Often referred to as "red bush," rooibos is a hedge that is native to South Africa that is most commonly made into a tea and shipped around the world. Naturally containing zinc and copper, rooibos tea is caffeine-free and unlike black tea is low in tannins, which may interfere with iron absorption. The smooth and mellow flavor of rooibos tea and its high and complex profile of polyphenol antioxidants make rooibos tea a healthy and palatable beverage.
Flavonoid Polyphenols
Flavonoids are one class of polyphenols found in rooibos. The names of the flavonoids in rooibos include: aspalathin, nothofagin, quercetin, rutin, isoquercitrin, orientin, isorientin, luteolin, vitexin, isovitexin and chrysoeriol. Specifically, orientin is an effective free-radical scavenger that may reduce cellular changes associated with cancer. Luteolin and quercetin are also being researched for their role in cancer prevention.
Aspalathin
Another valuable polyphenol in rooibos is called aspalathin. The only natural source of aspalathin is rooibos tea. Studies on aspalathin as of 2009 have been focused on the antioxidant properties of aspalathin relating to skin healing and tumor prevention. A study conducted by the Department of Pharmacy and Pharmacology in South Africa was geared toward investigating the in vitro transport of aspalathin as it is applied topically to the skin. The conclusion was that the skin is able to absorb and assimilate aspalathin; however, this ability was directly dependent on how high of a concentration was applied. According to rooibos researcher Dr. Ray Sahelian, aspalathin is a strong and valuable polyphenol, but should not necessarily be considered superior to the other antioxidants found in the rooibos plant.
Phenolic Acid Polyphenols
The phenolic acid polyphenols, which are in rooibos, include caffeic acid, protocatechuic acid, syringic acid, ferulic acid, vanillic acid, p-hydroxybenzoic acid and p-coumaric acid. Perhaps the most notable of these is caffeic acid, which may be as potent as aspalathin in its antioxidant power. In one cup of rooibos tea, 60 to 80 mg of polyphenols may be present.
Types of Rooibos
When rooibos is harvested, the needle-like part of the plant may be processed in two different ways, producing two different varieties of rooibos tea. Most commonly, the plant goes through a fermentation process to create the standard red rooibos variety. For the green variety, the needles do not go through the fermentation process.
During the fermentation process, the potency of some of the antioxidants (specifically aspalathin) is decreased. For this reason, the highest concentrations of polyphenol antioxidants are found in green rooibos tea.
Brewing Information
Many brands of rooibos tea in the form of teabags or loose tea are available on the market. When brewing loose tea, using one to four teaspoons per one cup of water is recommended. Allow to steep in boiling water for 5 to 10 minutes. You may find that no sweetener is necessary to enjoy the taste of rooibos.
Member Comments