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Showing Food Herbal tea

General Information
NameHerbal tea
Scientific NameNot Available
DescriptionHerbal tea is a beverage made from the infusion or decoction of herbs, spices, or other plant material in hot water. The origin of herbal tea is unclear, but it is believed to have originated in ancient China, where herbal remedies have been used for centuries (PMID: 37004116). Today, herbal teas are consumed globally, with the United States, Europe, and Australia being among the largest markets. Herbal teas are used in various culinary applications, including as a soothing drink, a flavoring agent, and as an ingredient in desserts and savory dishes. The color, taste, and odor of herbal tea vary depending on the type of plant material used, but they are often described as floral, fruity, or earthy. Herbal teas have been associated with several health benefits, including reducing stress and anxiety, improving sleep quality, and boosting the immune system (PMID: 31243622). The most notable chemicals in herbal teas are polyphenols, flavonoids, and terpenes. Herbal teas have also been used in traditional medicine for their medicinal properties, and some are used in the production of cosmetics and pharmaceuticals. A peculiar aspect of herbal tea preparation is the use of cold-brewing, where the plant material is steeped in cold water for an extended period, resulting in a smoother flavor.
Primary IDFOOD00989
Picture1021
Classification
GroupTeas
Sub-GroupTeas
ITIS IDNot Available
Wikipedia IDNot Available
Composition
Compounds
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References
Content Reference— U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page.
— Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004).
— Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008).
— Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181.