Review on herbal tea as a functional food: classification, active compounds, biological activity, and industrial status

Liu, Yuchao; Guo, Chang; Zang, Erhuan; Shi, Ruyu; Liu, Qian; Zhang, Min; Zhang, Keyong; Li, Min-Hui

doi:10.1016/j.jfutfo.2023.02.002

Cited by 25 publications

(15 citation statements)

References 134 publications

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“…The antioxidant capacity of teas has become one of the most important criteria when considering their quality as a result of increasing awareness of the role of natural antioxidants in protection against various chronic diseases. The rise in popularity of green tea consumption as well as many herbal teas have been linked to reports of their beneficial health effects against conditions such as cardiovascular disease, cancer, obesity, diabetes, neurodegeneration, [45] which can partly be attributed to their relatively high antioxidant content [3] . The antioxidant capacity of MOS tea prepared under different degrees of fermentation was determined in vitro by DPPH⋅, ABTS⋅ + and NO⋅ radical scavenging assays.…”

Section: Resultsmentioning

confidence: 99%

“…The rise in popularity of green tea consumption as well as many herbal teas have been linked to reports of their beneficial health effects against conditions such as cardiovascular disease, cancer, obesity, diabetes, neurodegeneration, [45] which can partly be attributed to their relatively high antioxidant content. [3] The antioxidant capacity of MOS tea prepared under different degrees of fermentation was determined in vitro by DPPH * , ABTS * + and NO * radical scavenging assays. The results of the antioxidant activity are presented in Table 2.…”

Section: Effect Of Fermentation On the Antioxidant Activity Of Mos Te...mentioning

confidence: 99%

“…Herbal teas are non-Camellia sinensis derived infusions, prepared from boiling or brewing fresh or dried parts of edible medicinal plant material including roots, shoots, leaves, stem barks, flowers, fruits, whole plant material from one or more herbal tea plant. [3] Documented use of herbal teas can be identified over a thousand years, around the period of the Tang Dynasty (618-907 A.D.) in China. Nowadays, the use of Roselle calices, Cinnamon leaves and cloves, Ginger, Jasmine, Lemon, Hibiscus, Milk thistle, [4] as well as minth (Mentha piperita), ginkgo (Ginkgo biloba), lemongrass (Cymbopogon flexuosus), sea-buckthorn (Hippophae rhamnoides), taxus (Taxus baccata) kachnar (Bauhinia variegate), timur (Zanthoxylum armatum), [5] Cymbopogon citratus, Foeniculum vulgare, Murraya koenigii, and Terminaalia prunioides pods, just to name a few, for herbal tea preparation has become a common practice.…”

Section: Introductionmentioning

confidence: 99%

“…Herbal teas are non‐ Camellia sinensis derived infusions, prepared from boiling or brewing fresh or dried parts of edible medicinal plant material including roots, shoots, leaves, stem barks, flowers, fruits, whole plant material from one or more herbal tea plant [3] . Documented use of herbal teas can be identified over a thousand years, around the period of the Tang Dynasty (618–907 A.D.) in China.…”

Section: Introductionmentioning

confidence: 99%

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Impact of Fermentation on the Phytochemical Content and Biological Properties of Moringa oleifera Lam. Shoot Teas

Ezekiel Adekoya,

Chika Eze,

Ezechukwu Okpara

et al. 2024

Chemistry & Biodiversity

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This work examined the variation in chemical and biological properties of Moringa oleifera Lam. shoot (MOS) teas prepared under different degrees of fermentation, viz: non‐fermented, semi‐fermented and fermented. The chemical composition was ascertained via FTIR, GC‐MS, total phenolic and total flavonoid content. Also determined were the biological properties, including antioxidant, antimicrobial and alpha‐amylase inhibitory activities. The data confirmed that MOS teas were rich in phenolic and flavonoid compounds, with fermented MOS tea displaying the highest phenolic and flavonoid contents. With respect to antioxidant property, all tea extracts exhibited good radical scavenging activities against DPPH˙, ABTS˙+ and NO˙, and the radical scavenging capacity was in the order of non‐fermented > semi‐fermented > fermented MOS teas. The same trend was also observed for the antimicrobial activities against Staphylococcus aureus and Staphylococcus epidermidis. In contrast, the fermented MOS tea exhibited better α‐amylase inhibitory activity compared to the non‐fermented and semi‐fermented MOS teas.

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Section: Resultsmentioning

confidence: 99%

Section: Effect Of Fermentation On the Antioxidant Activity Of Mos Te...mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Impact of Fermentation on the Phytochemical Content and Biological Properties of Moringa oleifera Lam. Shoot Teas

Ezekiel Adekoya,

Chika Eze,

Ezechukwu Okpara

et al. 2024

Chemistry & Biodiversity

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“…Over centuries, herbal infusions and decoctions prepared with herbal substances other than Camellia sinensis (L.) Kuntze (Theaceae), have been widely consumed and used in traditional medicines in several countries [ 2 , 3 ]. In general, they are considered a great source of various nutrients and phytochemicals with beneficial effects on human health [ 4 – 9 ]. Previous studies showed their contribution to lower liver stiffness [ 10 ] and to protection against thyroid cancer or other benign thyroid diseases [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

Consumption of herbal infusions/decoctions and tea in Greece: a Planeterranean perspective on the results of Hydria survey

Tomou,

Peppa,

Trichopoulou

2023

J Transl Med

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Background The consumption of various herbal infusions was and is common in the traditional Mediterranean diet, and apparently are used in many other regions of the world outside of the Mediterranean region. The present study aimed to investigate the consumption of herbal infusions/decoctions and tea in a nationally representative sample of Greece, considering also their Planetary use. Methods 3951 adult participants of the HYDRIA Survey (2013–2014) were included from the 13 regions of Greece. The diet of participants was assessed by two 24-h dietary recalls (24-HDR) and the Food Propensity Questionnaire (FPQ). All food items were analyzed through the HYDRIA Food Composition Tables. Information on socio-demographics, lifestyle, and health characteristics during the baseline was also provided. Results 26.9% of herbal infusions and decoctions consumers are ≥ 75 years old, pensioners with a low level of education, and residents of urban areas. However, 22.2% of tea consumers belong to the 18–34-year age group, being employed with an intermediate level of education and living in an urban area. Elderly men and women use more herbal infusions/decoctions (55.4%; 40.6%) compared to tea (41.8%; 25.2%). According to FPQ, 7.1% of men and 9.7% of women use herbal infusions and decoctions four times or more per week, while 7.1 and 10.9% of men and women, respectively, consume tea at the same frequency. Green tea, mountain tea (Sideritis spp.), and black tea are reported most frequently. In addition, mountain tea (61.2%), black tea (60.3%), mixed herbal infusions/decoctions (58.4%), and sage (59.4%) are consumed mostly at breakfast, while chamomile was reported mainly at dinner or during the night (42.4%). Conclusions Based on the FPQ results, the moderate and high consumption of herbal infusions/decoctions and tea is low in Greece, especially among adults (18–64 years). Thus, our results indicate the existence of a generation gap to the attachment to the traditional Med Diet and the consumption of herbal infusions. The present study could encourage future research to focus on herbal infusions and decoctions consumption by other populations for cross-cultural comparison, as well as on emphasizing the value of consuming locally available herbs in a Planeterranean perspective. Graphical Abstract

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Development of sensory tools for green rooibos (Aspalathus linearis (Burm.f.) R.Dahlgren) and changes in quality attributes during shelf‐life storage

de Beer,

Human,

du Preez

et al. 2024

J Sci Food Agric

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BACKGROUNDGreen rooibos (Aspalathus linearis (Burm.f.) R.Dahlgren) herbal tea is popular due to its health‐promoting properties. Information on its characteristic sensory profile is scarce and sensory tools to define product variation are needed. The storage conditions and time during its shelf‐life are hypothesized to affect the product quality.RESULTSProduction batches from two producers spanning 5 years (n = 57) were analyzed using descriptive sensory analysis. Primary attributes (>30 median intensity; 100% occurrence frequency) included ‘hay/dried grass’, ‘cooked oats’, ‘tobacco’, ‘honey’ and ‘caramel’ aromas, and astringent mouthfeel. ‘Cooked vegetables’, ‘green grass’, ‘stewed fruit’, ‘rooibos‐woody’, ‘marmalade’ and ‘cardboard’ aromas, sweet taste and bitter taste were secondary attributes (10–20 median intensity; 100% occurrence frequency). The same flavor attributes were present, except for sweet‐associated and fruity notes. A sensory lexicon and sensory wheels for aroma and palate attributes were constructed from the data. The shelf‐life stability of green rooibos was evaluated in moisture‐impermeable (pouches) and moisture‐permeable (sachets) packaging at 25 and 40 °C at 60% relative humidity over 24 weeks. Green rooibos samples stored in pouches at 4 °C were also evaluated. Storage in sachets led to moisture uptake (~10 g (100 g)−1 dry basis) and an increase in water activity (>0.6), causing degradation of chlorophyll and dihydrochalcones. Changes in color and sensory profile (decreased vegetal, cereal and cardboard aromas and increased sweet‐associated and fruity aromas) were evident and more pronounced at the higher storage temperature.CONCLUSIONSStorage at ≤25 °C in moisture‐impermeable packaging material is recommended for green rooibos herbal tea. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Review on herbal tea as a functional food: classification, active compounds, biological activity, and industrial status

Cited by 25 publications

References 134 publications

Impact of Fermentation on the Phytochemical Content and Biological Properties of Moringa oleifera Lam. Shoot Teas

Impact of Fermentation on the Phytochemical Content and Biological Properties of Moringa oleifera Lam. Shoot Teas

Consumption of herbal infusions/decoctions and tea in Greece: a Planeterranean perspective on the results of Hydria survey

Development of sensory tools for green rooibos (Aspalathus linearis (Burm.f.) R.Dahlgren) and changes in quality attributes during shelf‐life storage

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