Authors: Márta Nádosi, László Lelik, Jenő Bernáth, László Bányai.
Flavonoid content of a tea blend considered as food called „Pannonhalmi májvédő” (Hepatoprotective from Pannonhalma) was studied by the authors. Flavonoidtype compounds were analyzed using two procedures.
During the experiments, methods of the Hungarian Pharmacopoeia Ph. Hg. VIII. 01/2003:1833 (acetone extraction) and Ph. Hg. VIII. 01/2002:1432 (alcohol extraction) were applied. Flavonoid content of the acetone or alcohol extracts were determined by a photometric method in both procedures. It was determined that the liver protecting effect of the tea blend studied is provided primarily by the main active ingredient of milk thistle, a flavonolignan complex called silymarin. During the study, flavonoid content of the tea blend was determined by the authors in hyperoside equivalent.
To prevent health problems, treat diseases that developed, or as a supplemental therapy, people like to consume different herbal teas. The effects of herbs are confirmed by the experience of folk medicine and, in the case of
relatively few herbal drugs, proofs are provided by clinical and other scientific studies. In most cases, combined application of different herbs provide better results, compared to when used individually, therefore, tea blends composed for different indications are more popular and more effective. The composition of these is usually linked to some old recipe or a tradition in folk medicine. Drugs used in tea blends are classified according to pharmacopoeia prescriptions. We have relatively little information about the quality and quantity of active substances that are present in the tea made of herbal drugs, i.e., in the aqueous solution. During our study, flavonoid content of the drugs of the „Hepatoprotective from Pannonhalma” tea blend were analyzed individually, as well as that of the tea made from them (aqueous extract), using pharmacopoeia analytical methods. Our goal was to study the applicability of these methods, to determine the flavonoid content of the complex tea blend, and to measure the amount of flavonoids in the tea prepared using the traditional process (sometimes indicated on the packaging of the tea).
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