Egyptian Chamomile
Relaxes the Body & Supports Digestion

Dandelion Leaves
Nourishes the Liver & Acts as a Natural Diuretic

Fennel Tea
Eases Bloating & Reduces Flatulence

Ginger Tea
Prevents Nausea & Aids Upset Stomachs

French Cut Peppermint
Remedy for IBS & Abdonmial Pain

Raspberry Leaves
Allievates Menstrual Cramps & Recommended for Pregnant Women

Stinging Nettle
Naturally Relieves Allergies & Promotes Circulation

Article from Science Daily!

Results of laboratory tests by a team from the University of Newcastle upon Tyne found that green and black tea inhibit the activity of certain enzymes in the brain which are associated with memory. The findings, which are published in the academic journal, Phytotherapy Research, may lead to the development of a new treatment for a form of dementia which affects an estimated ten million people worldwide, Alzheimer’s Disease.

For their experiment, the research team, from Newcastle University’s Medicinal Plant Research Centre, investigated the properties of coffee and green and black tea in a series of scientific experiments. Black tea – traditional English breakfast tea – is derived from the same plant as green tea, Camellia sinensis, but has a different taste and appearance because it is fermented. They found that both green and black tea inhibited the activity of enzymes associated with the development of Alzheimer’s Disease, but coffee had no significant effect. Both teas inhibited the activity of the enzyme acetylcholinesterase (AChE), which breaks down the chemical messenger or neurotransmitter, acetylcholine.

Alzheimer’s is characterised by a drop in acetylcholine. Green tea and black tea also hinder the activity of the enzyme butyrylcholinesterase (BuChE), which has been discovered in protein deposits which are found on the brain of patients with Alzheimer’s. Green tea went one step further in that it obstructed the activity of beta-secretase, which plays a role in the production of protein deposits in the brain which are associated with Alzheimer’s disease. Scientists also found that it continued to have its inhibitive effect for a week, whereas black tea’s enzyme-inhibiting properties lasted for only one day.

There is no cure for Alzheimer’s but it is possible to slow the development of the disease. Drugs currently on the market hinder the activity of AChE, and others are being developed which scientists hope will inhibit the activity of BuChE and beta-secretase. However, many of the drugs currently available, such as donepezil, have unpleasant side effects and the medical profession is keen to find alternatives. The Newcastle University researchers are now seeking funding to carry out further tests on green tea, which they hope will include clinical trials. Their aim is to work towards the development of a medicinal tea which is specifically aimed at Alzheimer’s sufferers.

The next step is to find out exactly which components of green tea inhibit the activity of the enzymes AChE, BuChE and beta-secretase. Lead researcher, Dr Ed Okello, who is also a lecturer with Newcastle University’s School of Biology, said: “Although there is no cure for Alzheimer’s, tea could potentially be another weapon in the armoury which is used to treat this disease and slow down its development. It would be wonderful if our work could help improve the quality of life for millions of sufferers and their carers.

Our findings are particularly exciting as tea is already a very popular drink, it is inexpensive, and there do not seem to be any adverse side effects when it is consumed. Still, we expect it will be several years until we are able to produce anything marketable. Dr Okello, himself a green tea drinker, said the findings of the research suggested tea could boost the memory of everyday drinkers: “The ageing politician, Tony Benn, is a prime example of somebody who drinks tea and has a fantastic memory. He is said to drink 18 pints a day and has a very sharp mind for a man of his age,” he added.

Prof Clive Ballard, director of research, Alzheimer’s Society, said: “This interesting research builds on previous evidence that suggests that green tea may be beneficial due to anti-oxidant properties. Certainly the effect on the cholinesterase enzyme (the target of current anti-dementia drugs such as Aricept) and beta-secretase (an enzyme which is important in the build up of plaques) is very exciting and requires further investigation.”

When a study in her lab showed that mate tea drinkers had experienced a significant increase in the activity of an enzyme that promotes HDL (good) cholesterol while lowering LDL (bad) cholesterol, University of Illinois scientist Elvira de Mejia headed for Argentina where mate tea has been grown and taken medicinally for centuries.

She returned with a five-year agreement with La Universidad Nacional de Misiones to cooperate in the study of 84 genotypes of mate tea, both cultivated and wild, never-before-studied, varieties.
“Our studies show that some of the most important antioxidant enzymes in the body are induced by this herbal tea,” said de Mejia of her study in September’s Planta Medica.

“Because Argentina has the different mate varieties, we’ll be able to do more comparisons and characterizations between the different genotypes and the benefits of different growing conditions–whether in sun (on a plantation) or in shade (under the rainforest canopy),” she added.

Not only does de Mejia hope to identify the most nutritionally beneficial genotypes of the herbal tea, she hopes that Argentine experience with drying and processing mate will lead to improved extraction of the tea’s bioactive compounds. “Food companies are very interested in adding tea extracts to juices, soda, and even beer to increase the nutritional value of their products,” she said.

In the cholesterol study, blood levels of the cardio-protective enzyme paraoxonase-1 were measured before and after healthy volunteers consumed either 0.5 liters of mate tea, milk, or coffee. Activity of the enzyme increased an average of 10 percent for mate tea drinkers compared to the other drinks.

“The tea used in the study was prepared at the same concentration used in South America, although they usually drink 2 to 3 liters per day,” said de Mejia.

In South America, mate is usually drunk from a dried gourd and consumed through a metal straw. About 50 grams of dry leaves are packed into the gourd and hot water is poured over them; this is repeated many times, with as much as ½ to 1 liter of water. This method of consumption allows tea drinkers to slowly extract the antioxidants and polyphenols before they can be oxidized.

“To duplicate these results with mate teabags, you would need to use four or five teabags instead of one. It’s a strong taste, but many people say that coffee has a strong, bitter taste. This is more of a grassy herbal taste. It may be an acquired taste, but I seem to have acquired it,” said graduate student Caleb Heck who accompanied de Mejia to Argentina.

Heck characterized the tea consumed in the cholesterol study in de Mejia’s U of I labs and is now working with the tea brought back from Argentina. He said that mate is high in xanthines (mainly caffeine), and he has found 12 polyphenolic compounds at different concentrations, depending on where the tea was grown. Polyphenols are thought to have a protective effect against cancer and cardiovascular disease.

He is quickly becoming something of an authority on the subject, and he and de Mejia have written a comprehensive review of mate tea, including its chemistry, health implications, and the technological considerations involved in its processing, that has been published in November’s Journal of Food Science,The study was funded by the University of Illinois Research Board.

Heck and de Mejia of the U of I and Teresita Menini and Alejandro Gugliucci of Touro University co-authored the study of the effect of mate tea on HDL cholesterol, which appears in the September issue of Planta Medica. The study was funded by the University of Illinois Research Board and Touro University.

See more at Science Daily!

Women who drink green tea may lower their risk of developing some digestive system cancers, especially cancers of the stomach/esophagus and colorectum, according to a study led by researchers from Vanderbilt-Ingram Cancer Center

The study by lead author Sarah Nechuta, Ph.D., MPH, assistant professor of Medicine, was published online in advance of the Nov. 1 edition of the American Journal of Clinical Nutrition. Wei Zheng, M.D., Ph.D., MPH, professor of Medicine, chief of the Division of Epidemiology and director of the Vanderbilt Epidemiology Center, was the principal investigator for the study.

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Embracing wellness

 It is often said that change is a good thing, and we at Herbal Republic definitely agree. Over the years, we have worked hard to create a product that is high quality, environmentally friendly, and ethically conscious. It is with this spirit that we introduce our new line of tisanes and herbal products in 2013.

 What’s so special about herbs, you ask?

 It’s simple – for centuries, herbs have played a huge role in our wellness. We enjoy their aromatic fragrances, deem them the tasty ‘secret ingredient’ in our most-loved food dishes, and delight in their beautification properties (who out there hasn’t used aloe vera for those rough hands?). More recently, we have also started to pay rigorous scientific attention to their widespread health effects, and have adopted evidence-based medical practices. It’s clear that there is plenty special about herbs – and we feel good about bringing all these benefits to you.

Advocates of herbal medicine subscribe to the principle that herbs work synergistically to achieve and maintain balance in the body when it is healthy. In herbal medicine, the focus is on the prevention of illness and sustained wellness. This differs from the view of hospital and Western medicine, which works to ‘fix’ what is wrong in the moment as opposed to maintain general health and balance. Together, both Western and herbal medicine are complementary parts of health.

 So take wellness into your hands and embrace the tools we have at Herbal Republic. Our selection of herbs is growing, and over the next few months, our blogs will include recipes, applications, and research about various herbs we are carrying. Like all our products, Herbal Republic tisanes and herbal products are of the highest quality. We encourage you to come into the Teaz Tea Boutique or browse the website in order to learn more about the qualities of different herbs and plants. Take ownership over your wellness and say hello to herbs!

From Weed To Wow!

Who knew that the pesky yellow weed that dots your lawn is actually an anciently respected medicine? That’s right – the dandelion has been used in many traditional medical systems, including First Nations and Arabic medicine. A rich source of vitamin A, the edible plant was historically used to treat liver, kidney, and spleen disease; today it is used to treat milder symptoms such as a bit of tummy pain.

Studies are still ongoing, but dandelions are thought to contain molecules that exert anti-inflammatory and anti-cancer effects, as well as probiotic and sugar controlling effects. Although the efficacy in disease states is yet to be described, these effects are important in prevention of problems and maintenance of health.

 Dandelions are often used in tea, salads, wine, and cooked vegetable dishes. They have a somewhat bitter taste that complements many other flavours. Consider trying it today – spice up your diet, try a new tea flavour, and reap the silent health benefits while you’re at it!

As part of our new line of teas, this month Herbal Republic is releasing the new Ashwagandha Root blend. Scientifically known as withania somnifera, ashwagandha is used commonly in Ayurvedic medicine, as well as traditional African and unani medicine. In the ancient language of Sanskrit (which the tradition of Ayurvedic medicine was written in), Ashwagandha means ‘horse’s smell’, likely due to the odor of its root which resembles a horse (don’t worry — the tea tastes much better than the name!). Although the entire plant is used in formulations, most often it is the root that is most effective.

In traditional medicine, Ashwagandha root has been shown to prevent the worsening of many chronic conditions, including stress, sleep problems, low immunity, high blood sugar, high cholesterol, mild age-related cognitive impairment, fatigue, skin problems, and arthritic joint pain. The main active constituents are alkaloids and steroidal lactones.

Beyond the summary of its many benefits, though, it’s important to remember Ashwagandha’s bigger picture. Traditional medicine disciplines that use herbal medications like Ashwagandha are rooted in ancient paradigms that are often quite different (and arguably more holistic) than modern science. As such, using herbs for health is often more effective if combined with other holistic therapies. For example, in addition to plant-based medicines, ayurvedic physicians will stress the need for other lifestyle modifications that also help to restore and maintain the energetic balance that is thought to cause disease. These non-herbal modalities are often rooted in various diets, exercise regimes, and spiritual endeavors.

So get out your walking shoes, find a few new recipes, open the drawer of self-reflection a bit more frequently and top off your meals with a sip of Ashwagandha. We guarantee you’ll feel even better than you already do!