Anti-Anxiety and Anti-Stress Effects of Chamomile Soup: A Nutritional and Psychophysiological Study

Anxiety and stress are increasingly prevalent mental health concerns linked to modern lifestyles,
dietary patterns, and psychosocial pressures. Functional foods with neurocalming properties offer a promising
complementary approach to stress management. Chamomile (Matricaria chamomilla L.) is a well-documented
medicinal herb known for its anxiolytic, sedative, and anti-inflammatory effects, traditionally consumed as
tea or extract. However, its application as a warm, nutrient-rich soup has received limited scientific attention.
This study explores the anti-anxiety and anti-stress effects of chamomile soup through a nutritional and
psychophysiological framework. The article examines the bioactive compounds present in chamomile, their
mechanisms of action on the nervous system, and the potential synergistic effects of warmth, hydration, and
micronutrient intake associated with soup consumption. Psychophysiological indicators such as perceived
stress levels, relaxation response, and sleep quality are discussed in relation to regular chamomile soup intake.
The findings suggest that chamomile soup may serve as a functional dietary intervention to support mental
well-being, offering a culturally acceptable, low-cost, and non-pharmacological strategy for stress and anxiety
reduction.