Novel Lipids in Traditional Herbal Teas Unlock Potential Health Gains

The AHA! Team — Mon, 03 Jun 2024 05:12:59 +0000

Hokkaido University via News-Medical – The lipids in some herbal teas have been identified in detail for the first time, preparing the ground for investigating their contribution to the health benefits of the teas. Herbal teas are enjoyed worldwide, not only for their taste and refreshment but also for a wide range of reputed health benefits. But the potential significance of a category of compounds called lipids in the teas has been relatively unexplored. Researchers at Hokkaido University, led by Associate Professor Siddabasave Gowda and Professor Shu-Ping Hui of the Faculty of Health Sciences, have now identified 341 different molecular species from five categories of lipids in samples of four types of herbal tea. They published their results in the journal Food Chemistry. Lipids are a diverse collection of natural substances that share the property of being insoluble in water. They include all of the fats and oils that are common constituents of many foods, but they have generally not been examined as significant components of teas. The Hokkaido team selected four teas for their initial analysis: dokudami (Houttuynia cordata, fish mint), kumazasa (Sasa veitchii), sugina (Equisetum arvense, common horsetail) and yomogi (Artemisia princeps, Japanese mugwort). “These herbs are native to Japan and have been widely consumed as tea from ancient times due to their medicinal properties,” says Gowda. The medicinal benefits attributed to these and other herbal teas include antioxidant, antiglycation, anti-inflammatory, antibacterial, antiviral, anti-allergic, anticarcinogenic, antithrombotic, vasodilatory, antimutagenic, and anti-aging effects. These herbs are native to Japan and have been widely consumed as tea from ancient times due to their medicinal properties The lipids in the teas were separated and identified by combining two modern analytical techniques called high-performance liquid chromatography and linear ion trap-Orbitrap mass spectrometry. The analysis revealed significant variations in the lipids in the four types of tea, with each type containing some known bioactive lipids. These included a distinct category of lipids called short-chain fatty acid esters of hydroxy fatty acids (SFAHFAs), some of which had never previously been found in plants. SFAHFAs detected in tea could be a novel source of short-chain fatty acids, which are essential metabolites for maintaining gut health. “The discovery of these novel SFAHFAs opens new avenues for research,” says Hui, adding that the lipid concentrations found in the teas are at levels that could be expected to have significant nutritional and medical effects in consumers. The lipids discovered also included α-linolenic acid, already known for its anti-inflammatory properties, and arachidonic acid which has been associated with a variety of health benefits. These two compounds are examples of a range of poly-unsaturated fatty acids found in the teas, a category of lipids that are well-known for their nutritional benefits. Our initial study paves the way for further exploration of the role of lipids in herbal teas and their broad implications for human health and nutrition. We now want to expand our research to characterize the lipids in more than 40 types of herbal tea in the near future.” – Associate Professor Siddabasave Gowda, Faculty of Health Sciences, Hokkaido University Source: Hokkaido University Journal reference: Nath, L. R. (2024). Dissecting new lipids and their composition in herbal tea using untargeted LC/MS. Food Chemistry. doi.org/10.1016/j.foodchem.2024.138941. To read the original article click here.

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How Does Coffee Affect the Immune System?

AHA Publisher — Wed, 28 Sep 2022 07:14:43 +0000

Benedette Cuffari, M.Sc. via News-Medical – As one of the most widely consumed beverages worldwide, coffee is largely consumed for its stimulating effects due to its caffeine concentration. Although previous studies touted coffee as a potential source of health problems, recent studies have found that coffee elicits a wide range of benefits to human health, particularly on the immune system. What Is the Chemical Composition of Coffee? When prepared as a beverage, coffee consists of volatile and non-volatile compounds, including carbohydrates, nitrogenous compounds, lipids, vitamins, minerals, phenolic compounds, and alkaloids. Notably, the concentration of certain compounds within coffee depends upon the amount of grounded coffee used to prepare the drink, the roasting and brewing methods, the quality of water used, and the incorporation of other ingredients into the final product. Caffeine One of the most notable chemicals in coffee is caffeine, which is chemically known as 1,3,7-trimethylxanthine. This alkaloid, naturally found in coffee beans, stimulates the central nervous system and has also been shown to elicit positive effects on long-term memory. Within a single cup of coffee, the caffeine content can range from 30 milligrams (mg) to as high as 350 mg. Like any other component of coffee, the caffeine concentration within a single cup of coffee depends upon the type of coffee beans used to prepare the drink, as well as both the brewing and roasting methods. Aside from its ability to improve focus, memory, and clarity upon consumption, the caffeine within coffee is also associated with several beneficial effects on the immune system. For example, mouse models have shown caffeine to reduce the levels of various inflammatory cytokines including interleukin 6 (IL-6), IL-3, IL-13, and reactive oxygen species (ROS). Similar effects have been observed in obese rats consuming caffeine, which was found to suppress the release of tumor necrosis factor α (TNFα), IL-6, and monocyte chemoattractant protein 1 (MCP-1). Chlorogenic Acid Black coffee and, to a greater extent, green coffee are rich in chlorogenic acid (CGA), a polyphenol that plays a primary role in the antioxidant activity of coffee. More specifically, CGA and its isomers capture superoxide anions of hydroxyl radicals, thereby reducing the extent and subsequent impact of damaging oxidative processes. By preventing oxidation and supporting any antioxidant deficiencies within the body, CGA also supports the immune system against the dangerous effective of ROS and other reactive chemicals. Within a single cup of coffee, the concentration of CGA can range from 70 to 350 mg. The concentration of CGA within a cup of coffee is also primarily dependent upon the method used to roast the coffee beans, as well as the amount of coffee consumed. Probiotic Delivery By definition, probiotics are live microorganisms that confer health benefits to the host when consumed in adequate amounts. Some of the primary health benefits associated with the consumption of probiotic species include enhanced immune and gut functions. One of the most common dietary sources of probiotics is dairy products; however, numerous efforts have been made to develop non-dairy sources of probiotic foods. Recently, researchers have looked towards coffee brews as a delivery source of probiotics. In particular, non-fermented probiotic coffee formulations have been successfully curated, all the while maintaining the viability of the probiotics against high temperatures normally encountered during the coffee brewing process. Comparatively, fermented probiotic coffees offer a much more significant health benefit than non-fermented products. In fact, researchers have hypothesized that a successfully fermented probiotic coffee could increase the bioavailability of various endogenous coffee components, including melanoidins and phenolic compounds. Protection Against Autoimmune Diseases In addition to caffeine and CGA, some of the other notable components of coffee that elicit various benefits to the immune system include kahweol, cafestol, and arabinogalactans. Within the innate immune system, these compounds allow coffee to contribute to the cytotoxicity of natural killer cells through their action on C-reactive proteins and toll-like receptors. By enhancing the activity of natural killer cells, coffee may also prevent their degeneration, thereby protecting coffee consumers against various autoimmune diseases. Comparatively, within the acquired immune system, the caffeine content within coffee potentially suppresses the proliferation of Th1 and Th2 cells. As a result, coffee can reduce the damage caused by the release of cytokines due to overactive T- and B-cells. The association between coffee consumption and the prevention of autoimmune diseases has been investigated in various types of studies. To this end, these studies have found that coffee intake can reduce the risk of Rheumatoid arthritis, autoimmune thyroid disease, diabetes, multiple sclerosis, psoriasis, autoimmune liver disease, inflammatory bowel disease, and systemic lupus erythematosus. Conclusions Over the past several years, various studies have demonstrated that the consumption of coffee has positive effects on the immune system. Nevertheless, daily caffeine intake should not exceed 400 mg/day in adults and 200 mg/day in pregnant and breastfeeding women. References Acikalin, B., & Sanlier, N. (2021). Coffee and its effects on the immune system. Trends in Food Science & Technology 114; 625-632. doi:10.1016/j.tifs.2021.06.023. Chan, M. Z. A., & Liu, S. (2022). Coffee brews as food matrices for delivering probiotics: Opportunities, challenges, and potential health benefits. Trends in Food Science & Technology 119; 227-242. doi:10.1016/j.tifs.2021.11.030. Farag, M. A., von Bergen, M., Saleh, B. M., et al. (2021). How do green and black coffee brews and bioactive interaction with gut microbiome affect its health outcomes? Mining evidence from mechanistic studies, metagenomics and clinical trials. Trends in Food Science & Technology 118B; 920-937. doi:10.1016/j.tifs.2021.11.004. To read the original article click here.

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Novel Lipids in Traditional Herbal Teas Unlock Potential Health Gains

How Does Coffee Affect the Immune System?