Rooibos (Aspalathus linearis) is an herbal tea native to South Africa that has gained attention for its antioxidant properties. Scientific studies have identified several polyphenolic compounds in rooibos, such as aspalathin and nothofagin, which demonstrate free radical scavenging activity in vitro. Laboratory and animal studies have shown that rooibos extracts can reduce oxidative stress markers and protect against oxidative damage in cells. For example, research published in Phytotherapy Research and Food Chemistry has demonstrated that rooibos can increase the activity of endogenous antioxidant enzymes such as superoxide dismutase and catalase, and reduce lipid peroxidation in animal models.

However, while laboratory and animal evidence supports the antioxidant potential of rooibos, high-quality human clinical trials are limited. Some small human studies report improvements in oxidative stress markers after rooibos consumption, but the results are not yet robust or consistent enough to draw definitive conclusions. Traditional use of rooibos as a health beverage in South Africa is long-standing, but the specific use for free radical damage is based more on scientific findings than traditional claims.

In summary, there is scientific evidence to suggest that rooibos has antioxidant properties and may help combat free radical damage, but most of this evidence is preclinical, and more rigorous human research is needed.