Tom Chow, JH Lee and WC Pang
This review paper explores the antimicrobial properties of herbal teas, highlighting their potential roles in combating various microbial pathogens. Herbal teas, made from the infusion of herbs, spices, or other plant materials, have been traditionally used for their medicinal benefits. Recent research has increasingly focused on their ability to inhibit the growth of bacteria, fungi, and viruses. This paper synthesizes current knowledge on the subject, examining the efficacy of different herbal teas against a range of microbial organisms and discussing their potential mechanisms of action.
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