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Challenges of traditional herbal teas: plant infusions and their mixtures with bioactive properties

Abstract

In order to characterize and study the bioactivities of individual plant species and to determine how these characteristics are modified when preparing blends, five different plant species were selected: Erica australis L., Genista tridentata L., Melissa officinalis, L., Mentha spicata L., and Prunella vulgaris L.. Infusions prepared from each plant species and from three selected mixtures were analyzed in terms of nutritional value, phenolic composition, and bioactive properties (antioxidant, antimicrobial, cytotoxic, and anti-inflammatory activity). The major detected compound in M. officinalis, M. spicata, and P. vulgaris infusions was rosmarinic acid, whilst in E. australis and G. tridentata flavonoid derivatives such as quercetin and genistein were identified. P. vulgaris and M. officinalis presented the best results in TBARS and OxHLIA assays, respectively. M. spicata and all mixtures presented anti-inflammatory activity. M. spicata showed the best cytotoxic properties and antimicrobial activity, and none of the infusions showed hepatotoxicity for non-tumour cells.

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Publication details

The article was accepted on 25 Jul 2019 and first published on 26 Jul 2019


Article type: Paper
DOI: 10.1039/C9FO01473J
Food Funct., 2019, Accepted Manuscript

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    Challenges of traditional herbal teas: plant infusions and their mixtures with bioactive properties

    C. Caleja, T. Finimundy, C. Pereira, L. Barros, R. C. Calhelha, M. Sokovic, M. Smiljkovic, A. M. Carvalho, E. Rosa and I. C. F. R. Ferreira, Food Funct., 2019, Accepted Manuscript , DOI: 10.1039/C9FO01473J

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