Japanese scientists from Hokkaido University identified beneficial lipids found in four types of herbal teas. The study was published in the scientific journal magazine Food Chemistry.
Lipids are a diverse collection of water-insoluble fats and oils.
Experts analyzed infusions from hauttuynia cordata, Japanese bamboo kuamazasa, horsetail and Japanese wormwood. These drinks have been used in traditional Japanese medicine since ancient times.
Lipids in tea were separated and identified by combining two modern analytical techniques: liquid chromatography and linear ion and orbital mass spectrometry.
The analysis revealed significant differences in lipids across the four types of tea. These included a separate category of lipids called short-chain hydroxy fatty acid esters (SFAHFAs), some of which have never before been found in plants.
SFAFAs found in tea may be a new source of short-chain fatty acids, which are important metabolites for maintaining intestinal health.
Among the lipids discovered were α-linolenic acid, known for its anti-inflammatory properties, and arachidonic acid, which is rarely found in plants.
In the future, scientists plan to characterize lipids in 40 types of herbal teas.
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