Abstract
Phytochemical composition and health-enhancing properties of Oryza sativa L. leaf tea
Highlights
Herbal teas are a rich source of plant-derived phytochemicals that contribute towards lowering the incidences of chronic diseases [1]
The yields of water-based extracts obtained from Khao dok mali 105 (KM) and HN rice leaf teas were 2.5- to 2.0-fold that of green tea (GT) water extract yield indicating comparatively higher levels of polar compounds in rice teas
All three extracts of KM rice tea contained the highest level of total sugar for each category of extract and were followed by GT extracts
Summary
Herbal teas are a rich source of plant-derived phytochemicals that contribute towards lowering the incidences of chronic diseases [1]. Green tea leaf (Camelia sinensis (L.) Kuntze) is the classic example of a plant-based beverage that, due to its health properties, become extensively utilized in nutraceutical and functional foods industries [2]. Catechins - the dominant phenolic compounds of green tea, are responsible for its distinctive sensory [2] and health promoting properties, including antioxidant and antimicrobial [3], alleviation of clinical features of metabolic syndrome, memory disorders [4], reduction of pathological angiogenesis [5] and cancer prevention [6]. Herbal teas obtained from rooibos, rosemary, lemongrass, mulberry, bamboo, lotus, peppermint, persimmon and mate are rich sources of antioxidant and antimicrobial compounds [3]. Among numerous water lily cultivars, the ‘Conqueror’ and ‘Virginia’ produced teas with an outstanding fragrance, the highest total polyphenols content and superior antioxidant capacities [8]
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