Production stages, microbiological risk and benefits on health of herbal teas

Abstract

Summary Plants have been used to prepare herbal infusions for centuries. Production of herbal tea consists of several steps, beginning with harvesting, cleaning form residues, drying, storage of herb in a suitable material, grinding, and blending. Te plants grow in different regions and climatic conditions, varying by their physical properties. They are consumed for different purposes and due to their chemical constituents. Many of them have therapeutic effects. Besides their various benefits and even antimicrobial effects, they also carry some microorganisms. Thus, the botanical characteristics and effects on the health of frequently consumed herbal teas and recommendations on their consumption with considered microbial risks are reviewed in this article.

The Effect of Herbal Tea Formulation Made of Mangosteen Pericarp (Garcinia mangostana), Cinnamon (Cinnamon verum), and Clove (Syzygium aromaticum) on Panelist Acceptance Level

“…The most common source of raw materials used for herbal tea production are linden (Tilia cordata), sage (Salvia officinalis), chamomile (Matricaria chamomilla), fennel (Foeniculum vulgare), senna (Cassia acutifolia), ginger (Zingiber officinale), and mate (Ilex paraguariensis). The herbal tea made of those plants have been widely consumed across the countries, due to its therapeutic effects on the human body 3 .…”