Health and technological aspects of methylxanthines and polyphenols from guarana: A review

• Published in: Journal of functional foods Vol. 47; pp. 457 - 468
• Main Authors: Santana, Ádina L., Macedo, Gabriela A.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-08-2018; Elsevier
• Subjects: Bioactive compounds; Emerging technologies; Functional food; Paullinia cupana; Bioactive compounds; Emerging technologies; Paullinia cupana; Functional food
• ISSN: 1756-4646; 2214-9414
• DOI: 10.1016/j.jff.2018.05.048

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•Guarana extracts are used in food, cosmetics and pharmaceutical products.•Stimulant effects of guarana are attributed to caffeine.•Antioxidant and antibacterial activity are attributed to polyphenols.•Guarana improve cognitive effect and promote weight stabilization.•Emerging extraction technologies increase yield and quality of extracts.
Brazil is the major producer of guarana, a stimulant largely consumed worldwide. Interest in health benefits of its consumption has increased the inclusion of guarana extracts in industry applications, providing dietary supplements, medicines, cosmetics, and functional foods. Major bioactive constituents of guarana popularly known are methylxanthines and catechins. Methylxanthines, particularly caffeine, are associated with improvement in cognitive function and energy-expenditure increasing. Catechins are phenolic constituents reported with anticancer and antimicrobial effects. The application of combined processes to enhance the methylxanthines and polyphenols profile and subsequent valorization of guarana waste fraction is an attractive alternative for the obtaining of value-added products. In this context, this review provides a literature survey and perspectives on health aspects and technological potential on the application of methylxanthines and polyphenols from guarana extracts for the development of functional foods with maximized bioactive constituents and subsequently, health benefits.