As you know, guayusa is very versatile, that is why the Society of Chemical Industry journal, studied
guayusa and discovered that green guayusa is a potential product as a functional ingredient in the food industry.
The study was made to identify phenolic and carotenoid compounds in green guayusa leaves. Phenolic compounds protect the human body's specific tissues against oxidative stress. On the other hand, carotenoids are beneficial antioxidants that can protect you from disease and enhance your immune system. Through this study, it was discovered that the major constituents of quayusa are phenolic compounds.
Guayusa is used for alleviating diverse pains and preventing undesirable central nervous system effects. Also, carotenoids have been associated with numerous beneficial effects like enhancement of the immune response and reduction of the risk of degenerative diseases such as cancer, cardiovascular
diseases, cataract, and macular degeneration.
- The concentrations of phenolic compounds were higher than which could suggest that the high antioxidant capacity observed in guayusa might be attributed mainly to the polyphenols and particularly mono- and dicaffeoylquinic acid isomers present in major quantities in the guayusa tested.
- Regular consumption of guayusa would significantly contribute to the antioxidant intake, providing polyphenols and carotenoids with biological effects potentially beneficial to human health.
Compounds Against Diseases
The action of these compounds against diseases has been primarily attributed to their antioxidant capacity, but could also be due to other mechanisms, like the absorption of blue light in the retina or actions at the molecular level.
The green guayusa revealed 14 phenolic compounds of which nine compounds corresponded to hydroxycinnamic acids and five compounds were flavonoids.
Article published in 2017 by the Society of Chemical Industry.