Natural teas are loved worldwide, not just for their style and refreshment but in addition for a variety of reputed well being advantages. However the potential significance of a class of compounds known as lipids within the teas has been comparatively unexplored.
Researchers at Hokkaido College, led by Affiliate Professor Siddabasave Gowda and Professor Shu-Ping Hui of the College of Well being Sciences, have now recognized 341 totally different molecular species from 5 classes of lipids in samples of 4 varieties of natural tea. They revealed their ends in the journal Meals Chemistry.
Lipids are a various assortment of pure substances that share the property of being insoluble in water. They embody all the fat and oils which might be widespread constituents of many meals, however they’ve usually not been examined as vital parts of teas.
The Hokkaido staff chosen 4 teas for his or her preliminary evaluation: dokudami (Houttuynia cordata, fish mint), kumazasa (Sasa veitchii), sugina (Equisetum arvense, widespread horsetail) and yomogi (Artemisia princeps, Japanese mugwort).
“These herbs are native to Japan and have been extensively consumed as tea from historic occasions because of their medicinal properties,” says Gowda. The medicinal advantages attributed to those and different natural teas embody antioxidant, antiglycation, anti-inflammatory, antibacterial, antiviral, anti-allergic, anticarcinogenic, antithrombotic, vasodilatory, antimutagenic, and anti-aging results.
The lipids within the teas have been separated and recognized by combining two fashionable analytical strategies known as high-performance liquid chromatography and linear ion trap-Orbitrap mass spectrometry.
The evaluation revealed vital variations within the lipids within the 4 varieties of tea, with every kind containing some recognized bioactive lipids. These included a definite class of lipids known as short-chain fatty acid esters of hydroxy fatty acids (SFAHFAs), a few of which had by no means beforehand been present in vegetation. SFAHFAs detected in tea may very well be a novel supply of short-chain fatty acids, that are important metabolites for sustaining intestine well being.
“The invention of those novel SFAHFAs opens new avenues for analysis,” says Hui, including that the lipid concentrations discovered within the teas are at ranges that may very well be anticipated to have vital dietary and medical results in customers.
The lipids found additionally included α-linolenic acid, already recognized for its anti-inflammatory properties, and arachidonic acid which has been related to quite a lot of well being advantages. These two compounds are examples of a spread of poly-unsaturated fatty acids discovered within the teas, a class of lipids which might be well-known for his or her dietary advantages.
“Our preliminary research paves the best way for additional exploration of the function of lipids in natural teas and their broad implications for human well being and diet,” Gowda concludes. “We now need to broaden our analysis to characterize the lipids in additional than 40 varieties of natural tea within the close to future.”
Extra info:
Lipsa Rani Nath et al, Dissecting new lipids and their composition in natural tea utilizing untargeted LC/MS, Meals Chemistry (2024). DOI: 10.1016/j.foodchem.2024.138941
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Lipids with potential well being advantages in natural teas recognized (2024, March 29)
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