Researchers at Hokkaido University in Japan identified lipids with potential health benefits in four herbal teas. The findings, published in the journal Food Chemistry, shed light on how plant-based fats vary across traditional infusions and what that could mean for wellbeing.
Lipids are a broad group of water-insoluble fats and oils that play roles in cellular signaling, energy storage, and membrane structure. In this study, scientists focused on infusions prepared from hauttuynia cordata, kuamaze kuamaza (also known as bamboo leaves used in some herbal traditions), horsetail, and Japanese wormwood. These plants have long histories in traditional Japanese medicine, where their reputations as herbal remedies span centuries.
To isolate and identify the lipid components, researchers combined two advanced analysis methods: liquid chromatography, which separates compounds within a mixture, and mass spectrometry, which identifies them based on mass and charge. The approach allowed a precise map of the lipid landscape present in each tea infusion, revealing distinct profiles for each plant specimen.
Across the four tea types, the lipid content showed meaningful differences. A notable discovery was a separate class of lipids called short-chain hydroxy fatty acid esters (SFAHFAs). Some members of this family had not previously been detected in plants, marking a potential new reservoir of bioactive molecules in the botanical world. SFAHFAs are of interest because many short-chain fatty acids influence metabolic and inflammatory processes, suggesting these plant-derived lipids could contribute to gut health and systemic wellness through routine tea consumption.
The study also found lipids known to have physiological effects. α-Linolenic acid, recognized for anti-inflammatory properties, appeared in the lipid profiles. Another surprising find was arachidonic acid, a fatty acid more commonly associated with animal tissues, which was detected in the plant-based infusions as well. This broadens the narrative about where certain fatty acids can originate and how they might participate in the body’s signaling networks when delivered by tea.
Looking ahead, the researchers plan to expand their examination to a broader set of herbal infusions, with the aim of characterizing lipids in 40 different teas. Such work could build a more complete catalog of plant lipids in common beverages and help explain how daily habits like tea drinking might influence nutrition and health at the molecular level.
In discussing these findings, practitioners and scientists alike note the enduring popularity of herbal teas in East Asian health traditions. While the current study centers on lipid profiles, it also highlights the value of modern analytical methods in validating traditional knowledge and uncovering new avenues for dietary bioactives. For example, discussions around hibiscus tea often mention potential heart- and blood-pressure-related benefits, a topic that continues to attract interest as researchers explore how different botanicals may support wellness through everyday consumption.