The Science Behind Guayusa – Studies on the Amazon Superfood

Guayusa, the "green gold of the Amazon," is not only capturing the hearts of tea lovers worldwide, but also the attention of the international scientific community. What generations of indigenous Kichwa people have already known is now confirmed by modern research: Ilex guayusa is far more than just an energy-boosting beverage—it is a true superfood with impressive health benefits. In recent years, scientists from all over the world have been scrutinizing guayusa and making astonishing discoveries. From the Royal Society of Chemistry to the renowned journal "Foods" to comprehensive systematic reviews, the research paints a fascinating picture of this Amazonian treasure.

1. The impressive range of active ingredients: 29 identified compounds

One of the most remarkable discoveries of recent research is the extraordinary diversity of bioactive compounds in Guayusa tea. Scientists at Adana Alparslan Turkes Science and Technology University identified no fewer than 29 different phenolic compounds in Guayusa tea using state-of-the-art liquid chromatography and tandem mass spectrometry (LC-DAD-ESI-MS/MS) [ 1 ].

Particularly impressive is the dominance of chlorogenic acid and its derivatives. These compounds, which are also found in high-quality coffee, are responsible for a large part of the antioxidant effect. But Guayusa goes one step further: The unique combination of caffeine, theobromine, and theophylline provides gentle, long-lasting energy without the typical side effects of coffee [ 1 ].

2. Antioxidant power: comparable to green tea

A groundbreaking comparative study by the Royal Society of Chemistry examined the antioxidant properties of Guayusa in direct comparison with Camellia sinensis (green and black tea) [ 2 ]. The results are impressive and dispel the misconception that only traditional teas offer health benefits.

Particularly intriguing is that although guayusa has a lower total polyphenol content (54.39–67.23 mg GAE per g dry matter compared to higher values ​​in green tea), it exhibits a comparable cytoprotective effect. This indicates a particularly efficient composition of the bioactive compounds [ 2 ].

3. Inflammation inhibition at the cellular level

The anti-inflammatory properties of guayusa have been investigated in controlled laboratory studies using RAW 264.7 macrophages—an established model for inflammation research. The results are clear: Guayusa reduced the production of nitric oxide, an important marker of inflammation, by an impressive 10–30% [ 2 ].

4. Neuroprotective properties: protection for the brain

One of the most exciting discoveries in recent guayusa research is its potential neuroprotective properties. The systematic literature review by Ochoa-Ocampo et al. (2025) highlights that guayusa may possess not only antioxidant and anti-inflammatory properties, but also neuroprotective properties [ 3 ]. This property is particularly noteworthy because it extends beyond traditional uses. While the Kichwa have used guayusa for centuries for mental clarity and focus, modern science now shows that these effects may be based on deeper cellular mechanisms.

5. Antimicrobial effect: Natural protection

The antimicrobial properties of guayusa have been investigated and confirmed in several studies. Research shows that guayusa extracts possess both antifungal and antibacterial properties [ 1 ]. This effect is primarily attributed to the phenolic compounds, particularly chlorogenic acid derivatives. This property is particularly interesting in the context of its traditional use. The Kichwa use guayusa not only as a beverage but also for medicinal purposes—a practice that is now receiving scientific confirmation.

6. Optimal preparation: What science recommends

The detailed study by Kelebek et al. (2024) systematically investigated the influence of various preparation parameters on active ingredient extraction [ 1 ]. The results provide valuable insights for optimal Guayusa preparation:

7. Bioavailability: What happens in the body?

One of the most important questions regarding functional foods is bioavailability: How well can the body actually absorb and utilize the valuable ingredients? The study by Kelebek et al. investigated this question using in vitro digestion simulation [ 1 ]. The results are complex and fascinating at the same time: While the total polyphenol content increased after "oral ingestion" (simulated in the laboratory), the composition of the compounds changed significantly. Flavonoid compounds and certain chlorogenic acid derivatives decreased, while other compounds were released [ 1 ].

8. Research gaps and future perspectives

Despite the impressive research results, guayusa science is still in its infancy. The bibliometric analysis by Ochoa-Ocampo et al. shows that only 60 scientific articles on Ilex guayusa have been published to date—a tiny percentage compared to other plants such as green tea [ 3 ]. This research gap holds enormous potential. The authors identify several promising research directions:

9. Sustainability and global significance

Scientific research on guayusa also has important implications for sustainability and biodiversity conservation. As a native Amazon plant, guayusa offers an alternative to conventional crops, which are often associated with deforestation [ 3 ]. The research emphasizes the importance of regional partnerships and the protection of indigenous knowledge. The Kichwa communities, who have cultivated guayusa for centuries, are not merely suppliers but custodians of a valuable cultural and botanical heritage.

10. Conclusion: A superfood with scientific confirmation

Current research on guayusa paints a picture of an extraordinary natural product. With 29 identified bioactive compounds, proven antioxidant and anti-inflammatory properties, and potentially neuroprotective effects, guayusa is rightfully the focus of international science. Particularly noteworthy is the confirmation of traditional knowledge through modern research methods. What the Kichwa have practiced for generations—the long extraction of guayusa for maximum health benefits—is now finding scientific confirmation. The future of guayusa research is promising. With growing scientific interest, further studies will follow that will deepen our understanding of this Amazonian treasure. One thing is already clear: guayusa is far more than just a trend—it is a scientifically sound superfood with enormous potential.