeybush. On the basis of soluble solids, rooibos showed a significantly (P < 0.05) higher total polyphenol content and a lower ferric-reducing activity than L. multiflora. Both teas, however, did not differ significantly with respect to the DPPH antioxidant activity. The effect of steam pasteurisation on the microbial load of L. multiflora herbal tea leaves was evaluated. Five samples of the tea were steam pasteurised at 99.8°C for 2.5 min and five samples were unpasteurised. Microbial enumeration was conducted in duplicate on potato dextrose agar (PDA), plate count agar (PCA), violet red bile agar (VRBA), yeast peptone dextrose agar (YPDA), and de Man Rogosa Sharpe agar (MRS). Morphologically distinct colonies were isolated, sub-cultured and their Gram reaction recorded. These bacteria were identified to the species level using 16S ribosomal DNA (rDNA) sequence data. Most of the bacteria identified belonged to the genus Bacillus. One species each from the genera Pantoea and Kocuria were also identified, but only the Bacillus species survived the steam treatment. Coliform bacteria detected prior to pasteurisation were not detected after steam treatment. Steam pasteurisation reduced the microbial load from 104 to 102 cfu.g-1. The effects of the steam pasteurisation on the soluble solid, total polyphenol, and the active compound contents of L. multiflora, as well as the antioxidant activities were studied. Pasteurisation did not significantly (P > 0.05) change the soluble solids, total polyphenol and active compound contents, or the antioxidant activity. Steam pasteurisation is potentially an effective method to treat L. multiflora herbal teas prior to consumption. However, the steam treatment should complement good agricultural and hygienic practices rather than replace them as some bacteria can survive this treatment. The identification and quantification of verbascoside in L. multiflora infusion, as well as the relatively higher antioxidant contents compared to rooibos and honeybush should provide the basis for future studies on the therapeutic application of this herbal tea. Also, verbascoside could potentially form the basis for future quality control of L. multiflora.
AFRIKAANSE OPSOMMING: Daar is 'n wêreldwye toename in die verbruik van kruietee. Kruietee wat egter nie vooraf-behandelings ontvang om die mikrobiese lading te verlaag nie kan, ten spyte van moontlike gesondheidsvoordele, ook 'n potensiële gesondheidsrisiko vir verbruikers inhou. Die doel van hierdie studie was om 'n stoompasteurisasie-behandeling te ontwikkel wat die mikrobiese lading op Lippia multiflora teeblare, 'n kruietee van Ghana, te verlaag. Verder is die teenwoordige bakterieë geïdentifiseer en die effek van 'n stoombehandeling op die bio-aktiewe komponente in die teeblare is ook geëvalueer. 'n Hoë-druk vloeistof-chromatografie metode is ontwikkel en ge-optimiseer vir die identifikasie en kwantifisering van verbaskosied, 'n hoof antioksidant komponent in L. multiflora kruie aftreksels. Vloeistof chromatografie, gekoppel aan in-lyn massa spektroskopie is ook gebruik om die teenwoordigheid van die komponent in die aftreksel te bevestig. Tydens die kwantifiseringsproses is askorbiensuur as 'n stabiliseringsagent gebruik om die degradasie van verbaskosied te voorkom. Die warm water aftreksel van L. multiflora is vergelyk met die van Aspalathus linearis (rooibos) en Cyclopia spp. (heuningbos) in terme van hul opgeloste vastestof- en totale polifenol inhoude, asook hul antioksidant aktiwiteite. 'n Ander komponent buiten verbaskosied, maar met dieselfde ouer en fragment ione, was ook in die aftreksel teenwoordig. 'n 100 ml L. multiflora aftreksel het beduidend (P < 0.05) meer opgeloste vastestowwe, totale polifenole en antioksidant aktiwiteit getoon as rooibos en heuningbos. Rooibos het weer beduidend (P < 0.05) meer opgeloste vastestowwe, totale polifenole, en antioksidant aktiwiteit as heuningbos. In terme van opgeloste vastestowwe het rooibos 'n beduidende (P < 0.05) hoër totale polifenol inhoud en laer ferriet-reduserende aktiwiteit as L. multiflora. Beide tee het egter nie beduidend verskil ten opsigte van hul antioksidant aktiwiteit nie. Die effek van stoompasteurisasie op die mikrobiese lading van L. multiflora kruieteeblare is geëvalueer. Vyf teemonsters is gestoompasteuriseer by 99.8°C vir 2.5 min en 5 verdere monsters is nie gepasteuriseer nie. Mikrobe-tellings is in Mikrobe-tellings is in v duplikaat op potato dextrose agar (PDA), plate count agar (PCA), violet red bile agar (VRBA), yeast peptone dextrose agar (YPDA), en de Man Rogosa Sharpe agar (MRS) gedoen. Morfologies onderskeibare kolonies is geïsoleer, her-gekweek en hul Gram status genotuleer. Hierdie bakterieë is daarna tot op spesie-vlak geïdentifiseer deur 16S ribosomale DNS (rDNS) volgorde bepalings. Die meerderheid van die geïdentifiseerde bakterieë behoort tot die genus Bacillus en een spesie elk van die genera Pantoea en Kocuria is ook geïdentifiseer. Slegs Bacillus spesies het egter die stoompasteurisasie behandeling oorleef. Kolivorme bakterieë wat voor pasteurisasie waargeneem is was afwesig na die stoom behandeling. Stoompasteurisasie het ook die mikrobiese lading van 104 na 102 kve.g-1 verminder. Die effek van stoompasteurisasie op die opgeloste vastestowwe, totale polifenole en die aktiewe-komponent inhoud van L. multiflora, asook die antioksidant aktiwiteit is bestudeer. Pasteurisasie het die opgeloste vastestowwe, totale polifenole, aktiewe komponente en die antioksidant aktiwiteit nie-beduidend (P > 0.05) verander. Stoompasteurisasie kan potensieël 'n effektiewe metode wees vir die behandeling van L. multiflora kruietee voor verbruik. Die stoombehandeling moet egter saam met goeie landbou- en higiëniese praktyke gebruik word eerder as om dit te vervang aangesien sommige bakterieë hierdie stoombehandeling kan oorleef. Die identifikasie en kwantifisering van verbaskosied in L. multiflora aftreksels, asook die hoër antioksidant inhoud vergeleke met rooibos en heuningbos verskaf moontlikhede vir verder navorsing in die terapeutiese aanwending van hierdie kruietee. Verbaskosied kan ook moontlik die basis vorm vir toekomstige kwaliteitskontrole van L. multiflora.
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Septoe, Nina Lee. "Effect of fluid substitutions on the total antioxidant capacity of breads :comparing the indigenous herbal teas rooibos and honeybush with black tea". Thesis, Cape Peninsula University of Technology, 2011. http://hdl.handle.net/20.500.11838/769.
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Thesis (MTech (Consumer Science: Food and Nutrition))--Cape Peninsula University of Technology, 2011.Includes bibliographical references (leaves 139-156).Oxidative stress has been implicated in the development of a number of chronic degenerative diseases. These diseases can often be prevented by dietary and lifestyle changes. One major dietary aspect is increasing the intake of plant foods, such as fruit and vegetables as they are rich in the major nutrient and nonnutrient antioxidants. The South African population does not have an adequate intake of fruit and vegetables and many barriers have been noted against increasing the intake of these foods. Other avenues should therefore be sought to increase the antioxidant intake. One such avenue is to use a basic food item consumed often as an antioxidant carrier to increase the antioxidant intake. Much interest has developed in functional foods and their therapeutic effects as well as the use of nutraceuticals in food product development and food fortification. Tea and its polyphenols, due to the antioxidant properties, is a potentially viable option for nutraceutical and functional food use. Rooibos and honeybush herbal teas, native to South Africa, can be potential nutraceutical sources to increase antioxidant levels of food due to their unique polyphenol content. The objective of the study was to increase the total antioxidant capacity (TAC) of a basic food item consumed regularly by most South Africans, such as brown bread through fluid manipulation using rooibos, honeybush and black teas respectively, as the replacement fluid for water in a standardised bread recipe formulation. The TAC of these experimental breads were compared to the TAC of the bread produced with no fluid manipulation (control bread) and a commercially processed bread (reference bread). The experimental breads were prepared using 2% weight per volume (w/v) and 5% (w/v) concentration levels for rooibos, honeybush and black tea respectively. To ascertain the TAC of the experimental breads, the fluorescein(FL)-based oxygen radical absorbance capacity (ORACFL) method was used. The hydrophilic (H)-ORACFL assay was used as the teas contain polyphenols which favour a water environment. The results indicated that the H-ORACFL of the control bread using water as the fluid and the commercial reference bread was significantly different (p < 0.05 for each) to all the experimental bread formulations besides for the 2% (w/v) honeybush experimental bread formulation. The 2% (w/v) honeybush experimental bread formulation was therefore not considered for the consumer acceptance testing. There was no significant difference (p > 0.05) in the H-ORACFL of the 2% (w/v) rooibos and black tea experimental bread formulations, but the H-ORACFL of the 5% (w/v) black tea experimental bread formulation was significantly (p < 0.05) higher than that of the 5% (w/v) rooibos experimental bread formulation. This particular experimental bread formulation had a “golden-orange” colour with a pungent smell due to the increase in rooibos concentration. The 5% (w/v) black tea experimental bread formulation, however, had noted negative sensory attributes of being densely textured with a very dark colour and a pungent and overpowering taste of black tea. These sensory attributes and TAC results lead to the rooibos experimental breads containing 5% (w/v) (as bread A) and 2% (w/v) (as bread B) chosen for the consumer acceptance testing and rooibos being a proudly South African product. The participants (n = 85) of the consumer acceptance testing participated voluntarily and were regular bread consumers. The sample was mostly female (57.6%), in the age group of 18 to 24 years (54.1%), with an education level of between three to four years post-matric/-grade 12 (71.7%) and single, living on their own without children (76.4%). They also represented a sample which had characteristics of a healthy lifestyle. Most participants perceived themselves as being of an optimal body weight (55.2%) and the majority was non-smokers (74.1%), physically active (63.5%), having no family history of chronic disease (69.4%) and not consuming dietary supplements (70.5%). Three sensory attributes of the experimental breads were rated for the acceptance testing and included appearance/colour, flavour/taste and texture/mouthfeel. Both the experimental bread formulations was accepted favourably regarding the above-mentioned sensory attributes. The three liking acceptance categories, ‘neither like nor dislike’ (neutral response), ‘like’ and ‘like very much’ were the most commonly indicated by the participants which also resulted in the experimental breads being rated as fair, good and very good according to the development scores. Although both breads were very similarly scored, there was a trend for bread A to be rated slightly higher regarding the above-mentioned sensory attributes. The acceptance category, ‘like’/good was scored the highest for bread A according to the sensory attributes of appearance/colour (56.5%), flavour/taste (55.3%) and texture/mouthfeel (50.6%). There was no significant association/difference (p > 0.05 for each) between the participants’ demographic characteristics and their overall acceptance of the experimental breads. Most of the participant biographic characteristics also had no significant (p > 0.05 for each) impact on the sensory attribute acceptance of the experimental breads. Although the majority (75%) of the participants consumed rooibos, there was no significant (p > 0.05) association/difference between the participants’ tea consumption and their acceptance of the experimental breads. Although most participants (64%) had no awareness of functional foods, most indicated willingness to purchase foods with added health benefits (93%) and to pay more for foods with added health benefits (73%). These results indicated a general acceptance of bread with functional food characteristics and the possibility of purchasing such products with added health benefits and even at a higher price premium.
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Liang, Zhitao. "Pharmacognostic studies on Herba Oldenlandiae". HKBU Institutional Repository, 2007. http://repository.hkbu.edu.hk/etd_ra/835.
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林少芳. "從文化創意角度探討澳門涼茶產業的發展策略". Thesis, University of Macau, 2017. http://umaclib3.umac.mo/record=b3690965.
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Piek, Hannelise. "Effect of Rooibos preparation on the total polyphenol content and antioxidant capacity of herbal tea and its consumer characteristics". Thesis, Cape Peninsula University of Technology, 2016. http://hdl.handle.net/20.500.11838/2476.
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Thesis (MTech (Consumer Science: Food and Nutrition))--Cape Peninsula University of Technology, 2016.Background: The different types and forms of rooibos and the ways in which it is prepared and flavoured for consumption influences its total polyphenol content and total antioxidant capacity (TAC) and hence depends on its consumer practices. Design: Phase 1 of the study entailed the selection and preparation of different rooibos types and forms; rooibos brewed for different times; and with different household and commercially added flavourings to determine the total polyphenol content, TAC, flavonol and flavanol content; and subsequent identification of the optimal cup of rooibos based on the first two biochemical parameters. For Phase 2 a questionnaire was used to obtain information on the profile of the adult rooibos herbal tea consumer, as well as of those consuming the optimal cup of rooibos. Results: The following prepared rooibos samples delivered the higher biochemical parameter content: green / unfermented (type representative); green / unfermented leaves and powdered extract (form representatives); that brewed for 10 minutes or longer; and those with added honey. The optimal cup of rooibos was identified as the one brewed for 10 minutes or longer. The older respondents and those with a lower level of education consumed a higher daily amount of rooibos (p < 0.05) and those who brewed rooibos in a teapot consumed the optimal cup (p < 0.05). However, very few respondents consumed the advised number of cups per day (< 1%) and the identified optimal cup (15.9%). Conclusions: Rooibos consumers in this study did not consume it in sufficient amounts and did not brew it for long enough to fully gain from its attributed health benefits.
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Cronje, Christel. "Chemiese karakterisering van die aroma van die heuningbosspesie Cyclopia Genistoides". Thesis, Stellenbosch : University of Stellenbosch, 2006. http://hdl.handle.net/10019.1/2484.
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Thesis (MSc (Chemistry and Polymer Science))--University of Stellenbosch, 2006.Honeybush (Cyclopia spp.) is indigenous to South Africa and consists of more than 20 species of which only a few are used to make a herbal tea with a unique aroma and sweet taste. The aroma of unfermented and fermented honeybush tea differs considerably, indicating that changes take place in the chemical composition of the aroma during the fermentation process. Using a sample enrichment probe (SEP) and gas chromatography-mass spectrometry (GC-MS), the chemical composition of the aroma of unfermented and fermented C. genistoides, was analyzed and the resulting aroma profiles were compared. A total of 74 compounds were identified in the unfermented honeybush aroma, comprising, inter alia, a large number of saturated and unsaturated alcohols, aldehydes and methyl ketones that were found to be either absent, or present in lower relative concentrations, in the aroma of fermented honeybush. Most of these compounds, including 6-methyl-5-hepten-2-one, identified as one of the major constituents of unfermented honeybush, are probably responsible for its grassy, hay-like aroma. In the aroma of fermented honeybush 70 compounds were identified, of which 36 were found to be terpenoids. These compounds are probably responsible for the pleasant sweet aroma of the fermented honeybush. For instance, the major aroma constituent in the fermented honeybush, α-terpineol, is known to have a delicately floral and sweet odour. Other terpenoids occuring in significant quantities in the fermented honeybush, are linalool, cis and trans linalool oxide, nerol, geraniol, 2,6-dimethyl-1,7-octadien-3,6-diol, hexahydrofarnecyl acetone and phytol. These terpenoids are known to have sweet, sweet-woody en floral odours that probably contribute to the overall sweet aroma of the fermented honeybush. In the aroma of the unfermented honeybush a total of 25 terpenoids was identified, of which geranyl acetone, β-ionone, and dihydroactinidiolide are the most significant, since they are present in higher relative concentrations compared to the same terpenoids in the fermented honeybush. These three terpenoids have overall woody and even slightly green odours which contribute to the typical aroma of the unfermented honeybush. The terpenoids present in the aroma of unfermented and fermented honeybush belong to the following compound classes: • Terpenes • Terpene alcohols • Terpene aldehydes • Ketoterpenes • Terpene ethers • Terpene lactones Apart from the terpenoids present in the aroma of unfermented and fermented honeybush, the following classes of compounds are also present: • Aliphatic hydrocarbons (saturated) • Aliphatic alcohols (saturated and unsaturated) • Phenols • Aliphatic aldehydes (saturated and unsaturated) • Aliphatic ketones (saturated and unsaturated) • Aliphatic carboxylic acids (saturated) • Esters (methyl esters, ethyl and higher esters and aromatic esters) • Furane compounds • Lactones The present research was done to compare the chemical composition of the aroma of unfermented and fermented honeybush of one particular species, namely C. genistoides, to obtain an understanding of the evolution and/or disappearance of volatile compounds during fermentation that ultimately could help to identify compounds or compound types and their precursors responsible for its unique sweet aroma.
Libros sobre el tema "Herbal teas"
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Duke, James A. Culinary herbs: A potpourri. Owerri, [Nigeria]: Trado-Medic Books, 1985.
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Conny, Beth Mende. A cup of herbal tea. White Plains, N.Y: Peter Pauper Press, 1997.
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Perry, Sara. The book of herbal teas: A guide to gathering, brewing, and drinking. San Francisco: Chronicle Books, 1997.
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1946-, Mazza G. y Oomah B. D, eds. Herbs, botanicals & teas. Lancaster, Pa: Technomic, 2000.
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Toomay, Mindy. A cozy book of herbal teas: Recipes, remedies, and folk wisdom. Rocklin, CA: Prima Pub., 1995.
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Davies, Jill. A garden of miracles: Herbal drinks for pleasure, health, and beauty. New York: Beaufort Books, 1985.
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Davies, Jill. A garden of miracles: Herbal drinks for health, pleasure, and beauty. New York: Beaufort Books, 1985.
Buscar texto completoCapítulos de libros sobre el tema "Herbal teas"
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Gill, M. "Speciality and herbal teas". En Tea, 513–34. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2326-6_15.
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Manteiga, Raquel, Douglas L. Park y Syed S. Ali. "Risks Associated with Consumption of Herbal Teas". En Reviews of Environmental Contamination and Toxicology, 1–30. New York, NY: Springer New York, 1997. http://dx.doi.org/10.1007/978-1-4612-2278-1_1.
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Mathivha, Patricia L., Titus A. M. Msagati, Vuyisile S. Thibane y Fhatuwani N. Mudau. "Phytochemical Analysis of Herbal Teas and Their Potential Health, and Food Safety Benefits: A Review". En Herbal Medicine in India, 281–301. Singapore: Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-7248-3_20.
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Öztürk, Münir, Volkan Altay y Mustafa Keskin. "Folkloric Knowledge of Endemic Plants: Their Traditional Uses as Spices, Food and Herbal Teas by the Local Communities in Turkiye". En Ethnic Knowledge and Perspectives of Medicinal Plants, 137–52. New York: Apple Academic Press, 2023. http://dx.doi.org/10.1201/9781003353089-6.
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Juliani, H. Rodolfo, Yvonne Koelliker, Michael Bucuk, Cara Welch, Beverly J. Tepper, Elton Jefthas y James E. Simon. "Quality and Consumer Studies in the USA of African Herbal Teas for the Natural Product Industry Development in Sub-Sahara Africa". En ACS Symposium Series, 403–20. Washington DC: American Chemical Society, 2009. http://dx.doi.org/10.1021/bk-2009-1021.ch023.
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"Herbal Teas". En Handbook of Functional Beverages and Human Health, 669–84. CRC Press, 2016. http://dx.doi.org/10.1201/b19490-59.
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Piljac-Žegarac, Jasenka, Dunja Šamec y Ante Piljac. "Herbal Teas". En Tea in Health and Disease Prevention, 129–40. Elsevier, 2013. http://dx.doi.org/10.1016/b978-0-12-384937-3.00011-2.
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Simões, Deise Vimaana Santos de Souza, João Fábio de Freitas y Abner Lucas Carvalho da Silva. "Misuse of herbal teas". En Multidisciplinary Perspectives: Integrating Knowledge. Seven Editora, 2024. http://dx.doi.org/10.56238/sevened2024.007-043.
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This literature review article addresses the "Misuse of Herbal Teas". We explore the traditional benefits of these teas, highlighting their long history of use in diverse cultures. We discuss the risks associated with inappropriate use, including side effects and drug interactions, as well as the lack of regulation in production and marketing. We emphasize the importance of guidance from healthcare professionals before consuming herbal teas and suggest strategies to educate the public about responsible use. This article highlights the need to balance the benefits and risks of these natural products and promote an informed approach to herbal medicine.
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"Green and Black Teas". En Pharmacodynamic Basis of Herbal Medicine. CRC Press, 2001. http://dx.doi.org/10.1201/9781420041781.ch33.
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"GREEN AND BLACK TEAS". En Pharmacodynamic Basis of Herbal Medicine, 463–66. CRC Press, 2010. http://dx.doi.org/10.1201/9781420041781-37.
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Popescu, Sofia Georgeta, Antoanela Cozma, Lia Sanda Rotariu, Ariana Bianca Velciov y Florina Radu. "CHARACTERIZATION OF SOME ROMANIAN MEDICINAL PLANTS BASED ON TOTAL POLYPHENOLS CONTENT". En 22nd SGEM International Multidisciplinary Scientific GeoConference 2022. STEF92 Technology, 2022. http://dx.doi.org/10.5593/sgem2022v/6.2/s25.15.
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Herbal teas are a popular beverage, that can be prepared very easily (by pouring hot water on various dried herbs). It is very important to monitor and develop a screening methodology for detecting the metal content of both tea plants and herbal tea. A variety of bioactive phytochemicals in the human diet are from f plant-based foodstuffs. Due to their minor side effects, the medicinal plants are widely used to treat many human diseases. Polyphenols, the most abundant components in tea, determine the quality and health function of tea. There are a variety of methods for the analysis of total polyphenols content from tea and medicinal plants, which range from the traditional titration method, to the widely used spectrophotometry based on the color Folin� Ciocalteu reaction. Natural products from medicinal plants, from the old foundations of traditional medicine, play today a vital role in the discovery of new active therapeutic agents. The aim of this study was to establish the total content of polyphenols of herbal of tea (medicinal plant) grown in different regions of Romania. In our work we collected herbal teas from county Gorj. These herbals are rosehip (Rose canina), chamomile (Matricaria chamomilla), peppermint (Mentha piperita), marigold (Calendula officinalis), yarrow (Achillea millefolium), and perforate St John's-wort (Hypericum perforatum). The content of total phenols from medicinal plants were estimated by the Folin Ciocalteu method, a spectrophotometric method. The content of phenols in medicinal herbs shows significant variations determined by the nature and type of herbal tea.
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Muntean, Edward y Nicoleta Muntean. "Polycyclic Aromatic Hydrocarbons in Commercial Herbal Teas". En The 1st International Electronic Conference on Plant Science. Basel, Switzerland: MDPI, 2020. http://dx.doi.org/10.3390/iecps2020-08762.
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Ajtić, Jelena y Branislava M. Mitrović. "NATURAL AND ARTIFICIAL RADIONUCLIDES IN HERBAL TEAS". En RAP Conference. Sievert Association, 2022. http://dx.doi.org/10.37392/rapproc.2022.02.
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Velciov, Ariana. "THE EVALUATION OF SOME BIOELEMENTS IN DIFFERENT TYPES OF HERBAL TEAS AND THEIR INFUSIONS". En 15th International Multidisciplinary Scientific GeoConference SGEM2015. Stef92 Technology, 2011. http://dx.doi.org/10.5593/sgem2015/b51/s20.114.
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Keet, Lana, Sylvia Riedel, Amanda C. Swart, E. Joubert y WCA Gelderblom. "Abstract B23: The anticancer properties of South African herbal teas utilizing an in vitro pre-exposure anti-inflammatory UVB/keratinocyte model". En Abstracts: AACR International Conference: New Frontiers in Cancer Research; January 18-22, 2017; Cape Town, South Africa. American Association for Cancer Research, 2017. http://dx.doi.org/10.1158/1538-7445.newfront17-b23.
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Pavlović, M., Z. Simić y Gorica Đelić. "DETERMINATION OF HEAVY METALS AND SECONDARY METABOLITES OF „PEUCEDANUM OREOSELINUM“ (APIACEAE)". En 1st INTERNATIONAL Conference on Chemo and BioInformatics. Institute for Information Technologies, University of Kragujevac, 2021. http://dx.doi.org/10.46793/iccbi21.206p.
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The total quantity of metals (Mg, Ca, Ni, Fe, Mn, Zn, Cu) in soil samples and in sixteen different extracts from plant parts of Peucedanum oreoselinum (L.) Moench as well as the content of total phenols and flavonoids in plant extracts was determined. The contents of metals were determined by the atomic absorption spectrometer. Based on the average values of the metal concentration in the soil, they could be arranged in the following sequence: Fe > Ca > Mg > Mn > Zn > Cu > Ni. Soil concentrations of all tested metals were lower than the maximum allowed concentration. The results demonstrated that the analyzed plant extracts contained higher quantities of Ni and Ca. Although the studied species accumulate analyzed metals in different quantities, they are not hyperaccumulators of these metals. Total phenols were determined using Folin-Ciocalteu reagent and their amounts ranged from 1.94 to P. oreoselinum, hyperaccumulation, phenols, flavonoids32.38 mg GA/g. The amounts of flavonoids in plant extracts were in range from 0.69 to 25.83 mg RU/g. We examined the correlation of metals and the phenolic compounds content in the extracts. According to our results the use P. oreoselinum for tea preparation is safe to a great extent for people, because in spite of the determined metal absorption by plant organs, the tea does not contain dangerous quantity of heavy metals. Also, it is suitable for the preparation of teas and herbal extracts due to minimal content of toxic metal (Ni), phenols and flavonoids.
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Sriharti, Cecep Erwan Ardiansyah, Wawan Agustina, Rohmah Lutfiyanti y Nurhaidar Rahman. "The utilization of aloe vera (Aloe barbadensis Miller) rind with the addition of mint leaves (Mentha piperita L) and cinnamon (Cinnamomum verum) for making herbal teas". En 2ND INTERNATIONAL CONFERENCE ON ENERGETICS, CIVIL AND AGRICULTURAL ENGINEERING 2021 (ICECAE 2021). AIP Publishing, 2022. http://dx.doi.org/10.1063/5.0109986.
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Krause, Julius, Nanina Tron, Georg Maier, Andrea Krähmer, Robin Gruna, Thomas Längle y Jürgen Beyerer. "Detection of pyrrolizidine alkaloid containing herbs using hyperspectral imaging in the short-wave infrared". En OCM 2021 - 5th International Conference on Optical Characterization of Materials. KIT Scientific Publishing, 2021. http://dx.doi.org/10.58895/ksp/1000128686-5.
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Plants containing pyrrolizidine alkaloids (PA) are unwanted contaminants in consumer products such as herbal tea due to their toxicity to humans. The detection of these plants or their components using hyperspectral imaging was investigated, with focus on application in sensor-based sorting. For this, 431 hyperspectral images of leafs from three common herbs (peppermint, lemon balm, stinging nettle) and the poisonous common groundsel were acquired. By using a convolutional neural network, a mean F1 score of 0.89 was obtained for the classification of all four plant products based on the individual spectra. To validate the neural network, significant wavelengths were determined and visualized in an attribution map.
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Heggy, Alaa Jaber, Aisha Ali Masoumi, Maryam saed Alyafei, Fatima Ebraheem Al-Bader, Tamara Al-Abdi y Zumin Shi. "Habitual tea and coffee consumption and mean reaction time among Qatari adults". En Qatar University Annual Research Forum & Exhibition. Qatar University Press, 2021. http://dx.doi.org/10.29117/quarfe.2021.0117.
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Background: Tea and coffee consumption is associated with cognitive function in some studies. We aimed to identify tea and coffee drinking patterns and their association with mean reaction time among Qatari adults. Method: The study included 1000 adults aged 20 years and above attending the Qatar Biobank Study (QBB). Habitual tea and coffee consumption during the previous year was assessed by questionnaire. Tea and coffee drinking patterns were identified using factor analysis. In a computer-based self-administered touch screens test, mean reaction time (MRT) was used as an indicator of cognitive function. Results: The mean age of the participants was 35.8 (SD 10.3) years. Herbal tea and regular coffee consumption was inversely associated with MRT. In the multivariable model, compared with non-consumers, the regression coefficients for MRT were -34.34 (-65.36,-3.33) and -37.85 (-71.03,-4.67) for daily consumers of herbal tea and regular coffee, respectively. Of the two tea and coffee drinking patterns identified, pattern 1 (high consumption of tea, Arabic coffee, and herbal tea) was not associated with MRT but pattern 2 (high loadings of instant coffee, regular coffee and Karak) was inversely associated with MRT in the unadjusted model. There was a significant interaction between pattern 2 and LDL in relation to MRT. Pattern 2 was inversely associated with MRT among those with a low LDL.Conclusion: There was an inverse association between regular coffee and herbal tea consumption with mean reaction. There was an interaction between Western coffee pattern and LDL.
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STARKOVSKIY, Boris y Gennadiy Simonov. "Productivity of fireweed angustifolia with two-cutting use". En Multifunctional adaptive fodder production 29 (77). ru: Federal Williams Research Center of Forage Production and Agroecology, 2022. http://dx.doi.org/10.33814/mak-2022-29-77-148-152.
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The authors studied the ability of narrow-leaved fireweed (ivan-tea) plants to form a second slope in the conditions of the North-Western region of the Russian Federation. It has been established that the intensive use of willow-tea herbage leads to the appearance of other types of herbs in it, mainly cereals, which blacken and compact the soil. As a result of this process, the shoot-producing capacity of the roots of the narrow-leaved fireweed and, as a result, the yield of the plantation decreases.
Informes sobre el tema "Herbal teas"
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Pereboom, D. P. K. H., M. de Nijs, J. G. J. Mol y P. P. J. Mulder. Research study for pyrrolizidine alkaloids in alfalfa and herbal tea : EURLPT-MP02 (2019). Wageningen: Wageningen Food Safety Research, 2021. http://dx.doi.org/10.18174/545714.
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Powell, Alan. Why How and When did GTAP Happen? What has it Achieved? Where is it Heading? GTAP Working Paper, mayo de 2007. http://dx.doi.org/10.21642/gtap.wp38.
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Presented at the 10th Annual Conference on Global Economic Analysis, Purdue University, USA Team research has been much more widespread in the natural sciences than in economics. Yet when it comes to modeling an economy (especially the global economy) in detail, the quantity and range of inputs necessary makes team work the only viable option. Drawing some inspiration from Australian experience, GTAP’s founder, Tom Hertel, realized this from his Project’s inception in 1993. The data base required to model international trade flows could not have been developed without the enthusiastic cooperation of many individuals and institutions around the world. Funding GTAP’s central team at Purdue required external support. National agencies in Australia, Denmark, France, Germany, Holland, Japan, and the US are members of the supporting research consortium. The natural interest of international economic agencies led to GTAP having five such supporting agencies by 1997, which grew to ten by 2006. GTAP has striven to put the maximum feasible amount of its data, methodology and models into the public domain. It has run numerous residential intensive training courses in the use of the GTAP data and model: these have been held in the US, Europe, Africa, Asia and Latin America. The success of these courses reflects the modeling experience of the teams of course instructors and the availability of special-purpose software which allows simulations to be run without programming skill or previous knowledge of the software used. Researchers making use of GTAP have been prolific in number, and in their output. In mid April 2007, applications on the GTAP web site numbered 781. There were 366 subscribers to the GTAP data base at the end of April 2007, but the number of individuals making use of GTAP data exceeded 4,000.
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Clement, Michael. Engineering With Nature website user guide. Engineer Research and Development Center (U.S.), marzo de 2022. http://dx.doi.org/10.21079/11681/43440.
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The Engineering With Nature (EWN) program is a high-profile effort that aims to deliver cost-effective, broadly beneficial solutions to natural re-source and sustainability challenges across the nation. A portion of this is accomplished through the use of the EWN website, which features news, podcasts, articles, and more. The content on the EWN website serves to educate and inform hundreds of visitors monthly. This content is generated and managed by EWN team members with web development experience, as it requires manually editing the website HTML and staging changes on a development server. With the EWN website 2.0, a new website framework (WordPress) has been implemented that will save content managers time and effort by providing a front-end user interface (UI) to enable the uploading, staging, and approval of new content for the website, along with a visual refresh to herald the impending release of season 2 of the EWN Podcast. This document’s purpose is to demonstrate the functionality of the new EWN website and provide instructional material for those managing content via the new EWN website.
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Evans, Julie, Kendra Sikes y Jamie Ratchford. Vegetation classification at Lake Mead National Recreation Area, Mojave National Preserve, Castle Mountains National Monument, and Death Valley National Park: Final report (Revised with Cost Estimate). National Park Service, octubre de 2020. http://dx.doi.org/10.36967/nrr-2279201.
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Vegetation inventory and mapping is a process to document the composition, distribution and abundance of vegetation types across the landscape. The National Park Service’s (NPS) Inventory and Monitoring (I&M) program has determined vegetation inventory and mapping to be an important resource for parks; it is one of 12 baseline inventories of natural resources to be completed for all 270 national parks within the NPS I&M program. The Mojave Desert Network Inventory & Monitoring (MOJN I&M) began its process of vegetation inventory in 2009 for four park units as follows: Lake Mead National Recreation Area (LAKE), Mojave National Preserve (MOJA), Castle Mountains National Monument (CAMO), and Death Valley National Park (DEVA). Mapping is a multi-step and multi-year process involving skills and interactions of several parties, including NPS, with a field ecology team, a classification team, and a mapping team. This process allows for compiling existing vegetation data, collecting new data to fill in gaps, and analyzing the data to develop a classification that then informs the mapping. The final products of this process include a vegetation classification, ecological descriptions and field keys of the vegetation types, and geospatial vegetation maps based on the classification. In this report, we present the narrative and results of the sampling and classification effort. In three other associated reports (Evens et al. 2020a, 2020b, 2020c) are the ecological descriptions and field keys. The resulting products of the vegetation mapping efforts are, or will be, presented in separate reports: mapping at LAKE was completed in 2016, mapping at MOJA and CAMO will be completed in 2020, and mapping at DEVA will occur in 2021. The California Native Plant Society (CNPS) and NatureServe, the classification team, have completed the vegetation classification for these four park units, with field keys and descriptions of the vegetation types developed at the alliance level per the U.S. National Vegetation Classification (USNVC). We have compiled approximately 9,000 existing and new vegetation data records into digital databases in Microsoft Access. The resulting classification and descriptions include approximately 105 alliances and landform types, and over 240 associations. CNPS also has assisted the mapping teams during map reconnaissance visits, follow-up on interpreting vegetation patterns, and general support for the geospatial vegetation maps being produced. A variety of alliances and associations occur in the four park units. Per park, the classification represents approximately 50 alliances at LAKE, 65 at MOJA and CAMO, and 85 at DEVA. Several riparian alliances or associations that are somewhat rare (ranked globally as G3) include shrublands of Pluchea sericea, meadow associations with Distichlis spicata and Juncus cooperi, and woodland associations of Salix laevigata and Prosopis pubescens along playas, streams, and springs. Other rare to somewhat rare types (G2 to G3) include shrubland stands with Eriogonum heermannii, Buddleja utahensis, Mortonia utahensis, and Salvia funerea on rocky calcareous slopes that occur sporadically in LAKE to MOJA and DEVA. Types that are globally rare (G1) include the associations of Swallenia alexandrae on sand dunes and Hecastocleis shockleyi on rocky calcareous slopes in DEVA. Two USNVC vegetation groups hold the highest number of alliances: 1) Warm Semi-Desert Shrub & Herb Dry Wash & Colluvial Slope Group (G541) has nine alliances, and 2) Mojave Mid-Elevation Mixed Desert Scrub Group (G296) has thirteen alliances. These two groups contribute significantly to the diversity of vegetation along alluvial washes and mid-elevation transition zones.
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Abebe, Heran y Getachew Belaineh. Key Considerations: Social Science Perspectives for Emergency Response to the Conflict in Northern Ethiopia. SSHAP, octubre de 2022. http://dx.doi.org/10.19088/sshap.2022.031.
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Ethiopia is currently experiencing several intersecting humanitarian crises including conflict, climatic shocks, COVID-19, desert locust infestation and more. These intersecting crises are affecting nearly 30 million people and resulting in food insecurity, displacement and protection risks. As of February 2022, over 2.5 million people were estimated to have been displaced as a result of the ongoing conflict-driven humanitarian crisis in the Northern Ethiopian regions of Tigray, Amhara and Afar that began in November 2020. As of May 2022, 9.4 million were in need of humanitarian aid in the region. Private and public assets have been destroyed, already fragile livelihoods damaged, and communities left in dire need of support. This brief outlines important contextual factors and social impacts of the Northern Ethiopian crisis and offers key considerations to improve the effectiveness of the humanitarian response. It is based on a rapid review of existing published and grey literature and conversations with relevant stakeholders, including people from affected regions and humanitarian responders. This brief is part of a series authored by participants from the SSHAP Fellowship and was written by Heran Abebe and Getachew Belaineh from Cohort 2. It was reviewed by Ezana Amdework (Addis Ababa University), Kelemework Tafere (Mekelle University), and Yomif Worku (independent humanitarian advisor), and was supported by Tabitha Hrynick from the SSHAP team at the Institute of Development Studies. The brief is the responsibility of the SSHAP.
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Sanders, Suzanne y Jessica Kirschbaum. Forest health monitoring at Mississippi National River and Recreation Area: 2022 field season. National Park Service, 2023. http://dx.doi.org/10.36967/2301407.
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The Mississippi National River and Recreation area (MISS), situated along a 116 km stretch of the Mississippi River through the Minneapolis and St. Paul urban corridor, encompasses ~21,800 ha of public and private land. In 2022, the Great Lakes Inventory and Monitoring Network (GLKN) resampled permanent forest monitoring sites in the park, marking the second assessment of these sites, which were established and initially sampled in 2011. The goal of this long-term monitoring project is to provides managers with routine updates on which to base management decisions; these data can also be used to tease apart impacts and elucidate causal agents when novel problems or situations arise. We initiated a comprehensive forest monitoring program at MISS in 2011, establishing 33 sites at that time. High water levels during our sampling window that year precluded sampling on many of our planned sites while on others, water levels had only recently subsided. Here, the full complement of herbs had not yet emerged. In 2022, we resampled existing sites and established additional locations, bringing the total to 50. Sampled and derived metrics included trees (density and basal area of live trees, seedlings, and snags (i.e., standing dead trees)), understory (herb and shrub frequency), browse (bite marks on woody species and presence and height of herbaceous species), and taxa richness. We classified sites into four broad forest types using the newer (2022) dataset, resulting in two upland types (upland rich, upland disturbed) and two floodplain types (box elder-dominated and silver maple-dominated). Because of sampling difficulties in 2011, we are only comparing tree, sapling, and snag data between years. At upland rich sites, overall tree (? 2.5 cm diameter at breast height [DBH]) density declined 22%, while that for just the small sapling component (? 2.5 cm, < 5 cm DBH) fell 41%. Species experiencing notable losses include basswood (Tilia americana L.), elm (Ulmus L.), bitternut hickory (Carya cordiformis (Wangenh.) K. Koch), and red oak (Quercus rubra L.). All three resampled sites are located in Spring Lake Park Reserve and subjected to high white-tailed deer (Odocoileus virginianus Zimm.) browse pressure. We sampled seven sites in upland disturbed forests, where overall tree density fell 17% from 778 ? 215 trees/ha to 648 ? 72 trees/ha, largely due to declines in elm, ash (Fraxinus sp. L.), and hackberry (Celtis occidentalis L.). While changes in black cherry (Prunus serotina Ehrh.) mirrored this pattern in diameter classes above 5 cm, density of saplings increased 12-fold, largely due to a swamping effect from one site, possibly in response to buckthorn (Rhamnus cathartica L.) removal. In the nine box elder-dominated sites, overall tree density declined from 635 ? 47 in 2011 to 500 ? 58 trees/ha in 2022, mainly reflecting changes in box elder (Acer negundo L.), elm, and silver maple (Acer saccharinum L.). In these sites, density of large (? 30 cm DBH) snags increased from 2.5 ? 1.6 to 11.1 ? 4.4 snags/ha. In silver maple-dominated floodplain forests, tree density in the 12 sites fell from 421 ? 63 to 291 ? 23 trees/ha, with declines observed in all five dominant species. Sapling density was low in these sites, falling from 62.6 ? 36 in 2011 to 23.6 ? 11 saplings/ha in 2022. Our observations likely reflect both deer browse and alteration of the flow regime by river impoundment. At upland sites, deer browse is impeding regeneration of all major upland species: red oak, bitternut hickory, basswood, and elm. While browse is also occurring in floodplain sites, prolonged inundation may play a larger role in regeneration failure here. Saplings of silver maple, box elder, cottonwood, elm, and hackberry all have some degree of susceptibility to inundation, ranging from moderate tolerance to completely intolerant. The Mississippi River experienced flooding in 2014, 2017, and again in 2019 when flood stage was exceeded for a record number of days in St. Paul. Sapling decline at floodplain sites is likely a direct result of this. Forest management within the park should focus both on invasive species control and floodplain reforestation. Several sites with heavy invasive weed species are in areas where leveraging local volunteers for removal projects may be possible. Floodplain reforestation requires a dual approach of research and active management. Research is needed to determine preferred propagule types and planting stock, as well as the most effective ways to control invasives, especially reed canarygrass (Phalaris arundinacea L.). Active floodplain reforestation can alleviate many of the issues we found here, although this is expensive, limited in scope, and carries with it a great deal of uncertainty. Nonetheless, projects undertaken at a small scale can provide lessons to managers, based on which aspects were successful and which were not. Many of the park forests at MISS are nearing an inflection point and are at risk of becoming irreversibly altered if countermeasures are not undertaken in the near future. At this point, steps taken to promote ecosystem integrity are likely to be less costly and more effective than those which may be needed after further ecosystem decline. The river system through the Twin Cities metro area provides numerous services, both ecological and otherwise. As the need to act is becoming a pressing issue, it is incumbent on land managers to recognize this, and address it.