Abstract
Echinacea tea reduces the risk of contamination with respiratory viruses.Echinacea tea comes from the daisy family and offers a sweet and potent floral flavour. This herbal tea may help boost immune health and fend off the common cold. Echinacea helps maintain healthy skin regeneration and reduces the burning sensation in cases of injury.This working paper presents one valuable study regarding the influences that occur during the sweetening task.In this case, maintaining the best balance between the reduced and oxidized forms of enzymatic cofactors - for the specific oxidoreductases - is one of the important aim.The moving of the gravitational centre of redox balance to the oxidized area can be the source for transforming the valuable bio-compounds in toxic unwanted compounds. For this reason, the monitoring of the redox balance in this functional food is mandatory.This paper presents a personal method to determine the best natural or synthetic sweetener that can be used without any problems when sweetening the Echinacea tea from a free contamination area.
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