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Yerba mate

Alex O Okaru, Anke Rullmann, Adriana Farah, Elvira Gonzalez de Mejia, Mariana C Stern, Dirk W Lachenmeier
BACKGROUND: Consumption of very hot (> 65 °C) beverages is probably associated with increased risk of oesophageal cancer. First associations were reported for yerba mate and it was initially believed that high content of polycyclic aromatic hydrocarbons (PAH) might explain the risk. Later research on other beverage groups such as tea and coffee, which are also consumed very hot, found associations with increased risk of oesophageal cancer as well. The risk may therefore not be inherent in any compound contained in mate, but due to temperature...
March 1, 2018: BMC Cancer
Fabiano Carvalho de Brito, Grace Gosmann, Guendalina Turcato Oliveira
Plant extracts can provide a viable alternative to controlling many crop pests. This study sought to assess the efficacy of vegetable extracts of the unripe fruits of Ilex paraguariensis (yerba maté) for chemical control of the channeled apple snail (Pomacea canaliculata) and of non-target species as the South American catfish (Rhamdia quelen) under laboratory conditions. In P. canaliculata, the LC50 of the decoction extract was 31.39 mg.L-1 and the LT50 was over 26 h. The LC50 of the butanol extract was 24...
February 22, 2018: Natural Product Research
Julierme Z Barbosa, Antonio C V Motta, Rangel Consalter, Giovana C Poggere, Delmar Santin, Ivar Wendling
Native to subtropical region of South America, yerba mate is responsive to P under some conditions, but the degree of influence of genetic and soil on the growth and composition of the leaf is unknown. The aim of study was to evaluate plant growth, nutrients and potentially toxic elements in leaves of yerba mate clones in response to P application in acid soils. In greenhouse condition, two yerba mate clone seedlings were grown (210 days) in pots, each clone in a completely randomized design in factorial scheme (with and without P; four acid soils)...
February 19, 2018: Anais da Academia Brasileira de Ciências
Claudia Oellig, Jacob Schunck, Wolfgang Schwack
Mate beer and Mate soft drinks are beverages produced from the dried leaves of Ilex paraguariensis (Yerba Mate). In Yerba Mate, the xanthine derivatives caffeine, theobromine and theophylline, also known as methylxanthines, are important active components. The presented method for the determination of caffeine, theobromine and theophylline in Mate beer and Mate soft drinks by high-performance thin-layer chromatography with ultraviolet detection (HPTLC-UV) offers a fully automated and sensitive determination of the three methylxanthines...
December 9, 2017: Journal of Chromatography. A
A C Colpo, M E Lima, H S da Rosa, A P Leal, C C Colares, A C Zago, A C F Salgueiro, P R Bertelli, L Minetto, S Moura, A S L Mendez, V Folmer
Studies have suggested that total energy intake and diet composition affect lifespan and ageing. A high-fat diet induces oxidative stress and affects the development of diseases. In contrast, antioxidants are capable of reducing its harmful effects. Yerba mate beverages are an important source of antioxidants, but there is scarce knowledge about their effects on suppressing fat accumulation. Here, we investigated the compounds present in yerba mate extracts and assessed their effects on Drosophila melanogaster given a high cholesterol diet...
November 30, 2017: Brazilian Journal of Medical and Biological Research, Revista Brasileira de Pesquisas Médicas e Biológicas
Tayse Ferreira Ferreira da Silveira, Adriana Dillenburg Meinhart, Thais Cristina Lima de Souza, Elenice Carla Emídio Cunha, Maria Rosa de Moraes, Helena Teixeira Godoy
This study determined the content of chlorogenic acids (CA) and rutin during successive aqueous extraction of yerba mate for tererê and chimarrão from four yerba mate types (smooth, native, traditional and coarse ground). Aqueous extracts were prepared aiming to simulate homemade procedure by partially (chimarrão) or completely (tererê) immersing the herb into hot (chimarrão) or cold (tererê) water (30 times consecutively). The content of CA and rutin in the aqueous extracts was compared to those in methanolic extracts (exhaustive extraction)...
December 2017: Food Research International
Ahmad Alkhatib, Catherine Tsang, Ali Tiss, Theeshan Bahorun, Hossein Arefanian, Roula Barake, Abdelkrim Khadir, Jaakko Tuomilehto
Functional foods contain biologically active ingredients associated with physiological health benefits for preventing and managing chronic diseases, such as type 2 diabetes mellitus (T2DM). A regular consumption of functional foods may be associated with enhanced anti-oxidant, anti-inflammatory, insulin sensitivity, and anti-cholesterol functions, which are considered integral to prevent and manage T2DM. Components of the Mediterranean diet (MD)-such as fruits, vegetables, oily fish, olive oil, and tree nuts-serve as a model for functional foods based on their natural contents of nutraceuticals, including polyphenols, terpenoids, flavonoids, alkaloids, sterols, pigments, and unsaturated fatty acids...
December 1, 2017: Nutrients
Mariana Rodríguez-Arzuaga, Andrea M Piagentini
Enzymatic browning affects the sensory and nutritional quality of fresh-cut apples and limits their shelf-life. Yerba mate ( Ilex paraguariensis), a plant widely consumed in South America as an infusion, could potentially be used in minimally processed fruits and vegetables as a natural additive to prevent browning, due to its high content of phenolic compounds with antioxidant capacity. The effects of the concentrations of ascorbic acid, citric acid, and yerba mate in an aqueous dipping solution on the instrumental color parameters, antioxidant capacity, and sensory quality of "Granny Smith" fresh-cut apples were modeled and the solution was optimized to obtain treated apples with maximum antioxidant capacity and minimum browning, without affecting the natural flavor of the fruits...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
Pâmela M Bortoli, Carla Alves, Eduarda Costa, Ana Paula Vanin, Jéssica R Sofiatti, Diego P Siqueira, Rogério M Dallago, Helen Treichel, Gean Delise L P Vargas, Rosilene R Kaizer
Ilex paraguariensis, yerba mate is a native plant from the southern region of Brazil. Studies showed that yerba mate has an antioxidant potential, which could help to reduce the risk of developing neurodegenerative diseases, as Alzheimer's Disease (AD). It's known that I. paraguariensis grows in acid soils with aluminium (Al), which is bioavailable in these soils. Al has a neurotoxic potential related with the progression of neurological disorders. This study aim was to evaluate the potential of I. paraguariensis in the etiology of AD using strains of Caenorhabditis elegans and the concentration of Al and antioxidants in the yerba mate extract...
November 7, 2017: Journal of Inorganic Biochemistry
Jose L Areta, Ingvild Austarheim, Helle Wangensteen, Carlo Capelli
INTRODUCTION: Yerba Mate (YM) is a South-American plant, rich in polyphenols, saponins and xanthines, of growing scientific interest due to its metabolic effects. YM has been shown to increase fat utilization during exercise in untrained humans, but its effects on well-trained individuals during exercise are unknown. METHODS: We characterized metabolic and physical performance effects of YM in eleven well-trained male cyclists. In a double-blind crossover design, participants ingested 5 g of YM or placebo (PL; maltodextrin) daily for 5 days, and 1 h prior to experimental trials...
November 7, 2017: Medicine and Science in Sports and Exercise
Denise T A da Veiga, Raísa Bringhenti, Aline A Bolignon, Etiane Tatsh, Rafael N Moresco, Fabio V Comim, Melissa O Premaor
Nutritional factors have been associated with osteoporosis and fractures. The intake of coffee may increase the risk of fracture whereas the intake of black and green tea is associated with its reduction. Recently, consumption of yerba mate was associated with increased bone mineral density in postmenopausal women. Nonetheless, its influence on fracture is not known. The aim of this study was to evaluate the effect of yerba mate tea intake on fractures, bone markers, calcium homeostasis, and oxidative stress in postmenopausal women...
October 13, 2017: Phytotherapy Research: PTR
Raquel Mateos, Gema Baeza, Beatriz Sarriá, Laura Bravo
Yerba mate is a beverage rich in bioactive compounds popular in South America. Polyphenols and methylxanthines were qualitatively and quantitatively analyzed in four commercial brands of yerba mate, as well as the antioxidant capacity of the beverages. Using LC/MS(n) analysis, 58 polyphenols were observed of which 4-sinapoylquinic acid, di- and tri-methoxycinnamoylquinic acids, two isomers of trimethoxycinnamoylshikimic acid and four isomers of caffeoyl-2,7-anhydro-3-deoxy-2-octulopyranosonic acid were identified for the first time in mate...
February 15, 2018: Food Chemistry
Miren Gómez-Juaristi, Sara Martínez-López, Beatriz Sarria, Laura Bravo, Raquel Mateos
Bioavailability of yerba mate phenolic compounds was assessed in healthy humans. More than 34 metabolites were identified in biological fluids, mainly sulfated conjugates of caffeic and ferulic/isoferulic acids, in addition to non-metabolized caffeoyl-, feruloyl- and p-coumaroilquinic acids, with rapid appearance and clearance in plasma indicative of small intestinal absorption. These compounds amounted to 13.1% of the urinary metabolites. Delayed absorption of dihydrocaffeic, dihydroferulic and dihydrocoumaric acids and their phase II metabolites, in addition to feruloylglycine, pointed to their microbial origin and colonic absorption, accounting for 81...
February 1, 2018: Food Chemistry
Suelen J Souza, Aline A Petrilli, Andrea M Teixeira, Patricia M Pontilho, Antonio A Carioca, Liania A Luzia, José M Souza, Nágila R Damasceno, Aluisio A Segurado, Patricia H Rondó
OBJECTIVE: HIV/AIDS is generally associated with dyslipidemia and oxidative imbalance, which are caused by the infection itself and by antiretroviral therapy (ART). The flavonoids, found in cocoa and yerba mate, have antioxidant and hypolipidemic properties. The aim of this study was to evaluate the effects of the consumption of dark chocolate and mate tea on the lipid profiles of individuals with HIV/AIDS who are undergoing ART. METHODS: A randomized, double-blind, placebo-controlled crossover clinical trial was conducted with 92 patients receiving ART for ≥6 mo and with viral suppression...
November 2017: Nutrition
Myung-Sook Choi, Hyo Jin Park, Sang Ryong Kim, Do Yeon Kim, Un Ju Jung
This study evaluated whether long-term supplementation with dietary yerba mate has beneficial effects on adiposity and its related metabolic dysfunctions in diet-induced obese mice. C57BL/6J mice were randomly divided into two groups and fed their respective experimental diets for 16 weeks as follows: (1) control group fed with high-fat diet (HFD) and (2) mate group fed with HFD plus yerba mate. Dietary yerba mate increased energy expenditure and thermogenic gene mRNA expression in white adipose tissue (WAT) and decreased fatty acid synthase (FAS) mRNA expression in WAT, which may be linked to observed decreases in body weight, WAT weight, epididymal adipocyte size, and plasma leptin level...
September 5, 2017: Journal of Medicinal Food
W Podwika, K Kleszcz, M Krośniak, P Zagrodzki
Concentrations of selected metals (Cu, Mn, Zn, Cd) in tea leaves were investigated. Samples included black, green, and other (red, white, yellow, and oolong) teas. They were purchased on a local market but they covered different countries of origin. Beverages like yerba mate, rooibos, and fruit teas were also included in the discussion. Metal determinations were performed using atomic absorption spectrometry. In black teas, Mn/Cd ratio was found to be significantly higher (48,091 ± 35,436) vs. green (21,319 ± 16,396) or other teas (15,692 ± 8393), while Cd concentration was lower (31...
September 2, 2017: Biological Trace Element Research
Ahmad Alkhatib, Roisin Atcheson
Yerba Maté (YM), has become a popular herb ingested for enhancing metabolic health and weight-loss outcomes. No studies have tested the combined metabolic, satiety, and psychomotor effects of YM during exercise. We tested whether YM ingestion affects fatty acid oxidation (FAO), profile of mood state score (POMS), and subjective appetite scale (VAS), during prolonged moderate exercise. Twelve healthy active females were randomized to ingest either 2 g of YM or placebo (PLC) in a repeated-measures design. Participants rested for 120 min before performing a 30-min cycling exercise corresponding to individuals' crossover point intensity (COP)...
August 15, 2017: Nutrients
Ee Mei Gui, Ting Lu, Tang Lin Teo, Pui Sze Cheow, Tong Kooi Lee
A gas chromatography-isotope dilution mass spectrometry (GC-IDMS) technique was developed for the quantification of two heavy polyaromatic hydrocarbons (PAHs), benz[a]anthracene and benzo[a]pyrene, in yerba maté tea (maté). The optimisation of two extraction methods, namely liquid-liquid extraction and accelerated solvent extraction, was carried out. Both optimised methods were validated using a certified reference material of fine dust and the results were within the expanded uncertainties at 95% confidence level...
October 2017: Analytical and Bioanalytical Chemistry
Gema Baeza, Beatriz Sarriá, Laura Bravo, Raquel Mateos
BACKGROUND: Beverages prepared from antioxidant-rich plants are sources of polyphenols, the bioactivity of which depends on bioaccessibility in the gastrointestinal tract. This work evaluated the polyphenol content and antioxidant capacity of widely consumed beverages such as chamomile tea, yerba mate, a coffee blend (65% roasted: 35% green), and coffee-like substitutes such as chicory, malt and a soluble cereal mixture. Additionally, the bioaccessibility of the two beverages with the highest antioxidant capacity was evaluated using an in vitro digestion model...
August 3, 2017: Journal of the Science of Food and Agriculture
Vanesa G Correa, Geferson A Gonçalves, Anacharis B de Sá-Nakanishi, Isabel C F R Ferreira, Lillian Barros, Maria I Dias, Eloá A Koehnlein, Cristina G M de Souza, Adelar Bracht, Rosane M Peralta
Yerba mate (Ilex paraguariensis) is a plant that grows naturally in South America. From its leaves and thin stems different kinds of beverages are prepared (chimarrão, tererê and tea mate), all of them rich in bioactive substances. The aim of this study was to evaluate the influence of in vitro gastrointestinal digestion and colonic fermentation on the stability of the polyphenols and on the antioxidant, antimicrobial and antitumoral activities of the yerba mate beverages. The phenolic chromatographic profile revealed that both the in vitro digestion and the colonic fermentation caused a pronounced decrease in 3,5-O-dicaffeoylquinic acid and 5-O-caffeoylquinic acid in the preparations...
December 15, 2017: Food Chemistry
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