Micronutrient content of herbal teas
نویسندگان
چکیده
منابع مشابه
Review on Herbal Teas
Herbal tea is essentially an herbal mixture made from leaves, seeds and/ or roots of various plants. As per popular misconception, they are not derived from the usual tea plants, but rather from what are called as ‘tisanes’. There are several kinds of tisanes (herbal teas) that have been used for their medicinal properties. Some of them being consumed for its energizing properties to help induc...
متن کاملBioactivity of South African Herbal Teas
Rooibos (Aspalathus linearis) and honeybush (Cyclopia intermedia) are popular tisanes in their native South Africa and have a growing worldwide market. Both herbal teas are used traditionally for medicinal purposes and are rich in polyphenols with rooibos a rare source of the dietary dihydrochalcones, aspalathin and nothofagin. The principal polyphenols in honeybush include the xanthone mangife...
متن کاملCaffeine content of brewed teas.
Caffeine is the world's most popular drug and can be found in many beverages including tea. It is a psychostimulant that is widely used to enhance alertness and improve performance. This study was conducted to determine the concentration of caffeine in 20 assorted commercial tea products. The teas were brewed under a variety of conditions including different serving sizes and steep-times. Caffe...
متن کاملOxalate content and calcium binding capacity of tea and herbal teas.
Thirty-two commercially available teas consisting of green, oolong and black teas were bought from supermarkets in Christchurch, New Zealand in June 2001. Fifteen herbal teas were also purchased at the same time. The soluble oxalate content of the infusate made from each of the teas was determined using high pressure liquid chromatography. The mean soluble oxalate contents of black tea in tea b...
متن کاملMicrobial Evaluation of Turkish Herbal Teas Before and After Infusion
Background: Herbal teas are produced and sold in packaged or unpackaged forms all over the world. The aim of this study was microbial evaluation of Turkish herbal teas before and after infusion in boiled water. Methods: A total of 20 packaged and unpackaged samples of Turkish herbal teas, including chamomile, salvia, green, mix, apple, mate, ginger, linden, fennel, and senna tea were collected...
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ژورنال
عنوان ژورنال: The FASEB Journal
سال: 2012
ISSN: 0892-6638,1530-6860
DOI: 10.1096/fasebj.26.1_supplement.1025.8