Guayusa (<i>Ilex guayusa</i> L.) new tea: phenolic and carotenoid composition and antioxidant capacity

García-Ruiz, Almudena; Baenas, Nieves; Benítez-González, Ana M.; Stinco, Carla M.; Meléndez-Martínez, Antonio J.; Moreno, Diego A.; Ruales, Jenny

doi:10.1002/jsfa.8255

Cited by 33 publications

(39 citation statements)

References 43 publications

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“…guayusa have previously been shown to contain caffeine as well as other methylxanthine derivatives like theobromine and theophylline. 28 The composition of the I. guayusa teas shown here was similar to that previously reported by García-Ruiz et al 17…”

Section: Lc-ms/ms Evaluation Of Unfermented and Fermented I Guayusa supporting

confidence: 89%

“…Mass spectrometry analysis of unfermented and fermented I. guayusa teas in the negative ionization mode, revealed that the teas are rich in phenolic compounds particularly refers to compounds tentatively identified in Table 1. 9,17,26 Although the unfermented tea was more complex, the fermented tea showed similar bioactivities suggesting that caffeoylquinic acid derivatives are the major determinants of the antioxidant and anti-inflammatory activity observed here for the tea preparations. These types of compounds have previously shown antioxidant and anti-inflammatory activity.…”

Section: Lc-ms/ms Evaluation Of Unfermented and Fermented I Guayusa mentioning

confidence: 70%

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Antioxidant and anti-inflammatory properties ofIlex guayusatea preparations: a comparison toCamellia sinensisteas

et al. 2017

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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.

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Section: Lc-ms/ms Evaluation Of Unfermented and Fermented I Guayusa supporting

confidence: 89%

Section: Lc-ms/ms Evaluation Of Unfermented and Fermented I Guayusa mentioning

confidence: 70%

Antioxidant and anti-inflammatory properties ofIlex guayusatea preparations: a comparison toCamellia sinensisteas

et al. 2017

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“…Hence, their regulation in different tissues was controlled by different developmental cues. Numerous reports have highlighted antioxidant property of carotenoids (El-Agamey et al, 2004; Das and Roychoudhury, 2014; Aquino et al, 2016; García-Ruiz et al, 2017). Radical scavenging assay (inhibition of DPPH) showed ripe pulp extract has significantly higher antioxidant activity as compared to the unripe pulp.…”

Section: Discussionmentioning

confidence: 99%

“…They are involved in signaling process and scavenging of free radicals during the stress management (El-Agamey et al, 2004; Aquino et al, 2016; García-Ruiz et al, 2017). Oxidized carotenoids (apocarotenoids) lead to produce abscisic acid (ABA), strigolactone, β–cyclocitral and β-ionone which subsequently assist plants to adapt in different stress conditions (Pogson et al, 2008; Havaux, 2014; Hou et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Regulation of Banana Phytoene Synthase (MaPSY) Expression, Characterization and Their Modulation under Various Abiotic Stress Conditions

et al. 2017

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Phytoene synthase (PSY) is a key regulatory enzyme of carotenoid biosynthesis pathway in plants. The present study examines the role of PSY in carotenogenesis and stress management in banana. Germplasm screening of 10 Indian cultivars showed that Nendran (3011.94 μg/100 g dry weight) and Rasthali (105.35 μg/100 g dry weight) contained the highest and lowest amounts of β-carotene, respectively in ripe fruit-pulp. Nendran ripe pulp also showed significantly higher antioxidant activity as compared to Rasthali. Meta-analysis of three banana PSY genes (MaPSY1, MaPSY2, and MaPSY3) was performed to identify their structural features, subcellular, and chromosomal localization in banana genome. The distinct expression patterns of MaPSY1, MaPSY2, and MaPSY3 genes were observed in various tissues, and fruit developmental stages of these two contrasting cultivars, suggesting differential regulation of the banana PSY genes. A positive correlation was observed between the expression of MaPSY1 and β-carotene accumulation in the ripe fruit-peel and pulp of Nendran. The presence of stress responsive cis-regulatory motifs in promoter region of MaPSY genes were correlated with the expression pattern during various stress (abscisic acid, methyl jasmonate, salicylic acid and dark) treatments. The positive modulation of MaPSY1 noticed under abiotic stresses suggested its role in plant physiological functions and defense response. The amino acid sequence analysis of the PSY proteins in contrasting cultivars revealed that all PSY comprises conserved domains related to enzyme activity. Bacterial complementation assay has validated the functional activity of six PSY proteins and among them PSY1 of Nendran (Nen-PSY1) gave the highest activity. These data provide new insights into the regulation of PSY expression in banana by developmental and stress related signals that can be explored in the banana improvement programs.

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“…has been consumed as a herbal tea for hundreds of years in western Amazon regions including Colombia, Ecuador, Peru and Bolivia, and ethnographic studies broadly report claims of its stimulant and health properties [1,2,3]. Further laboratory studies of guayusa's chemical composition provide scientific support for those claims based on its caffeine, amino acid and antioxidant composition [4,5,6]. Considered to be a domesticated plant, its reproduction is only known to occur through human propagation from hardwood stem cuttings.…”

Section: Introductionmentioning

confidence: 99%

Assessing the History of Safe Use of Guayusa

Wise¹,

Santander²

2018

JFNR

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Guayusa (Ilex guayusa Loes.) is a herbal tea that has been consumed for centuries as a traditional food in western Amazon regions where it is now valued as an antioxidant and a stimulant agent. Currently there is intense commercial activity to expand the consumption of guayusa as a healthy energy drink in Europe, where it is classified by law as a novel food. European Union novel food legislation permits traditional foods to be placed on the market if a history of safe use in a non-EU country can be established. However, a scientific assessment of the 'safe' use of guayusa is lacking. This study investigates the safety of guayusa consumption, analysing provincial hospital admissions data; national disease register data; national toxicology agency call centre data; and national food safety authority data. In doing so we present a crucial analysis for the novel food premarket risk assessment of dried guayusa leaves, based on the well-established use of this traditional food in Ecuador. Within a three-year period there was one minor adverse effect reported nationally, related to the stimulant properties of guayusa. However, there were no hospital presentations, no product safety notifications and no disease register records of guayusarelated illness. Comprehensive records of unrelated food safety risks demonstrate that Ecuador's surveillance and reporting system has sufficient rigour to identify risks should they exist. We conclude that there is a history of safe use of guayusa in Ecuador. Establishing safe guayusa consumption is an important milestone for the authorisation of dried guayusa leaves as a novel food with claimed health benefits in Europe. Consequently, this study has significance for international product development of guayusa as an antioxidant energy drink.

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Guayusa (Ilex guayusa L.) new tea: phenolic and carotenoid composition and antioxidant capacity

Abstract: Therefore, blanched guayusa has potential for product development as a functional ingredient in the food industry. © 2017 Society of Chemical Industry.

Cited by 33 publications

References 43 publications

Antioxidant and anti-inflammatory properties ofIlex guayusatea preparations: a comparison toCamellia sinensisteas

Antioxidant and anti-inflammatory properties ofIlex guayusatea preparations: a comparison toCamellia sinensisteas

Regulation of Banana Phytoene Synthase (MaPSY) Expression, Characterization and Their Modulation under Various Abiotic Stress Conditions

Assessing the History of Safe Use of Guayusa

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