Rose hip tea

The spherical, coral-red pseudo-fruits that remain after a rose shrub stops producing blooms are called rose hips. Due to their abundance of antioxidants, including beta carotene and vitamins C and E, they have been utilized as a herbal remedy for more than 2,000 years. Phenolic chemicals, which are potent antioxidants with anti-inflammatory properties and cell-protective properties, are present in rose hips. According to studies, rosehip powder lessens rheumatoid arthritis-related pain and other symptoms by reducing the generation of cytokines that promote inflammation.

In addition, triterpenoic acids, ursolic acids, oleanolic acids, and betulinic acids are found in rose hips. These prevent the cox-1 and cox-2 enzymes, which cause discomfort and inflammation. Use around 10 whole, fresh or dried rose hips, mashed or crumbled, to prepare rosehip tea. They should be combined with approximately 1 1/2 cups (355 ml) of extremely hot (but not boiling) water, then steeped for 6 to 8 minutes. If desired, add honey after straining the beverage to get rid of the solids. Rose hip tea has flowery undertones and a rich reddish-coral tint.