Native to a small region in the Western Cape of South Africa, Rooibos (Aspalathus linearis) is an herb commonly used to make an herbal tea sometimes called a “red tea”.
Rooibos is commonly also used as a substitute and prepared similarly to black tea, though its flavor is more like Hibiscus tea, and it is caffeine-free.
Rooibos contains no caffeine, a lighter amount of tannins than black teas, but does contain lots of good antioxidant polyphenols.
Higher quality/grades of Rooibos contain more leaf to stem material, and results in stronger color and flavor.
As its range is very limited, and it relies on associations with local soil microorganisms, some scientists fear that the future survival of Rooibos may be at jeopardy with climate change.
Since its introduction to international markets, the scientific investigation on the benefits of Rooibos have mounted, and shown it to exhibit antioxidant, anti-inflammatory, antitdiabetic, as well as modulatory effects on the immune system, lipid metabolism and adrenal steroidogenesis.
Rooibos has effects on multiple targets relevant to cardiovascular disease, for this reason it is recommended in the promotion of heart health.
Rooibos has a history of traditional use for antispasmodic, anti-inflammatory and anti-nociceptive effects on the gut, which also has been backed by some evidence in scientific investigation.
The antioxidant benefits of Rooibos are also being studied for their potential on the skin and in the digestive tract. Numerous antioxidant and bioactive compounds are present, including one called aspalathin, found to promote blood sugar balance.
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*This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician.