Thyme Tea Research Articles

Can herbal teas be used as complementary therapies for kidney disorders? Results from a cross-sectional study

IntroductionChronic kidney disease (CKD) has limited treatment options and is becoming more and more common. Since apparent evidence in the literature shows that herbs may be reno-protective, we discussed different kinds of herbal tea in relation to CKD and related disorders. MethodsThis cross-sectional study was conducted in health care centres located in a region in central Iran by enroling subjects aged 18 years and older. A self-reported questionnaire was used to evaluate the frequency and type of herbal tea drinks by participants. Anthropometric characteristics were measured and blood samples were obtained using a standard procedure. The Kidney Disease Outcome Quality Initiative (K/DOQI) guideline was the reference for diagnosis of CKD. Through multiple logistic models, the association between herbal tea drinking with CKD and related disorders was examined. ResultsOverall, 3 322 subjects were examined in this study. Three types of herbal tea were consumed by the study participants including green tea, chamomile-thyme tea, and borage tea. No statistically significant consistent associations between kidney disorders, including CKD, haematuria, albuminuria, and kidney stone and consumption of these herbal preparations were identified. ConclusionOverall, this study failed to suggest any consistent association between renal function and three categories of herbal tea in adult Iranian individuals.

Complementary and Supportive Therapy Practices Used by Nurses to Prevent COVID-19: Natural and Herbal Products

Introduction and Objective: Nurses COVID-19 pandemic fear infecting their patients during infection of their family members or complementary-supportive treatment increased their use of natural and herbal products. It was conducted to determine the herbal practices used by nurses as a complementary and supportive treatment to prevent COVID-19. Materials and Methods:The data of this study, which was carried out in descriptive and cross-sectional design, was collected on 255 nurses in all clinics located at X State Hospital in April 2022. In collecting data, “personal information form was used for the survey. The Ethics Committee of the institution and the permissions required approximately 10 minutes after receiving the questionnaire was applied to nurses. Results: It was determined that 92.9% of the nurses participating in the study increased lemon and orange consumption, 42.7% onion garlic consumption, 45.1% water consumption and 7.8% home bread consumption in preventing COVID-19. Nurses were found to drink honey and propolis (40%), natural products (50.2%), kefir (15.3%), thyme tea (20%), lime (13.7%) and lemon water (6.3%), gargle with boiling water (26.7%), use vitamin D (44.3%) and pay attention to sleep patterns (49.4%). Conclusion: At the end of this study, it was determined that nurses use herbal products, which are complementary-supportive treatment applications, to prevent COVID-19.

Sustainable Use of Greek Herbs By-Products, as an Alternative Source of Biologically Active Ingredients for Innovative Products.

The processing of medicinal and aromatic plants (MAPs) results in the production of a significant amount of plant by-products; herbal material of inferior quality and/or unusable plant parts that are not commercially exploitable. An extensive study of Greek native species was performed toward the production of innovative bioactive products using as raw materials the by-products obtained from the processing of cultivated MAPs. Origanum vulgare subsp. hirtum (oregano), Sideritis scardica (Greek mountain tea), Thymus vulgaris (thyme), and Matricaria recutita (chamomile) were selected due to their wide use for the preparation of beverages and culinary purposes. The determination of the percentage of the post-harvest processing by-products was performed for a 3 years period (2018–2020). Results showed that by-products derived from the above-mentioned species' processing constitute 64% (thyme), 54% (oregano), 37% (Greek mountain tea), and 24% (chamomile) of the total processed mass. To value the by-products as a potent source of bioactive ingredients, superior and inferior quality herbal material of the aforementioned plant species were extracted by an ultrasonic assisted extraction method. Hydroalcoholic extracts were chemically investigated using high-performance thin layer chromatography (HPTLC) and liquid chromatography-mass spectrometry (LC-MS) techniques. In addition, their free radical scavenging activity and total phenolic content (TPC) were estimated. Based on the results, herbs by-products revealed similar chemical content to the superior herbal material by the means of HPTLC and LC-MS analysis. In addition, strong free radical scavenging related to a high phenolic content was detected in the case of thyme, oregano, and Greek mountain tea. Moreover, the gas chromatography-mass spectrometry (GC-MS) analyses of the essential oils (EOs) of oregano and thyme by-products revealed the presence of carvacrol, thymol, γ-terpinene, and p-cymene among the major constituents. Finally, the LC-MS analyses of aqueous extracts of Greek mountain tea and chamomile by-products led to the identification of several bioactive compounds, such as flavonoids and phenylpropanoids. Overall, the presence of bioactive constituents in by-products, such as terpenes, phenolic compounds, and flavonoids underly their potent use as food antimicrobial and antioxidant additives, in the preparation of high added-value products, such as enriched aromatic edible oils, and innovative herbal teas, such as instant beverages.

Thyme Tea and Primary Dysmenorrhea Among Young Female Students.

BackgroundThyme tea, locally known as “tossign tea”, is one of the most popular herbal-tea in Ethiopia used for the medicinal attribute, besides adding aroma and flavor to the tea. Therefore, this study aimed to assess the effect of thyme tea-drinking and other dietary factors of school girls on primary dysmenorrhea.MethodsAn institutional case–control study was conducted from December 2019 to March 2020 in the suburbs of Debre Berhan town, Ethiopia. Data were collected through a face-to-face interview using a pre-tested semi-structured questionnaire on 252 (86 cases and 166 controls) study participants. Data were entered to Epi Data version 3.1 and then exported to IBM SPSS version 24 for analysis. Bivariable and multivariable logistic regressions were carried out to identify factors significantly associated with primary dysmenorrhea.ResultsThe mean (±SD) age of cases was 15.98 (±1.60) years and controls was 15.73 (±1.35) years. Thyme tea drinking was reported by 19 (22.1%) of cases and 56 (33.7%) of controls. Thyme tea-drinking decreased the risk of primary dysmenorrhea by 63.2% (AOR: 0.368, 95% CI: 0.145–0.934). Coffee drinking tends to increase the odds of severe dysmenorrhea on young female students. Besides, age, age at menarche, meal frequency, and residence were significantly associated with primary dysmenorrhea.ConclusionThyme tea-drinking, consumption of vegetables and fruits had primary dysmenorrhea related pain-relieving tendency. Delayed onset of menarche decreased the risk of primary dysmenorrhea. Coffee drinking was positively associated with primary dysmenorrhea. Further studies on the effect of thyme tea on primary dysmenorrhea are required.

In-vitro digestion of the bioactives originating from the Lamiaceae family herbal teas: A kinetic and PLS modeling study.

The stability of lavender, lemon balm, mint, sage, and thyme teas was investigated using in-vitro simulation of the digestive system. Kinetics of changes in the total polyphenolic content (TPC) and the antioxidant activity during the in-vitro trials were also evaluated. Results showed that TPC of mint teas decreases the fastest. Mathematical models for prediction of the TPC and the antioxidant activity of prepared teas based on UV-VIS and NIR spectra collected before, during, and after simulation showed that the best prediction was obtained for the wavelength ranges from 410 to 900nm, 904 to 928nm, and 1,399 to 1699nm. It was concluded that the NIR can be used for calibration, validation, and classification of teas prepared from Lamiaceae plants. PRACTICAL APPLICATIONS: The bioactives' in-vitro digestion process can successfully be characterized by chemical, spectroscopic, and mathematical analysis. Application of NIR spectroscopy, in combination with multivariate analysis, leads to a reduction of time, costs, and chemical consumption and gives reliable results that pharmaceutical, food, and chemical industries can benefit from.

Characterization of bioactive and volatile profiles of thyme (Thymus vulgaris L.) teas as affected by infusion times

The influence of different infusion times on phenolic, volatile, antioxidant, and colour properties of thyme (Thymus vulgaris L.) teas was investigated in the present study. The thyme teas were prepared using freshly boiled water at infusion times of 0, 2, and 5 min. The effect of infusion time on phenolics, volatiles, and antioxidant properties was clearly observed. Among the phenolic compounds identified in the samples by LC–MS–MS, luteolin-diglucuronide-glucuronide and protocatechuic acid-hexoside were identified for the first time ever in thyme teas, with the most dominant phenolic compound in all samples subsequently being luteolin-diglucuronide-glucuronide. A significant correlation between the phenolic compounds and antioxidant properties demonstrates that phenolic compounds affected the antioxidant potential of the thyme tea infusions. A total of 27 volatile compounds were identified and quantified in the samples. The main chemical group of the volatile compounds in the thyme teas was terpenes and represented almost 90% of the total volatiles in thyme teas. Among the terpenes, thymol (61.74–78.82%), p-cymene (8.92–17.90%) and carvacrol (4.41–5.62%) being the most abundant volatiles in all the teas. Results obtained by sensory evaluation indicate that taste panelists preferred thyme tea prepared at a 0-min infusion time.

Effect of thyme and oregano aqueous tea infusions on the lipid oxidation and sensory characteristics of frankfurkters sausages

Lipid oxidation is one of the main limiting factors for the quality and acceptability of frankfurkter type of sausages. The antioxidant activity has been measured using a TBA assay. Dried oregano (Origanum vulgare) and thyme (Thymus vulgare) were purchased from a local store and kept in dark until the use. Aqueous extracts were prepared by one-step extraction with 3 g of each pulverized plant. Samples of freshly cooked sausages were evaluated by a 6 member semi-trained panel of laboratory co-workers. Panelists evaluate appearance overall texture, flavour, aroma and overall acceptability on a 6 point hedonic scale. In this work the antimicrobial and antioxidant effect of Thymus vulgare and Origanum vulgare significantly reduced (p <0.05) lipid oxidation in frankfurkters sausages on 10th day of aerobic storage. The organoleptic changes in sausages had no negative effect on the sensory value of cooked sausages. Results obtained in this work indicated the technical viability of using the oregano and thyme aqueous tea infusions in relative low concentration, which is possible to enlarge the shelf-life of fresh sausages with the desired slight alteration of the original taste parameters. Results indicate that thyme and oregano aqueous tea infusions compare to essential oils can be cheaper alternative incorporate into pork frankfurkters as natural antioxidants.

Evaluation of the Effect of Different Herbal Tea on Discoloration of Different Kinds of Composite

Objectives: The aim of this study was to evaluate the effect of six herbal teas on the color stability of two types of nanohybrid and one microhybrid resin composite. Materials and Methods: 70 disc-shaped specimens, 210 in total (7*2mm), were fabricated from each of the following materials in metal mould : Tetric N ceram, Grandio, Gradia Direct Anterior. Specimens were stored in distilled water at 37°C for 24 hours in an incubator for completion of polymerization. After baseline evaluation (L*, a*, b*CIELAB scale), the specimens were divided into seven subgroups, according to the test and control storage solutions (n=10). Randomly selected specimens from each material were immersed in 20 ml of the test solutions (Borago, Green, Hibiscus, Thyme, Black and Lemon Verbena teas) at 37˚c for 24 hours and 48 hours. Solutions were refreshed every 24 hours. All samples were polished using Soflex discs with Medium, Fine, Superfine grit after storage in herbal teas. Specimens color was measured in 24, 48 hours and after polishing. The collected data was statistically analyzed using two-way analysis of variance with repeated measure and Tukey’s HSD at a significance level of 0.05. Results: All samples displayed color changes after immersion in the herbal teas. Hibiscus tea induced the highest level of discoloration after 24 hours immersion in all three composites. Black tea induced highest level of discoloration in (Grandio ΔE=7.44). Hibiscus tea and Thyme tea induced highest level of discoloration in (Tetric N ceram ΔE=11.) and (Gradia Direct ΔE=14.11), respectively, after 48 hours immersion. The least discoloration was found with Borage tea in 24 and 48 hours. After re-polishing the color change was reduced. Grandio showed the greatest color reduction in Black tea. Color improvement of Tetric N ceram was better than Gradia Direct. Conclusion: All tested restorative materials showed a color shift after immersion in herbal teas, which Tetric N ceram displayed the highest color change in Hibiscus tea and Borago tea induced lowest discoloration on Grandio after 24 h immersion. Thyme tea induced the highest level of discoloration on Gradia Direct and least discoloration was found in Borago tea on Grandio after 48 hours immersion.

The influence of membrane composition on the release of polyphenols from liposomes

Polyphenols are compound which are widely studied because of their antioxidative and potential therapeutic properties. Systems for the controlled release of drugs offer a number of benefits comparing with traditional forms of medicines and because of that these systems are widely researched. The objective of this paper is to investigate the possibility of using liposomes as carriers of polyphenols and influence the membrane composition on the release rate of encapsulated polyphenols. Experiments show how the membrane modification affects the mass transfer comparing to a conventional liposomes. Liposomes were modified with surfactants Tween 20 and Tween 60, and thyme tea extract was used as a source of polyphenols. The diffusion of polyphenols from thyme extract, dispersion of conventional liposomes and liposomes modified with Tween 20 and Tween 60 was studied using Franz diffusion cell. From the experimental data diffusion coefficients were determined for each of the systems, as well as the corresponding diffusion resistances. From the obtained results it can be concluded that the encapsulation of polyphenols in liposomes significantly slows diffusion, and with membrane modification can be achieved further slowing. The diffusion resistance of the liposome membrane modified with Tween 20 and Tween 60 is about 5 times higher compared to the diffusion of unencapsulated polyphenols from the thyme extract.

The Effects of Thyme Tea Supplement on Free Radicals Formation and Antioxidant System of Elite Wrestlers

The intensive acute exercises results in too much oxygen consumption and hence produce excessive free radicals and damage of tissues. This study was conducted to investigate the effects of thyme tea on free radical formation and antioxidant system. Eighteen elite volunteer wrestlers joined the study. The wrestlers were randomly divided into two groups to from experiment and control groups. The subjects wrested five times during the study period according to F.I.L.A rules. The measurement are performed before and after the thyme tea loading. Study groups drunk thyme tea three times a day in 35 day period before loading after first measurement. The subjects participated in the study pre-contest (Comp. Before), immediately after the competition (Comp. After), 24 hours after the competition (Comp. after 24 h), 48 hours after the competition (Comp. After 48 h), blood samples were collected from forearm vein by 5cc total of 2 tubes. Tubes, centrifuge immediately after serums and transferred to tubes Eppendorf Total of Antioxidant Capacity (TAC), Malondialdehyde (MDA) and total sulfhydryl group (RSH) stored at the 75 C until o determination of analysis. The results showed that no difference was noted between the values of the groups before the thyme loading process, a meaningful increase (p 0.05). Whereas significant differences were found in the levels of MDA and TAC, after thyme loading, for the experimental group when compared to the control group (p<0.05), no meaningful difference was observed for the level of RSH. it is determined in the study that wrestling competition causes significant oxidant stress in wrestlers and increase total antioxidant capacity. However, it is detected that it makes nonenzymatic antioxidant capacity fall.

Hysicochemical and textural properties of kombucha fermented dairy products

The possibility of kombucha application cultivated on two different tea types in combination with probiotics for milk fermentation at different temperatures, as well as the physicochemical and textural properties of manufactured fermented milk products were investigated. Combination of probiotic starter culture and kombucha inoculums, cultivated on Camellia sinensis (black tea) and Thymus serphyllum (thyme tea) were used for milk fermentation. Obtained results showed that kombucha inoculums cultivated on different tea types could be used for fermented milk products in combination with probiotic starter culture. Different temperatures of milk fermentation had no significant effect on chemical characteristics of kombucha fermented dairy products. As the results of factorial ANOVA test revealed the significant influence of the interaction of factors Temperature*Tea type on L–lactic acid content. Tea type had singificant influence on textural characteristics of fermented dairy products, especially after storage. After 10 day of storage, all textural characteristics except firmness had highly significant diferences depending on the tea type used for kombucha inoculum cultivation. Significant effect on textural characteristics showed interaction of factors Tea Type*Day of storage. Key words: Fermented milk product, kombucha, textural properties, physicochemical properties.

Environmentally Friendly Natural Dyeing of Organic Cotton

In this study, organic cotton fabrics were dyed with different natural dye sources (madder root, walnut shell, henna, horse chestnut, pomegranate peel, berberis vulgaris root, thyme, and sage tea). The dyeing was carried out with different mordants (copper sulphate, potassium aluminum sulphate, potassium tartrate, and citric acid), using pre-mordanting dyeing methods. The color of the fabrics was investigated in terms of color strength (K/S) and fastness properties against light, washing, rubbing, and perspiration. The color and fastness properties obtained from the dyed organic cotton fabrics were between good to excellent.

The Effects of Using Thyme on Iron Status in the Elite Sportsmen

This study aims to investigate the effects of using thyme on iron and iron related hematological parameters elite athletes. The subject group of the research was composed of 12 male wrestlers who have competed in various age categories of Turkish National Team and who were still competent for the medal in Turkey Championships. The subjects, all of whom have been carrying out actively, for at least 2 months, their applicable exercises were subjected to the thyme loading session without any interference in their training sessions. Each person was offered after meals, three times a day for duration of 35 days total, thyme tea which had been brewed 1 gram dried thyme in boiled water of 150 cm for ten minutes. Before and after 3 the thyme loading period, blood samples were collected and analyzed the levels of Hemoglobin (HGB), Erythrocyte (RBC), Ferritin (F), Transferrin (T) Serum Iron (SI) and Iron Binding Capacity (IBC) was accomplished by means of the brand OLYPUS AU640 hemacytometer. The amount of Transferrin Saturation (TS) was calculated using the formula, “SI X 100/IBC”. In this study it was observed that the applicable levels were within, before and after thyme loading, the normal clinical values. However, a significant decrease, after 4-week thyme loading, for the concentration levels of HGB, RBC and SI (p<0.05) and a significant increase for the level of IBC (p<0.01) were identified. As a result, it was observed that the thyme which has been known for its numerous benefits has, besides its positive effects, some adverse effects on the iron status in the sportsmen. Therefore, supplemental iron loading, coupled with giving beverages such as tea, green tea, thyme, etc. all containing catechin as active substance might be required for the performance sportsmen.

The effect of fermentation temperature on the functional dairy product quality

The aim of this study was to examine the possibility of fermented dairy beverage production by the application of kombucha cultivated on thyme tea in combination with a probiotic starter and to evaluate the quality of the new functional product. Fermented dairy beverages are produced from milk with 1.6% milk fat at three fermentation temperatures: 37?C, 40?C and 43?C.Chemical quality, rheological properties and products of added starter cultures metabolism were determined in the fermented dairy beverages after production and after10 days of storage. Produced fermented dairy beverages have reduced milk fat content and good textural characteristics. Besides the highly valuable milk components, they contain numerous compounds which have pronounced therapeutic properties. These products could be used as functional food in the diet of different populations for health improvement.

The effect of 1-month thyme using in elite sportsmen on oxidant stress and anti-oxidant capacity

The object of the study is to determine the effect of thyme loading during exercise at elite wrestlers on oxidant stress and anti-oxidant capacity. Totally 18 elite wrestlers were involved...

The role of thyme in the treatment of pyodermia in newborn infants: A retrospective analysis

Background A great amount of data on the antimicrobiotic effect of thyme is available. However, there are no clinical trials on the treatment with thyme in newborn infants present. Method We analysed the treatment procedures in newborn infants diagnosed with pyodermia in our department between August 2003 and December 2008 retrospectively. Results Of the 36 patients 14 fulfilled the study criteria. Ten (71%) of these patients received thyme alone or in combination with a systemic antibiotic or other local form of therapy. Three patients (21%) were treated locally with thyme only. Nine patients (64%) received either a combined systemic antibiotic therapy or systemic antibiotic treatment alone. There were no differences regarding the duration of treatment. Side effects or complications did not occur under either form of therapy. Discussion and conclusions Inspite of being a department with focus on complementary and integrative medicine, patients often receive systemic antibiotic treatment. Thyme is an often preferred supplement, sometimes when under clinical control even the alternative treatment. The amount of data ascertained was not large enough in order to allow making statements on the role of thyme tea as alternative or supplementary treatment, especially not in the sense of making treatment recommendations. Whether a local treatment with thyme tea might be sufficient for a subgroup of patients would have to be examined prospectively with a larger patient collective. The same accounts for cost efficiency. Our study is the first to examine therapy concepts for the treatment of pyodermia, with a focus on the use of thyme tea in the treatment of newborn infants.