Antioxidant Power and Health Benefits of Herbal Teas from Medicinal Plants

Greg Howard
4th July, 2024

Antioxidant Power and Health Benefits of Herbal Teas from Medicinal Plants

Image Source: Natural Science News, 2024

Key Findings

  • The study analyzed the antioxidant power of infusions from six medicinal plants in Argentina
  • L. cuneifolia and L. nitida infusions showed the highest antioxidant capacity and phenolic content
  • L. cuneifolia and L. nitida infusions reduced lipid oxidation in ground beef, suggesting potential as natural food preservatives
Teas and herbal infusions play a significant role in the human diet, largely due to their phenolic compounds that exhibit high antioxidant activity. These compounds contribute to the health-protective functions of these beverages, classifying them as nutraceutical foods. In Argentina, several native species are traditionally used for medicinal purposes. A recent study conducted by researchers at CONICET - Universidad Nacional del Comahue aimed to analyze the antioxidant power and scavenging capacity of infusions from six medicinal plants: Larrea cuneifolia, Larrea nitida, Grindelia chiloensis, Pteromonnina dictyocarpa, Mandevilla laxa, and Monttea aphylla[1]. The study found that these plants are rich in phenolic acids, such as caffeic, ferulic, and chlorogenic acid, and flavonoids like quercetin and kaempferol, all of which contribute to their high antioxidant power. Specifically, the infusion blend of G. chiloensis and L. cuneifolia demonstrated the highest antioxidant capacity using the Ferric Reducing Antioxidant Power (FRAP) technique, measuring 193.4 μg EAA/mg DW. Moreover, L. cuneifolia infusion alone showed the greatest antioxidant capacity determined by both FRAP (131.9 ± 5.2 μg EAA/mg DW) and DPPH assays (0.453 mL/mg s). Additionally, L. cuneifolia exhibited the highest phenolic content (232.8 μg GAE/mg DW) and flavonoid content (153.3 μg QE/mg DW). None of the infusions showed toxicity in mammalian cells, except for G. chiloensis, which requires further study to ensure its safety. The infusions of L. cuneifolia and L. nitida showed a high inhibitory effect on lipid oxidation in ground beef, reducing oxidation by 55% and 51% after four days of storage, respectively. This suggests their potential as natural antioxidant additives in food preservation. These findings are consistent with earlier studies that have highlighted the importance of antioxidant activity in food safety and health. For instance, the antioxidant activity of plant materials has been shown to effectively reduce lipid oxidation in processed meats, which is a common suspect in the potential carcinogenicity of these foods[2]. The study by CONICET - Universidad Nacional del Comahue supports the use of L. cuneifolia and L. nitida as natural antioxidants, aligning with previous findings that natural antioxidants can significantly lower lipid oxidation in food products[2]. Furthermore, the study on Jarilla species from northwest Argentina demonstrated that a mixture of these plants could offer synergistic and additive antioxidant effects, even after passing through the gastro-duodenal tract[3]. This reinforces the potential of combining different plant species to enhance their health benefits, as seen with the blend of G. chiloensis and L. cuneifolia in the current study. The safety and efficacy of these infusions as antioxidants are crucial for their application in traditional medicine and food preservation. The current study's findings contribute to the growing body of evidence that supports the use of natural antioxidants in enhancing food safety and extending shelf life, while also providing health benefits. However, the cytotoxicity observed in G. chiloensis highlights the need for further research to ensure the safety of all plant infusions used in traditional medicine and nutraceutical applications. In conclusion, the study by CONICET - Universidad Nacional del Comahue underscores the potential of L. cuneifolia and L. nitida as sources of dietary antioxidants due to their high antioxidant power and ability to protect against lipid peroxidation. These findings are in line with previous research on the antioxidant activity of plant materials and their application in food safety and health[2][3][4].

HerbsMedicineBiochem

References

Main Study

1) Antioxidant activity and phenolic content of herbal infusions from medicinal plants used in Argentina

Published 3rd July, 2024

https://doi.org/10.1186/s43014-024-00224-w

Related Studies

2) Lipid Oxidation Inhibition Capacity of 11 Plant Materials and Extracts Evaluated in Highly Oxidised Cooked Meatballs.

https://doi.org/10.3390/foods8090406

3) Antigenotoxic, antiproliferative and antimetastatic properties of a combination of native medicinal plants from Argentina.

https://doi.org/10.1016/j.jep.2020.113479

4) Methods for testing antioxidant activity.

Journal: The Analyst, Issue: Vol 127, Issue 1, Jan 2002


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