Aloha Antioxidants: Māmaki’s Secret Superpowers

Māmaki tea is frequently promoted for its rich abundance of antioxidants, but the full extent of its benefits is only beginning to be understood. Past studies by Kartika et al. (2007) and Sun et al. (2022) have shed light on the potent antioxidant properties of Māmaki leaves and tea infusions. These findings not only highlight Māmaki's potential in combating oxidative stress but also reveal its unique composition compared to other teas and plants. Let's dive into the research to uncover the magic of Māmaki's antioxidants and their health benefits.

Understanding Antioxidants and Their Importance

Antioxidants play a crucial role in protecting cells against oxidative damage induced by free radicals, including reactive oxygen species (ROS). These harmful molecules can cause cellular damage, leading to chronic diseases such as heart disease, cancer, and neurodegenerative disorders. Dietary sources like fruits, vegetables, nuts, and teas are primary means of acquiring these beneficial compounds. Studies have shown a correlation between diets rich in antioxidants and reduced occurrences of diseases associated with oxidative stress.

Polyphenols are a diverse class of phytochemicals acting as secondary metabolites in plants. They influence physical attributes such as flavor, color, and taste and are recognized for their potent antioxidant activity and potential health benefits, including anti-inflammatory and tissue-protective properties. Polyphenols include flavonoids, lignans, stilbenes, and phenolic acids.

Kartika et al. (2007): Unveiling Māmaki's Antioxidant Composition

Kartika et al. (2007) examined the polyphenol composition of extracts from fresh Māmaki leaves and the total antioxidant activity (TAA) of Māmaki tea infusions. Using aqueous methanol leaf extracts and liquid chromatography-mass spectrometry techniques, researchers identified three major polyphenolic compounds present in Māmaki leaves: (+)-catechin, rutin, and chlorogenic acid.

Polyphenolic Compounds and Their Benefits:

• (+)-Catechin: A flavanol known for its anti-obesity, anti-infective, anti-carcinogenic, cardioprotective, and hepatoprotective effects.
• Rutin: A flavonoid glycoside with anti-inflammatory, antioxidant, and vasoprotective properties.
• Chlorogenic Acid: A phenolic acid with anti-diabetic, anti-carcinogenic, and neuroprotective benefits.

The study found that purple Māmaki had the highest concentrations of these polyphenols, followed by hybrid purple and green Māmaki. The concentrations were compared among H2O extracts from the different Māmaki varieties:

• Purple Māmaki: (+)-catechin (5.0 ± 0.8 mg/g), chlorogenic acid (1.7 ± 0.1 mg/g), and rutin (1.8 ± 0.1 mg/g).
• Green Māmaki: (+)-catechin (2.4 ± 0.0 mg/g), chlorogenic acid (1.1 ± 0.1 mg/g), and rutin (1.1 ± 0.2 mg/g).

When compared to other commercial teas (Gyokuro green, Chinese oolong, and Kenyan black tea leaves), Māmaki leaf extracts displayed significantly higher concentrations of (+)-catechins and rutin. The presence of chlorogenic acid, which is uncommon in tea leaves, further distinguishes Māmaki from other tea species.

Kartika et al. also analyzed the seasonal TAA of dried leaf Māmaki tea infusions from green, purple, and hybrid purple varieties. Results indicated no significant differences in TAA between winter and summer harvests, with similar TAA content across different Māmaki varieties. The average TAA values were:

• Purple Māmaki: 238 ± 23 mg AA/g
• Hybrid Purple Māmaki: 244 ± 10 mg AA/g
• Green Māmaki: 259 ± 67 mg AA/g

These values were similar to those of green teas but significantly higher than oolong and black teas. The study also found that the TAA of purple Māmaki tea infusions decreased over time, stabilizing after 48 to 72 hours at refrigerated temperatures.

Sun et al. (2022): Confirming Māmaki's Antioxidant Power

Sun et al. (2022) assessed the TAA of dried-leaf Māmaki extracts using ferric reducing antioxidant power (FRAP) assays. The results were expressed as μM/μg and compared to juiced cucumber, lilikoi, lemon, and papaya samples. Māmaki tea infusions revealed significantly higher FRAP values of 40.0 μM/μg, exceeding the antioxidant activity of the comparative samples by up to 40 times. These findings further highlight the robust antioxidant properties of Māmaki tea.

Comparing Māmaki to Other Teas and Herbal Infusions

The similarities in TAA between Māmaki tea and green tea are particularly notable. Green tea consumption has long been associated with various health benefits, including blood sugar regulation and cardiovascular health, which are partly attributed to its rich antioxidant profile. Herbal teas like yerba mate, which contains chlorogenic acids, have also been proposed to have similar health benefits. Māmaki's high levels of polyphenolic compounds, predominantly rutin, (+)-catechins, and chlorogenic acid, suggest comparable mechanisms of antioxidant action, potentially leading to similar health outcomes.

The Need for Further Research

While Kartika et al. (2007) and Sun et al. (2022) provide valuable insights into Māmaki's antioxidant properties, further research is needed to fully elucidate Māmaki's antioxidant profile. Replication and expansion of these studies, including comparisons with other known plants, would give more context to Māmaki's overall antioxidant composition. Additionally, understanding the different antioxidant compounds in Māmaki would help identify active compounds and their mechanisms of action, contributing to the commonly cited health benefits associated with its consumption.