Bioactive Profile and Health Benefits of Wedang Uwuh:  A Narrative Mini-Review

Rahmad Darmawan; Danny Meganingdyah Primartati; Puspa Dila Rohmaniar

Authors

Rahmad Darmawan Departemen Biomedis dan Bahan Alam Tradisional, Fakultas Kedokteran Gigi, Institut Ilmu Kesehatan Bhakti Wiyata Kediri, Indonesia.
Danny Meganingdyah Primartati Fakultas Teknologi dan Managemen Kesehatan, Institut Ilmu Kesehatan Bhakti Wiyata Kediri, Indonesia.
Puspa Dila Rohmaniar Departemen Ilmu Penyakit Mulut, Fakultas Kedokteran Gigi, Institut Ilmu Kesehatan Bhakti Wiyata Kediri, Indonesia.

Keywords: Wedang uwuh, Traditional Indonesian Beverage, Functional Food, Herbal Medicine, Traditional Medicine

Abstract

Background: Wedang uwuh is a traditional Indonesian herbal drink made from ginger, sappan wood, clove leaves, nutmeg leaves, rock sugar, and several other spices, and it is known for its health benefits. Objective: This review aims to summarize scientific evidence on the bioactive compounds, biological activities, and health potential of wedang uwuh. Methods: Literature was reviewed from scientific articles discussing the phytochemical composition and pharmacological activities of wedang uwuh. Results: The findings show that wedang uwuh contains polyphenols, flavonoids, gingerol, shogaol, and other bioactive metabolites with antioxidant, anti-inflammatory, and antidiabetic activities, and may also support weight management. Conclusion: Wedang uwuh has potential as a functional drink that supports health and represents part of Indonesia’s cultural heritage, although further studies, including toxicity tests and clinical research, are still needed to confirm its safety and effectiveness.

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References

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Bioactive Profile and Health Benefits of Wedang Uwuh: A Narrative Mini-Review

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