Functional drinks and phytopharmaceuticals based on beer and medicinal herbs

摘要

Beer and medicinal herbs traditionally used in folk medicine can serve as basis for developing a wide variety of products with specific physiological activity. Depending on the nature and content of active ingredients, these products can be classified as either functional beverages or phytopharmaceuticals. The study gives an overview of the potential of different medicinal herbs to serve as sources of active ingredients for functional drinks and beer-based phytopharmaceuticals. It deals with the sensorial evaluation of the final products, determination of the bioactive substance content, potential therapeutic actions, and the recommended dosages.