Potential Infused Water with a Combination of Ginger, Turmeric, Galangal, Lemongrass, Lime and Honey Pure: a Literature Review Activities Antioxidants and Functional
Keywords:
Infused water, Ginger, Curcuma longa, Alpinia galanga, Cymbopogon citratus, Pure Honey, antioxidantAbstract
Infused water is water that is given additional fruits, spices or vegetables and left for a few hours or overnight in the refrigerator, so that the water gives taste and is beneficial for health. The goal of this process is to help the body cope with metabolic residues and toxins that can cause strain, indigestion, and chemical exposure from the environment. This systematic review was conducted by collecting research data from four major internationally recognised scientific databases to ensure the comprehensiveness and credibility of the literature analysed. Databases used include PubMed as the largest biomedical database maintained by the National Center for Biotechnology Information (NCBI), ScienceDirect as Elsevier's full-text scientific article access platform, Google Scholar to cover gray literature and open-access publications that may not be indexed in commercial databases, and ResearchGate as an academic platform that provides access to preprints and the latest publications from researchers around the world. The purpose of this infusion water formula is to provide benefits that go beyond sensory perception and include real physical benefits. The results of the study show that the combination of these substances has good synergy in increasing toxin excretion, increasing hydration, and improving the body's metabolism. Therefore, this drink has the potential to be developed into a functional drink based on natural ingredients that is safe and easy to make, which supports overall health. This work is licensed under a Creative Commons Attribution 4.0 International License.
References
Aggarwal, B. B., & Harikumar, K. B. (2009). Potential therapeutic effects of curcumin, the anti-inflammatory agent, against neurodegenerative, cardiovascular, pulmonary, metabolic, autoimmune and neoplastic diseases. The international journal of biochemistry & cell biology, 41(1), 40–59.
Ahmed, S., Sulaiman, S. A., Baig, A. A., Ibrahim, M., Liaqat, S., Fatima, S., Jabeen, S., Shamim, N., & Othman, N. H. (2018). Honey as a Potential Natural Antioxidant Medicine: An Insight into Its Molecular Mechanisms of Action. Oxidative medicine and cellular longevity, 2018, 8367846.
Al-Amin, Z. M., Thomson, M., Al-Qattan, K. K., Peltonen-Shalaby, R., & Ali, M. (2006). Anti-diabetic and hypolipidaemic properties of ginger (Zingiber officinale) in streptozotocin-induced diabetic rats. The British journal of nutrition, 96(4), 660–666.
Alvarez-Suarez, J. M., Tulipani, S., Díaz, D., Estevez, Y., Romandini, S., Giampieri, F., Damiani, E., Astolfi, P., Bompadre, S., & Battino, M. (2010). Antioxidant and antimicrobial capacity of several monofloral Cuban honeys and their correlation with colour, polyphenol content and other chemical compounds. Food and chemical toxicology: an international journal published for the British Industrial Biological Research Association, 48(8-9), 2490–2499.
Baliga, M. S., Haniadka, R., Pereira, M. M., D'Souza, J. J., Pallaty, P. L., Bhat, H. P., & Popuri, S. (2011). Update on the chemopreventive effects of ginger and its phytochemicals. Critical reviews in food science and nutrition, 51(6), 499–523.
Carr AC, Maggini S. Vitamin C and Immune Function. Nutrients. 2017 Nov 3;9(11):1211.
Chanet, A., Milenkovic, D., Manach, C., Mazur, A., & Morand, C. (2012). Citrus flavanones: what is their role in cardiovascular protection? Journal of agricultural and food chemistry, 60(36), 8809–8822.
Cheel, J., Theoduloz, C., Rodríguez, J., & Schmeda-Hirschmann, G. (2005). Free radical scavengers and antioxidants from Lemongrass (Cymbopogon citratus (DC.) Stapf.). Journal of agricultural and food chemistry, 53(7), 2511–2517.
Chouni, A., & Paul, S. (2018). A review on phytochemical and pharmacological potential of Alpinia galanga. Pharmacognosy Journal, 10(1), 9–15.
Cianciosi, D., Forbes-Hernández, T. Y., Afrin, S., Gasparrini, M., Reboredo-Rodriguez, P., Manna, P. P., Zhang, J., Bravo Lamas, L., Martínez Flórez, S., Agudo Toyos, P., Quiles, J. L., Giampieri, F., & Battino, M. (2018). Phenolic Compounds in Honey and Their Associated Health Benefits: A Review. Molecules (Basel, Switzerland), 23(9), 2322.
Costa, C. A., Kohn, D. O., de Lima, V. M., Gargano, A. C., Flório, J. C., & Costa, M. (2011). The GABAergic system contributes to the anxiolytic-like effect of essential oil from Cymbopogon citratus (lemongrass). Journal of ethnopharmacology, 137(1), 828–836.
de Melo, A. M., Barbi, R. C. T., Chaves Almeida, F. L., de Souza, W. F. C., de Melo Cavalcante, A. M., de Souza, H. J. B., Botrel, D. A., Borges, S. V., Costa, R. G., Quirino, M. R., & de Sousa, S. (2022). Effect of Microencapsulation on Chemical Composition and Antimicrobial, Antioxidant and Cytotoxic Properties of Lemongrass (Cymbopogon flexuosus) Essential Oil. Food technology and biotechnology, 60(3), 386–395.
Ficker, C. E., Arnason, J. T., Vindas, P. S., Alvarez, L. P., Akpagana, K., Gbéassor, M., De Souza, C., & Smith, M. L. (2003). Inhibition of human pathogenic fungi by ethnobotanically selected plant extracts. Mycoses, 46(1-2), 29–37.
Gazali, A., Surbakti, C. I., & Antonius. (2021). Pelatihan Masyarakat Akan Pemanfaatan Rempah- Meningkatkan Daya Tahan. Jurnal Abdimas Mutiara, 2(1), 382–386.
Gheldof, N., Wang, X. H., & Engeseth, N. J. (2002). Identification and quantification of antioxidant components of honeys from various floral sources. Journal of agricultural and food chemistry, 50(21), 5870–5877.
González-Molina, E., Domínguez-Perles, R., Moreno, D. A., & García-Viguera, C. (2010). Natural bioactive compounds of Citrus limon for food and health. Journal of pharmaceutical and biomedical analysis, 51(2), 327–345.
Haniadka, R., Saldanha, E., Sunita, V., Palatty, P. L., Fayad, R., & Baliga, M. S. (2013). A review of the gastroprotective effects of ginger (Zingiber officinale Roscoe). Food & function, 4(6), 845–855.
Hewlings, S. J., & Kalman, D. S. (2017). Curcumin: A Review of Its Effects on Human Health. Foods (Basel, Switzerland), 6(10), 92.
Jayusman, Iyus & Shavab, O. A. K. (2020). Studi Deskriptif Kuantitatif Tentang Aktivitas Belajar Mahasiswa Dengan Menggunakan Media Pembelajaran Edmodo Dalam Pembelajaran Sejarah. Jurnal Artefak, 7(1), 13–20.
Kaur, K., Al-Khazaleh, A. K., Bhuyan, D. J., Li, F., & Li, C. G. (2024). A Review of Recent Curcumin Analogues and Their Antioxidant, Anti-Inflammatory, and Anticancer Activities. Antioxidants (Basel, Switzerland), 13(9), 1092.
Kim, Y. T., Shin, J. S., Ye, S. J., Kim, J. H., Eom, S. H., & Baik, M. Y. (2024). Conversion of gingerols to shogaols in ginger (Zingiber officinale Roscoe) by puffing. Food Chemistry, 452, Article 139425.
Oktariani, O., Febliza, A., Septriyanti, I., & Anisah, N. (2020). Edukasi Pemanfaatan Rempah Sebagai Bahan Dasar Pembuatan Infused Water Untuk Detoksifikasi Tubuh. Jurnal Penelitian Dan Pengabdian Kepada Masyarakat UNSIQ, 7(3), 242–246.
Purwanto, A., Asbari, M., & Santoso, P. B. (2019). Pengaruh Kompetensi, Motivasi, Kepemimpinan, Komitmen dan Budaya Kerja Sistem Manajemen Integrasi ISO 9001, ISO 14000 dan ISO 45001 pada Industri Otomotif. Jurnal Produktivitas, 6(2), 158–166.
Rahmani, A. H., Alsahli, M. A., Aly, S. M., Khan, M. A., & Aldebasi, Y. H. (2018). Role of Curcumin in Disease Prevention and Treatment. Advanced biomedical research, 7, 38.
Saldaña, M. D., Ekaette, I., Valdivieso Ramirez, C. S., dos Reis Coimbra, J. S., & Cardozo?Filho, L. (2017). Pressurised fluid extraction of phytochemicals from fruits, vegetables, cereals, and herbs. Fruit and Vegetable Phytochemicals: Chemistry and Human Health, 2nd Edition, 721-748.
Sari, A. N. (2016). Berbagai Tanaman Rempah Sebagai Sumber Antioksidan Alami. Elkawnie, 2(2), 203.
Sharifi-Rad, J., Rayess, Y. E., Rizk, A. A., Sadaka, C., Zgheib, R., Zam, W., Sestito, S., Rapposelli, S., Neffe-Skoci?ska, K., Zieli?ska, D., Salehi, B., Setzer, W. N., Dosoky, N. S., Taheri, Y., El Beyrouthy, M., Martorell, M., Ostrander, E. A., Suleria, H. A. R., Cho, W. C., Maroyi, A., … Martins, N. (2020). Turmeric and Its Major Compound Curcumin on Health: Bioactive Effects and Safety Profiles for Food, Pharmaceutical, Biotechnological and Medicinal Applications. Frontiers in pharmacology, 11, 01021.
Sisri Novrita, Ratna Kurniati, Liza Tri Putri, Tiara Rahmadani Siregar, Fahira Dwi Anjani, Rara Eka Putri, M Arif Febrianta, & Ramadhani Arifah. (2024). Edukasi dan Pelatihan Pembuatan Infusa Herbal dari Tanaman TOGA (Tanaman Obat Keluarga) pada Siswa/I SMK Taruna Mandiri Pekanbaru. Jurnal Pengabdian Bidang Kesehatan, 2(3), 33–42.
Soraya, N. (2014). Infused water: minuman alami bervitamin & super sehat. Penebar PLUS+.
Widiyastuti, D. A., Ajizah, A., Nurtamara, L., Huda, N., & Afdal, M. (2023). Pemberdayaan Ekonomi Skala Rumah Tangga Melalui Pembuatan Jamu Bubuk Rempah Temulawak, Jahe, Kunyit, dan Sereh. Jurnal Pengabdian ILUNG (Inovasi Lahan Basah Unggul), 3(2), 369.
Zick, S. M., Wright, B. D., Sen, A., & Arnedt, J. T. (2011). Preliminary examination of the efficacy and safety of a standardised chamomile extract for chronic primary insomnia: a randomised placebo-controlled pilot study. BMC complementary and alternative medicine, 11, 78.
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Proceedings Series on Social Sciences & Humanities
This work is licensed under a Creative Commons Attribution 4.0 International License.
