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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.
Amazake (rice koji)DrinkA traditional Japanese sweet drink made by fermenting steamed rice with rice koji (Aspergillus oryzae), whose enzymes break the rice starch down into glucose and oligosaccharides; the koji type is alcohol-free. A separate variant made from sake lees (酒粕) instead of koji contains a small amount of alcohol and added sugar.
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.
AyranDrinkA savory, frothy drink of yogurt whisked with water and a little salt, served cold with meals across Turkey, the Balkans, and Central Asia; it carries protein and calcium from the yogurt plus some sodium, along with live cultures.
Barley teaDrinkA roasted-grain infusion made from barley, served hot or chilled and a naturally caffeine-free everyday staple in Japan and Korea; it carries polyphenols formed during roasting.
Barley waterDrinkA traditional drink made by simmering pearl barley in water, strained and often finished with lemon and a little sugar; a mild, cloudy thirst-quencher long popular in Britain, the Middle East, and East Asia. Distinct from roasted barley tea (mugicha).
Beet juiceDrinkJuice pressed from beetroot, an earthy deep-red drink popular with endurance athletes; it carries dietary nitrate, the red-purple pigment betalains, and potassium.
Birch sap (birch water), the clear, faintly sweet liquid tapped from birch trees in spring across the Nordic, Baltic, and Russian regions — sometimes called the coconut water of the North. It carries potassium and some plant polyphenols.
Black teaDrinkAn oxidized tea brewed from Camellia sinensis. Contains caffeine and the polyphenol theaflavins.
Bone brothDrinkA savory stock simmered from animal bones and connective tissue for many hours; a recognized source of protein and the amino acids glycine and proline.
A caffeine-free herbal tea brewed from the deep-blue flowers of butterfly pea (Clitoria ternatea), a Southeast-Asian and global-café staple; the brew turns from blue to purple when acid such as lime is added. It carries the blue anthocyanin pigments (ternatins) and other polyphenols.
Chamomile teaDrinkA herbal infusion of dried chamomile flowers, commonly enjoyed in the evening; it carries the plant flavonoid apigenin and other polyphenols.
Chrysanthemum teaDrinkA caffeine-free herbal tea made by steeping dried chrysanthemum flowers, pale gold in color with a light floral aroma; widely consumed across East Asia, often lightly sweetened with rock sugar.
Coconut waterDrinkThe clear liquid inside young coconuts, drunk across the tropics; a source of potassium.
CoffeeDrinkA brewed beverage from roasted coffee beans. Contains caffeine and the polyphenol chlorogenic acid.
ColaDrinkA sweetened carbonated soft drink flavored in the cola style, carrying added caffeine and sugars.
Coffee steeped cold or served over ice, made from cold-brewed or chilled brewed coffee; a source of caffeine, chlorogenic acid, and plant polyphenols.
Corn silk teaDrinkA caffeine-free tea popular in Korea, brewed from dried corn silk (the fine strands from an ear of corn) and often blended with roasted corn kernels; it carries potassium.
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.
Decaf coffeeDrinkCoffee with almost all of its caffeine removed, keeping the roasted flavor along with coffee's chlorogenic acid and polyphenols. A handy companion for a swap-and-compare: drink it in place of your usual coffee on some days to notice for yourself what the caffeine is doing.
Electrolyte drinkDrinkA flavored beverage formulated with dissolved mineral salts to replace fluids; a source of sodium, potassium, magnesium, and chloride.
Energy drinkDrinkA sweetened carbonated drink formulated with caffeine and typically taurine and added B vitamins; a source of caffeine, sugars, taurine, and B vitamins such as niacin, vitamin B6, and vitamin B12.
The caffeine-free version of an energy drink: the same sweetened, taurine-and-B-vitamin formulation, made without any caffeine. A source of sugars, taurine, and B vitamins such as niacin, vitamin B6, and vitamin B12.
A small single-serving tonic drink sold in Japan as a designated quasi-drug (指定医薬部外品), typically containing taurine, B-group vitamins, and often caffeine as registered active ingredients; formulations vary by product.
EspressoDrinkA concentrated coffee brewed by forcing hot water through finely ground coffee under pressure; a source of caffeine, chlorogenic acid, and plant polyphenols.
A Japanese green tea blended with roasted brown rice, giving a mild, nutty brew with a modest caffeine level; it carries green-tea catechins and the amino acid L-theanine.
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.
Golden milk (haldi doodh, turmeric latte), a warm drink of milk or a plant-milk blended with turmeric and often black pepper, ginger, and a sweetener; it carries curcumin from the turmeric. Distinct from water-based turmeric tea.
Green teaDrinkAn unoxidized tea from Camellia sinensis. Contains caffeine, the amino acid L-theanine, and catechin polyphenols such as EGCG.
GuaranáDrinkGuaraná (Paullinia cupana), an Amazonian seed used as a powder and as the base of Brazilian sodas, energy drinks, and supplements; the seed is naturally rich in caffeine (historically called guaranine) along with theobromine and polyphenols.
Hibiscus teaDrinkA tart, ruby-red infusion of dried hibiscus flowers, enjoyed hot or iced; it carries the anthocyanin pigments and polyphenols that give it its color.
A Japanese green tea whose leaves are roasted at high heat, giving a toasty, reddish-brown brew; roasting lowers its caffeine, and it carries catechins and the amino acid L-theanine.
A warm drink made from cocoa powder or melted chocolate with milk or water; the cocoa carries theobromine, a little caffeine, and magnesium.
Instant coffeeDrinkCoffee prepared from dried, dissolvable coffee granules stirred into hot water; a source of caffeine, chlorogenic acid, and plant polyphenols.
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.
Jamu kunyit asamDrinkIndonesia's most widely consumed daily jamu: a traditional tonic drink brewed from turmeric and tamarind, sweetened with palm sugar. Served fresh or bottled, it is one un-decomposed beverage (not its individual herbs) and carries turmeric's curcumin. Traditionally taken as an everyday refreshment.
KefirDrinkA cultured, drinkable fermented milk. A source of protein, calcium, and live cultures.
KombuchaDrinkA lightly effervescent fermented tea made with a culture of bacteria and yeast; a fermented drink that carries live cultures and tea polyphenols.
A caffeine-free tea made by steeping roasted black soybeans; it carries the dark-skin pigment anthocyanins and soy isoflavones.
KvassDrinkKvass, a traditional Russian, Ukrainian, and Baltic lacto-fermented beverage made from rye bread (or rye malt) and water, lightly sweet and tangy; fermentation leaves a trace of alcohol, typically about 0.5–1% ABV. An everyday fermented drink.
LassiDrinkA South-Asian blended yogurt drink, served sweet (often with mango or rosewater) or salted; made from cultured yogurt thinned with water, it carries protein and calcium from the dairy along with the live cultures of the yogurt.
Lavender teaDrinkA fragrant herbal infusion of dried lavender flowers, commonly enjoyed in the evening; it carries the plant's polyphenols.
Lemon balm teaDrinkA gentle, lemon-scented herbal infusion of lemon balm leaves, commonly enjoyed in the evening; it carries the plant's polyphenols.
Lotus tea (trà sen)DrinkA Vietnamese tea (trà sen) made from lotus (Nelumbo nucifera) — green tea scented with lotus stamens, or an herbal brew of lotus leaf and stamen; traditionally enjoyed as a fragrant, calming evening tea. Distinct from the lotus seed and lotus root eaten as foods; it carries plant polyphenols.
MilkDrinkWhole cow's milk; a source of calcium, protein, vitamin B12, and iodine, and often fortified with vitamin D.
A herbal tea traditionally consumed in Malaysia and Indonesia, and grown and sold in Okinawa as クミスクチン tea, brewed from the leaves of cat's whiskers (Orthosiphon aristatus / cat's whiskers); it carries potassium. Traditionally taken as an everyday tea.
Noni juiceDrinkA juice made from the fruit of the noni tree (Morinda citrifolia), a strong-smelling tropical fruit; the juice carries polyphenols and potassium.
A Korean 'five-flavor' tea made by cold- or hot-steeping dried omija (schisandra) berries, known for a taste that combines sour, sweet, bitter, salty, and pungent notes; usually served chilled and lightly sweetened.
Oolong teaDrinkA partially oxidized Chinese tea between green and black in style; it carries catechins, polyphenols, caffeine, and the amino acid theanine.
Vietnam's ubiquitous cooling green drink (rau má), made by blending fresh pennywort leaves (Centella asiatica) with water and a little sugar, sometimes with mung-bean. This is the everyday blended-leaf beverage — distinct from a gotu-kola capsule supplement; it carries plant polyphenols.
Peppermint teaDrinkA caffeine-free herbal infusion of peppermint leaves, commonly enjoyed after meals; it carries the plant's polyphenols.
Pomegranate juiceDrinkJuice pressed from pomegranate arils, sold as a deep-red drink; distinct from the whole fruit, it carries polyphenols (including ellagitannins that yield ellagic acid) and potassium.
Prebiotic sodaDrinkA category of lightly sweetened carbonated soft drinks formulated with added prebiotic fiber (commonly inulin from chicory root or agave), and in some products a splash of apple cider vinegar; a can typically supplies a few grams of fiber. A modern soda-alternative category, not a specific brand.
A category of sweetened cultured-milk beverages fermented with lactic acid bacteria and sold as small daily bottles or 'drinkable yogurt'; it carries lactic-acid cultures (probiotics), which may be live or heat-inactivated depending on the product.
Raspberry leaf teaDrinkA herbal infusion of dried raspberry leaves with a mild, tea-like flavor, traditionally enjoyed as a warm drink; it carries the plant's polyphenols.
Rooibos teaDrinkA naturally caffeine-free red infusion from the South African rooibos plant, commonly enjoyed any time of day; it carries polyphenols including quercetin.
A tart 'drinking vinegar' made by steeping fruit in vinegar and sugar to make a syrup that is then diluted with water or soda; it carries acetic acid from the vinegar plus polyphenols from the fruit.
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.
A caffeine-free Japanese tea brewed from roasted buckwheat groats (そば茶), nutty and golden; buckwheat — especially the tartary type — carries polyphenols such as rutin.
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.
Sports drinkDrinkA flavored, lightly sweetened drink formulated with electrolyte minerals and sugars for fluid and fuel during activity; a source of sodium, potassium, chloride, sugars, and carbohydrate.
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.
SwitchelDrinkAn old New England 'haymaker's punch' of water, apple cider vinegar, fresh ginger, and a touch of honey or maple syrup, served cold as a refreshing thirst-quencher; the vinegar contributes acetic acid.
Tart cherry juiceDrinkA tangy, deep-red juice pressed from Montmorency-type sour (tart) cherries, drunk straight or diluted; it carries the fruit's polyphenols and is one of the few foods that naturally contain the compound melatonin.
TepacheDrinkA lightly fermented Mexican drink made from pineapple rind and pulp with unrefined cane sugar (piloncillo) and warm spices, fermented a few days into a tangy, faintly fizzy beverage; the short fermentation gives it live cultures.
Tomato juiceDrinkA juice pressed from tomatoes, often sold plain or with no added salt; it carries the tomato pigment lycopene along with potassium.
Turmeric teaDrinkA golden spiced infusion of turmeric, often blended with milk as golden milk; it carries turmeric's curcumin and other polyphenols.
Vegetable juiceDrinkA ready-to-drink blend of mixed vegetables such as carrot and tomato, sometimes with a little fruit; it carries beta-carotene, potassium, and some dietary fiber from the vegetables.
Water kefirDrinkA lightly fizzy fermented drink made by culturing sugar water with water-kefir grains; a fermented drink that carries live cultures.
White teaDrinkA minimally processed tea made from young leaves and buds, with a delicate flavor; it carries catechins, polyphenols, caffeine, and theanine.
Yerba mateDrinkA steeped infusion of dried holly leaves traditional to southern South America; a source of caffeine, chlorogenic acid, theobromine, and plant polyphenols.
A Korean citron tea made by stirring a marmalade-like preserve of yuja (citron) and honey or sugar into hot water; it carries vitamin C from the citrus. Distinct from the yuzu fruit.