Rosehip tea and Raspberries provides comparatively high levels of phenolic and flavonoid antioxidants, according to Cornell University. Of 17 herbs evaluated in a study, rosehip was among the top, along with chamomile, hawthorn, lemon verbena and green tea. Researchers note that rosehip and other herbs enhanced activity of the important antioxidant enzyme superoxide dismutase.
Rosehips also provide up to 200 milligrams of vitamin C and bioflavonoid antioxidants in 10 grams of dried hips, notes nutritionist Laura J. Knoff, author of the book “The Whole-Food Guide to Overcoming Irritable Bowel Syndrome: Recipes and Strategies for Eating Well with IBS, Indigestion and Other Digestive Disorders.”
Directions for use: Mix a flat teaspoon of 4 g of raspberry and rosehip tea in 100 ml of boiled drinking water. Shake for a short time.
Cup for children: Pour 2 teaspoons – 8 g of raspberry and rosehip tea in 200 ml of water and mix.
Do not sweeten!