Ayahuasca, a traditional brew made from Psychotria viridis leaves and Banisteriopsis caapi vine, shows therapeutic potential for depression. Analysis of 126 samples from different religious groups and geographic origins using ultra-high performance liquid chromatography–high-resolution mass spectrometry revealed that metabolite composition varies by preparation group. Samples also differed in antioxidant effects measured by FRAP and ORAC assays. Glycosylated and phenolic compounds were key to distinguishing brews. Preparation method caused more variability than the botanical variety of B. caapi. Brews made with "caupuri" or "tucunacá" varieties showed differences in L-glutamate and arginine/proline metabolism, suggesting a possible explanation for swollen stem nodes in "caupuri."
The specialized metabolite profile in Psychotria viridis leaves, a plant used in ayahuasca preparation, varies with growing conditions and seasonality. Flavonoids were the main compounds differentiating seasonal samples. Energy-related pathways—ascorbate and aldarate metabolism, pentose and glucuronate interconversions, and the citrate cycle—showed significant seasonal variation. Flavonoid, flavone, and flavonol biosynthesis differed between plants grown in full sunlight versus shade, suggesting a response to oxidative stress. DMT concentrations did not significantly change across conditions.