introduced to the Philippines from tropical Asia or Malaya way back in theprehistoric era (Guevara et al 1999). The medicinal properties of the different plantparts of M. oleifera have long been recognized in Philippine folk medicine(Quisumbing 1978). Subsequently, various studies have been conducted to validatethe ethnobotanical practices of indigenous people pertaining to the use of thisplant. A study conducted by Guevarra et al (1999) indicates that one of thebioactive compounds of M. oleifera namely, niazimicin, has an antitumor promoteras it inhibits carcinogenesis when tested against mouse skin. Additionally, M.oleifera could also significantly reduce the lipid levels in blood (Mehta et al. 2003;Chumark et al 2008). The juice from the leaves and stem bark of M. oleifera was
found to inhibit Staphylococcus aureus (Mehta et al 2003) and dermatophytes(Chuang et al. 2007). It is also suggested that low concentration of the M. oleiferaplant extract can be used for the regulation of thyroid hormone metabolism(Tahiliani and Kar 1999). Moreover, an antidiabetic property is also included amongthe medicinal benefits of M. oleifera (Anwar et al 2007). Among the benefits of M.oleifera, the antidiabetic property may have a significant impact among Filipinos.The problems implicating diabetes have long been recognized by the NationalDiabetes Commission since its creation in 1996.Malunggay Tea is one of the common tea in the Philippines but because of its taste, children cannotenjoy its nutritional contents. Adding sweetener to the tea may help chiltren to enjoy the tea. Raw honey is apure, unfiltered and unpasteurized sweetener made by bees from the nectar of flowers. It contains natural sugars(80 percent), water (18 percent), and minerals, vitamins, pollen and protein (2 percent). It’s not surprising thathoney has been called “the perfect running fuel.” It provides an easily absorbed supply of energy in the form ofliver glycogen, making it ideal for energetic morning starts and as a pre- and post-exercise energy source. According to Prakash (2011), aroma is one of the critical aspects of tea quality which can determine acceptance or rejection of a tea before it is tasted. Early research on tea aroma can be traced back over 170 years (Mulder, 1838), but progress on a more scientific basis has been achieved by the application of modern analytical techniques since 1960’s. Thus, smell or aroma of a tea is important in determining the recognition of it from the tasters. Moreover, one of the criteria tea tasters use in determining quality is the astringent taste.[ CITATION Zha92 \l 13321 ]Research studies have linked honey consumption with weight loss. A San Diego State University studyfound that replacing sugar with honey can actually help prevent packing on extra pounds and also lower bloodsugar. The results also suggest that in comparison to sugar, honey may lower serum triglycerides. According to
new research, if you can switch out your intake of refined sugar and use pure raw honey instead, the healthbenefits can be enormous.