Abstract

POSITIVE IMPACTS OF "MERVO CINNAMON LEMON TEA" FROM THE COMPANY "LES GOUTS DE PENIELLE" ON HEALTH

Mondukpè Charlène D. Pénielle Zougnon Agossou*, Comlan Achille Dedjiho, Finagnon Hyacinthe Agnimonhan, Bienvenu Glinma, Christophe B. Chabi and Et Fernand Gbaguidi

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Abstract

Spices are classified among the medicinal plants that are used in small quantities in cuisine as conservatives, flavoring or colorant and also for its medicinal values. The aim of this study is the estimation in vitro of the anti-oxidant, anti diabetic and anti fungal properties of the aqueous extracts obtained from the constitutive spices mixed in MERVO TEAS. Those spices studied are Zingiber officinal (Ginger), Cinnamomum verum (Cinnamon), citrus limon (Lemon) and Syzygium aromaticum (Clove). In order to succeed in this valuation, a phytochemical screening of an aqueous extract of the tea and each of its components has been realized; the aqueous extract as infusion of the components to study. The qualitative analysis of the extracts has revealed the richness of these spices in polyphenols, in flavonoids, in alkaloids and in reducing compounds. The different extracts of spices have shows some good anti-oxidant properties. These results show that the consumption of spices rich in anti-oxidants like cinnamon, ginger and clove can significantly prevent several diseases like cancer, cataract, acute respiratory distress syndrome, as well as accelerated aging. So, the MERVO TEAS represent an excellent source of anti-oxydants.

Keywords: Spices, MERVO TEAS, polyphenols, flavonoids, anti-oxidant activity, anti fungal activity.