Professor Elizabeth Joubert, a specialist researcher of the Agricultural Research Council’s institute at Infruitec-Nietvoorbij in Stellenbosch, is recognised around the world for her achievements and leadership in Rooibos research. She has pioneered this field in South Africa and has dedicated more than two decades to intensive investigations into processing of the plant, the product, its health benefits and commercial potential. Her groundbreaking work led to the successful market launch of several new Rooibos products, such as green and instant Rooibos. She is a world expert on antioxidants in Rooibos.

Another focus of Joubert and her research students is on the bio-availability of the unique antioxidant in Rooibos, namely aspalathin, to understand its potential beneficial value. For an antioxidant to benefit the human body, it must be absorbed by the body. It is therefore important to find out how effectively the body can use aspalathin. Joubert emphasises that laboratory-based research on the antioxidants in Rooibos can only measure the activity of these substances outside of the body. Only human clinical trials can tell us whether the specific antioxidants are absorbed, metabolised and effectively used inside the body. She hopes that future research will also make it possible for researchers to recommend how much Rooibos is needed to produce a measurable benefit.

Exciting new research projects in Italy and Germany are also looking at the bioavailability of Rooibos and are confirming that aspalathin - the unique antioxidant found in rooibos - can indeed be metabolised and absorbed in the body.