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Commonly discussed for Digestion11
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Aloe vera juiceDrinkA drink made from the clear inner-leaf gel of the aloe vera plant (Aloe barbadensis), often diluted and lightly sweetened; food-grade products use decolorized, inner-leaf aloe. It carries plant polysaccharides and polyphenols.
A Vietnamese herbal tea from Da Lat brewed from the leaf, flower, and stem of the artichoke plant (Cynara); dark and mildly bitter, it is traditionally taken as a cooling everyday tea. A distinct deliberate-intake form from the artichoke eaten as a vegetable; it carries plant polyphenols.
Dandelion teaDrinkA herbal infusion of roasted dandelion root or dried leaves with an earthy, slightly bitter flavor, sometimes used as a coffee-style drink; it carries the plant's polyphenols.
A sweet, spicy carbonated drink brewed or flavored with fresh ginger — sharper and more peppery than ginger ale; the non-alcoholic version is sold as a soft drink and used as a cocktail mixer.
Ginger teaDrinkA warming infusion made from fresh or dried ginger root, commonly enjoyed hot; it carries ginger's polyphenols.
A caffeine-free tea made from roasted burdock root; it carries chlorogenic acid from the root.
Jamu beras kencurDrinkA Central-Javanese jamu tonic drink of toasted rice, aromatic ginger (kencur, Kaempferia galanga), ginger, tamarind, and palm sugar. It is logged as one un-decomposed beverage and is traditionally taken as an everyday stamina refreshment; it carries ginger and tamarind.
Peppermint teaDrinkA caffeine-free herbal infusion of peppermint leaves, commonly enjoyed after meals; it carries the plant's polyphenols.
A traditional Korean sweet rice drink made by steeping cooked rice in malted-barley water so the malt enzymes convert the starch to sugar, served chilled with floating rice grains; a mildly sweet after-meal beverage.
Spearmint teaDrinkA caffeine-free herbal infusion of spearmint leaves with a mild sweet-mint flavor, commonly enjoyed hot or iced; it carries the plant's polyphenols.
A traditional Korean cold punch simmered from cinnamon and ginger, sweetened and garnished with dried persimmon and pine nuts; a spiced after-meal drink that carries polyphenols from the cinnamon and ginger.