Mr.Chamendra Somathunge,Managing Director, FADNA Tea Pvt Ltd handing over the improved ‘diabe tea’ new formulation developed by SUSL to Prof. Udaya Rathanayake, Dean, Faculty of Applied Sciences, Sabaragamuwa University of Sri Lanka.

The University of Sabaragamuwa, Faculty of Applied Sciences, conducted research based on three FADNA products; ShapeUp Tea, Ezy Tea and Immunni Tea, recently. The extensive study carried out by the university was proposed to the 28th International Conference on Functional Foods, USA and were accepted for presentation. 
FADNA places much importance in continuous research and study, with the objective of manufacturing healthy and natural products for an active, happy and healthy lifestyle for their consumers. The partnership with one of the leading local universities in food and health studies, the University of Sabaragamuwa, has ensured that such research is conducted on a regular basis to ensure the effectiveness, quality and richness of FADNA herbal products. 

“As a brand that has health and wellness at the heart of it, FADNA understands that it is crucial for our consumers to know what goes into the herbal tea they consume, and how it will benefit them. This is why we stress on doing research on a regular basis. It has shown us that we are on the correct path, and has guided us to further improve our products,” explained Chamendra Somathunga, Managing Director, Food and Nature Pvt. Ltd. He further added, “The Faculty of Applied Sciences at the University of Sabaragamuwa is a leading research institute in this sector and have been collaborating with FADNA for many studies of this kind. Their academic expertise, together with the quality research facilities they possess has made them the ideal partner for us”.

The study conducted on FADNA ShapeUp Tea revealed that the two main ingredients, Garcenia carmbogia and Camellia sinensis, are two plants that carry hypolipidemic mechanisms and weight loss potential. Both these plants have been used extensively for culinary purposes in Asian countries for over centuries, without any harmful effects. (−)-hydroxycitric acid (HCA) in Garcenia carmbogia along with catechins, caffeine and flavonoids in Camellia sinensis are the major compounds responsible for the anti-obesity effect. It further highlights the fact that a product which has a combination of these two plants can have a great weight loss potential and be a more promising weight loss supplement. As the main ingredients in FADNA ShapeUp Tea, this establishes the harmless effectiveness of the product, adding more value than a normal green tea. 

Similarly, the herbal ingredients in both FADNA Ezy Tea and Immunni Tea, with their goodness proved in centuries old Ayurveda medicine, have been studied closely by the experts at the University of Sabaragamuwa. 
FADNA Ezy Tea was concluded to be a safe and effective herbal product for treating primary dysmenorrhea, commonly known as menstrual pain. A questionnaire survey conducted by the University shows that 97% of the experiment group recommend FADNA Ezy Tea for menstrual pain reduction, while 87% experienced reduction of painful menstruation after consuming it. 

FADNA Immunni Tea, which claims immune-boosting was studied by the university for its immunological functions. The ingredients in this product; coriander, turmeric, black pepper, cinnamon, Piper longum, Zingiber officinale, Centella asiatica, Phylanthas embllica, Cassia angustifolia, Coscinium fenestratum, and Tinospora cordifolia have proven to be rich with properties that enhance immunity in the human body. They act as immune-stimulants, immune-modulators, anti-cancer, and anti-microbial properties. 

The research outcomes re-establish the goodness in FADNA products, that have been developed by paying careful attention to the use of natural ingredients that add to a healthy lifestyle. The acceptance of the outcome from a prestigious international forum has given FADNA an opportunity to stamp the mark of goodness that is found in homegrown Sri Lankan products. The 28th International Conference on Functional Foods took place virtually from 28 to 29 August 2020.