Carqueja (Baccharis trimera)

Carqueja (Baccharis trimera) is not consumed as a macronutrient source but is valued for its dense bioactive phytochemical profile. Key compounds include clerodane diterpenes (carquejol and acetyl carquejol, approximately 0.5–1.2% of dry weight), which are primarily responsible for its hepatoprotective and gastroprotective effects. It contains flavonoids such as hispidulin (5,7,4'-trihydroxy-6-methoxyflavone), quercetin, luteolin, and apigenin glycosides, collectively estimated at 1.5–3.0% of dry weight, contributing strong antioxidant capacity. Phenolic acids including caffeic acid and chlorogenic acid (approximately 0.8–1.5%) further bolster its free-radical scavenging activity. The plant provides modest amounts of minerals—potassium (supporting its diuretic action), manganese, and magnesium—though exact concentrations vary with growing conditions and preparation method. Essential oil content (0.2–0.5%) includes β-pinene, carquejyl acetate, and spathulenol. Saponins (approximately 2–4%) contribute to its bitter digestive-stimulating properties. Tannin content runs about 5–8%, which may reduce bioavailability of co-ingested iron and certain alkaloids; consuming carqueja tea between meals is recommended. Most traditional preparations are aqueous infusions, which preferentially extract flavonoid glycosides and phenolic acids but extract diterpenes less efficiently than hydroalcoholic tinctures.