Abstract

FORMULATION AND EVALUATION OF HERBAL TEA

Meera A. Ingale*, Dr. Gouri R. Dixit, Dr. Dinesh R. Chaple and Rohit T. Durge

ABSTRACT

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 induce relaxation, to curb stomach or digestive problems and also strengthen the immune system. Some of the popular herbal teas are Green tea, Star anise tea, Ginger tea, Tulsi tea, Cinnamon tea, Turmeric tea, Lemon grass tea, Cardamom tea, Stevia tea etc. Some of these herbal teas possess extremely strong medicinal benefits such as, Green tea is a ‗non-fermented‘ tea, and contains more catechins, than black tea or oolong tea. Catechins are in vitro and in vivo strong antioxidants. In addition, its content of certain minerals and vitamins increases the antioxidant potential of this type of tea. Recent human studies suggest that green tea may contribute to a reduction in the risk of cardiovascular disease and some forms of cancer, as well as to the promotion of oral health and other physiological functions such as anti-hypertensive effect, body weight control, antibacterial and antiviruses activity.

Keywords: Tisanes, Herbal tea, Herbal remedies, Herbal medicine.