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Drink some herbal tea Start by staying well hydrated—drink hot liquids like your favorite cup of tea to help moisturize your mucous membranes and promote better mucus flow, says Dr. Mercola.
This mucus production is activated by the autonomic nervous system; specifically, cholinergic neuropeptides are responsible for increasing mucus production. [7] Excess mucus can drain posteriorly into the upper and lower airways, which, along with other physical and chemical irritants, can activate receptors in the respiratory tract that ...
Pinellia ternata is believed under TCM to be the strongest of all TCM herbs for removing phlegm. [citation needed] Active ingredients of this herb include: methionine, glycine, β-aminobutyric acid, γ-aminobutyric acid, ephedrine, trigonelline, phytosterols and glucoronic acid. [50] Care should be taken as crow dipper is toxic. [72]
transforming phlegm, stopping coughing and calming wheezing [27] or phlegm-transforming and cough- and panting-suppressing [28] Spirit-quieting [27] [28] or Shen-calming. [29] calming the Liver and expelling wind [27] or liver-calming and wind-extinguishing [28] orifice-opening [27] [28]
Khat (Catha edulis), also known as Bushman's tea, especially in South Africa, is a flowering plant native to eastern and southeastern Africa. [2] It has a history of cultivation originating in the Harar area (present day eastern Ethiopia) and subsequently introduced at different times to countries nearby in East Africa and Southern Arabia, most notably Yemen. [3]
Nilgiri tea is a drink made by infusing leaves of Camellia sinensis that is grown and processed in the Nilgiris district in Tamil Nadu, India.The leaves are processed as black tea, though some estates have expanded their product offerings to include leaves suitable for making green, white and oolong teas.
In Indonesia, it is called teh jahe.In Java, a local version of ginger tea enriched with palm sugar and spices called wedang jahe is more popular. [11]Wedang Jahe is a type of Indonesian ginger tea. [11]
Fermented tea (also known as post-fermented tea or dark tea) is a class of tea that has undergone microbial fermentation, from several months to many years.The exposure of the tea leaves to humidity and oxygen during the process also causes endo-oxidation (derived from the tea-leaf enzymes themselves) and exo-oxidation (which is microbially catalysed).