Guarana Paullinia cupana var. sorbilis
Family: Sapindaceae Common Names: guaraná, naranázeiro, waraná, uaraná
cupuna,
Part Used: Seed, fruit
Description Guarana is a creeping shrub native to the Amazon (and particularly the regions of Maués and Parintins, Brazil). It is cultivated in the federal states of Amazonas, Mato Grosso and Bahia. In the lushness of the Brazilian Amazon where it originates, it often grows to 12 m high. The fruit is small, round, bright-red in color, and grows in clusters. As it ripens, the fruit splits and a black seed emerges - giving it the appearance of an "eye". Sateré-Mawé people were the first to domesticate guarana and to set up a process of conservation, which preserves exceptional qualities of the native guarana. Nowadays, the caboclo communities’ of the area adopted this process. The key of this process is torrefaction in clay furnaces, which make it possible to dehydrate seeds without oxidizing them (contrary to those which use iron furnaces). Torrefaction is done with soft fire and lasts on average eight hours. After being washing and torrefacting, the seeds release the fines. Then, traditionally, people mix them into a paste with water and make sticks, which are smoked. During all the year, sticks are grated to make a drink. Recently, the production of guarana clearly increased, mainly because of the great commercial interest for the manufacture of aerated beverages. However, the culture of guarana selected, with artificial manures and pesticides, produced harmful effects on the environment and reduces the biodiversity of the guarana in the native area of this one. In addition, industrial torrefaction in iron furnaces or drying with the sun reduces its properties considerably. Traditional uses The use of this plant predates the discovery of Brazil. The rainforest peoples, Sateré-Mawé, Munduruku, Parintintins, have used guarana mainly as a stimulant and as an astringent (drying agent) for treating chronic diarrhea. It is often taken during periods of fasting to tolerate dietary restrictions better. Over centuries, the many benefits of guarana have been passed on to explorers and settlers. European researchers began studying guarana (in France and Germany) in the 1940s, finding that indigenous' uses to cure fevers, headaches, cramps, and as an energy tonic were well-founded. Guarana is used and well known for its stimulant and thermogenic action. Today, guarana is reputed to increase mental alertness, fight fatigue, and increase stamina and physical endurance. Presently, guarana is taken daily as a health tonic by millions of Brazilians, who believe it helps overcome heat fatigue, combats premature aging, detoxifies
the blood, and is useful for intestinal gas, obesity, dyspepsia, and arteriosclerosis. The plant, considered an adaptogen, is also used for heart problems, migraine, neuralgia, hypertension and diarrhea. Guarana has been also used in body care products for its tonifying and astringent properties, to reduce cellulite and as an ingredient in shampoos for oily hair or as a ingredient in hairloss products. Plant chemicals The German botanist Theodore von Martius performed the first chemical examination of guarana seeds in the 1700s. He isolated a bitter, white crystalline substance with a remarkable physiological action. Von Martius named this substance guaranine. Guaranine is probably caffeine bound to a tannin or phenol. In living plants, xanthines (such as caffeine) are bound to sugars, phenols, and tannins, and are set free or unbound during the roasting process. Guarana seeds contain up to 4-8% caffeine (25,000 to 75,000 ppm), as well as trace amounts of theophylline (500 to 750 ppm) and theobromine (300 to 500 ppm). They also contain large quantities of alkaloids, terpenes, tannins, flavonoids, starch, saponins, and resinous substances. Caffeine Content Comparison Common Beverage Products Caffeine Content
Plant Beverage Guarana cupana)
seed
(Paullinia 4–8%
Coffee beans (Coffea sp)
1–2.5%
Yerba maté leaves
0.7–2%
Black tea (Camellia sinensis)
2.5–4.5%
Chocolate (Cacao seed)
0.25%
From The Healing Power of Rainforest Herbs by Leslie Taylor.
The xanthine alkaloids (caffeine, theophylline, theobromine) are believed to contribute significantly to guarana's therapeutic activity. In clinical studies, theophylline stimulates the heart and central nervous system, enhances alertness and alleviates fatigue. It also has strong diuretic activity and reduces constriction of the bronchials. Theobromine acts like vasodilator and thus allows a better cellular oxygenation. The use of guarana as an effective energy tonic, for mental acuity, and to enhance long-term memory was recently validated by scientists. Interestingly, the study revealed that a wholeseed extract performed more effectively than did a comparable dosage of caffeine or ginseng extract. A Brazilian research group has been studying guarana's apparent effect of increasing memory, thought to be linked to essential oils found in the seed. Guarana (often in combination with other plants) also has been found to facilitate weight loss, by creating a feeling of fullness and having a mild thermogenic effect. Guarana has traditionally been used for headaches and migraines. A 1997 study found the plant to have pain-relieving activity, which may explain its use for not only headaches but neuralgia, lumbago and rheumatism.
Guarana's antibacterial properties against E. coli and Salmonella have been documented as well. Guarana has also demonstrated antioxidant properties; researchers concluded, "Guarana showed an antioxidant effect because, even at low concentrations (1.2 mcg/ml), it inhibited the process of lipid peroxidation." In 1989, a U.S. patent was filed on a guarana seed extract which was capable of inhibiting platelet aggregation (reducing sticky blood). The patent described guarana's ability to prevent the formation of blood clots and to help in the breakdown of already-formed clots. Main plant chemicals: adenine, allantoin, alpha-copaene, anethole, caffeine, carvacrol, caryophyllene, catechins, catechutannic acid, choline, dimethylbenzene, dimethylpropylphenol, estragole, glucose, guanine, hypoxanthine, limonene, mucilage, nicotinic acid, proanthocyanidins, protein, resin, salicylic acid, starch, sucrose, tannic acid, tannins, theobromine, theophylline, timbonine, and xanthine. Toxicity studies with animals (in 1998) have shown that guarana is non-toxic, even at high dosages (up to 2 g/kg of body weight). Toxicity has been reported in only one human: a female who had an existing heart condition (mitral valve prolapse). Preparation: 2 g of powdered seed in in the morning and/or midday, with fruit juice or cold water, before work or in the evening before one animated evening. Contraindications: • Not to be used during pregnancy or while breast-feeding. • Guarana contains caffeine and should not be used by those who are sensitive or allergic to caffeine or xanthines. Excessive consumption of caffeine is contraindicated for persons with high blood pressure, cardiac disorders, diabetes, ulcers, epilepsy, and other disorders. Drug Interactions: May potentiate anticoagulant medications such as Warfarin. May have adverse effects (headaches) if used with MAO-inhibitors.