Production stages, microbiological risk and benefits on health of herbal teas
| Autor: | Akduman Gül, Korkmaz Irem Omurtag |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: | |
| Zdroj: | Herba Polonica, Vol 66, Iss 4, Pp 68-78 (2020) |
| Druh dokumentu: | article |
| ISSN: | 2449-8343 87893894 |
| DOI: | 10.2478/hepo-2020-0020 |
| Popis: | Plants have been used to prepare herbal infusions for centuries. Production of herbal tea consists of several steps, beginning with harvesting, cleaning form residues, drying, storage of herb in a suitable material, grinding, and blending. Te plants grow in different regions and climatic conditions, varying by their physical properties. They are consumed for different purposes and due to their chemical constituents. Many of them have therapeutic effects. Besides their various benefits and even antimicrobial effects, they also carry some microorganisms. Thus, the botanical characteristics and effects on the health of frequently consumed herbal teas and recommendations on their consumption with considered microbial risks are reviewed in this article. |
| Databáze: | Directory of Open Access Journals |
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