PRODUCTION AND QUALITY EVALUATION OF ANTI CANCER TEA MADE FROM SOUR SOP LEAVES, SAFFRON LEAVES PEPPERMINT LEAF, GINGER & CLOVE POWDER

ABSTRACT Cancer remains a major global public health concern, characterized by uncontrolled cell growth, invasion, and the potential to spread to distant organs. Despite advances in conventional treatments such as chemotherapy, radiotherapy, and surgery, these approaches are often associated with high costs, limited accessibility, and significant side effects, particularly in low- and middle-income countries like Nigeria. This has led to increasing interest in alternative and complementary therapies, especially plant-based interventions rich in bioactive compounds with potential anticancer properties. This study focuses on the development and evaluation of a polyherbal tea formulated from selected medicinal plants, including Annona muricata (soursop), Jatropha curcas, Jatropha gossypiifolia, and Momordica charantia (bitter gourd), which are known for their diverse phytochemical constituents such as acetogenins, flavonoids, phenolics, and saponins. These compounds have been reported to exhibit antioxidant, anti-inflammatory, antiproliferative, and pro-apoptotic activities against various cancer cell lines. The study aims to investigate the phytochemical composition, antioxidant potential, microbial safety, and sensory properties of the formulated herbal tea. A systematic approach will be employed to standardize the preparation of the polyherbal blend and assess its functional quality. Laboratory analyses will be conducted to determine its bioactive components, evaluate its ability to scavenge free radicals, and ensure its safety for consumption. Sensory evaluation will also be carried out to determine consumer acceptability.