Formulation & Evaluation of Immune Booster Herbal Tea.
1: INTRODUCTION
1.1 IMMUNE SYSTEM
The immune system involves a complex network of organs, cells and proteins located
throughout the body, to defend against infections from germs (such as bacteria, viruses, fungi,
parasites), and other invaders (such as cancer cells), while protecting the body’s own cells. In
most people, their immune system is an effective network that responds and adapts to defend
the body against infections and cancer. However, some people have immune system disorders
which interrupt this protective process. Immune system disorders are caused by dysfunction
which can result in overactive immune responses (allergy or autoimmunity) or underactive
immune systems (immune deficiency). [1].
A fully functional immune system can distinguish healthy tissue from unwanted substances. If
it detects an unwanted substance, it will mount an immune response — a complex attack to
protect the body from invaders like bacteria, viruses, and parasites. It also recognizes and
removes dead and faulty cells. [2]
The immune system does not always get it right, however. Sometimes, for instance, it is unable
to fight effectively because a person has a health condition or needs certain medications that
affect how the system works. In autoimmune diseases and allergies, the immune system
mistakenly perceives healthy tissue as unhealthy and launches an unnecessary attack, leading
to uncomfortable and sometimes dangerous symptoms. This article will look at some of the
main features of the immune system and how they defend the body from pathogens and other
invaders. It will also look at problems that can arise with the immune system. [3].
White blood cells
White blood cells are the key players in your immune system. They are made in your bone
marrow and are part of the lymphatic system.
White blood cells move through blood and tissue throughout your body, looking for foreign
invaders (microbes) such as bacteria, viruses, parasites and fungi. When they find them, they
launch an immune attack.
White blood cells include lymphocytes (such as B-cells, T-cells and natural killer cells), and
many other types of immune cells. [1]
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Fig-1.1 immune system
1.2 Immune System Disorder
There are many ways in which the immune system can go wrong. Types of immune disorders
fall into three categories:
IMMUNODEFICIENCIES
These arise when one or more parts of the immune system do not function.
They can result from:
• A condition that a person is born with, known as primary immunodeficiency
• Developments over time, for instance, older age
• A disease that affects the immune system, such as HIV, malnutrition, obesity, or high
alcohol use.
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• Medical treatment, such as chemotherapy, drugs to treat an autoimmune condition, or
medications to stop the body from rejecting a transplant
AUTOIMMUNITY
In autoimmune conditions, the immune system mistaken target healthy cells rather than
pathogens or faulty cells. It is unable to distinguish between healthy and unhealthy cells and
tissue.
Usually, this will occur in one part of the body, such as the pancreas. Destruction of pancreatic
beta cells means the body cannot produce insulin. This is how type 1 diabetes happens.
Other autoimmune diseases include:
• celiac disease
• rheumatoid arthritis
• Graves’ disease
HYPERSENSITIVITY
With hypersensitivity, the immune system react in an exaggerated or inappropriate way. It
attacks everyday substances, such as dust, as if they were pathogens.
This happens with:
• asthma
• food allergies and sensitivities
• atopic eczema
A severe reaction can lead to anaphylactic shock, where the body responds to an allergen so
strongly that it can be life threatening.
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1.3 SYMPTOMS
• Cold hand Dry eyes.
• Fatigue.
• Mild fever.
• Headache.
• Rash.
• Joint ache.
• Patchy hair loss.
• Frequent infection.
• Unexpected weight change.
1.3 Herbal Treatment
Herbal medicines are the medicines obtained from plant sources. This is an alternate type of
treatment based on traditional knowledge and scientific evidences in many cases. The utility of
plants as whole or their parts like fruits, flowers, leaves, stem, and roots have been established
for the treatment of many diseases. The active ingredients present in the plants either alone or
in combination have improved the immune system if taken with proper care. Many studies have
shown that these are better in comparison to conventional modern treatment with respect to less
or no side effects. This chapter focused on the use of herbal medicines in boosting the immune
system. This chapter covers why people prefer herbal medicines, role of some herbal plants in
enhancing the immune system, and role of some individual natural products in boosting the
immune system.
1.4 Herbal Tea
The commonly used tea is a beverage made from leaves and buds or twigs of the plant Camellia
sinensis, and is only second to water, the most consumed beverage in the World. There are
basically four major types of true teas, namely black tea, oolong tea, green tea, and white tea.
Nevertheless, the term herbal tea/beverage usually refers to infusions with fruit or other herbs
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that do not contain Camellia sinesis. Herbal beverages are also called tisane, herbal infusion, or
botanical infusion to avoid confusion with true teas. Herbal beverages can be made with fresh
or dried flowers, immature fruits, leaves, seeds, and/or roots by steeping (infusion) or boiling
(decoction) of the source materials including herbs.
Herbal beverages when consumed within a balanced diet, may improve the antioxidant status,
and reduce oxidative stress in humans. In addition, many commonly consumed herbal
beverages do not contain any detectable caffeine levels as in coffee and tea. Health Canada
categorizes herbal beverages under natural health products (NHPs). However, according to
Health Canada moderate consumption (2–3 cups/day) of selected herbal teas such as citrus peel,
lemon balm, ginger, orange peel and rosehip is recommended during pregnancy and
breastfeeding
1.5 ADVANTAGES
Herbal Teas are commonly consumed for its therapeutic and energizing properties, since it can
help to induce relaxation.
• Green tea is one of the healthiest herbal teas to drink. It offers a whole lot of goodness
such as: helping in prevention of certain types of cancers, fighting tooth decay and gum
diseases, aids in weight loss, and so on. Green tea is also available in ‘matcha’ form,
which is the ground up form of green tea leaves. Drinking of green ‘matcha’ tea, is
actually the consumption of whole tea leaf as it is ground up into a fine powder giving
the person drinking it a whole list of good tea side effects .
• Bit of nettle and dandelion is added to a peppermintred raspberry leaf tea if you want to
up your milk production while breastfeeding.
• Black tea which is very low in its sodium, fat and calorie content, is known to be
bountiful in antioxidants. It also helps cure Parkinson’s disease and cardiovascular
problems.
• Oolong tea, a famous Asian tea is known to cure Type 2 Diabetes when consumed on a
daily basis. Further, it also helps in weight loss when taken regularly.
• Another good tea to drink is yerba matte tea. Yerba matte good tea side effects include:
reducing the risk of certain cancers and heart disease. It is full of vitamin A, B1, B2, C,
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and the minerals magnesium, potassium, calcium, iron, and riboflavin that many adults
lack in their daily diets.
• Chamomile is one of the most common herbal teas people drink. It has a mild sedative
effect, so it’s perfect to use as a sleep aid. It also soothes stomach pains and acts as a
gentle laxative. It helps alleviate menstrual cramps: research indicates that chamomile
raises levels of glycine, a substance that calms muscle spasms.
• Red raspberry leaf tea is good for women who are pregnant or trying to conceive. It’s
said to reduce labour pains. It tones the uterus and pelvic muscles, but does not stimulate
contractions, so it won’t induce labour or miscarriage.
• Astragalus tea is known to cure HIV and AIDS.
• Ginger tea is also good for nausea of any kind, from morning sickness to motion
sickness and anything in between.
• Cardamom tea helps treat indigestion, prevents stomach pain, and relieves flatulence.
It’s also helpful to drink a glass of cardamom tea if you are feeling nauseous. Cardamom
tea fights pulmonary disease where lots of phlegm is present. It also works to relieve
coughs. Drinking a cup of cardamom tea is helpful for women who experience mood
swings during their menstrual period.
• Ginger is an energizer and a stimulator. Drinking ginger tea both stimulates and soothes
the digestive system. Ginger has been known to aid people experiencing nausea.
Arthritic people have found ginger tea helpful since it has anti-inflammatory properties.
• Peppermint tea is goodto treat an upset stomach, especially when it’s combined with
chamomile.
• Herbal teas are generally known to cause soothing to the stomach and lower blood
pressure and chances of cancer.
1.6 DISADVANTAGE
Some of the disadvantages of consuming certain herbal teas are as follows:
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• Some of these teas are prone to contain potential toxic chemicals like dyes, adhesive,
flavour enhancers, either from their area of growth or during manufacture.
• Even though quite unusual and rare, allergic reactions due to consumption of green tea
are possible. Some of them include difficulty in breathing and other respiratory or throat
affecting issues; swelling around lips, tongue or face. In such cases, one should stop the
consumption of green tea and seek emergency medical care.
• Consumption of green tea for extremely long periods of time (in heavy quantities), have
also proven to beconnectedwith oesophageal cancer.
• Green tea are known to also cause other less serious side effects (although rarely), such
as:
1. Heartburn
2. Upset stomach
3. Loss of appetite
4. Constipation or diarrhea
6. Sleeplessness 7.
Irregular heartbeats
8. Headache.
Such cases must be reported to the doctor at once, to check for further discomfort of the
patient.
• Caffeine being a stimulant of the central nervous system, sometimes causes insomnia
in adults, children, and infants. It also acts on the kidneys as a diuretic (increasing urine
and urine sodium/potassium levels, and potentially decreasing blood sodium/potassium
levels), and may deteriorate urge incontinence. Black tea, although not much, but its
due to its presence of slight levels of caffeine, can (very rarely) cause these conditions
when consumed.
• It is known to cause erosion of the dental enamel if taken continuously.
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• According to, ‘an increase in blood sugar levels may occur after drinking black tea
containing the equivalent of 200 milligrams of caffeine (4 to 5 cups, depending on tea
strength and cup size). Caffeine-containing beverages such as black tea should be used
cautiously in patients with diabetes.’
• Animal study reports that tannin fractions from tea plants may increase the risk of
cancer, although it is not clear that the tannin present in black tea has significant
carcinogenic effects in humans.
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2. LITERATURE REVIEW
1. Yuchao Liu et al 2023 stated that most herbal tea infusions use edible medicinal plants
as raw material and are consumed daily. Although herbal tea has a long history of health care
applications worldwide, there is a lack of systematic research on the classification and
functional nutritional value of various herbal teas. In recent years, the discovery of the rich
biological activities and health benefits of herbal tea has become a driving force for researchers
interested in its development as a functional food. However, the shortcomings of herbal tea
products are not fully known. In particular, the quality evaluation system is not perfect, and
there is insufficient data on the mechanism of action of herbal teas in their traditional uses. To
better understand the functions and mechanisms of various herbal teas, this article reviews the
classification, effective chemical composition, main biological activities, and mechanism of
action of herbal teas. Finally, the current advantages, limitations, and direction of future
development of herbal tea are determined and discussed.
2. Neeta Pathaw et al 2022 stated that Tea is an important beverage consumed worldwide.
Of the different types of tea available, herbal tea is an important beverage consumed owing to
its popularity as a drink and stress relieving factors, several different herbal concoctions made
from seeds, leaves, or roots are currently consumed and sold as herbal teas. The herbal teas are
not the usual tea but "tisanes." They are caffeine free and popular for their medicinal property
or immune boosters. Herbal tea formulations are popularly sold and consumed by millions
owing to their health benefits as they are rich in antioxidants and minerals. However, plants are
also known to contain toxic and anti-nutritional factors. Anti-nutritional factors are known to
interfere with the metabolic process and hamper the absorption of important nutrients in the
body.
3. Jing Zhang et al 2021 stated that Kombucha is a black tea-based, non-alcoholic
beverage fermented by yeast and bacteria are known for its refreshing scent and taste and
presents biological characteristics, namely antioxidant, antimicrobial and anti-inflammatory
activity. The present study compared traditional kombucha prepared with black tea and green
tea to kombuchas produced with several alternative substrates, including white tea,
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chrysanthemum, honeysuckle, and mint infusions. Throughout the fermentation process, liquid
and gas chromatography analyzed sugars, ethanol, organic acids, and volatile compounds.
Sugar consumption was substrate-dependent, with mint kombucha having the highest amount
of residual sugar and honeysuckle having the lowest.
4. Qili Zhang et al 2021 stated that vine tea has been used as an herbal tea by several
ethnic minorities for hundreds of years in China. Flavonoids, a kind of indispensable
component in a variety of nutraceutical, pharmaceutical and cosmetic applications, are
identified to be the major metabolites and bioactive ingredients in vine tea. Interestingly, vine
tea exhibits a wide range of significant bioactivities including anti-oxidant, anti-inflammatory,
antitumor, antidiabetic, neuroprotective and other activities, but no toxicity. These bioactivities,
to some extent, enrich the understanding about the role of vine tea in disease prevention and
therapy. The health benefits of vine tea, particularly dihydromyricetin and myricetin, are widely
investigated. However, there is currently no comprehensive review available on vine tea.
Therefore, this report summarizes the most recent studies investigating bioactive constituents,
pharmacological effects and possible mechanisms of vine tea, which will provide a better
understanding about the health benefits and preclinical assessment of novel application of vine
tea.
5. Hans Reinhard et al 2021 stated that the transfer rate of 37 pyrrolizidine alkaloids (PA)
found in ten naturally contaminated teas and herbal teas to their brews was studied in detail.
Mixed herbal, peppermint, red bush, senna, black tea and green tea infusions were prepared
according to the ISO guide and vendor’s instructions, respectively, and parameters like herb-to-
water ratio, steeping time and multiple extractions studied. In general, a transfer rate of 38–100%
(median 95%) for brews following vendor’s instructions was determined. The total concentration
range of PA in these ten samples was 154–2412 ng/g (median 422 ng/g) in the herb and for single
analytes 0.1–170 ng/g. Seven of the 37 PA occurred unexpectedly; these were tentatively
identified and quantified by liquid chromatography-high resolution mass spectrometry (LC-HR-
MS), since their contributions to total PAcontent matter.
6. Fatima S. Poswal et al 2019 stated that herbal teas are used as therapeutic vehicles in
many forms of traditional medicine and are a popular global beverage. The purpose of this
scoping review was to examine the evidence relating to the clinical efficacy and safety of herbal
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teas, and to identify the main research themes and gaps in knowledge to inform further work.
A scoping review methodology was followed that set out the research question and described
the sourcing, selection and analysis of studies. Overall, a total of 145 research publications
were retrieved from global bibliographic databases, and after applying exclusion criteria, 21
remained. These studies looked at herbal tea use in female health, diabetes, heart disease and
weight loss, with plant species including lavender, chamomile, fenugreek, stinging nettle,
spearmint, hibiscus, yerba maté, echinacea and combinations of herbs. Observational studies
explored associations between herbal tea consumption and cancer risk, liver health, and the
risks linked to the consumption of environmental contaminants in the plant material. Despite
plant materials being the basis for drug discovery, and the popularity of herbal teas, the number
of articles exploring clinical efficacy and safety is small. In this review we discuss how herbal
teas may be beneficial in some areas of clinical and preventative health, and what further
research is required to understand whether regular consumption can contribute to healthy living
more generally.
7. Letuzia M. de Oliveira et al 2019 stated that tea is the second most consumed beverage
worldwide, representing a significant part of the human diet. Originating from China, tea
consumption has spread globally over the past 2000 years, becoming one of the most popular
beverages in the world (Karak and Bhagat, 2010). The Food and Agriculture Organization
(FAO) estimated that ~4.8 million tons of teas were consumed worldwide in 2013, with 1.0–
1.6 million tons of teas being consumed in China and India (FAO, 2015). In 2015, Americans
consumed over 80 billion servings of tea, with 85% being black tea and 14% being green tea.
Studies showed that C. sinensis is an Al-hyperaccumulator, accumulating both Al and other
metals (Karak and Bhagat, 2010). Aluminum exhibits evidence of toxicity to living organisms,
which is of health concern as excessive exposure has been associated with an increased risk of
Alzheimer's disease
8. Dong-lin Li et al 2017 stated that herbal tea, which refers to “cooling tea”, “cool
beverage”, or “liáng chá” in China, includes a range of drinks with heat-clearing and
detoxification qualities. Herbal tea plants are great contributive to the health and prosperity of
Chaoshan people. The aim of the study was to document herbal tea plant species used and
commercialized as “liáng chá” in Chaoshan area, to facilitate the use and development of herbal
tea enterprises, and to promote the further development of national herbal tea.
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9. Liang Jin et al 2017 stated that the popularity of herbal tea is increasing in China
because of its beneficial effect on human health, especially for antioxidant function. Color is
one of the important organoleptic characteristics of tea. The aim of this study was to supply
new information on the antioxidant properties and color parameters of herbal teas for
researchers and the general public. The in vitro antioxidant properties and color parameters of
110 herbal teas were systematically investigated in comparison with eight green teas in China.
The results showed that the antioxidant property values and color parameters of herbal teas
were more variable than those of green teas. The antioxidant property values of most herbal
teas were lower than those of green teas, except for a few herbal teas with high values, which
could be analogous or superior to green teas. Rattan tea ‘Teng Cha' (Ampelopsis grossedentata
(Hand.Mazz.) W. T. Wang) and Chinese rose tea ‘Yue Ji Hua' (Rosa chinensis Jacq.) showed
significantly higher property values than green teas. Among all the herbal teas, a highly
significant correlation coefficient was found between antioxidant capacity and total phenolic
content. No significant correlations were detected between the color parameters and the
antioxidant properties. Principal component analysis and hierarchical cluster analysis showed
that the properties of five herbal teas were similar to green teas, whereas Yue Ji Hua and Teng
Cha were superior to green teas. The results suggested that the some commonly consumed
herbal teas in China might be promising and economic dietary sources of natural antioxidants.
10. Chandini Ravikumar et al 2014 stated that Herbal tea is essentially an herbal mixture
made from leaves, seeds and/ or roots of various plants. As per popular misconception, they
are not derived from the usual tea plants, but rather from what are called as ‘tisanes’. There are
several kinds of tisanes (herbal teas) that have been used for their medicinal properties. Some
of them being consumed for its energizing properties to help induce relaxation, to curb stomach
or digestive problems and also strengthen the immune system. Some of the popular herbal teas
are Black tea, Green tea, Chamomile tea, Ginger tea, Ginseng tea, Peppermint tea, Cinnamon
tea etc. Some of these herbal teas possess extremely strong medicinal benefits such as,
Astragalus tea, a Chinese native herb that is used for its anti-inflammatory and anti-bacterial
properties; which in many cases helps people living with HIV and AIDS. Demonstrating very
few demerits, researchers continue to examine and vouch for the health benefits of drinking
herbal teas.
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11. Soo-Jung Park et al 2014 stated that Constitutional herbal tea may be used to reduce
fatigue and improve health and has no adverse effect on either the kidney or the liver. The
results are as follows: The CFS and the VAS scores were significantly improved for the subjects
in the constitutional herbal tea. No abnormalities were found on the blood tests to evaluate
safety after taking the constitutional herbal tea. The improvements in the CFS and the VAS
scores due to the constitutional herbal tea had no significant differences according to the Sasang
constitution.
12. Nur Zawatil Isqi Zakaria et al 2014 stated that Herbal-based products are becoming
a widespread production trend among manufacturers for the domestic and international
markets. As the production increases to meet the market demand, it is very crucial for the
manufacturer to ensure that their products have met specific criteria and fulfil the intended
quality determined by the quality controller. One famous herbal-based product is herbal tea.
This paper investigates bio-inspired flavour assessments in a data fusion framework involving
an e-nose and e-tongue. The objectives are to attain good classification of different types and
brands of herbal tea, classification of different flavour masking effects and finally classification
of different concentrations of herbal tea. Two data fusion levels were employed in this research,
low level data fusion and intermediate level data fusion. Four classification approaches; LDA,
SVM, KNN and PNN were examined in search of the best classifier to achieve the research
objectives. In order to evaluate the classifiers' performance, an error estimator based on k-fold
cross validation and leave-one-out were applied. Classification based on GC-MS TIC data was
also included as a comparison to the classification performance using fusion approaches.
Generally, KNN outperformed the other classification techniques for the three flavour
assessments in the low level data fusion and intermediate level data fusion. However, the
classification results based on GC-MS TIC data are varied.
13. Swapnil G. Patil et al 2013 stated that Evaluation of herbal drug is an important tool
in the formulation of high quality herbal products. Quality of herb is depends upon on many
factors like cultivation, collection, drying, storage, processing for market etc. Now a day’s
substitution and adulteration of herb is very common due to scarcity of drug and its high price
prevailing in the market. Owing to medicinal properties attributed to an herb, it is necessary to
maintain its quality and purity in the commercial market. A present overview covering various
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tool like morphological, microscopical, physical, chemical and biological employed for
evaluation of herbal drugs.
14. S. M.; Shah et al 2013 stated that response Surface Methodology (RSM) was employed
to optimize the conditions for antioxidant potential and polyphenols from sea buckthorn
(Hippophae rhamnoides L.) leaf powder using two variables: time (20, 30, 40, 50, 60 and 70
min.) and temperature (70, 80, 90 and 100°C). The results showed that antioxidant potential
and total polyphenols in the experiments varied from 76.44 to 88.82% and 67.91 to 88.69
GAE/g respectively. The F-values for antioxidant potential and total polyphenols were 16.96
and 0.72 respectively, with the respective coefficient of determination (R2 values) of 0.8249
and 0.1661. Under the optimum conditions of 37.02 minutes and 74.20°C the values for
antioxidant potential and total polyphenols were 85.34% and 72.13 GAE/g respectively. These
conditions can be used to produce herbal extracts from sea buckthorn leaves.
15. Desanka Sužnjević†et al 2012 stated that hydrogen peroxide scavenging (HPS) activity
of unfermented (green, yellow, and white), partially fermented (oolong), and completely
fermented (black) tea (Camellia sinensis), maté (Ilex paraguariensis), and various herbal
infusions, as well as individual compounds (flavan-3-ols, flavonols, cinnamic and benzoic
acids, and methylxanthines), was assessed by recently developed direct current (DC)
polarographic assay. Correlations of tea and herbal infusion HPS activity with total phenolic
content determined using the Folin–Ciocalteu assay (FC-GAE) (0.81 and 0.93), ferric
reducing/antioxidant power (FRAP) (0.97 and 0.92), 1,1-diphenyl-2-picrylhydrazyl (DPPH)
(0.77 and 0.80), and 2,2′-azinobis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) scavenging
(0.86 and 0.86) were statistically significant. Correlations between relative antioxidant capacity
index (RACI), calculated by assigning all applied assays equal weight, and HPS (0.98), FRAP
(0.97), ABTS (0.89), and DPPH (0.89) confirmed DC polarographic assay reliability when
applied individually. Correlation analysis, ANOVA, and Levene and Tukey’s HSD tests
unequivocally confirmed this reliable, rapid, and low-cost assay validity, clearly demonstrating
its advantages over spectrophotometric assays applied.
16. Parvesh Singh et al 2012 stated that in this study, a glassy carbon electrode (GCE)
modified with laccase was used as the working electrode for analysis of phenolic compounds.
The electrochemical behaviour of rutin and ascorbic acid were used to assess the antioxidant
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capacities (trolox reagents) for the estimation of total phenolic (TP) content in two herbal tea
samples common in South Africa. The result showed a positive linear correlation between the
trolox equivalent antioxidant capacities (TEAC) and TP content (R 2 = 0.9812 ± 0.012), which
indicated that phenolic compounds could be one of the main components responsible for the
antioxidant activities in the tea samples investigated. The experimental results obtained using
a Differential Pulse Voltammetry (DPV) suggested that indeed laccase is a suitable biosensor
showing good reducing properties. The scavenging ability of 2,2’-Azino-
bis(3ethylbenzothiazoline-6-sulfonic acid) (ABTS), a diammonium salt assessed using UV-
Visible spectrophotometry in the sample extract yielded half maximal effective concentration
(EC50) values of 10.80 µg/ml and 11.62 µg/ml for ascorbic acid and rutin respectively.
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3. AIM AND OBJECTIVE
AIM
Formulation and evaluation of immune booster herbal tea.
OBJECTIVE
1. To prepare an herbal tea for immune system.
2. To study the evaluation methods of herbal tea.
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4. PLAN OF WORK
1. Selection of topic.
2. Literature survey.
3. Selection of herbs.
4. Pre formulation study of herbs.
5. Formulation and Development.
6. Evaluation.
7. Result and Conclusion.
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5. DRUG PROFILE
1. Ashwagandha
Ashwagandha is one of the most important herbs in Ayurveda, which is a traditional form of
alternative medicine based on Indian principles of natural healing.
People have used ashwagandha for thousands of years to relieve stress, increase energy
levels, and improve concentration. “Ashwagandha” is Sanskrit for “smell of the horse,” which
refers both the herb’s scent and its potential ability to increase strength. Its botanical name is
Withania somnifera, and it’s also known by several other names, including “Indian ginseng” and
“winter cherry.”
The ashwagandha plant is a small shrub with yellow flowers that’s native to India and Southeast
Asia. People use extracts or powder from the plant’s root or leaves to treat a variety of
conditions, including anxiety and fertility issues.
JG
Fig-5.1 Ashwagandha
2. Arjuna
The Arjun Tree, also known as Terminalia Arjuna, is well known in Ayurveda for a multitude
of health and skincare benefits. The bark of this tree is the main medicinal component used for
therapeutic purposes. Along with Arjuna powder benefits in numerous skin issue, it is also
known for its cardio protective actions. The medicinal properties of T. Arjuna range from
antioxidant, hypotensive, anti-atherogenic, anti-inflammatory, anti-carcinogenic, and anti-
mutagenic to gastro-productive effects.
Arjuna is also enriched with some important minerals for the health of our heart such as
potassium, and a number of other components such as arjungenin, arjunolic acid, polyphenols,
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and gallates. Its cardio-tonic properties help to strengthen the heart muscles, and these are
described and elucidated in the ancient Science of Ayurveda very well.
Fig- 5.2 Arjuna
3. Lemon grass
Lemongrass is a plant in the grass family. There are over 100 lemongrass species, including
Cymbopogon citratus, which is often used in foods and medicine. Lemongrass leaf and
essential oil contain chemicals that might help prevent some bacteria and yeast from growing.
Lemongrass also contains chemicals that might relieve pain and swelling. People use
lemongrass for stomach pain, dandruff, high cholesterol, gingivitis, thrush, and many other
conditions, but there is no good scientific evidence to support these uses.
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Fig- 5.3 Lemon grass
4. Stevia leaf
Stevia is a sweet sugar substitute that is about 50 to 300 times sweeter than sugar.[3] It is
extracted from the leaves of Stevia rebaudiana, a plant native to areas of Paraguay and Brazil
in the southern Amazon rainforest. The active compounds in stevia are steviol glycosides
(mainly stevioside and rebaudioside). Stevia is heat-stable, pH-stable, and not fermentable.
Humans cannot metabolize the glycosides in stevia, and therefore it has zero calories. Its taste
has a slower onset and longer duration than that of sugar, and at high concentrations some of
its extracts may have an aftertaste described as licorice-like or bitter. Stevia is used in sugar-
and calorie-reduced food and beverage products as an alternative for variants with sugar
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Fig- 5.4 Stevia leaf
5. Liquorice
Liquorice or licorice is the common name of Glycyrrhiza glabra, a flowering plant of the bean
family Fabaceae, from the root of which a sweet, aromatic flavouring is extracted.
The liquorice plant is an herbaceous perennial legume native to Western Asia, North Africa, and
Southern Europe. Liquorice is used as a flavouring in confectionery, tobacco, beverages, and
pharmaceuticals, and is marketed as a dietary supplement.
Liquorice extracts have been used in herbalism and traditional medicine. Excessive
consumption of liquorice (more than 2 mg/kg [3.2×10−5 oz/lb] per day of pure glycyrrhizinic
acid, a key component of liquorice) can lead to undesirable consequences. Clinically, it is
suspected that overindulgence in liquorice may manifest as unexplained hypertension, low
blood potassium levels (hypokalemia), and muscle weakness in individuals. Consuming
liquorice should be avoided during pregnancy.
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Formulation & Evaluation of Immune Booster Herbal Tea.
Fig- 5.5 Liquorice
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Formulation & Evaluation of Immune Booster Herbal Tea.
6.METHODOLOGY
Material and Method.
Motor pistol, Sieve, Weight balance, Butter paper, Grinder.
1. Collection of drug.
• Collection: The drug was chose to Ashwagandha, Arjun, Lemongrass, Stevia,
Liquorice be collected from the local market on the bases of its medicinal property
to boost immune system.
• Drying: The drug was dried under the sunlight for 2-3 week to remove the extra
moisture from the herbs.
• Mixing: when the drug was dried then it was grinded finely with the help of grinder.
2. Procedure
1) Collect all the active ingredients used to prepare the immune booster herbal tea.
2) Crush all ingredients into small pieces grind with the help of grinder.
3) All ingredient converting into powder form.
4) Weight 2g of each ingredient accurately, mix well.
5) After all ingredient are mixed properly transfer it into a tea bag.
6) Now dip the tea bag into boil water.
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Formulation & Evaluation of Immune Booster Herbal Tea.
Fig- 6.1 Herbal tea
FORMULATION TABLE
S.no Ingredient quantity
1 Ashwagandha 2g
2 Arjun 2g
3 Lemongrass 2g
4 Stevia 2g
5 Liquorice 2g
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Formulation & Evaluation of Immune Booster Herbal Tea.
7. Evaluation of Herbal Tea.
Physical tests for herbal tea involve assessing various attributes such as appearance, aroma,
flavor, and texture. Here are some common physical tests conducted for herbal tea:
1. Visual Inspection:
Examine the appearance of the herbal tea. Look for the color, size, shape, and
consistency of the herbal ingredients. The presence of any foreign matter or
contaminants should also be noted.
2. Aroma Evaluation:
Smell the herbal tea to assess its aroma. Note the strength, freshness, and complexity of
the scent. Herbal teas often have distinct aromas derived from their ingredients.
3. Flavor Profile:
Prepare the herbal tea according to instructions and taste it. Evaluate the flavor
characteristics such as sweetness, bitterness, acidity, and any other unique taste notes.
The flavor should be balanced and reflective of the ingredients.
4. Water Absorption:
Evaluate how well the herbal ingredients absorb water during brewing. This can affect
the strength and consistency of the brewed tea.
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Formulation & Evaluation of Immune Booster Herbal Tea.
Physicochemical Evaluation
Alkaloids. Test
1. Mayer’s test.
Procedure:
• Mayer’s test According to this test procedure, 2 ml of concentrated HCl was added
to 2 ml of the respective plant extract samples followed by an addition of few drops
of Mayer’s reagent. Either formation of white precipitate or green color confirmed
the existence of alkaloids in that tested sample.
2. Wagner's test
Procedure
• Wagner reagent test: two drops of Wagner reagent was added to 2 ml of extract and
mixed well. Appearance of a reddish color indicates the presence of alkaloids.
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Formulation & Evaluation of Immune Booster Herbal Tea.
8 Result and Conclusion
Result of Physical test follow up by table
S.no Evaluations F1 F2 F3
1 Color Brownish green Brownish green Brownish green
2 Odor Aromatic Aromatic Aromatic
3 Taste Astringent, sour, Astringent, sour, Astringent ,
sweet pungent, sweet pungent, sweet
Table 8.1
Result of physicochemical evaluation
S.no Chemical test F1 F2 F3
1 Mayer’s test. + + +
2 Wagner's test + + +
Table 8.2
Conclusion
Consumption of tea as a beverage, health drink or medicated tea needs to be promoted for
research and its publication. The detailed literature survey was done, and it was found that the
tea can be a interesting topic of research. Here a new combination of herbal tea has been
prepared by using the plant material like liquorice, and Arjuna bark which were collected from
local area and ashwagandha. Lemongrass, stevia and the evaluation was performed by studying
its physical test and physicochemical test. To prepare an ideal herbal tea we have selected the
above herbs which have various beneficial uses like anti-inflammatory agent, antiflu,
supplement, antimicrobial agent, natural sweetner, flavorant. The herbal tea with above
formulation has less side effects and it is caffeine free so it does not causes addiction. From the
above data we conclude that the F2 batch has maximum antioxidant content.
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Formulation & Evaluation of Immune Booster Herbal Tea.
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