Jasmine tea often refers to a scented form of tea (Camellia sinensis) with flowers from the jasmine plant (Jasminum sambac). However, jasmine can be consumed in isolation or taken with other foods, for example being added to salad greens. Jasmine is grown in Asia and Europe and is a plant known for its medicinal effects. These effects stem from the phytochemicals contained within the plant. Evidence suggests that jasmine contains a number of phytochemical classes including polyphenols such as flavonoids as well as an essential oil containing volatile compounds. In addition, jasmine contains water soluble polysaccharides that are likely present in teas made from the flowers. These polysaccharides have been shown to have free radical scavenging activity, suggesting that they might be antioxidants in humans and animal tissue. Jasmine polysaccharide 1 is comprised of glucose, galactose, rhamnose, xylose, arabinose, and galacturonic acid, whereas jasmine polysaccharide 2 is comprised of galactose, rhamnose, xylose, arabinose, and galacturonic acid. Evidence suggests that jasmine polysaccharides may have hypoglycaemic effects and in this regard may protect islet cells of the pancreas from damage through their free radical scavenging, and may also promote insulin secretion and reduce insulin resistance.
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Tang, Y., Sheng, J., He, X., Sun, J., Wei, Z., Liu, G., Li, C, Lin, B. and Li, L. 2021. Novel Antioxidant and Hypoglycemic Water-Soluble Polysaccharides from Jasmine Tea. Foods. 10(10)
