Polyphenols in Herbal Extracts
Herbs are well known and often used in everyday life. This work is a review of commonly used herbs. The focus was on their short characteristics, therapeutic effects, and polyphenolic profile. The most popular methods of extracting polyphenolic compounds
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Contents 1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 2 Commonly Consumed Herbal Beverages . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 3 Extraction of Polyphenols from Herbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 4 Fortification of Beverages with Herbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 5 Conclusions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Abstract
Herbs are well known and often used in everyday life. This work is a review of commonly used herbs. The focus was on their short characteristics, therapeutic effects, and polyphenolic profile. The most popular methods of extracting polyphenolic compounds from herbs were compared. The main attention was paid to water and alcoholic extraction as they are used in domestic conditions. A separate section is devoted to fortification of beverages with herbs. Keywords
Polyphenols · Herbs · Herbal beverages · Extraction · Infusions · Mint · Chamomile · Sage · Thyme
A. Sentkowska (*) Heavy Ion Laboratory, University of Warsaw, Warsaw, Poland e-mail: [email protected] K. Pyrzyńska Department of Chemistry, University of Warsaw, Warsaw, Poland e-mail: [email protected] © Springer Nature Switzerland AG 2020 H. M. Ekiert, K. G. Ramawat (eds.), Plant Antioxidants and Health, Reference Series in Phytochemistry, https://doi.org/10.1007/978-3-030-45299-5_5-1
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A. Sentkowska and K. Pyrzyńska
Introduction
Herbs have been used since ancient times for medicinal purposes due to their beneficial health effects. Today we know that various health-related compounds with a broad spectrum of activity are responsible for their properties, which is why herbs are increasingly used in today’s medicine. There is also a wide variety of herbs which are used for culinary purposes worldwide. Herbs are natural products and their chemical composition varies depending on several factors ranging from the kind of plant to the method of preparing a final product. Despite these differences, herbs are an excellent source of flavonoids, polyphenolic acids, tannins, vitamins, and terpenoids. Within these bioactive components, polyphenolic compounds are one of the major groups contributing to herbal plants. They are an essential part of human diet and are a considerable interest due to their antioxidant, antimutagenic, anticancer, and anti-inflammatory properties [1–3]. Rich in polyphenolic compounds, herbal extracts can act as free-radicals s
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