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Open Access
Article
Publication date: 16 January 2020

Christopher John Etheridge and Emma Derbyshire

Increasingly, interest in and the uptake of herbal infusions has advanced, namely, owing to their bioactive properties and potential links to health. Given this, the purpose of…

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Abstract

Purpose

Increasingly, interest in and the uptake of herbal infusions has advanced, namely, owing to their bioactive properties and potential links to health. Given this, the purpose of the present review was to collate evidence from human trials for five popular herbal infusions.

Design/methodology/approach

The systematic review comprised ten human trials (560 participants), investigating inter-relationships between herbal infusions consumption and health. Only human studies involving German chamomile (Matricaria chamomilla L. Asteraceae), ginger (Zingiber officinale Roscoe Zingiberaceae), lemon balm (Melissa officinalis L. Lamiaceae), peppermint (Mentha x spicata L. Lamiaceae)/spearmint (Mentha spicata L. Lamiaceae) and rosehip (Rosa canina L. Rosaceae) teas were included in the present paper.

Findings

Most herbal infusions serve as a good source of flavonoids and other polyphenols in the human diet. Studies included in this paper indicate that herbal infusions (1-3 cups tended to be drank daily; infusion rates up to 15 min) could benefit certain aspects of health. In particular, this includes aspects of sleep quality and glycaemic control (German chamomile), osteoarthritic stiffness and hormone control (spearmint), oxidative stress (lemon balm) and primary dysmenorrhea (rosehip).

Research limitations/implications

Ongoing research is needed using homogenous herbal infusion forms, brewing rates and volumes of water to further reinforce these findings. In the meantime, herbal infusions could provide a useful supplementary approach to improving certain aspects of well-being.

Originality/value

The present paper collates evidence from human trials for five popular herbal infusions.

Details

Nutrition & Food Science , vol. 50 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 28 April 2020

Florence Malongane, Lyndy Joy McGaw and Fhatuwani Nixwell Mudau

The present study was carried out to determine (1) essential minerals, total polyphenols, total flavonoids, moisture and ash of four selected South African herbal teas and (2) the…

Abstract

Purpose

The present study was carried out to determine (1) essential minerals, total polyphenols, total flavonoids, moisture and ash of four selected South African herbal teas and (2) the effect of blending bush tea with other known commercial herbal teas.

Design/methodology/approach

The method used to determine moisture and ash contents followed that of the Association of Official Analytical Chemists (AOAC). Nine minerals were analyzed using inductively coupled plasma optical emission spectrometry (ICP-OES). The total phenolic and flavonoid contents were determined by Folin–Ciocalteu assay and aluminum chloride colorimetric assay, respectively.

Findings

The results of the study demonstrated that bush tea had a high ash content of 8.01% and special tea (9.23%), while honeybush (1.96%) and rooibos tea (2.17%) exhibited a low ash percentage. The mineral content was higher in bush tea and special tea than in rooibos tea and honeybush tea except for sodium, which was higher in rooibos tea. The blending of bush tea with special tea improved its potassium content from 22,937.00 mg/kg to 23,379.20 mg/kg. Blending bush tea with rooibos tea at a ratio of 25:75 increased the flavonoid content to 12.21 µg/mL.

Research limitations/implications

The results of the nutrients composition cannot be generalized as it is influenced by other factors such as soil type and seasons.

Social implications

Increasing the commercialization of indigenous teas.

Originality/value

The results of the study suggest that bush tea and special tea are nutritionally comparable with South African commercial herbal teas. Thus, the consideration for commercialization of these teas is crucial.

Details

British Food Journal, vol. 122 no. 9
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 16 June 2021

Elif Didem Ors and Zeynep Goktas

Obesity is a chronic disease that is conjoined with increased mortality. Parallel to rising obesity rates, herbal dietary interventions to lose weight are also increasing. The…

Abstract

Purpose

Obesity is a chronic disease that is conjoined with increased mortality. Parallel to rising obesity rates, herbal dietary interventions to lose weight are also increasing. The purpose of this study is to assess and evaluate the use of herbal dietary interventions for weight loss among regularly exercising women.

Design/methodology/approach

A total of 545 regularly exercising women (aged 19–64 years) were recruited from several local sports centers. A questionnaire form to evaluate demographic characteristics, nutritional habits and herbal dietary intervention habits was administered by a trained dietitian. Anthropometric measurements including weight, height, fat mass, total body water and fat free mass were measured using a bioelectrical impedance analysis device.

Findings

A total of 244 participants (44.8%) used herbal dietary interventions for weight loss within the last year. The most commonly used herbal dietary interventions were green tea (59.4%), lemon juice (27%), herbal tea mix (20.9%) and cinnamon powder (17.6%), respectively. Of the 244 women who used herbal dietary interventions for weight loss, 42.2% claimed that by using these products they experienced weight loss. Herbal dietary interventions were significantly higher among women with obesity (61.9%) than women with a healthy weight (37.5%). The use of herbal supplements increased among women who consider themselves as being overweight (p < 0.001). Furthermore, herbal dietary interventions decreased with more frequent attempts for a weight-loss diet (p < 0.001).

Originality/value

To the best of the authors’ knowledge, this study represents a first attempt at assessing the use of herbal dietary supplements for weight loss among regularly exercising Turkish women. With the increase of body mass index and body perception being as overweight, herbal dietary interventions were also increased. In particular, women with obesity (61.9%) used more herbal dietary interventions than women with healthy weight (37.5%). Moreover, women with an overweight body perception used more herbal supplements than those who thought they had a healthy body weight.

Details

Nutrition & Food Science , vol. 51 no. 8
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 16 March 2012

Paul Hewlett and Emma Wadsworth

The aim of this paper is to determine lifestyle factors associated with different drink choices as past research has suggested some differences.

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Abstract

Purpose

The aim of this paper is to determine lifestyle factors associated with different drink choices as past research has suggested some differences.

Design/methodology/approach

Caffeinated tea and coffee consuming habits in a South Wales sample were investigated by postal questionnaire. Multiple regression was used to determine odds ratios for demographic, health and lifestyle factors associated with drink patterns. There were 7,979 questionnaire respondents, 58 per cent of whom were female. Their mean age was 45.61 years (SD =18.00, range =16‐97).

Findings

Caffeinated tea/coffee consumption was associated with both alcohol and smoking behaviours. The results also suggested that non‐consumers of caffeinated tea or coffee were not a homogeneous group, as different demographic and lifestyle profiles were identified for: those that did not drink tea or coffee at all; and those that drank only decaffeinated tea or coffee.

Research limitations/implications

Future caffeine research may need to consider whether a broad distinction based on caffeine consumption or non‐consumption alone is always appropriate.

Originality/value

The findings suggest some differences within the caffeinated drink consuming population, including demographic profiles relating to whether consumers drank tea or coffee. They add to the data already available in comparing not only caffeine versus no caffeine, but also characteristics associated with different caffeinated drinks.

Details

British Food Journal, vol. 114 no. 3
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 9 January 2017

Eunjin Kwon and Anna Mattila

The purpose of this paper is to examine the joint effects of menu pages (single page vs multiple pages) and assortment organization (benefit- vs attribute-based) on consumers’…

Abstract

Purpose

The purpose of this paper is to examine the joint effects of menu pages (single page vs multiple pages) and assortment organization (benefit- vs attribute-based) on consumers’ perceptions of variety with large assortments.

Design/methodology/approach

A 2 (assortment structure: single page vs multiple pages)×2 (assortment organization: benefit- vs attribute-based) experimental between-subjects design was used to test the hypotheses.

Findings

The results suggest that with a one-page tea menu, participants perceived greater variety with the attribute-based (e.g. black teas, herbal teas, green teas, and oolong teas) menu than with the (e.g. energy-boosting, stress-relief, weight loss, and immune system-improvement) benefit-based menu. Conversely, when the menu was displayed on four pages, participants showed similar perceptions of variety across the two menu types.

Research limitations/implications

In some contexts, 20 menu items may not be considered a large assortment. Also, the authors did not test consumers’ preexisting preferences.

Practical implications

When food service operators offer an extensive benefit-based menu, it is advisable to place the options over multiple pages. If the menu needs to be displayed on a single spatial unit (e.g. a black board, or applications on a tablet or smartphone), practitioners should organize the menu based on attributes rather than benefits.

Originality/value

Although the demand for healthy dining options has led many foodservice operators to apply benefit-based organization to items on their menus, for example, by using terms such as “energy-boosting,” “stress-relief,” “weight-loss,” and “immune system-improvement,” little is known about the effectiveness of such a strategy.

Details

Journal of Service Theory and Practice, vol. 27 no. 1
Type: Research Article
ISSN: 2055-6225

Keywords

Case study
Publication date: 1 December 2005

Laurence Weinstein and Cindi Bigelow

Ms. Cindi Bigelow, COO and third generation in her family to head the R.C. Bigelow Tea Company, located in Fairfield, CT, believed one strategy to move her business forward would…

Abstract

Ms. Cindi Bigelow, COO and third generation in her family to head the R.C. Bigelow Tea Company, located in Fairfield, CT, believed one strategy to move her business forward would be to attract a younger audience for her product line. Hot tea appeals primarily to women 45+ who typically drink the beverage for its soothing effects. A test market, designed to make hot tea more appealing to a college-age audience, was conducted at a nearby university by a Students in Free Enterprise (SIFE) team drawn from the chapter's membership. Key words: Target audience, market segmentation, demographics, market research, promotion mix, advertising, copy development, media selection.

Details

The CASE Journal, vol. 2 no. 1
Type: Case Study
ISSN: 1544-9106

Book part
Publication date: 14 December 2023

Shuvasree Banerjee

In conventional discourses on sustainability, the relationship between economics and ecology is central. A number of nations' economies benefited from responsible tourism…

Abstract

In conventional discourses on sustainability, the relationship between economics and ecology is central. A number of nations' economies benefited from responsible tourism following these conferences. By supporting local businesses and attractions, ‘green’ tourism helps communities achieve their natural and cultural objectives while also preserving their limited resources. In terms of sustainable travel, Kerala was an early leader. This study looks at RT initiatives in various stages, with an emphasis on green tourism's sustainable responsible travel practises. The green economic development bottom line method was used for this descriptive research. These results highlight the difficulties inherent with RT implementation. Our review of secondary data shows that the first rollout of RT was unsuccessful, but that subsequent stages showed great promise. In order to create sustainable tourism on a worldwide scale, the study also highlights the necessity for more research in other culturally distant places.

Details

Entrepreneurship and Green Finance Practices
Type: Book
ISBN: 978-1-80455-679-5

Keywords

Case study
Publication date: 13 July 2023

Shreya Srivastava and Yatish Joshi

The case is meant for teaching business management students at the Postgraduate and Executive levels. It can be incorporated in the marketing management, entrepreneurship and…

Abstract

Complexity academic level

The case is meant for teaching business management students at the Postgraduate and Executive levels. It can be incorporated in the marketing management, entrepreneurship and international business course curriculum.

Synopsis

Since its inception in 2015, VAHDAM India had carved a niche for itself in the Global Tea Industry in a span of just seven years. The 29-year-old Founder-CEO, Bala Sarda was the first to create India’s largest born-global direct-to-consumer (D2C) premium wellness brand by bridging the gap between demand and supply of the country’s finest teas and superfoods globally. The venture also became a poster child for sustainability by strengthening its green credentials over the course of time.Having attained profitability in FY21, VAHDAM now aims to become a ₹500 Cr. brand by FY24. To push the goal across the line, channelisation of marketing will take centre stage. The case highlights the management’s dilemma of using green marketing as the pivot for increasing its market share in the emerging economies and boosting revenue. The underscored opportunities and challenges have to be addressed so as to formulate a green marketing mix suitable for the emerging market scenario.

Learning objectives

Participants will develop an understanding about the evolving consumption landscape inclining towards eco-friendly wellness products and the relationship between green marketing mix, brand equity and its channelisation towards revenue generation. They will also get an overview of marketing challenges faced by a premium D2C wellness brand while entering an emerging market. The readers shall be able to analyse and suggest ideas for the formulation of an effective green marketing mix to meet the consumer expectations and achieve desired brand positioning.

Supplementary materials

Teaching notes are available for educators only.

Subject code

CSS 8: Marketing

Details

Emerald Emerging Markets Case Studies, vol. 13 no. 2
Type: Case Study
ISSN: 2045-0621

Keywords

Case study
Publication date: 4 January 2017

Satbir Singh Kajal, Anish Goyal and Chitra Singla

The case talks about Hind Tea Pvt. Ltd (HTPL)-a small and medium enterprise (SME) in India that is 100% owned by Wadhwa family. HTPL procures processed tea from auctions and sells…

Abstract

The case talks about Hind Tea Pvt. Ltd (HTPL)-a small and medium enterprise (SME) in India that is 100% owned by Wadhwa family. HTPL procures processed tea from auctions and sells it to distributors under its own brand names. The case describes the journey of two brothers and how the next generation of the family takes over and aspires to make the company a national level player. These aspirations pose new demands on the owners and the business; the case talks about decision making in the family under such a scenario. The case poses interesting questions related to governance, professionalization, succession, and decision making in the family.

Details

Indian Institute of Management Ahmedabad, vol. no.
Type: Case Study
ISSN: 2633-3260
Published by: Indian Institute of Management Ahmedabad

Keywords

Article
Publication date: 1 February 2006

Lee Jolliffe

The purpose of this paper is to show how tea relates to hospitality in both the home and commercial contexts. Tea, when taken out of the home situation, represents a service…

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Abstract

Purpose

The purpose of this paper is to show how tea relates to hospitality in both the home and commercial contexts. Tea, when taken out of the home situation, represents a service product with a resultant revenue stream that has the potential to be more than a “cuppa”.

Design/methodology/approach

This viewpoint reviews related literature and management strategies.

Findings

Identifies from a practitioner viewpoint the possibilities for using tea to increase profits within the hospitality business.

Practical implications

Argues that tea drinking is pivotal to a wide array of hospitality events and that its potential to generate revenue is often underestimated.

Originality/value

An original look at a very old service.

Details

International Journal of Contemporary Hospitality Management, vol. 18 no. 2
Type: Research Article
ISSN: 0959-6119

Keywords

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