The avocado seed, or pit, is the large, often-discarded center of the fruit, typically representing up to 18% of its mass. Recently, a trend has emerged suggesting that boiling this seed to create a tea unlocks hidden health properties. People are increasingly turning to this beverage as a sustainable way to utilize the entire fruit. This practice raises questions about what is contained within the seed and whether consuming it in a tea form is both effective and safe.
Preparing the Tea
Preparing avocado seed tea involves a few manual steps. The seed must first be thoroughly washed to remove residual avocado flesh, and many recipes call for peeling off its outer brown skin. Because the seed is extremely hard, it is then dried, chopped, grated, or pulverized into a coarse powder to maximize the surface area for extraction.
The prepared seed material is typically boiled rather than lightly steeped, often simmered in water for 10 to 30 minutes. This extended boiling time is necessary to draw out the compounds from the dense seed structure. The resulting liquid usually develops a reddish-brown color and has a distinctively bitter, somewhat astringent taste, leading many drinkers to add sweeteners like honey or lime juice.
Traditional Health Claims
Historically, various cultures, particularly where avocados are native, have used the seeds in traditional medicine. Ethno-pharmacological records from Aztec and Maya cultures describe using decoctions of the seeds for a range of treatments, including addressing inflammatory conditions, treating parasitic and mycotic infections, and aiding in the management of diabetes and gastrointestinal irregularity.
Modern anecdotal accounts often promote the tea as a source of antioxidants and a natural anti-inflammatory agent. Other popular claims suggest that consuming the seed can help regulate blood pressure, aid in weight management, and reduce high cholesterol levels. These widely circulated traditional uses and health claims are not a substitute for medical advice and lack the rigorous validation of scientific testing on human subjects.
Scientific Analysis of Seed Compounds
Interest in the avocado seed stems from its rich concentration of bioactive phytochemicals, particularly phenolic compounds, which are often found in higher levels than in the fruit’s pulp. Researchers have identified substantial amounts of polyphenols and flavonoids, which are responsible for the seed’s demonstrated antioxidant activity in laboratory settings. These compounds are believed to play a role in the seed’s potential effects against inflammation and certain chronic conditions.
Specific extracts from the seed have shown promise in animal and in vitro (test tube) studies by exhibiting anti-hyperglycemic, anti-hypercholesterolemia, and even anti-cancer properties. Studies on rats have indicated that avocado seed flour may help reduce total cholesterol and “bad” LDL cholesterol, while other animal models suggest a reduction in blood sugar levels. However, these findings are based almost exclusively on concentrated extracts used in non-human models, meaning the effects of drinking a simple tea are not directly confirmed.
The scientific community lacks high-quality human clinical trials to establish a clear link between consuming avocado seed tea and achieving these health benefits. While the chemical composition suggests a high potential for bioactivity, there is currently no definitive evidence that regular human consumption of the tea is beneficial. The research is still in its nascent stages, focusing on isolating specific compounds for potential pharmaceutical or food industry applications.
Safety Concerns and Consumption Guidance
Despite the preliminary data on its compounds, the consumption of avocado seeds is associated with safety warnings. The seed naturally contains antinutrients, such as tannins and trypsin inhibitors, which can interfere with digestion and reduce the absorption of certain vitamins and minerals. Tannins also give the tea its characteristic bitter and astringent taste.
A concern is the presence of persin, a natural fungicidal compound found in the avocado plant, including the seed. While persin is not considered highly toxic to humans, its effects are not fully understood, and high doses in animal studies have shown adverse effects. Furthermore, the seed contains small quantities of cyanogenic glycosides, which can release hydrogen cyanide when ingested.
Major regulatory bodies have not approved the avocado seed as safe for human consumption, a position supported by organizations like the California Avocado Commission, which recommends sticking to the fruit pulp. Due to the lack of safety data, pregnant and nursing women are advised to avoid the tea entirely. Individuals taking medications, such as the anti-cancer drug Tamoxifen, should exercise caution, as persin may enhance the drug’s cellular toxicity.