Herbal Candies: A Potential Source of Health Benefits

IF 0.8 Q4 NUTRITION & DIETETICS
Rekha Kailey, Prasad Rasane, Jyoti Singh, Sawinder Kaur, Mahendra Gunjal, Jaspreet Kaur, Vishesh Bhadariya, Harshal Avinashe
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引用次数: 0

Abstract

Abstract: Candy is a popular product consumed by children, young and elderly alike. The major ingredient sugar makes it an instant source of energy, mostly blended with a variety of flavors and colors for sensory and aesthetic appeal. Flavors such as caramel, chocolate, peppermint, butterscotch, and vanilla are the most popular among many, that comprises of more than 2000 kinds. Although synthetic flavors and colors are predominant, natural sources such as herbs are being increasingly used. Herbal (made from herbs) products have lesser effects, more therapeutic effects, and health benefits. The advantages of herbs used in candy manufacturing are safe, with good efficacy, lower side effect, compatibility with the human body, and wide cultural acceptability. Herbal candies are used as an efficient delivery system for vitamins, minerals, and numerous bioactive compounds like anthocyanin, lycopene, ascorbic acid, etc. They are a remedy of choice in case of cough, sore throat, digestive and stomach problems. The choice of herb often is influenced based on the target health problem, reduced side effects, availability, and preferences. Apart from sugar, these candies are also manufactured using sweetening agents. Sugar and sweeteners consumption is associated with various myths and prejudices owing to increased health concerns. The review is thus designed to justify various aspects of herbal candy like production process, ingredients, historical importance, and types of herbal candies, myths, facts and risks, consumer awareness towards herbal candies. The paper will also draw a roadmap for the future of herbal candy amongst today’s health-wary consumers.
草本糖果:对健康有益的潜在来源
摘要:糖果是一种深受儿童、青少年和老年人喜爱的食品。主要成分糖使它成为能量的即时来源,主要是与各种口味和颜色混合,以增加感官和审美吸引力。焦糖、巧克力、薄荷、奶油糖和香草等口味是最受欢迎的,有2000多种。虽然合成香料和色素占主导地位,但天然来源如草药的使用也越来越多。草药(由草药制成)产品的效果较小,但有更多的治疗效果和健康益处。在糖果制造中使用草药的优点是安全、疗效好、副作用小、与人体相容性好、文化接受度广。草药糖果被用作维生素、矿物质和许多生物活性化合物(如花青素、番茄红素、抗坏血酸等)的有效输送系统。它们是治疗咳嗽、喉咙痛、消化和胃部问题的良药。草药的选择通常受到目标健康问题、副作用减少、可用性和偏好的影响。除了糖,这些糖果还使用甜味剂。由于对健康的担忧增加,糖和甜味剂的消费与各种神话和偏见有关。因此,审查的目的是证明草药糖果的各个方面,如生产过程,成分,历史重要性,草药糖果的类型,神话,事实和风险,消费者对草药糖果的认识。这篇论文还将为当今注重健康的消费者描绘出草药糖果未来的路线图。
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来源期刊
Current Nutrition & Food Science
Current Nutrition & Food Science NUTRITION & DIETETICS-
CiteScore
2.00
自引率
0.00%
发文量
144
期刊介绍: Current Nutrition & Food Science publishes frontier reviews on all the latest advances on basic and clinical nutrition and food sciences. The journal aims to publish the highest quality review articles dedicated to research in the field. The journal is essential reading for all nutrition and food scientists.
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