Key points are not available for this paper at this time.
Herbal drinks are generally produced from the natural ingredients of different morphological plant parts, namely leaves, stems, roots, fruits, buds, and flowers which have long been consumed through generations. Nowadays, research on herbal drinks receives less attention, resulting in a lack of understanding regarding their benefits. This review aims to summarize the emergence and potential commercialization of traditional herbal drinks which are widely marketed for their health benefit. The information on physicochemical (total soluble solids, pH, titratable acidity), phytochemicals (flavonoids, tannin, phenolic acids, curcumin, terpenoids), and pharmacological properties (antioxidants activities, antibacterial, antimicrobial and antifungal activities) of herbal drinks were discussed. The herbs and their processes employed in the preparation of herbal drinks are predicted to have a significant impact on their physicochemical, phytochemical, and pharmacological properties. In addition, the phytochemical components present in the herbs are expected to influence the pharmacological properties of herbal drinks. Ultimately, herbal drinks have the potential to be commercialized and be served as healthy drink products with numerous health benefits and appeal to people to consume herbal drinks.
Shaik et al. (Fri,) studied this question.