Phytochemical analysis of herbal teas and their potential health, and food safety benefits: A review

Abstract

The interest in natural plant remedies in assisting with reducing health problems around the world is growing. This directly causes an increase in the consumption of herbal teas. Studies show that the preferentially high antioxidant activities of the flavonoids in herbal teas are due to their chemical structure. The hydroxyl groups on the B ring and the C ring of flavonoids and O-methylation of flavonoids have a greater influence on their antioxidant activity. In respect of phenolic acids, hydroxycinnamic acids and hydroxybenzoic acid are influencing factors. Methods used in the quantification and identification of polyphenols include liquid chromatography, gas chromatography and capillary electrophoresis. Both these chromatography methods are more popular compared to capillary electrophoresis. Phenolic compounds are significant in the prevention and management of chronic diseases such as cancer, diabetes, cardio-specific diseases and obesity. Researchers have also illustrated the use of phenolic extracts in enhancing both food quality and food safety.