Ingredients of popular fruit teas in Poland
Artur Adamczak, Anna Forycka, Tomasz M. Karpiński
Department of Botany, Breeding and Agricultural Technology of Medicinal Plants, Institute of Natural Fibres and Medicinal Plants, Kolejowa 2, 62-064 Plewiska, Poland(Adamczak and Forycka)) and Department of Genetics and Pharmaceutical Microbiology, Poznań University of Medical Sciences, Święcickiego 4, 60-781 Poznań, Poland (Karpiński)
The attached article from Poland shows the incredible diversity of fruit teas in Polish markets. Leaves, fruit, flowers, stems, petals, peels, roots, and juice concentrates are used in a variety of teas that are popular because of their flavor, aroma and health benefits especially antioxidant content. The most popular fruit teas were raspberry, cranberry and rose hip, but the final tea sometimes contained more than 20 ingredients. Especially common in fruit teas were hibiscus flowers and apple. Apple and rose hip are often the top ingredients because they are cheap and easy to obtain from commercial sources. Even teas labeled raspberry could have hibiscus as the main ingredient. It certainly pays to do your homework and purchase from reputable sources because quality variation is huge. The list of ingredients is diverse and interesting!
This study from Norway centered around glucose control in the liver. The researchers studied the pathways of glucose uptake and described the enzymes used in the final steps of carbohydrate digestion as alpha-amylase and alpha glucosidase. Any chemical that inhibits these enzymes will slow glucose uptake in the liver and be a benefit to anyone dealing with type 2 diabetes. They studies a lot of berries (bilberry (Vaccinium myrtillus), blackberry (Rubus fruticosus), black chokeberry (Aronia melanocarpa), black currants (Ribes nigrum), bog whortleberry (Vaccinium uliginosum), cloudberry (Rubus chamaemorus), Crowberry (Empetrum nigrum), Elderberry (Sambucus nigra), Lingonberry (Vaccinium vitas-idaea), raspberry (Rubus idaeus), red currant (Ribes rubric), rowan berries (mountain ash, Sorbus aucuparia), and sea buckthorn (Hippophae (Elaeagnus) rhamnoides). The phenolic compounds in all the berries inhibited response the enzymes that promote glucose uptake. Some berries had other chemicals that actually promoted glucose uptake: mountain ash and bilberry being the highest. The berries with the most powerful inhibitors were crowberry, cloudberry, bog whortleberry (bog blueberry), and lingonberry with crowberry being ranked number 1!
Posted in Blueberries (Vaccinium), Chokeberry (Aronia), Cloudberries (Rubus chamaemorus), Crowberry (Empetrum nigrum), Currants (Ribes), Elderberry (Sambucus), Health, Lingonberry, Lowbush cranberry, (Vaccinium vitis-idaea), Mountain Ash (Sorbus), Raspberries (Rubus idaeus), Sea Buckthorn (Hippophae)
This article summarizes current research at Iowa State on Aronia cultivation. It includes short summaries on field cultivation all the way to health benefits.
And these researchers in Wisconsin are honing in on the antioxidant components of Aronia and whether they can be absorbed by animal systems. Lots of berries have many chemicals labeled as antioxidants, but many of them never make it out of the intestines or into the brain, so their value may not be what is claimed.
Aronia berries and antioxidants
Another berry I was wondering about is Sorbus (Mountain ash) and Aronia (chokeberries). It is very typical berry in Russia. Red Sorbus is used a lot for crafts – kids will make necklaces out of it. Aronia is used in jams, preserves and compote.
Sorbus and Aronia