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Issue 12, 2017
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Antioxidant and anti-inflammatory properties of Ilex guayusa tea preparations: a comparison to Camellia sinensis teas

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Abstract

Ilex guayusa tea preparations are now commercially available as Runa tea. Little is known regarding the antioxidant and anti-inflammatory bioactivities of this tea. The I. guayusa teas had a total polyphenolic content between 54.39 and 67.23 mg GAE per g dry mass and peroxyl radical scavenging capacities between 1773.41 and 2019 μmol TE per g dry mass, nearly half of that for the Camellia sinensis teas. The I. guayusa teas afforded 60–80% protection from oxidative stress in the Caco-2 cellular antioxidant assay, comparable to the C. sinensis teas. The anti-inflammatory activity in lipopolysaccharide-stimulated RAW 264.7 cells of I. guayusa teas was similarly comparable to the C. sinensis teas with nitric oxide production reduced by 10–30%. Major compounds identified by mass spectrometry were the phenolic mono- and dicaffeoylquinic acid derivatives. I. guayusa teas are a good source of dietary phenolic compounds with cellular antioxidant and anti-inflammatory properties.

Graphical abstract: Antioxidant and anti-inflammatory properties of Ilex guayusa tea preparations: a comparison to Camellia sinensis teas

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Article information


Submitted
18 Jul 2017
Accepted
06 Nov 2017
First published
14 Nov 2017

Food Funct., 2017,8, 4601-4610
Article type
Paper

Antioxidant and anti-inflammatory properties of Ilex guayusa tea preparations: a comparison to Camellia sinensis teas

M. D. Pardau, A. S. P. Pereira, Z. Apostolides, J. C. Serem and M. J. Bester, Food Funct., 2017, 8, 4601 DOI: 10.1039/C7FO01067B

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