aspalathin

Aspalathin is a natural product classified as a dihydrochalcone glycoside and is the principal polyphenol found in the leaves of Aspalathus linearis, the plant used to produce rooibos tea. It features a C-glycosyl linkage, which contributes to its chemical stability and distinct antioxidant properties.

Rooibos processing influences aspalathin levels; green rooibos (unfermented) retains higher levels, while traditional oxidized or 'red' rooibos shows reduced content. It is primarily present in the leaves and young shoots and can be affected by storage and processing.

Chemically, aspalathin is a C-glycosyl dihydrochalcone glycoside, relatively resistant to hydrolysis compared with O-glycosides, and it can be quantified by high-performance liquid chromatography (HPLC). It often co-occurs with other rooibos polyphenols such as nothofagin.

In vitro and animal studies show antioxidant and anti-inflammatory activities; some studies suggest effects on glucose and lipid metabolism and potential anti-diabetic properties, but human studies are limited. The data are not conclusive; use in rooibos beverages is common.

Research and applications: Used as a chemical marker for rooibos quality; studied for pharmacological effects; can be affected by brewing conditions.

Safety: Generally regarded as safe in ordinary consumption; no known adverse effects at typical consumption levels; high-dose supplements require caution; consult healthcare provider if on medications.