ArticleFrontiers in pharmacology2021
Medicinal Plants in Traditional Herbal Wines and Liquors in the East of Spain and the Balearic Islands.
Article in Frontiers in pharmacology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Comprehensive chemical profiling of a Botanical-Infused Chinese Fortified Wine (Guogong) via UHPLC-Q-exactive orbitrap MS and HS-GC-IMS.Food chemistry: X · 2026Article
- An Overview on Flavor Extraction, Antimicrobial and Antioxidant Significance, and Production of Herbal Wines.ACS omega · 2024Review
- Article biodiversity inside bottles: animals, fungi, and plants in traditional alcoholic drinks.Frontiers in nutrition · 2024Review
- Sex Differences in the Bitterness Perception of an Aromatic Myrtle Bitter Liqueur and Bitter Compounds.Nutrients · 2023Article
- New insights of the application of water or ethanol-water plant extract rich in active compounds in food.Frontiers in nutrition · 2023Review
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Authors and funding
5 authors.
Funding
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Abstract
Homemade herbal preparations from the East of Spain are the witness of traditional medicine inherited from the ancient complex formulas of herbal teas and medicinal wines. In this study, we document the use of traditional alcoholic beverages, identify their ingredients, almost exclusively botanical, record the local medicinal uses of these mixtures, and discuss patterns of distribution of this knowledge in regions of eastern Spain, the Balearic Islands and Andorra. We determine marker species and relevant patterns of herbal formulas in the different regions of the territory. Homemade liquors and liqueurs are consumed for their digestive and tonic-restorative properties but they also play in some cases an important social role. The elderly remember other medicinal uses such as aperitif, emmenagogue, or antidiarrheal, for some of the most popular preparations. The herbal liqueur formulas include predominantly Lamiaceae, Asteraceae, Rosaceae, Rutaceae, and Apiaceae species. Herbs (58%), fruits (28%), and mixtures of both (12%) are ingredients of liquors and wines, being the aerial parts the most frequent in terms of species (30%) and records (49%).
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