THE ROOIBOS STORY
Aspalathus linearis commonly referred to as rooibos, is a South African herbal tea that has become increasingly popular worldwide. The plant is endemic to the Western Cape of South Africa, where it is extensively cultivated for both domestic and international markets.
For centuries, the indigenous Khoisan women of South Africa have sipped the distinct red coloured herbal tea and sworn by its soothing and healing properties. They bruised the wet, freshly cut, needle-like leaves of the native shrub and allowed it to ferment in the hot African sun, turning the herb red. The resultant rooibos tea, better known as ‘redbush’, was traditionally used by the Khoisan tribe as an herbal medicine for a wide range of ailments.
12 REASONS WHY ROOIBOS IS GOOD FOR THE SKIN
Aside from boosting the immune system, rooibos tea drinkers have reported a rejuvenating effect for skin health. Skin benefits include reducing the signs of ageing and alleviating skin irritations and allergies. Accordingly, rooibos extract has been used in cosmetic products over the years but what is it about this wonder herb that makes it a powerhouse for skin health and healing?
12 REASONS WHY ROOIBOS IS GOOD FOR THE SKIN
Aside from boosting the immune system, rooibos tea drinkers have reported a rejuvenating effect for skin health. Skin benefits include reducing the signs of ageing and alleviating skin irritations and allergies. Accordingly, rooibos extract has been used in cosmetic products over the years but what is it about this wonder herb that makes it a powerhouse for skin health and healing?
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THE SCIENCE BEHIND THE BRAND
For all its skin healing properties, rooibos is best known for its antioxidant activity. Both red (fermented) and green (unfermented) rooibos contain high levels of flavonoids, the main polyphenols that fight oxidative stress from free radicals. Rooibos is considered unique due to the presence of aspalathin and aspalalinin, two monomeric flavonoids exclusive to rooibos.
The bioavailability of these polyphenols varies according to the raw ingredient and any extraction process used. Research shows, however, that the fermentation process used in the preparation of red rooibos significantly reduces the polyphenol content and destroys up to 90% of aspalathin, the rare flavonoid found in rooibos.