Herbal beverages: Bioactive compounds and their role in disease risk reduction - A review.

J Tradit Complement Med. 2018 Aug 9;8(4):451-458. doi: 10.1016/j.jtcme.2017.08.006. eCollection 2018 Oct. Chandrasekara A1, Shahidi F2. Author information 1 Department of Applied Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila, 60170, Sri Lanka. 2 Department of Biochemistry, Memorial University of Newfoundland St. John's, NL, A1B 3X9, Canada. Abstract There is a renewed interest in non-nutritive bioactive compounds of foods and beverages as 'lifespan nutrients' in the risk reduction of non-communicable diseases. Herbal beverages, consumed as part of a balanced diet, may improve the antioxidant status and enhance the overall health status. Herbal teas/beverages are rich sources of natural bioactive compounds such as carotenoids, phenolic acids, flavonoids, coumarins, alkaloids, polyacetylenes, saponins and terpenoids, among others. A wealth of available scientific evidence demonstrates that natural bioactive compounds render a number of diversified biological effects, such as antioxidant, antibacterial, antiviral, antiinflammatory, antiallergic, antithrombotic and vasodilatory actions, as well as antimutagenicity, anticarcinogenicity and antiaging effects. A number of herbal beverages are consumed globally and some beverages have gained more popularity than others depending on their geographical origin. However, in the era of globalization, ethnic barriers have gradually been removed and such commodities although from different areas, are now universally available as international health-pro products. KEYWORDS: Antioxidants; Health effects; Herbal beverages; Phenolic compounds PMID: 30302325 PMCID: PMC6174262 DOI: 10.1016/j.jtcme.2017.08.006 Free PMC Article