Risks Associated with Consumption of Herbal Teas

Manteiga, Raquel; Park, Douglas L.; Ali, Syed Shahid

doi:10.1007/978-1-4612-2278-1_1

Cited by 42 publications

(28 citation statements)

References 78 publications

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“…an infusion of dried plant parts steeped in boiling water. Herbal teas have been gaining popularity in western countries in recent years (Manteiga et al, 1997). Hundreds of different herbal teas are sold in health food stores.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant properties of tropical and temperate herbal teas

Chan¹,

Lim²,

Chong³

et al. 2010

Journal of Food Composition and Analysis

137

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Section: Introductionmentioning

confidence: 99%

Antioxidant properties of tropical and temperate herbal teas

Chan¹,

Lim²,

Chong³

et al. 2010

Journal of Food Composition and Analysis

137

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“…The exclusion of these data represents a health risk, since the quality specifications, especially the microbiological specifications, are defined accordingly. The fact of not declaring doses or contraindications and warnings can contribute to reinforcing the population's belief that the natural implies innocuousness, [16] so it is a factor that should be included. The mode of use is another critical information that presents a low percentage of compliance since the microbiological legal stipulations are particular for products to which boiling water is added before consuming.…”

Section: Review Of Labelingmentioning

confidence: 99%

Evaluation of the Quality of Natural Products for the Preparation of Chamomile and Mint Tea in Costa Rica

Barrantes¹

2017

WJPR

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In this study, the quality and safety of chamomile and mint tea marketed in Costa Rica were evaluated. Physical and chemical analyses, the presence of toxic substances and pathogenic microorganisms were carried out, to determine whether they comply with local and international legislation. The sample taken was 1360 envelopes of chamomile and 400 sachets of mint, of 22 products available in the market. A 70 % compliance was found concerning the regulation of labeling of natural products applied in Costa Rica. About the total ash test, a compliance rate of 82 % was observed. Regarding the absence of foreign matter, at least 66 % of the samples showed some of the following structures: insect parts, small stones, plastic fragments. About the levels of cadmium and mercury were found two chamomile products that exceed the maximum limit suggested for medicinal herbs by the WHO. Regarding the evaluation of the microbiological quality of the samples as a criterion of safety, one product was found that exceeds the limit of aerobic bacteria and a 42 % that exceeds the limit of enterobacteria. In the rest of the tests, the products met the specifications. These results highlight the need for quality control of these natural products since not all meet the criteria of quality and safety.

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“…Recientemente, estos nutracéuticos han sido recomendados para tratar los síntomas de enfermedades comunes o deficiencias nutricionales; por lo general, dichas sustancias son consumidas al beber una infusión de hierbas, que se define como la bebida producida a partir de partes de plantas secas sumergidas en agua caliente o hirviendo durante unos minutos. El uso de infusiones de hierbas es muy popular debido a su aroma, propiedades antioxidantes y aplicaciones terapéuticas (Manteiga, Park, & Ali, 1997). Los informes etnobotánicos mencionan que las infusiones de algunas especies de Quercus en combinación con otras plantas, como flores amarillas de Solanum rostranum Dunal, muestran efectos anticancerígenos en pacientes con cáncer gástrico, cuando las consumen regularmente (Alonso-Castro et al, 2011).…”

Section: Nutracéuticos Provenientes Del Encinounclassified

Encinos mexicanos, un recurso no maderable con potencial para elaborar bebidas tipo Kombucha

Vázquez-Cabral¹,

Moreno‐Jiménez²,

Rocha‐Guzmán³

et al. 2015

Rev Cha Se Cie For y del Amb

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O aks (Quercus spp.) are some of the world's most important and abundant trees in nearly all temperate forests of the northern hemisphere. There are two diversity centers for this genus: one is in Southeast Asia, and the other is in Mexico. Studies on the use of oak have mainly highlighted its timber applications. However, its non-timber value is still unappreciated. Ethnobotanical tradition shows infusions from Quercus leaves, alone or in combination with other plants, which have anticarcinogenic effects in gastric cancer patients. Sensorial studies on oak herbal infusions have shown that a higher phenolic content decreases their acceptability. Therefore, a significant alternative for encouraging use of herbal teas is fermentation with the Kombucha culture (black tea fungus). Kombucha drink is reported as a potential health promoter. It is a slightly acidic beverage from fermentation of sweetened black tea with Kombucha consortium, which consists mainly of acetic acid bacteria and yeasts. The phenolic composition and content gradually changes over fermentation time, producing a beverage rich in antioxidants. Metabolic conversion of polyphenols may be due to glucuronidation of original flavonoid compounds. This process enhances the bioavailability of phytochemicals, which include a wide range of bioactive ellagitannins and flavonoids, in oaks. ResumenL os encinos (Quercus spp.) son algunos de los árboles más importantes y abundantes en casi todos los bosques templados del hemisferio norte. El sudeste asiático y México destacan como centros de diversidad del género. La investigación sobre el encino se ha enfocado principalmente en sus aplicaciones maderables, siendo poco reconocido su valor como recurso no maderable. La tradición etnobotánica muestra que las infusiones de hojas de encino, solas o combinadas con otras plantas, presentan efectos contra el cáncer gástrico; sin embargo, el análisis sensorial de las infusiones ha mostrado relación inversa entre su aceptabilidad y su contenido fenólico. Por lo anterior, el hongo del té (Kombucha) es una alternativa para fermentar infusiones de encino, mejorando su aceptabilidad y carácter profiláctico. La bebida Kombucha es ligeramente ácida debido a que se prepara a partir de té negro endulzado que es fermentado por el consorcio microbiano Kombucha. El consorcio se forma por bacterias ácido acéticas y levaduras que cambian gradualmente la composición fenólica del sustrato, produciendo una bebida rica en antioxidantes. La conversión metabólica de los polifenoles puede deberse a su glucuronidación, que es un proceso que libera y realza la biodisponibilidad de los fitoquímicos presentes en el encino, incluyendo elagitaninos y flavonoides bioactivos.

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Risks Associated with Consumption of Herbal Teas

Cited by 42 publications

References 78 publications

Antioxidant properties of tropical and temperate herbal teas

Antioxidant properties of tropical and temperate herbal teas

Evaluation of the Quality of Natural Products for the Preparation of Chamomile and Mint Tea in Costa Rica

Encinos mexicanos, un recurso no maderable con potencial para elaborar bebidas tipo Kombucha

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