Zobrazeno 1 - 10
of 2 387
pro vyhledávání: '"herbal tea"'
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-14 (2024)
Abstract Mussaenda frondosa (MF) is an edible species of the genus Mussaenda (Rubiaceae) that contains a wide array of medicinal compounds. The present study was conducted to evaluate the physicochemical and functional properties of the MF sepals and
Externí odkaz:
https://doaj.org/article/5c871b6762b14c66a8c8bc161983f5fd
Publikováno v:
Journal of Functional Foods, Vol 121, Iss , Pp 106438- (2024)
Chinese herbal tea is a beverage made of one or more kinds of traditional Chinese medicines or herbs, which is a branch of traditional Chinese medicine culture and a Chinese intangible cultural heritage. It has long been utilized for beneficial inten
Externí odkaz:
https://doaj.org/article/ef92d75a10d342138ff53fcbb6e7de1c
Autor:
Suchy, Frederick J., author
Publikováno v:
Textbook of Children's Environmental Health, 2024.
Externí odkaz:
https://doi.org/10.1093/oso/9780197662526.003.0052
Autor:
Kwun-Tin Chan, Hoi-Yan Wu, Wing-Yee Tin, Paul Pui-Hay But, Sidney Chin-Hung Cheung, Pang-Chui Shaw
Publikováno v:
Journal of Ethnobiology and Ethnomedicine, Vol 20, Iss 1, Pp 1-13 (2024)
Abstract Background It has been a long-standing tradition of using herbal tea for preventive and therapeutic healthcare in Hong Kong and South China and Five Flowers Tea is one of the most popular herbal teas. Based on the principle of traditional Ch
Externí odkaz:
https://doaj.org/article/f2dec7c05cc647618353fba90dbe0d0d
Autor:
Yunita Satya Pratiwi, Yushinta Aristina Sanjaya, Rahmawati Rahmawati, Larestananda Asmaul Husna Hizaumi Putri, Ririef Mutiara Syari
Publikováno v:
Amerta Nutrition, Vol 8, Iss 1, Pp 1-7 (2024)
Background: Herbal tea Is one of the herbal drinks that has been widely consumed by Indonesian people and known as tea that have functional properties, one of them is source of antioxidants. Antioxidants can be obtained from a lot of sources, such as
Externí odkaz:
https://doaj.org/article/af710afbecfd41d38db2f0d48cbf0644
Determining the 59 Chemical Drugs Illegally Added in Herbal Tea by a Micro-QuEChERS-Based UPLC-MS/MS
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 6, Pp 242-253 (2024)
Objective: An analysis method for simultaneous determination of 59 kinds of chemical drugs illegally added in herbal tea by micro-QuEChERS method combined with ultra performance liquid chromatography-tandem mass spectrometric (UPLC-MS/MS) was establi
Externí odkaz:
https://doaj.org/article/7a57acbac8b74e1cb7248f780b71c1b3
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100593- (2024)
Banana leaf, being non-toxic, is often used in traditional cooking and medicine. However, its full potential is still largely unexplored. The current work aimed to screen for biological active compounds in banana leaf, and to establish an optimal for
Externí odkaz:
https://doaj.org/article/4c00c0ca3a264aa0a32310ae799fc8e4
Publikováno v:
CyTA - Journal of Food, Vol 22, Iss 1 (2024)
ABSTRACTThis study aimed to produce herbal tea using an infusion of Hibiscus with Lemon verbena. Dried Hibiscus calyces and lemon verbena leaves were combined in a percentage of: 90:5 (HL1), 90:10 (HL2), 85:15 (HL3), 80:20 (HL4), 75:25 (HL5), 70:30 (
Externí odkaz:
https://doaj.org/article/7431c2fae4964eb89b32685663f9a050
Autor:
Sedef Ziyanok-Demirtas
Publikováno v:
Biomedicine & Pharmacotherapy, Vol 175, Iss , Pp 116630- (2024)
Recent advances in diabetes treatment have primarily focused on insulin and hypoglycemic agents; however, there is growing interest in exploring herbal and synthetic alternatives. Numerous studies have highlighted the preventive effectiveness of regu
Externí odkaz:
https://doaj.org/article/68427897379d4d709817acd4bc927d56
Autor:
Elizabeth Joubert, Alicia Petrus, Dalene de Beer, Chantelle Human, Marieta van der Rijst, Beata Walczak, Brigitte V.P. du Preez, Erika Moelich, Magdalena Muller
Publikováno v:
Applied Food Research, Vol 4, Iss 1, Pp 100398- (2024)
Ultra-high temperature oxidation (UHTO) was explored as an alternative to the standard oxidation of honeybush tea, aiming to shorten the processing time and enhance the fruity and sweet-associated sensory characteristics. Different UHTO temperature
Externí odkaz:
https://doaj.org/article/fb606ed03df747cf82c77a1c71365f30