The Benefits of Bioflavonoids and Polyphenols for Human Health - Research Paper Example

An Assessment of Polyphenolic and Phenolic Compounds of Commonly Consumed Herbal Teas and their Comparison with Black and Green Teas Introduction A majority of chemical substances are beneficial to human beings. For instance, chemical substances like polyphenols and phenols have been known to assist in the enhancing of human health. Polyphenols are natural organic chemical, but are also semi-synthetic or synthetic. The chemical is characterized by the existence of many multiples structural units of phenol. The characteristics and number of the phenol structures define the biological, chemical, and physical properties of a particular class of polyphenol (Watson, 2014). They determine the toxic, therapeutic and metabolic nature of polyphenols. Examples of polyphenol are ellagitannin and tannic. Phenols are simple polyphenols. They have small number of phenol units. Phenols consist of a hydroxyl group (-OH) that is bonded directly to an aromatic hydrocarbon group (Raj, 2013). Even though they are similar to alcohols, simple polyphenols have unique characteristics. Their hydroxyl groups are not bonded to saturated carbon atoms. Because of the tight aromatic ring’s that is bonded to the oxygen and a loose bond between hydrogen and oxygen, phenols have higher acidities. Phenols and polyphenols are contained in many different types of plants. Flavonoids and phenolic compounds, usually considered, as secondary metabolites; exist in high concentration in various species of plants. Over 8,000 structures of these compounds exist in a limited number of plant species. Polyphenols and phenols compounds are responsible for the protection of plants from microbial and herbivores infections. They also act as attractants for seed-dispersing animals and pollinators. The protective effects of flavonoids and other related compounds in vegetable- and fruit-rich diets have motivated major studies to determine their abilities to offer nutrition to human beings (Villa and Veiga-Crespo, 2013). Primary research have been done on plants like parsley, onion, and herbal teas and fruits like Aronia berries, raspberries, blueberries, apples, pomegranate, cantaloupe, and other. Others have been done on food and beverages like herbal teas, which are thought to contain them. Herbal Teas For many years, people have used herbal teas. Herbal tea, also known as tisane is any drink made from decoction or infusion of spices, herbs, or other plant materials in hot water (Mars, 2006). Mars, (2006), intimate that the beverage usually does not have caffeine. Tisane is distinguished from true teas, which are exemplified by white, green, yellow, oolong, blacks, or any other type of true teas. It is also distinguished from decaffeinated tea, which is a true tea that its caffeine has been removed. In several countries, the term ‘tea’ is only used to refer to leaves of Camellia sinensis. The phrase herbal tea is thus not usually used. Instead, herbal teas are referred to tisane. Composition Tisane can be made from dried or fresh leaves, flowers, roots, seeds, or flowers. It is made by pouring boiling water over plant parts. The mixture is then left to soak for a few minutes. In another process, plant parts like roots and seeds can be cooked in boiling water. The resulting tisane drink is then strained out and served or sweetened first if so desired. It can also be made from herbal tea bags produced by many companies (Stern and Matheson, 2007). Nutrition Vitamin pills and bottles of vitamins are a quick way of acquiring recommended daily allowance of minerals, vitamins, and trace minerals. Most people usually utilize these methods to boost their nutrition. However, apart from them, herbal teas can be great sources of minerals like magnesium, iron, potassium, vitamin C, calcium, and others. Herbal teas are tasty but can also boost or offer extra nutrition to people. Herbal teas like Nettles, Dandelion, Fennel, Redbush, Liquorices, Lemon Ginger, Peppermint, Peppermint Nettle, Chamomile, and Echinacea Raspberry offer nutrition to individuals that consume them. They have large amounts of flavonoids and other related compounds, which have been associated with different health benefits (Johnson, et al. 2014). Health Benefits Herbal teas have many health benefits because of their nutrition contents. Even though, they are usually used as delicious and comforting beverages, which can be enjoyed with friends; tisane is known to relieve insomnia, calm a t stomachupse, and fight infections caused by microorganisms’, such as viruses (Enna and Norton, 2012). Apart from these benefits, herbal teas have other countless powerful health benefits. Chamomile Tea According to Lancer, (2014), over one million cups of chamomile or camomile tea are served daily throughout the world for a good reason. The fragrant and delicious chamomile tea has many topical benefits. It eases pains and aches, soothe colicky babies, assists people to sleep soundly and relief people of irritation in the skin. It is used as medicinal plant because of its anti-inflammatory, antimicrobial, anti-hyperglycemia, sedative, anti-spasmodic, and anti-allergic effects. Recent studies have attributed these properties to phenolic compounds in chamomile tea (Lancer, 2014). Antiphlogistic and spasmolytic activities are attributed to the presence of apigenin-7-O-glucoside, apigenin, and acetylated derivatives. The flavones in the plant are known to play a significant role in the chemo-preventive activity and anti-inflammatory activity against anti-cancer properties (Lancer, 2014). Dandelion Tea Dandelion is a colorful little flower usually considered by many people as a bothersome weed (Carpinella and Rai, 2009). Despite this negative attribute, the plant is bursting with minerals and vitamins. Dandelion tea, which can be made from the flowers, leaves, or both, thus contains these elements and hence is a source of many health benefits. Just as the plant, dandelion tea contains esculetin, stigmasterol, caffeic acid, taraxasteryl acetate, quercetin, luteolin-7-O-glucopyranoside, luteolin, and artemetin. These materials give the tea its medical abilities. Due to them, Dandelion tea is used to ease constipation, reduce fluid retention, cleanse the liver gentle, and relieve the swelling and pain of arthritis (Carpinella and Rai, 2009). Nettle Nettle is tea made from nettle plants. Nettle or stinging Nettle is a plant, has been utilized for centuries as a treatment of allergy symptoms, especially hay fever. It has biologically active compounds, which reduce inflammation (Occleshaw, 2013).Various studies on nettle have shown that the plant has a potential to treat arthritis, Alzheimer’s disease, bladder infections, asthma, kidney stones, hives, gingivitis, bronchitis, bursitis, laryngitis, and others (Occleshaw, 2013). Stinging Nettle possesses a significant amount of flavonoids, polyphenols, and potent antioxidant activity (Occleshaw, 2013).These properties are thus contained in nettle tea. Therefore, nettle tea has various disease-fighting and defensive properties. Phenolic compounds, which are the plants metabolites, are considered significant plant constituents. Phenolic compounds are not harmful to human’s health, and thus there is an increased use of the plant in the food industry to enhance the quality of foodstuffs. The presence of Polyphenols has been associated with nettle’s ability to prevent the development of certain cancers, such as cervical and breast cancer. Peppermint Peppermint is tea made of peppermint. Peppermint plant has a clean, strong, fresh, and minty aroma. The plant is considered one of the oldest and most significant herbs for restoring digestive efficiency and soothing digestion. It is believed to treat or soothe symptoms like vomiting, nausea, bloating, irritable bowel, indigestion, and abdominal pain (Zukowski, 2011). Some studies have also suggested that the plant can be utilized to improve mental sharpness and concentration. Others have suggested that the plant has sweet taste and aroma can thus be used to boost the smell and aroma of foodstuffs and drinks like water. (Zukowski, 2011). Peppermint contains a high amount of menthol. It contains menthyl esters and methone. Dried peppermint contains menthol, menthone, menthofuran, 1, 8-cineol, and menthyl acetate. It also contains polyphenolic, flavonoid compounds, eriocitrin, hydroxycinnamic compounds, hesperidoside, and luteolin-7-rutinoside (Zukowski, 2011). Peppermint Nettle Tea Peppermint Nettle tea is made of the mixture of peppermint and nettle. Because of the combination, this type of herbal tea, contains more elements that those of the peppermint and nettle alone. It contains both the properties of peppermint tea and nettle tea. For example, it contains many flavonoids and polyphenols contained in nettle plants and menthone, eriocitrin, and menthofuran that are contained in peppermint tea (Riachi and De Maria, 2015). Fennel Fennel is tea made from Fennel, a flower bearing plant species of the Umbelliferae family. It is a perennial herb characterized by feathery leaves and yellow flowers. It is a greatly flavorful and aromatic herb with medicinal and culinary uses (Barnes, Anderson, and Phillipson, 2007). Because of the components contained in fennel plant, fennel tea is known to relief indigestion, anemia, constipation, flatulence, diarrhea, colic, menstrual disorders, and respiratory disorders. It also used in toothpastes, mouth fresheners, antacids, desserts, and in many culinary applications (Barnes, Anderson, and Phillipson, 2007). The ability of fennel to offer a medical solution is attributed to the carminative properties of the aspartic acid it contains. Fennel contains polyphenols, which include ellagic acid, gallic acid, kaempferol, and quarcetin (Barnes, Anderson, and Phillipson, 2007). Rooibos tea Rooibos, also known as red bush is a broom-like plant, which is a member of the legume family. The leaves of redbush plants are used to make herbal tea known as redbush tea, bush tea, or rooibos. Just like the plant, redbush tea contains polyphenols like flavanones, flavones, dihydrochalcones, and flavanones (Scott, 2010). Processed stems and leaves of the plant contain nothofagin, cinnamic, and benzoic. Therefore, tea made from processed stems and leaves contains these substances. Due to the polyphenols, which are contained in Redbush tea, there are several health benefits associated with it. For instance, the two-polyphenol antioxidants called nothofagin and aspalathin assists the body to fight free radicals that are associated with causing cancer (Bungaruang, Gutmann, and Nidetzky, 2013). Free radicals are unstable cells that assault healthy cells to become stable. The two antioxidants can also fight heart diseases because they have anti-inflammatory properties. Chysoeriol, which is one of the strongest antioxidants in red bush tea enhance circulation by preventing the activities of enzymes, which lead to cardiovascular disease. Quercetin relieves various abdominal ailments like diahorrea, indigestion, and cramps. It also reduces allergies, spasm, and inflammation (Bungaruang, Gutmann, and Nidetzky, 2013). Liquorice Liquorice or licorice is tea prepared from the roots of Glycyrrhiza glabra. (Collins, 2006). The roots are also known as liquorice. Liquorice has sweet smell and taste, which is attributed to glycyrrhizin. Apart from glycyrrhizin, the roots contain isoflavane glabridin and isoflavene glabrene that are phytoestrogens (Collins, 2006). Phytoestrogen and various types of flavonoids contained in the roots have various health benefits, which have made licorice tea medically beneficially. Glycyrrhizin makes licorice a significant herb for the treatment of various ailments like ulcers and several viral diseases like influenza A (Collins, 2006). It also used to prevent breakdown of adrenal hormones. The various potent antioxidants in the licorice make licorice tea significant treatment of allergic rhinitis, bronchial asthma, and conjunctivitis as the antioxidants produce anti-allergenic effect. Lemon Ginger Tea Ginger is a flower bearing plant from Zingiberaceae. The rhizomes of the plant, which are known as ginger or ginger roots are widely utilized as herbs and spices. Ginger contains high levels of magnesium, Vitamin C, and other minerals. Furthermore, it contains various polyphenols and related compounds, which make ginger one of the most significant herb (Nair, 2013). Due to the properties of ginger, tea from the plant has various health benefits. Ginger tea contains strong antioxidants like hydroxycinnamic acids and hydroxyphenylpropenes (Nair, 2013). Due to the various polyphenols and other related compounds contained in ginger tea, it is associated with various benefits. The tea relieves nausea, promotes stomach performance, reduces inflammation, and strengthens immunity (Nair, 2013). It also relieves blood circulation, fighting problems in the respiratory and improving blood flow. When lemon is added to ginger tea to mask the taste of ginger, lemon ginger tea is made. In addition to beneficial properties of ginger, lemon adds other useful properties to the mixture. Lemon contains flavanones like hesperidin, eriocitrin, narirutin, neoeriocitrin, and neohesperidin. It also contains flavones like diosmin and luteolin 7-O-rutinosed and other polyphenons like phlorin (Roberts, 2011). Due to these components, lemon ginger tea solves digestion problems boosts the immune system, balances pH levels, and aids in weight loss Echinacea Raspberry Echinacea Raspberry is tea made of Echinacea’s flowers. Echinacea is an herbaceous plant in the Asteraceae family. There are nine species of this plant. The flowers of Echinacea purpurea, as well as raspberry truffle coneflower, are used to make Echinacea Raspberry (Johnson and Foster, 2010). Just like other herbal tea, Echinacea Raspberry contains several health benefits. It reduces the time it takes to recover from a common cold, enhances immunity against flu’s and coughs, soothes sore throats, used to reduce enlarged and swollen glands, and treats urinary tract illnesses (Johnson and Foster, 2010).Echinacea herbal tea also assists white blood cells to fight germs and diseases. It also treats muscle problems, joint disorders, and skin problems like irritations, acne, inflammations, and eczema (Johnson and Foster, 2010). Reason for Assessment of Polyphenolic and Phenolic Compounds of Commonly Consumed Herbal Teas Most plants used to make herbal teas contain phenolic and polyphenolic. These compounds in herbal tea contain antioxidants and antibacterial properties that effectively work against environmental stresses (Ollis, 2013). Today, the search for new types of antioxidant and antimicrobial agents is on the rise because of the increasing resistance of microbes to antibiotics. Furthermore, the synthetic chemicals, which are usually used to preserve processed food, are becoming riskier. The market for healthy herbal neutraceutical is thus growing. Continuous studies are done to determine the existence and amount of naturally available antioxidants and antibacterial elements are thus on the rise to serve this increasing market (Valgimigli, 2012). As seen above, herbal teas contain various amounts and types of antioxidant and antimicrobial agent, which have various health benefits confirmed by numerous past studies. However, most of them have not been conclusive, creating a knowledge gap that requires continuous research in this area. . In this project, the polyphenolic and phenolic compounds contained in the afro mentioned ten herbal teas will be analyzed using Folin-Ciocalteu micro and HPLC methods. The results will then be compared with the properties of green and black teas. Black Tea Black tea is type of tea, which is more oxidized than white, green, and oolong teas. Nonetheless, just like the three, it is made from the leaves of camellia sinensis. Black tea is stronger in taste compared to the less oxidized teas. Just like herbal teas, black tea contains polyphenols, which are antioxidants important for the prevention of certain disease (Shaw, 2013). Due to the polyphenols, black teas are known to prevent DNA damage caused by tobacco or other toxic chemicals. They also help people to develop strong bones thus lowering possibility of developing arthritis. In addition, black teas prevent tooth decay and growth of bacteria that cause cavities and reduce the risk of stroke. Green Teas As mentioned earlier, green teas are made from camellia sinensis just like black teas. However, unlike black teas, green teas are made from unfermented leaves. They contain many powerful antioxidants. Polyphenols in teas are classified as catechins. Green teas contain six primary catechins. They contain catechin, epicatechin, gallaogatechin, apigallocatechin gallate, epicatechin gallate, epigallocatechin. Green teas also contain alkaloids that include theobromine, theophylline, and caffeine (Preedy, 2013). Green teas are thought to treat atherosclerosis, low high cholesterol, and cancer like bladder cancer, breast cancer, colorectal cancer, ovarian cancer, pancreatic cancer, and others. Studies have also shown that they treat inflammatory Bowel Disease (IBD), diabetes, liver disease, and can reduce weight. Materials Samples of plants used to prepare herbal teas were collected from Amway organic herb farm to minimize the risk of contamination. They were then washed and prepared into the different types of herbal teas discussed above. Methods High-Performance Liquid Chromatography (HPLC) and Folin-Ciocalteu Micro methods were used to extract and analyze the compounds contained in the herbal teas. HPLC is a method, which is used in analytic chemistry to separate and identify every element in a mixture. A liquid solvent that contains the mixture to be assessed is passed through an area with a solid adsorbent substance. Each component in the liquid solvent interacts differently with the adsorbent substance causing dissimilar flow rates for the elements. The different flow rates cause the separation of the elements (Horváth, 2013). HPLC has been utilized for legal and medical studies. In this project, Reverse Phase High-Performance Liquid Chromatography (RP-HPLC) method was used to extract polyphenols and phenols. Supercritical Fluids Extraction (SFE) technique, which involves applying different pressure, temperature, and liquid CO2, was utilized to extract the phenols and polyphenols in the ten herbal teas. List of References Barnes, J. Anderson, L. A. and Phillipson, J. D., 2007. Herbal medicines. London: Pharmaceutical Press. Bungaruang, L. Gutmann, A. and Nidetzky, B., 2013. Leloir Glycosyltransferases and Natural Product Glycosylation: Biocatalytic Synthesis of the C-Glucoside Nothofagin, a Major Antioxidant of Redbush Herbal Tea. Advanced Synthesis and Catalysis. 355, p. 2757-2763. Carpinella, M. C. and Rai, M., 2009. Novel therapeutic agents from plants. Enfield: NH, Science Publishers. Collins, E. M., 2006. Chakra Tonics Essential Elixirs For The Mind, Body, And Spirit. Newburyport: Red Wheel Weiser. Enna, S. J. and Norton, S., 2012. Herbal supplements and the brain: understanding their health benefits and hazards. Upper Saddle River: N.J., FT Press. Horváth, C., 2013. High-Performance Liquid Chromatography Advances and Perspectives. Burlington: Elsevier Science. Johnson, R. L. and Foster, S., 2010. National Geographic guide to medicinal herbs: the world's most effective healing plants. Washington, D.C: National Geographic. Johnson, R. L. Foster, S. and Weil, A., 2014. National Geographic guide to medicinal herbs: the world's most effective healing plants. Washington, D.C.: National Geographic. Lancer, K., 2014. Herbal Remedies & Plant Medicine Timeless Ancient & Modern Methods for Healing the Animal Body and Mind. Cork: BookBaby. Mars, B., 2006. Healing herbal teas: a complete guide to delicious, healthful beverages. Laguna Beach, CA: Basic Health Publications. Nair, K. P. P., 2013. The agronomy and economy of turmeric and ginger the invaluable medicinal spice crops. Burlington: Elsevier Science. Ollis, W. D., 2013. Recent Developments in the Chemistry of Natural Phenolic Compounds Proceedings of the Plant Phenolics Group Symposium. Burlington: Elsevier Science. Occleshaw, J., 2013. Tea cosies. London,:New Holland. Preedy, V. R. (2013). Tea in health and disease prevention. [S.l.], Academic Press. Roberts, M., 2011. Herbal teas for healthy living. Cape Town: Random House Struik. Raj, H., 2013. Literature review and pharmacognostical aspects of licorice. Saarbrücken, LAP LAMBERT: Academic Publishing. Riachi, L. G. and De Maria, C. A., 2015. Peppermint antioxidants revisited. Food Chemistry. 176, p. 72-81. , T. and Matheson, C., 2007. Tea party: 20 themed tea parties with recipes for every occasion, from fabulous showers to intimate gatherings. New York: Clarkson Potter. Shaw, L. (2013). Black Tea Quality Evaluation using Electronic Nose & Electronic Tongue Exploration of Different Data Analysis Techniques. Saarbrücken, LAP LAMBERT Academic Publishing. Scott, T. L., 2010. Invasive plant medicine: the ecological benefits and healing abilities of invasives. Rochester: Vt, Healing Arts Press. Valgimigli, L., 2012. Essential oils as natural food additives composition, applications, antioxidant and antimicrobial properties: New York, Nova Science Publishers. Read More