Description:FIELD OF THE INVENTION
The present invention relates to the field of functional health beverages and nutraceutical formulations. It specifically involves the preparation of a plant-based health drink using stinging nettle, aloe vera, ginger, and jaggery. This drink offers antioxidant, anti-inflammatory, and immune-boosting benefits. The invention falls under food technology, herbal medicine, and dietary supplements, promoting natural wellness.
BACKGROUND OF THE INVENTION
References which are cited in the present disclosure are not necessarily prior art and therefore their citation does not constitute an admission that such references are prior art in any jurisdiction. All publications, patents and patent applications herein are incorporated by reference to the same extent as if each individual or patent application was specifically and individually indicated to be incorporated by reference.
The origins of health drinks can be traced back to ancient cultures who made nutritious drinks with therapeutic qualities using natural components including fruits, herbs, and roots. Herbal teas and tonics, for example, have long been used in Ayurveda and traditional Chinese medicine to support vitality and balance. These ancient methods eventually influenced contemporary health beverages, which combine scientific research and traditional knowledge to produce cutting-edge goods meant to improve wellbeing. These days, health drinks come in a variety of formats, ranging from plant-based beverages and detox waters to protein smoothies and energy boosters. Every category has unique advantages. Protein shakes promote muscular growth and recuperation, whilst detox beverages purport to rid the body of toxins. But there are drawbacks to a lot of health drinks. Some may contain excessive amounts of calories, sugar, or artificial components, which could cause weight gain, metabolic problems, or a fictitious sense of nutrition. To be sure they are selecting truly healthy products, consumers must be watchful and carefully read labels.
Because of its potent health advantages, stinging nettle extract is one of the many natural ingredients that are becoming more and more popular in health drinks. Stinging nettle is a plant native to Europe and Asia that has been used for millennia in traditional medicine to treat conditions like arthritis, joint discomfort, and seasonal allergies. Its antioxidant, diuretic, and anti-inflammatory qualities are supported by recent study.
Growing awareness of holistic health and wellness is a major factor in the rise of interest in natural and functional beverages. Drinks that not only satisfy thirst but also promote general health—whether by increasing energy, strengthening immunity, or facilitating better digestion—are becoming more and more popular. The health drink market is dynamic and constantly changing as a result of this blend of history and contemporary.
In order to produce a wholesome, plant-based, functional food product, a health drink made from stinging nettle , jaggery,alovera,ginger . An overview of the main technological elements that go into making this energy drink may be seen below. Aloe vera, ginger, stinging nettle, and jaggery are four natural components that are highly regarded for their numerous and potent health advantages. Stinging nettle has strong anti-inflammatory and antioxidant properties since it is high in vitamins A, C, and K as well as minerals like calcium, magnesium, and iron. It enhances blood circulation, lessens allergic reactions, eases arthritis symptoms, and promotes urinary tract health by functioning as a natural diuretic.
Iron, magnesium, and potassium abound in jaggery, a traditional unprocessed sweetener derived from date palm or sugarcane. Jaggery is a great natural treatment for anemia and exhaustion because, unlike refined sugar, it preserves vital minerals and antioxidants that aid in detoxifying by eliminating impurities, enhancing digestion, and raising hemoglobin levels.
A root with a long history in traditional medicine, ginger is well known for its antioxidant, antimicrobial, and anti-inflammatory qualities. It efficiently improves metabolism, eases nausea (particularly during pregnancy or chemotherapy), and eases gastrointestinal discomfort. Ginger also improves cholesterol profiles and lowers blood sugar, which benefits cardiovascular health.
Known for its ability to hydrate and heal, aloe vera has advantages for both internal and exterior use. Packed with vitamins B, C, E, and folic acid, it supports detoxification, eases digestive problems like acid reflux and constipation, and aids in skin healing by lowering inflammation and increasing collagen formation. When combined, these four organic components offer a comprehensive strategy for enhancing digestion, skin health, immunity, and general energy.
The health drink created from stinging neetle, jaggery, ginger, and alovera are produced using a creative fusion of contemporary food technology and ancient cooking methods to provide a nutrient-dense, useful health drink. Aloe vera, ginger, stinging nettle, and jaggery are four natural components that are highly regarded for their numerous and potent health advantages. Stinging nettle has strong anti-inflammatory and antioxidant properties since it is high in vitamins A, C, and K as well as minerals like calcium, magnesium, and iron. It enhances blood circulation, lessens allergic reactions, eases arthritis symptoms, and promotes urinary tract health by functioning as a natural diuretic. Iron, magnesium, and potassium abound in jaggery, a traditional unprocessed sweetener derived from date palm or sugarcane. Jaggery is a great natural treatment for anaemia and exhaustion because, unlike refined sugar, it preserves vital minerals and antioxidants that aid in detoxifying by eliminating impurities, enhancing digestion, and raising haemoglobin levels.
A root with a long history in traditional medicine, ginger is well known for its antioxidant, antimicrobial, and anti-inflammatory qualities. It efficiently improves metabolism, eases nausea (particularly during pregnancy or chemotherapy), and eases gastrointestinal discomfort. Ginger also improves cholesterol profiles and lowers blood sugar, which benefits cardiovascular health. Known for its ability to hydrate and heal, aloe vera has advantages for both internal and exterior use. Packed with vitamins B, C, E, and folic acid, it supports detoxification, eases digestive problems like acid reflux and constipation, and aids in skin healing by lowering inflammation and increasing collagen formation. When combined, these four organic components offer a comprehensive strategy for enhancing digestion, skin health, immunity, and general energy.
Several patents issued for beverages but none of these are related to the present invention. Patent WO1993019625A1 relates to a health drink composition containing a difficultly digestible saccharide and a carotenoid as essential ingredients particularly in amounts of 1-30 g/100 ml and 0.5-30 mg/100 ml, respectively. The composition permits a carotenoid and a difficultly digestible saccharide to be taken in at the same time, is excellent in absorbability and also in storage and emulsification stabilities, and is satisfactory with respect to taste, flavor and palatability.
Another patent EP1241955B1 provides a liquid nutritional and/or refreshing preparation is described to which an emulsion is added containing oils with polyunsaturated fatty acids and remedial substances in a water-based drink, in such a manner that the drink does not turn rancid within the storage time of the water-based phase, a method for its production and its application. A liquid nutritional and refreshing preparation, characterised in that it comprises a combination of vitamin C, vitamin E and an emulsion wherein the emulsion contains: 65-90 weight% liquid oil, wherein omega-3 fatty acids constitute at least 15 weight%, and constitute at least 1.3% of the whole preparation; an emulsifying agent; aromatic oil; a sweetening agent; a pH-regulating agent; water; preserving agents; and vitamins, comminuted in a water-based liquid phase, wherein the ratio between the emulsion and the water-based liquid phase is from 1:10 to 1:100, and where the nutritional and/or refreshing preparation does not turn rancid within the indicated storage time of the water-based liquid phase, and wherein vitamin C is present in the hydrophase of the preparation and vitamin E is present in the emulsion.
Another patent CN102228103A relates to relates to a lemon and chrysanthemum tea beverage and a preparation method thereof. The lemon and chrysanthemum tea beverage comprises the following components in percentages by weight: 5-30% of lemon juice, 1-2% of chrysanthemum powder, 1-5% of green tea powder, 3-5% of white granulated sugar, 0.01-0.07% of xanthan gum, 0.03% of potassium sorbate and the balance of drinking water. Because the lemon and chrysanthemum tea beverage provided by the invention is prepared from main raw materials of lemon, chrysanthemum and green tea, the lemon and chrysanthemum tea beverage not only is rich in various nutrition components beneficial to human bodies and has a favorable mouth feel, but also is not limited by fruit harvesting seasons and can be drunk by consumers throughout the year, and thus, a market application prospect is very broad. In addition, the preparation method is simple and is convenient to operate.
Another patent US5437880A provides a health drink composition comprising a hardly digestible saccharide and a carotenoid as essential ingredients and particularly the above drink composition containing 1-30 g/100 ml of the hardly digestible saccharide and 0.5-30 mg/100 ml of the carotenoid. The invention is, therefore, directed to a health drink composition characterized by containing a hardly digestible saccharide and a carotenoid as active ingredients and more particularly to a health drink composition containing 1-30 g/100 ml of a hardly digestible saccharide and 0.5-30 mg/100 ml of a carotenoid, said composition further containing 0.5-20 mg/100 ml of vitamin E and 10-1000 mg/100 ml of vitamin C, and said composition further containing 1-20 g/100 ml of a natural carbohydrate.
Another patent DE19739690A1 discloses a medicinal stinging nettle wine is produced by extracting cultivated stinging nettles with white wine. A medicinal stinging nettle wine is produced by: a) cultivating young Urtica dioica L. shoots under defined, controlled ecological conditions using an organic-dynamic fertiliser containing all nutrients for optimal plant growth in order to provide a maximum content of medicinal components; b) harvesting the plants; c) extracting the harvested plants with a dry white wine in glass vessels; and d) storing the extract in the dark at 6-10 deg C.
Another patent US7550163B2 provides a novel herbal soft drink comprising decoction of plants selected from Sida sps., Vitis vinifera, Withania somnifera, Boerhaavia diffusa and Tinospora cordifolia for the protection and prevention of health and in particular, but not exclusively with antioxidant, immunoenhancing, hepatoprotective, cardiotonic, diuretic, digestive, choleretic, nervine relaxant properties. An herbal soft drink comprising a concentrated herbal extract obtained from a mixture of herbs comprising Sida spp., Boerhaavia diffusa, Vitis vinifera, Tinospora cordifolia and Withania somnifera, wherein the herbal soft drink further comprises jaggery, a fermenting agent and carbonated water; and wherein the percentage ratio of Sida spp.: Boerhaavia diffusa: Vitis vinifera: Tinospora cordifolia: Withania somnifera in the herbal soft drink is in the range of 15 to 20:5 to 10:15 to 20:5 to 10:5 to 10 jaggery, a fermenting agent and carbonated water.
Another patent US4886665A relates to compositions in which substances of plant or botanical origin are present which substances have important metabolic properties and functions for use in connection with human health care. More particularly, the present invention relates to extracts of oats and nettle plants and food supplement compositions containing same, pharmaceutical preparations containing these extracts and methods for using same.
OBJECTS OF THE INVENTION
Main object of the present invention is to preparation of health drink from stinging nettle.
Another object of the present invention is to develop a natural and functional health drink using stinging nettle, aloe vera, ginger, and jaggery, offering multiple health benefits.
Another object of the present invention is to provide a nutrient-rich beverage that enhances immunity, supports digestion, and promotes overall well-being.
Another object of the present invention is to harness the antioxidant, anti-inflammatory, and detoxifying properties of medicinal plants for improved metabolic and cardiovascular health.
Another object of the present invention is to create a plant-based, chemical-free alternative to conventional health drinks, free from artificial additives and preservatives.
SUMMARY OF THE INVENTION
This summary is provided to introduce a selection of concepts, in a simplified format, that are further described in the detailed description of the invention.
This summary is neither intended to identify key or essential inventive concepts of the invention and nor is it intended for determining the scope of the invention.
To further clarify advantages and features of the present invention, a more particular description of the invention will be rendered by reference to specific embodiments thereof, which is illustrated in the appended drawings.
The present invention relates to the preparation of a natural health drink made from stinging nettle, aloe vera, ginger, and jaggery, formulated to provide multiple health benefits. Stinging nettle is rich in vitamins (A, C, K), minerals (iron, calcium, magnesium), and antioxidants, known for its anti-inflammatory, immune-boosting, and diuretic properties. Aloe vera contributes to hydration, detoxification, and digestive support, while ginger enhances metabolism, relieves gastrointestinal discomfort, and possesses antimicrobial benefits. Jaggery, a natural sweetener, provides essential minerals, energy, and detoxifying effects.
The invention integrates traditional herbal knowledge with modern food technology to develop a functional beverage that enhances immunity, digestion, and overall vitality. The preparation process ensures the preservation of bioactive compounds, maximizing the drink’s nutritional value without artificial additives. This health drink serves as a natural, plant-based alternative to conventional beverages, catering to health-conscious individuals seeking a wholesome, chemical-free, and effective dietary supplement.
Herein enclosed a Natural Health Drink comprising stinging nettle (Urtica dioica), aloe vera (Aloe barbadensis miller), ginger (Zingiber officinale), and jaggery, prepared through a controlled infusion process to retain bioactive compounds and provide functional health benefits.
A method to prepare the health drink comprising the steps of:
Heating the water until it reaches the boiling point;
Cutting 3 piece of ginger slices and smash it;
Putting the smashed ginger slices into the boiling water;
Soaking the stinging nettle in the leaves in the water to remove the stings;
Adding jaggery in the boiling water of smashed ginger;
Cutting the alovera into small pieces and let it boil;
Adding half lemon and stinging neetle leaves in water and let it rest for 15-20 minute; and
Turning the stove off and let it cool it for 15-20 minutes and fill it bottle.
The stinging nettle acts as a natural antioxidant and anti-inflammatory agent, aiding in immune support, detoxification, and joint health.
The aloe vera provides hydration, digestive support, and skin-healing properties, contributing to gut health, detoxification, and improved collagen production.
The ginger enhances metabolism, reduces inflammation, and improves digestion, offering relief from nausea, bloating, and cardiovascular issues.
BRIEF DESCRIPTION OF THE TABLES
Table 1: Nutritional Value analysis
The figures depict embodiments of the present subject matter for the purposes of illustration only. A person skilled in the art will easily recognize from the following description that alternative embodiments of the structures and methods illustrated herein may be employed without departing from the principles of the disclosure described herein.
DETAILED DESCRIPTION OF THE INVENTION
The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying drawings. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the amount of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present disclosure as defined by the appended claims.
It is also to be understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects, and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms “a",” “an” and “the” are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms “comprises,” “comprising,” “includes” and/or “including,” when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
It should also be noted that in some alternative implementations, the functions/acts noted may occur out of the order noted in the figures. For example, two figures shown in succession may, in fact, be executed concurrently or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.
In addition, the descriptions of "first", "second", “third”, and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
In some embodiments of the present invention, Mineral and Iron-Rich Jaggery and stinging nettle are great sources of calcium, magnesium, potassium, and iron, which support healthy blood circulation, muscle function, and bone strength.
In some embodiments of the present invention, Aloe vera and jaggery help cleanse the body by flushing away impurities, while aloe vera delivers necessary moisture. Antioxidants from aloe vera, ginger, stinging nettle, and jaggery, help boost immune function and shield cells from oxidative stress.
In some embodiments of the present invention, Boosts Immunity Fortified with essential vitamins such as A, C, and E from stinging nettle and aloe vera, this drink helps strengthen the immune system. Anti-Inflammatory Properties Ginger and stinging nettle offer potent anti-inflammatory effects, helping to reduce joint pain, inflammation, and muscle soreness.
In some embodiments of the present invention, the preparation process begins by heating water to a controlled temperature to optimize the extraction of nutrients from the ingredients. Ginger is crushed and added to the boiling water, followed by the addition of jaggery to dissolve completely.
In some embodiments of the present invention, Stinging nettle leaves are soaked in water to neutralize their stinging hairs, then added to the boiling mixture. Aloe vera is cut into small pieces and introduced into the solution to enhance its bioavailability. The mixture is allowed to simmer for 15-20 minutes, ensuring complete infusion of active compounds.
In some embodiments of the present invention, once the extraction is complete, the stove is turned off, and the liquid is left to cool for another 15-20 minutes. The final product is strained to remove solid residues, ensuring a smooth and nutrient-dense health drink. The beverage is then bottled and stored under appropriate conditions to maintain its freshness and efficacy.

Herein enclosed a Natural Health Drink comprising stinging nettle (Urtica dioica), aloe vera (Aloe barbadensis miller), ginger (Zingiber officinale), and jaggery, prepared through a controlled infusion process to retain bioactive compounds and provide functional health benefits.
A method to prepare the health drink comprising the steps of:
Heating the water until it reaches the boiling point;
Cutting 3 piece of ginger slices and smash it;
Putting the smashed ginger slices into the boiling water;
Soaking the stinging nettle in the leaves in the water to remove the stings;
Adding jaggery in the boiling water of smashed ginger;
Cutting the alovera into small pieces and let it boil;
Adding half lemon and stinging neetle leaves in water and let it rest for 15-20 minute; and
Turning the stove off and let it cool it for 15-20 minutes and fill it bottle.
The stinging nettle acts as a natural antioxidant and anti-inflammatory agent, aiding in immune support, detoxification, and joint health.
The aloe vera provides hydration, digestive support, and skin-healing properties, contributing to gut health, detoxification, and improved collagen production.
The ginger enhances metabolism, reduces inflammation, and improves digestion, offering relief from nausea, bloating, and cardiovascular issues.
EXAMPLE 1
BEST METHOD
Ingredients- stinging nettle (Urtica dioica), aloe vera (Aloe barbadensis miller), ginger (Zingiber officinale), and jaggery.
Methodology
1. Heat the water until it reaches the boiling point.
2. Cut 3 piece of ginger slices and smash it.
3. Put the smashed ginger slices into the boiling water
4. Soak the stinging nettle in the leaves in the water to remove the stings
5. Add jaggery in the boiling water of smashed ginger.
6. Cut the alovera into small pieces and let it boil
7. Add half lemon and stinging neetle leaves in water and let it rest for 15-20 minute.
8. Turn the stove off and let it cool it for 15-20 minutes and fill it bottle
Mineral and Iron-Rich Jaggery and stinging nettle are great sources of calcium, magnesium, potassium, and iron, which support healthy blood circulation, muscle function, and bone strength. Aloe vera and jaggery help cleanse the body by flushing away impurities, while aloe vera delivers necessary moisture. Antioxidants from aloe vera, ginger, stinging nettle, and jaggery, help boost immune function and shield cells from oxidative stress. Boosts Immunity Fortified with essential vitamins such as A, C, and E from stinging nettle and aloe vera, this drink helps strengthen the immune system. Anti-Inflammatory Properties Ginger and stinging nettle offer potent anti-inflammatory effects, helping to reduce joint pain, inflammation, and muscle soreness
Table 1: Nutritional Value Analysis
Health drink from stinging neetle(per 20ml)
Test parameter Result (%)
Total carbohydrate 8.02
Fat 0.59
Protein 0.47
, Claims:1. A Natural Health Drink comprising stinging nettle (Urtica dioica), aloe vera (Aloe barbadensis miller), ginger (Zingiber officinale), and jaggery, prepared through a controlled infusion process to retain bioactive compounds and provide functional health benefits.
2. A method to prepare the health drink as claimed in claim 1, wherein the preparation method comprising the steps of:
a) Heating the water until it reaches the boiling point;
b) Cutting 3 piece of ginger slices and smash it;
c) Putting the smashed ginger slices into the boiling water;
d) Soaking the stinging nettle in the leaves in the water to remove the stings;
e) Adding jaggery in the boiling water of smashed ginger;
f) Cutting the alovera into small pieces and let it boil;
g) Adding half lemon and stinging neetle leaves in water and let it rest for 15-20 minute; and
h) Turning the stove off and let it cool it for 15-20 minutes and fill it bottle.
3. The method as claimed in claim 2, wherein stinging nettle acts as a natural antioxidant and anti-inflammatory agent, aiding in immune support, detoxification, and joint health.
4. The method as claimed in claim 2, wherein aloe vera provides hydration, digestive support, and skin-healing properties, contributing to gut health, detoxification, and improved collagen production.
5. The method as claimed in claim 2, wherein ginger enhances metabolism, reduces inflammation, and improves digestion, offering relief from nausea, bloating, and cardiovascular issues.