THE ROLE OF HERBAL TEA IN FUNCTIONAL FOODS: A COMPREHENSIVE REVIEW OF HEALTH BENEFITS AND APPLICATIONS

Herbal teas, traditionally consumed for their soothing and healing properties, are gaining prominence in the global health food industry due to their rich profile of bioactive compounds. Derived from a wide range of botanicals excluding Camellia sinensis, these teas are infused from various plant parts such as leaves, flowers, roots, and seeds, and offer a plethora of therapeutic benefits. Their polyphenol-rich compositions lend them powerful antioxidant, anti-inflammatory, antimicrobial, and immunomodulatory effects. The inclusion of herbal teas in functional food frameworks reflects a growing consumer preference for natural, plant-based health alternatives. This review offers an in-depth analysis of herbal teas in the context of modern functional foods. The paper classifies herbal teas based on fermentation processes and regional traditions, explores their health-promoting roles in managing chronic diseases such as cardiovascular disorders, digestive ailments, metabolic syndromes, and neurodegenerative conditions, and evaluates their nutritional and phytochemical makeup. The article further discusses innovative blends, delivery systems, regulatory perspectives, and sustainability practices. With supporting clinical and preclinical evidence, herbal teas are highlighted as promising tools for preventive nutrition and integrative healthcare. Their incorporation into dietary practices may redefine therapeutic nutrition in years to come.