PHARMACOLOGICAL BASES OF HERBAL TEA EXPOSURE

Abstract

There has been renewed interest in non-food bioactive compounds of food and beverages as "life-span nutrients" in reducing the risk of non-communicable diseases. Herbal drinks consumed as part of a balanced diet can improve antioxidant status and improve overall health. Herbal teas/beverages are rich sources of natural bioactive compounds such as carotenoids, phenolic acids, flavonoids, coumarins, alkaloids, polyacetylenes, saponins and terpenoids and others. A lot of available scientific data shows that natural bioactive compounds have a number of diverse biological effects, such as antioxidant, antibacterial, antiviral, anti-inflammatory, antiallergic, antithrombotic and vasodilating effects, as well as antimutagenic, anti-carcinogenic and anti-aging effects. A number of herbal drinks are consumed all over the world, and some drinks have gained more popularity than others, depending on their geographical origin. However, in the era of globalization, ethnic barriers have gradually disappeared, and such goods, although from different regions, are now available everywhere as international health products