A mini review: Potential synergy of cacao leaves and cinnamon bark as a functional tea

Abstract

Abstract Cacao leaves tea is an increasingly popular drink, especially among tea lovers. Cacao leaves provide a distinctive taste and aroma. Traditionally cacao tea has been used as a herbal drink to help treat fevers, stomach aches and even coughs. The bioactive compound in cacao leaves has anti-inflammatory and antioxidant properties that can help in the healing process. Cinnamon is a spice that is widely used in food to enhance taste and aroma. It has a high antioxidant content and has many health benefits, including being an anti-diabetic. The aim of writing this article is to explain the potential synergy of cacao leaves with the addition of cinnamon as a functional drink in terms of nutritional composition and bioactive compounds contained in both. In the current era of globalization, increasing levels of free radicals have driven an increase in the need for bioactive compounds with antioxidant properties. Consuming antioxidants obtained from cacao leaves – cinnamon tea, is expected to help reduce oxidative stress and potentially provide beneficial health effects. It was found that cacao leaves tea with the addition of cinnamon bark has potential as a functional drink because it contains bioactive compounds, especially phenolics, flavonoids and alkaloids in significant concentrations.