Herbal teas are cherished globally for their delightful flavours and refreshing qualities and their array of reputed health benefits. However, the significance of a specific group of compounds known as lipids within these teas has just been thoroughly investigated. A team from Hokkaido University, under the leadership of Associate Professor Siddabasave Gowda and Professor Shu-Ping Hui from the Faculty of Health Sciences, has made a groundbreaking discovery in this area. They identified 341 different molecular species from five lipid categories in samples from four herbal tea types, and their findings were published in the journal Food Chemistry.
Lipids, a varied group of naturally occurring substances, are characterised by their insolubility in water. This group includes all fats and oils commonly found in many foods, but they have seldom been studied as significant elements in teas. The research team at Hokkaido University chose four types of teas for their study: dokudami (Houttuynia cordata, also known as fish mint), kumazasa (Sasa veitchii), sugina (Equisetum arvense, commonly known as common horsetail), and yomogi (Artemisia princeps, or Japanese mugwort).
These indigenous to Japan herbs have been consumed as tea since ancient times, attributed to their medicinal properties. The health benefits associated with these and other herbal teas are extensive, ranging from antioxidant to anti-aging properties, including antioxidant, antiglycation, anti-inflammatory, antibacterial, antiviral, anti-allergic, anticarcinogenic, antithrombotic, vasodilatory, antimutagenic, and anti-aging effects.
The lipids in these teas were identified and separated through advanced analytical techniques, specifically high-performance liquid chromatography and linear ion trap-Orbitrap mass spectrometry. The study unveiled notable lipid profile variations among the tea types, each containing bioactive lipids. Among these were a unique group of lipids called short-chain fatty acid esters of hydroxy fatty acids (SFAHFAs), some of which had never been identified in plants. These SFAHFAs could represent a new source of short-chain fatty acids, crucial metabolites for maintaining gut health.
Professor Hui highlighted the discovery of these novel SFAHFAs as a gateway to further research, noting that the lipid concentrations detected could have significant nutritional and medicinal impacts on consumers. The identified lipids also included α-linolenic acid, known for its anti-inflammatory effects, and arachidonic acid, linked to various health benefits. These compounds are part of a broader group of poly-unsaturated fatty acids in the teas, renowned for their nutritional advantages.
In conclusion, this initial study by Professor Gowda and his team sets the stage for a deeper exploration into the role of lipids in herbal teas and their extensive implications for human health and nutrition. The team is eager to broaden their research to characterise the lipid content in over 40 different types of herbal tea shortly, opening new avenues for understanding and leveraging the health benefits of these traditional beverages. Herbal teas are cherished globally for their delightful flavours and refreshing qualities and their array of reputed health benefits. However, the significance of a specific group of compounds known as lipids within these teas has just been thoroughly investigated. A team from Hokkaido University, under the leadership of Associate Professor Siddabasave Gowda and Professor Shu-Ping Hui from the Faculty of Health Sciences, has made a groundbreaking discovery in this area. They identified 341 different molecular species from five lipid categories in samples from four herbal tea types, and their findings were published in the journal Food Chemistry.
Lipids, a varied group of naturally occurring substances, are characterised by their insolubility in water. This group includes all fats and oils commonly found in many foods, but they have seldom been studied as significant elements in teas. The research team at Hokkaido University chose four types of teas for their study: Dokudami (Houttuynia cordata, also known as fish mint), Kumazasa (Sasa veitchii), Sugina (Equisetum arvense, commonly known as common horsetail), Yomogi (Artemisia princeps, or Japanese mugwort).
These herbs, indigenous to Japan, have been consumed as tea since ancient times, attributed to their medicinal properties. The health benefits associated with these and other herbal teas are extensive, ranging from antioxidant to anti-aging properties, including antioxidant, antiglycation, anti-inflammatory, antibacterial, antiviral, anti-allergic, anticarcinogenic, antithrombotic, vasodilatory, antimutagenic, and anti-aging effects.
The lipids in these teas were identified and separated through advanced analytical techniques, specifically high-performance liquid chromatography and linear ion trap-Orbitrap mass spectrometry. The study unveiled notable lipid profile variations among the tea types, each containing bioactive lipids. Among these were a unique group of lipids called short-chain fatty acid esters of hydroxy fatty acids (SFAHFAs), some of which had never been identified in plants. These SFAHFAs could represent a new source of short-chain fatty acids, crucial metabolites for maintaining gut health.
Professor Hui highlighted the discovery of these novel SFAHFAs as a gateway to further research, noting that the lipid concentrations detected could have significant nutritional and medicinal impacts on consumers. The identified lipids also included α-linolenic acid, known for its anti-inflammatory effects, and arachidonic acid, linked to various health benefits. These compounds are part of a broader group of poly-unsaturated fatty acids in the teas, renowned for their nutritional advantages.
In conclusion, Professor Gowda and his team’s initial study sets the stage for a deeper exploration of the role of lipids in herbal teas and their extensive implications for human health and nutrition. The team is eager to broaden their research to characterise the lipid content in over 40 different types of herbal tea shortly, opening new avenues for understanding and leveraging the health benefits of these traditional beverages.
More information: Lipsa Rani Nath et al, Dissecting new lipids and their composition in herbal tea using untargeted LC/MS, Food Chemistry. DOI: 10.1016/j.foodchem.2024.138941
Journal information: Food Chemistry Provided by Hokkaido University
