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--- cyclopia_intermedia_e._mey [2014/08/31 13:59] – andreas
+++ cyclopia_intermedia_e._mey [2016/01/02 23:11] – andreas
@@ Zeile 1: / Zeile 1: @@
-Cyclopia intermedia E. Mey. - Fabaceae \\
+Cyclopia intermedia E. Mey. - Fabaceae - honeybush (tea), **Honigbusch**
-honeybush, **Honigbusch**
-Subshrub endemic between Port Elizabeth and the edge of the Langkloof in South America; leaves trifoliate, yellowish green; flowers bright yellow... The leaves of honeybush are commonly used to make herbal teas (healthy beverage) considered antioxidant. \\
+Subshrub endemic between Port Elizabeth and the edge of the Langkloof in South America; leaves trifoliate, yellowish green; flowers bright yellow... The leaves of honeybush are commonly used to make herbal teas (healthy beverage) considered antioxidant.
-[[http://en.wikipedia.org/wiki/Cyclopia_%28plant%29]] \\
-[Medicinal Plants of the World. Ben-Erik Van Wyk and Michael Wink, Pretoria 2004, 119]
+"There are dozens of species of honeybush tea found in the wild, of which mainly 4 or 5 are in widespread home or commercial use." \\
+[[http://en.wikipedia.org/wiki/Cyclopia_%28plant%29]]
 "The fermented leaves and stems of Cyclopia intermedia are used to brew Honeybush tea, a herbal tea indigenous to South Africa. The plant is also used to manufacture a sweet herbal infusion used for restorative properties such as soothing coughs and alleviating bronchial complaints including tuberculosis, pneumonia, and catarrh. It is claimed to have a low tannin content and no caffeine and contains various antioxidants. Continued investigations into the phenolic content of the leaves and stems of C. intermedia yielded tyrosol and a methoxy analogue,... five glycosylated flavonols, two isoflavones, four flavanones, two isoflavones, and two flavones." \\
-[Kamara, B. I., Brandt, E. V., Ferreira, D., & Joubert, E. (2003). Polyphenols from honeybush tea (Cyclopia intermedia). Journal of Agricultural and Food Chemistry, 51(13), 3874-3879.]
+[Polyphenols from honeybush tea (Cyclopia intermedia). Kamara, B. I., Brandt, E. V., Ferreira, D., Joubert, E., Journal of Agricultural and Food Chemistry, Vol.51(13), 2003, 3874-3879]
+"The leafy branches are cut into short sections, damped with water and allowed to 'ferment' (actually an enzymatic oxidation process) in a warm place until a sweet smell is generated. The product is then air dried... The  processed herb (all four crop species) contains [[https://en.wikipedia.org/wiki/Mangiferin|mangiferin]] as one of the major constituents, together with smaller amounts of isomangiferin." \\
+[Medicinal Plants of the World. Ben-Erik Van Wyk and Michael Wink, Pretoria 2004, 119]
 "Honeybush or Cyclopia intermedia is a short, woody shrub grown in the mountain slopes of the Langkloof
@@ Zeile 17: / Zeile 20: @@
 [A review of the bioactivity of South African herbal teas: rooibos (Aspalathus linearis) and honeybush (Cyclopia intermedia). McKay, Diane L., and Jeffrey B. Blumberg., Phytotherapy Research Vol.21(1), 2007, 1-16]
+"The aroma volatiles of honeybush have also been reported by Wang et al. The aroma components were dominated by monoterpene alcohols, of which α-terpineol (28%) was the major component, with minor amounts of linalool (7%), nerol (2%) and geraniol (8%). These monoterpenes are responsible for the sweet, floral and fruity notes of the tea, while other components such as phenylethyl alcohol (3%) and 5-methylfurfural (2.1%) imparted also sweet and honey notes. Other volatiles such as eugenol (6%), linalool oxides (7%), and methyl-heptenol (3%) were also detected. With both honeybush and rooibos, the exact nature of the aromas and flavor will depend
+significantly on the species collected, time of collection, drying, fermentation and processing." \\
+[Marnewick, Jeanine L. "Rooibos and honeybush: recent advances in chemistry, biological activity and pharmacognosy." African Natural Plant Products: New Discoveries and Challenges in Chemistry and Quality. ACS Symposium Series. Vol. 1021. 2009] \\
+[[http://port-trading.com/wp-content/uploads/2010/08/newsletter1.pdf]] \\
+[Wang, M.; Juliani, R.; Simon, J.E.; Ekanem, A.; Liang, C.-P.; Ho C.T. In Phenolic Compounds in Foods and Natural Health Products; Editors, Shahidi, F. and C.T. Ho; ACS Symposium Series 909; American Chemical
+Society, Washington DC, USA, 2005; pp 118-142]