Paullinia cupana (Guarana)

Guarana seed powder is nutritionally notable primarily for its exceptionally high caffeine content (2–7.5% by dry weight, averaging ~3.6–4%), significantly higher than coffee beans (~1–2%). Key bioactive compounds include: Methylxanthines: caffeine (primary, 3.6–5.8% in seeds), theobromine (0.02–0.17%), and theophylline (trace amounts <0.02%). Tannins: total tannin content 5–10% by dry weight, predominantly catechins, epicatechins, and procyanidins (condensed tannins/proanthocyanidins), which slow caffeine absorption and contribute to its sustained-release effect compared to synthetic caffeine. Saponins: approximately 0.4–0.8%, including guaranine-associated saponins. Macronutrients per 100g seed powder: carbohydrates ~45–50g (including starch and fiber ~5–7g), protein ~8–10g, fat ~3–5g (including linoleic and oleic acids). Micronutrients: modest levels of potassium (~300–400mg/100g), phosphorus (~180–220mg/100g), magnesium (~30–50mg/100g), calcium (~20–40mg/100g), iron (~3–5mg/100g), and zinc (~1–2mg/100g). Antioxidants: ORAC value estimated at 2,000–4,000 µmol TE/g for extract forms; polyphenol content ~10–15mg GAE/g. Bioavailability note: tannin binding to caffeine slows gastric absorption, producing a more gradual plasma caffeine curve (peak at ~2–3 hours vs ~45 minutes for pure caffeine); tannins may also reduce iron bioavailability from co-consumed foods. Typical commercial supplement doses of 50–200mg extract deliver approximately 40–80mg caffeine equivalent.