Medicinal Properties and Laboratory Analysis of Teas Derived from Peach (Prunus persica), Hibiscus (Hibiscus sabdariffa), and Quince (Cydonia)
Abstract
This study investigates the medicinal properties of teas prepared from
peach (Prunus persica), hibiscus (Hibiscus sabdariffa), and quince (Cydonia oblonga)
leaves, focusing on their antioxidant, anti-inflammatory, and metabolic regulatory effects.
Laboratory experiments were conducted to quantify bioactive compounds, assess
antioxidant capacity, and evaluate their impact on cellular models. Results indicate
significant antioxidant activity in all three teas, with hibiscus exhibiting the highest
anthocyanin content and quince leaf tea showing notable hypoglycemic effects. These
findings suggest potential therapeutic applications for managing oxidative stress, inflammation, and metabolic disorders. The study provides a comprehensive analysis of
preparation methods, chemical composition, and biological activity, contributing to the
growing body of evidence supporting the use of plant-based teas in preventive healthcare.
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