Ayahuasca Beverages: Phytochemical Analysis and Biological Properties

Area of Science:

• Phytochemistry
• Pharmacology
• Microbiology

Background:

• Ayahuasca, a psychoactive beverage from indigenous Amazonian tribes, is gaining global popularity.
• Understanding the phytochemical and pharmacological properties of its constituent plants is crucial.

Purpose of the Study:

• To evaluate the phytochemical profile of individual and mixed plants used in Ayahuasca preparation.
• To assess the antioxidant, anti-inflammatory, and antimicrobial activities of these plant decoctions.

Main Methods:

• Phytochemical characterization including total phenolic compounds, flavonoids, and phenolic profiling using UHPLC-Q/TOF-MS.
• In vitro assays for antioxidant (β-carotene bleaching, DPPH), anti-inflammatory (protein denaturation), and antimicrobial (disc diffusion, microtiter, anti-quorum sensing, anti-biofilm) activities.

Main Results:

• Plant samples generally showed high phenolic and flavonoid content, correlating with strong antioxidant and anti-inflammatory activities.
• Significant antimicrobial properties were observed, particularly for *B. caapi* and *P. harmala* extracts.
• These extracts effectively inhibited *A. baumannii* planktonic and biofilm cells, including biofilm formation and violacein pigment production.

Conclusions:

• Ayahuasca plant constituents possess notable antioxidant, anti-inflammatory, and antimicrobial potential.
• Specific combinations, like *B. caapi* and *P. harmala*, demonstrate promising anti-biofilm activity against *A. baumannii*, suggesting therapeutic applications.