The synergistic potential of various teas, herbs and therapeutic drugs in health improvement: a review
Autor: | Lyndy Joy McGaw, Florence Malongane, Fhatuwani N. Mudau |
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Rok vydání: | 2017 |
Předmět: |
0301 basic medicine
chemistry.chemical_classification 030109 nutrition & dietetics Nutrition and Dietetics Traditional medicine Health improvement business.industry food and beverages Health benefits Antimicrobial complex mixtures 03 medical and health sciences Flavonols Proanthocyanidin chemistry Polyphenol Medicine Camellia sinensis business Agronomy and Crop Science Black tea Food Science Biotechnology |
Zdroj: | Journal of the Science of Food and Agriculture. 97:4679-4689 |
ISSN: | 0022-5142 |
DOI: | 10.1002/jsfa.8472 |
Popis: | Tea is one of the most widely consumed non-alcoholic beverages in the world next to water. It is classified as Camellia sinensis and non-Camellia sinensis (herbal teas). The common bioactive compounds found mainly in green teas are flavan-3-ols (catechins) (also called flavanols), proanthocyanidins (tannins) and flavonols. Black tea contains theaflavins and thearubigins and white tea contains l-theanine and gamma-aminobutyric acid (GABA), while herbal teas contain diverse polyphenols. Phytochemicals in tea exhibit antimicrobial, anti-diabetic and anti-cancer activities that are perceived to be helpful in managing chronic diseases linked to lifestyle. Many of these phytochemicals are reported to be biologically active when combined. Knowledge of the synergistic interactions of tea with other teas or herbs in terms of biological activities will be of benefit for therapeutic enhancement. There is evidence that various types of teas act synergistically in exhibiting health benefits to humans, improving consumer acceptance and economic value. Similar observations have been made when teas and herbs or medicinal drugs were combined. The aim of this review is to highlight potential beneficial synergies between combinations of different types of teas, tea and herbs, and tea and medicinal drugs. © 2017 Society of Chemical Industry. |
Databáze: | OpenAIRE |
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