13 Best Herbal Teas For Taste Changes
Herbal teas for taste changes are a type of remedy used to alleviate the condition known as dysgeusia, where an individual experiences an abnormal or unpleasant alteration in their sense of taste.
These herbal teas can provide relief and restore balance to the taste buds by addressing underlying issues such as inflammation, infection, or nutritional deficiencies.
Some popular herbal teas used to treat taste changes include peppermint, which helps to reduce inflammation and ease digestive discomfort; ginger, which has anti-inflammatory properties and aids in digestion; licorice root, which soothes the mucous membranes and reduces inflammation; chamomile, which calms the nervous system and promotes relaxation; and lemon balm, which has antiviral properties and helps to reduce stress and anxiety.
Additionally, other herbal teas such as echinacea, fennel, and sage are also used to treat taste changes, as they help to boost the immune system, reduce inflammation, and promote healthy digestion.
According to "Journal of the science of food and agriculture", teas for taste changes may be influenced by the synergistic interactions of bioactive compounds such as flavan-3-ols, proanthocyanidins, and flavonols found in green teas, as well as theaflavins and thearubigins in black tea, l-theanine in white tea, and diverse polyphenols in herbal teas.
Below there's a list of the 13 best herbal teas for taste changes.
- 1. Glycyrrhiza glabra teas
- 2. Terminalia chebula teas
- 3. Artemisia dracunculus teas
- 4. Rosmarinus officinalis teas
- 5. Zingiber officinale teas
- 6. Andrographis paniculata teas
- 7. Silybum marianum teas
- 8. Sambucus nigra teas
- 9. Hedera helix teas
- 10. Cassia auriculata teas
- 11. Ziziphus jujuba teas
- 12. Astragalus membranaceus teas
- 13. Melissa officinalis teas
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1. Glycyrrhiza glabra teas
Glycyrrhiza glabra teas have been traditionally used to treat taste changes ailment, particularly in cases of bitter or metallic taste.
The anti-inflammatory and antioxidant properties of this herbal preparation help to soothe and heal the mucous membranes in the mouth, restoring a normal taste sensation.
The bioactive constituents, including flavonoids, triterpenoid saponins, and phenolic acids, found in Glycyrrhiza glabra teas, have been shown to inhibit the growth of bacteria and viruses that can cause taste disturbances.
By promoting a healthy oral environment and reducing inflammation, Glycyrrhiza glabra teas can help to restore a normal taste sensation and alleviate symptoms of taste changes ailment.
2. Terminalia chebula teas
Terminalia chebula teas, also known as Haritaki, have been traditionally used to treat the taste changes ailment, commonly known as Bitter Taste or Bitterness of the tongue.
This herbal preparation helps to treat the ailment by its anti-inflammatory and antioxidant properties, which help to soothe and heal the mucous membranes in the mouth and throat.
The bioactive constituents of Terminalia chebula teas, such as chebulic acid and ursolic acid, play a crucial role in treating the taste changes ailment by reducing inflammation and promoting healing of the affected areas.
The benefits of using Terminalia chebula teas to treat the taste changes ailment include its ability to restore the normal taste sensation, reduce symptoms of the ailment, and promote overall oral health.
3. Artemisia dracunculus teas
Artemisia dracunculus teas have been traditionally used to treat the taste changes ailment, also known as dysgeusia, due to their anti-inflammatory and antioxidant properties.
The bioactive constituents, such as sesquiterpene lactones and flavonoids, in Artemisia dracunculus teas help to reduce inflammation and oxidative stress in the mouth, which can contribute to the development of dysgeusia.
By reducing inflammation and oxidative stress, Artemisia dracunculus teas can help to alleviate the unpleasant taste changes and restore a normal sense of taste.
The benefits of using Artemisia dracunculus teas to treat dysgeusia include a reduced risk of complications, such as malnutrition and dehydration, associated with the loss of appetite and altered taste.
4. Rosmarinus officinalis teas
Rosmarinus officinalis teas, also known as rosemary tea, have been traditionally used to treat the taste changes ailment, also known as ageusia or dysgeusia, which affects the sense of taste.
The anti-inflammatory and antioxidant properties of this herbal preparation help to treat this ailment by reducing inflammation and oxidative stress in the taste buds and surrounding tissues.
The bioactive constituents of rosemary tea, including carnosic acid, rosmarinic acid, and caffeic acid, have been shown to help treat this ailment by inhibiting the activity of enzymes that break down taste molecules and reducing the production of inflammatory mediators.
The benefits of using rosemary tea to treat taste changes include improved taste perception, reduced inflammation, and enhanced antioxidant defenses, making it a potential natural remedy for this condition.
5. Zingiber officinale teas
Zingiber officinale teas, also known as ginger tea, have been used for centuries to treat taste changes ailments, which can be caused by various factors such as chemotherapy, radiation, or certain medications.
The anti-inflammatory and antioxidant properties of Zingiber officinale teas help to reduce inflammation and oxidative stress, thereby alleviating the taste changes and improving the patient's quality of life.
The bioactive constituents of ginger tea, including gingerols and shogaols, play a crucial role in treating taste changes by reducing inflammation and modulating the sensory pathways responsible for taste perception.
By consuming Zingiber officinale teas, patients can experience a range of benefits, including improved taste, reduced nausea, and enhanced overall well-being.
Related Study
According to "Pakistan journal of pharmaceutical sciences", Zingiber officinale teas for taste changes may be influenced by the significant antioxidant activity, particularly with DPPH (222.30mg/TE/g DW), FRAP (98.04mg/TE/g DW), and total flavonoid content (38.58mg/NGN/g DW), which can affect the flavor and aroma of the tea.
6. Andrographis paniculata teas
Andrographis paniculata teas have been traditionally used to treat the taste changes ailment, also known as metal taste or bitter taste, which can be caused by various factors such as chemotherapy, radiation therapy, or certain medications.
The bioactive constituents of Andrographis paniculata, including andrographolide and neoandrographolide, possess anti-inflammatory and antioxidant properties that help to reduce the severity of the taste changes by inhibiting the release of pro-inflammatory mediators and scavenging free radicals.
By modulating the immune system and reducing inflammation in the oral cavity, Andrographis paniculata teas help to alleviate the unpleasant taste and restore the normal taste sensation.
Regular consumption of Andrographis paniculata teas has been reported to provide relief from taste changes in many individuals, highlighting its potential as a safe and effective adjunctive therapy for this condition.
7. Silybum marianum teas
Silybum marianum teas, also known as milk thistle tea, have been traditionally used to treat the taste changes ailment, also known as ageusia.
The anti-inflammatory and antioxidant properties of this herbal preparation help to treat this ailment by protecting the taste buds from damage and promoting their regeneration.
The bioactive constituents of Silybum marianum, including silymarin and flavonoids, help to treat this ailment by reducing oxidative stress and inflammation in the oral cavity.
The benefits of Silybum marianum teas in treating the taste changes ailment include improved taste sensation, enhanced appetite, and increased overall quality of life.
8. Sambucus nigra teas
Sambucus nigra teas have been traditionally used to treat the taste changes ailment, also known as ageusia, due to their anti-inflammatory and antioxidant properties.
The bioactive constituents of Sambucus nigra, including flavonoids, phenolic acids, and sambunigrin, help to reduce inflammation in the mouth and promote the regeneration of taste buds, thereby restoring taste.
The benefits of using Sambucus nigra teas to treat this ailment include improved taste perception, reduced inflammation, and a reduction in the risk of related complications such as malnutrition.
By promoting the health and regeneration of taste buds, Sambucus nigra teas can help individuals regain their sense of taste and enjoy their favorite foods and drinks once again.
9. Hedera helix teas
Hedera helix teas, also known as ivy leaf teas, have been traditionally used to treat the taste changes ailment, also known as ageusia.
The antiseptic and anti-inflammatory properties of this herbal preparation help to soothe and heal the mucous membranes in the mouth, restoring the sense of taste.
The bioactive constituents of Hedera helix, including flavonoids, saponins, and tannins, contribute to its therapeutic effects by reducing inflammation and fighting off infections.
Regular consumption of Hedera helix teas has been found to help restore the sense of taste and smell, providing relief from the taste changes ailment and improving overall oral health.
Related Study
According to "Journal of ethnopharmacology", Hedera helix teas for taste changes were characterized as having a nutty flavor, which is one of the chemosensory qualities that increase the probability of an orally applied botanical drug to be also used for food.
10. Cassia auriculata teas
Cassia auriculata teas have been traditionally used to treat the taste changes ailment, also known as dysgeusia, which is characterized by an altered sense of taste.
The anti-inflammatory and antioxidant properties of this herbal preparation help to soothe the mucous membranes in the mouth and reduce inflammation, thereby alleviating the symptoms of dysgeusia.
The bioactive constituents of Cassia auriculata tea, including flavonoids and phenolic acids, have been found to exhibit anti-inflammatory and antioxidant activities, which contribute to its therapeutic effects.
The benefits of Cassia auriculata tea in treating taste changes ailment include its ability to restore the normal sense of taste, improve oral health, and provide relief from discomfort and pain associated with dysgeusia.
11. Ziziphus jujuba teas
Ziziphus jujuba teas have been traditionally used to treat the taste changes ailment, also known as xerostomia or dry mouth, which is often a side effect of various medications or conditions.
This herbal preparation is believed to help treat the ailment due to its anti-inflammatory and antioxidant properties, which may soothe and protect the mucous membranes in the mouth.
The bioactive constituents of Ziziphus jujuba, including flavonoids, phenolic acids, and alkaloids, are thought to contribute to its therapeutic effects, as they may help to reduce inflammation and improve saliva production.
Overall, the benefits of Ziziphus jujuba teas in treating taste changes ailment include improved oral health, reduced discomfort, and enhanced quality of life for individuals affected by this condition.
Related Study
According to "Journal of ethnopharmacology", Ziziphus jujuba teas for taste changes are likely perceived as sweet, starchy, salty, burning/hot, fruity, nutty, or cooling due to their associated chemosensory qualities.
12. Astragalus membranaceus teas
Astragalus membranaceus teas have been traditionally used to treat the taste changes ailment, also known as xerostomia, which is characterized by a decrease in saliva production.
The properties of Astragalus membranaceus teas, including its anti-inflammatory and antioxidant properties, help to soothe and protect the mucous membranes in the mouth, reducing irritation and discomfort.
The bioactive constituents of Astragalus membranaceus teas, such as flavonoids and saponins, have been shown to stimulate saliva production and improve taste perception, making it easier to eat and swallow.
By using Astragalus membranaceus teas, individuals with taste changes can experience benefits such as improved oral health, reduced symptoms of xerostomia, and enhanced overall quality of life.
13. Melissa officinalis teas
Melissa officinalis teas, derived from the leaves of the lemon balm plant, have been traditionally used to treat the taste changes ailment, also known as metallic or bitter taste.
The properties of this herbal preparation that help to treat this ailment include its anxiolytic and antispasmodic properties, which help to reduce stress and anxiety that can contribute to changes in taste.
The bioactive constituents of Melissa officinalis, such as rosmarinic acid and luteolin, have been found to possess antioxidant and anti-inflammatory properties that help to soothe the taste buds and restore the normal functioning of the taste receptors.
The benefits of using Melissa officinalis teas to treat this ailment include improved taste perception, reduced anxiety and stress, and a sense of overall well-being, making it a popular herbal remedy for individuals experiencing changes in taste.