Harnessing Medicinal Plants for Functional Food Innovation: A Sustainable Herbal Tea Formulation as a Promising Strategy for Iron Deficiency Anemia Prevention

Introduction

Iron deficiency anemia (IDA) remains the most prevalent micronutrient disorder worldwide, disproportionately affecting women, children, and the elderly. Conventional iron supplementation is frequently limited by poor bioavailability and gastrointestinal intolerance, reinforcing the need for sustainable, plant-based alternatives. This study aims to design and characterize an innovative functional herbal tea as a cost-effective phytotherapeutic approach for IDA dietary management.

Methods

The formulation process was optimized to maximize bioactive compound extraction under controlled conditions. Antioxidant capacity was assessed by DPPH radical scavenging and ferric reducing antioxidant power (FRAP). Phytochemical profiling included total polyphenols (Folin–Ciocalteu), flavonoids (AlCl₃ assay), and condensed tannins. Anti-inflammatory activity was evaluated via BSA protein denaturation inhibition. Mineral composition was determined by ICP-OES, with heavy metal safety assessment performed against WHO/FAO guideline values.

Results

The optimized formulation demonstrated strong antioxidant activity (DPPH inhibition: 81.4%; IC₅₀ = 245.7 μg/mL; FRAP = 1.92 ± 0.08 mmol Fe²⁺/g) and high concentrations of polyphenols (96.5 ± 2.1 mg GAE/g), flavonoids (45.8 ± 1.6 mg QE/g), and tannins (32.4 ± 1.2 mg CE/g). Anti-inflammatory activity reached 72.3% at the highest tested concentration (p < 0.01). Mineral analysis confirmed nutritionally relevant levels of iron, zinc, and magnesium. Heavy metal contents remained below WHO maximum permissible thresholds, confirming formulation safety.

Conclusion

This optimized plant-based herbal tea exhibits strong antioxidant, anti-inflammatory, and nutritional properties with an excellent safety profile. It represents a scientifically validated, sustainable, and innovative functional food processing strategy for IDA prevention, contributing to broader public health and green nutrition objectives.