Journal of Food Science

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Yerba Mate Tea (Ilex paraguariensis): A Comprehensive Review on Chemistry, Health Implications, and Technological Considerations

Authors are with Dept. of Food Science and Human Nutrition, Univ. of Illinois, Urbana, Champaign, IL 61801, U.S.A. Direct inquiries to author de Mejia (E‐mail: edemejia@uiuc.edu).

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E.G. De Mejia

Authors are with Dept. of Food Science and Human Nutrition, Univ. of Illinois, Urbana, Champaign, IL 61801, U.S.A. Direct inquiries to author de Mejia (E‐mail: edemejia@uiuc.edu).

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C.I. Heck

Authors are with Dept. of Food Science and Human Nutrition, Univ. of Illinois, Urbana, Champaign, IL 61801, U.S.A. Direct inquiries to author de Mejia (E‐mail: edemejia@uiuc.edu).

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E.G. De Mejia

Authors are with Dept. of Food Science and Human Nutrition, Univ. of Illinois, Urbana, Champaign, IL 61801, U.S.A. Direct inquiries to author de Mejia (E‐mail: edemejia@uiuc.edu).

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First published: 26 October 2007

https://doi.org/10.1111/j.1750-3841.2007.00535.x

Cited by: 280

Abstract

ABSTRACT: Yerba Mate tea, an infusion made from the leaves of the tree Ilex paraguariensis, is a widely consumed nonalcoholic beverage in South America which is gaining rapid introduction into the world market, either as tea itself or as ingredient in formulated foods or dietary supplements. The indigenous people have used it for centuries as a social and medicinal beverage. Yerba Mate has been shown to be hypocholesterolemic, hepatoprotective, central nervous system stimulant, diuretic, and to benefit the cardiovascular system. It has also been suggested for obesity management. Yerba Mate protects DNA from oxidation and in vitro low‐density lipoprotein lipoperoxidation and has a high antioxidant capacity. It has also been reported that Yerba Mate tea is associated to both the prevention and the cause of some types of cancers. Yerba Mate has gained public attention outside of South America, namely the United States and Europe, and research on this tea has been expanding. This review presents the usage, chemistry, biological activities, health effects, and some technological considerations for processing of Yerba Mate tea. Furthermore, it assesses in a concise and comprehensive way the potential of Ilex paraguariensis as a source of biological compounds for the nutraceutical industry.

Introduction

Yerba Mate tea (Mate), an herbal tea beverage widely consumed in southern Latin American countries (southern Brazil, Argentina, Paraguay, and Uruguay) is gaining rapid penetration into world markets, including the United States. It is made from an infusion of the dried leaves of Ilex paraguariensis, a plant of the Aquifoliaceae family (Small and Catling 2001; Grigioni and others 2004). In Latin America, Mate is often druank out of a dried gourd using a metal straw called “bombilla.” The dry leaves (about 50 g) are packed into the gourd and hot water is poured over them; this is then repeated multiple times, with as much as half to 1 L of water. In the United States, however, Mate is commercially packed in individual tea bags (1 to 2 g) or as Mate tea concentrate for use as ingredient in the food or dietary supplement industries. Considering the importance of the growing consumption of Mate tea and Mate tea containing products, the objective of this review is to compile and comprehensively analyze updated scientific information on Yerba Mate, including its composition, physiological effects, and potential health implications. In addition, this review hopes to further stimulate uses of Yerba Mate as nutraceutical ingredient. This compiled knowledge may provide a central resource for future research on Yerba Mate.

Mate tea has recently been highly publicized for its health benefits but there have been also concerns about its safety. The scientific literature, on one hand, reports that Mate tea is hypocholesterolemic, hepatoprotective (Filip and Ferraro 2003), central nervous system stimulant, diuretic (Gonzalez and others 1993), and antioxidant (Filip and others 2000; VanderJagt and others 2002). It also has benefits to the cardiovascular system (Schinella and others 2005), and is a protector of DNA oxidation and in vitro low‐density lipoprotein (LDL) lipoperoxidation (Bracesco and others 2003). Some studies have also suggested its potential in the management of obesity (Andersen and Fogh 2001; Pittler and Ernst 2004; Opala and others 2006). Numerous active phytochemicals have been identified in Mate tea that may be responsible for its health benefits. Among them, the 2 highest compounds are the polyphenols (chlorogenic acid) and xanthines (caffeine and theobromine), followed by purine alkaloids (caffeic acid, 3, 4‐dicaffeoylquinic acid, 3, 5‐dicaffeoylquinic acid), flavonoids (quercetin, kaempferol, and rutin), amino acids, minerals (P, Fe, and Ca), and vitamins (C, B1, and B2) (Pomilio and others 2002; Zaporozhets and others 2004). Not only has Mate tea been shown to contain high concentrations of bioactive compounds, it has also been shown to be cytotoxic to human cancer hepatoma cells (HepG2), and can act as a catalytic inhibitor of topoisomerase II (Ramirez‐Mares and others 2004).

On the other hand, some epidemiological studies have reported an association between the consumption of Mate tea and an increased risk of various types of cancer, including oral, oropharyngeal, esophageal, laryngeal, and bladder (Goldenberg and others 2003; Sewram and others 2003; Bates and others 2007).

Ethnobotany and Botanical Description

Ilex paraguariensis, from the family of holy plants, Aquifoliaceae, is a native South American tree used for the production of Yerba Mate tea. It is found primarily in the southern regions of South America, namely, Brazil (Mato Grosso do Sul, Minas Gerais, Parana, Rio Grande do Sul, Rio de Janeiro, Santa Catarina, Sao Paulo), Argentina (Corrientes, Misiones), Paraguay (Alto Parana, Amambay, Caaguazu, Canendiyu, Central, Guaira, Itapua, Misiones, San Pedro), and Uruguay (USDA, ARS, National Genetic Resources Program 2007). Figure 1A shows the main regions where Mate is grown. Of these regions, Argentina is the largest producer, cultivating around 152000 hectares of Mate per year in the northeastern part of the country (Misiones and Corrientes). This is equal to approximately 280000 tons per year, representing a large portion of the countries gross domestic product. Brazil and Paraguay are the 2nd and 3rd largest producers, respectively. Worldwide, 290000 Ha of area harvested with a production of 874678 tons of Mate were reported in 2002 (FAOSTAT 2007). The overall value of Mate production around the world is estimated in U.S. $1 billion in 2004.

**Figure 1—**
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**(A) Map of South America showing growing regions for Yerba Mate *(Ilex paraguariensis)* 1 Argentina; 2 Brazil, 3 Paraguay, 4 Uruguay. (B) Yerba Mate plant.**

Caption
(A) Map of South America showing growing regions for Yerba Mate (Ilex paraguariensis) 1 Argentina; 2 Brazil, 3 Paraguay, 4 Uruguay. (B) Yerba Mate plant.

Ilex paraguariensis is a subtropical dioecious evergreen tree that can reach 18 m in height. Figure 1B shows a picture of the Mate plant. The Mate tree is a flower and fruit producing plant, flowering from October to November and producing fruit from March to June. The Mate plant requires a strict regimen of annual rainfall both in amount, no less than 1200 mm, and distribution throughout the year. It is, however, much less susceptible to temperature, being able to withstand temperatures of –6 °C, with an average annual temperature of 21 to 22 °C. It is also able to withstand the frequent snowfalls that are attributed to the mountainous region in which it inhabits.

The cultivation and harvesting of Mate is not a uniform procedure and is conducted by various methods depending on the region. The 3 primary ways for cultivation and harvest are extractive exploitation of the natural forest, mixed system, and cultivated Mate plantations. Extractive exploitation of the natural forest utilizes wild harvesting of Mate from the forest and is the most inconsistent of the 3 methods based on quality and quantity. The 2nd method, mixed system, combines forest growth with better cultivation practices, including replanting of plants as they are lost and improved pruning methods. This practice yields a better production rate for the growing of natural forest products. Both natural forest harvest and mixed system cultivation are primarily found in Brazil. Cultivated Mate plantations, believed to be the most efficient method of production, began in Argentina since 1915. This method increases both yield and harvest efficiency by allowing for growth of more plants in a given area and the use of mechanical harvesting, which offsets the higher growing cost (Giberti 1994).

Mate Tea Processing

Yerba Mate is not consumed as a raw product but instead it is processed before it reaches the consumer. Fresh Mate leaves undergo several stages of processing before it is ready to be packaged. This involves blanching, drying, and generally aging of the tea. The conditions for processing are widely varied depending on the producer and the final objective for the desired style and flavor of Mate tea. Processors can vary the time and temperature of blanching and drying. Not all producers will age the tea, while others will vary the aging time (Bastos and others 2006a). However, the overall process is generally the same. Figure 2A shows a typical process flow chart for Mate tea.

**Figure 2—**
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**(A) Flow chart for the processing of *Ilex paraguariensis* leaves into Yerba Mate tea (Adapted from** **Schmalko and Alzamora 2001). (B) Flow chart for the processing of *Camellia sinensis* leaves into green and black teas (Adapted from** **Hara 2001**).

Caption
(A) Flow chart for the processing of Ilex paraguariensis leaves into Yerba Mate tea (Adapted from Schmalko and Alzamora 2001). (B) Flow chart for the processing of Camellia sinensis leaves into green and black teas (Adapted from Hara 2001).

Mate goes through very little fermentation and the blanching process that deactivates enzymes, that is, polyphenol oxidase. The difference in the blanching process, however, is that green tea leaves are steamed or pan‐fried and Mate tea leaves are flash heated over open flame. This blanching process is in contrast to that for the production of black tea; the leaves for black tea are allowed to wither and ferment and are not blanched before drying. Figure 2B shows the process for producing green and black teas. In black tea, the enzyme polyphenol oxidase is allowed to oxidize polyphenols to form dimerized compounds, that is, catechins to theaflavins (Hara 2001).

The major difference between green tea and Mate tea production is the drying method. Green tea is dried primarily through a fast, high temperature air drying, which retains more of the fresh leave characteristics, as well as developing characteristic flavor and aroma compounds. Mate tea is dried very slowly and often using wood smoke. This imparts very different flavor characteristics and contributes to changes in the chemical makeup and physical appearance. Another important difference between Mate and green tea is the presence of stems in the final product. Green tea production removes all large stems before grinding (Graham 1992); however, Mate will generally have a high content of stem pieces present, depending on the producer.

Phytochemistry

Polyphenols

Polyphenols are a class of compounds containing a benzene ring bound with one or more hydroxyl groups. These compounds have been analyzed with a number of methods, including a tyrosinase biosensor, Folin Ciocalteu assay, and high‐performance liquid chromatography (HPLC) (Carini and others 1998; Chandra and De Mejia Gonzalez 2004; Dall'Orto 2005). With these analyses it has been shown that the variety of Mate, degree of milling, and blending with other teas determine the concentration of polyphenols extracted in an infusion. On average, the amount of polyphenols extracted from Mate tea is 92 mg equivalents of chlorogenic acid per gram of dry leaves, with blended teas having significantly less (Dall'Orto 2005). The polyphenol concentration of Mate has also shown a strong correlation to its overall antioxidant capacity (Chandra and De Mejia Gonzalez 2004). Mate showed a slightly higher polyphenol concentration, 7.73 ± 0.15 mg chlorogenic acid/mL water extract, than green tea, 7.15 ± 0.14 mg chlorogenic acid/mL water extract. This correlates to a higher antioxidant capacity for Mate, 90.45 ± 0.22% inhibition of free radical, than green tea, 88.36 ± 0.76% inhibition of free radical, when the 1,1‐diphenyl‐2‐picryl‐hydrayl (DPPH) method was used (Bastos and others 2007). Furthermore, the amount of polyphenols extracted from Mate is affected by the extraction method used, that is, water or organic solvent, with 50% acetone extraction yielding the highest amount of polyphenols (Turkmen and others 2006).

Polyphenolic compounds found in Mate tea differ significantly from green tea because Mate tea contains high concentration of chlorogenic acid and no catechins (Chandra and De Mejia Gonzalez 2004). Table 1 shows the diversity of polyphenolic compounds in green tea, black tea, and Mate tea.

Table 1—. Polyphenols in green tea, black tea, and Mate tea.^a

	Green tea	Black tea	Mate tea
Caffeic acid	•		•
Caffeine	•	•	•
Caffeoyl derivatives			•
Caffeoylshikimic acid			•
Catechin	•	•
Catechin gallate		•
Chlorogenic acid			•
Coumaric acid	•
Epicatechin gallate	•	•
Epigallocatechin	•
Epigallocatechin gallate	•
Feruloylquinic acid			•
Gallic acid	•	•
Gallocatechin gallate	•	•
Kaempferol	•	•	•
Myricetin	•	•
Procyanidin		•
Quercetin	•	•	•
Quinic acid	•		•
Rutin	•	•	•
Theaflavin		•
Theobromine		•	•

^aAdapted from Carini and others (1998); Chandra and de Mejia Gonzalez (2004); Atoui and others (2005); Bastos and others (2007); Bravo and others (2007).

Xanthines

Xanthines are a class of purine alkaloids found in many different plants, including tea, coffee, and chocolate. The xanthines found in Mate include theophylline (1,3‐dimethylxanthine), theobromine (3,7‐dimethylxanthine), and caffeine (1,3,7‐trimethylxanthine) (Athayde and others 2000). The structural formulas of these compounds are presented in Figure 3. Of these three, caffeine is found in the highest concentration, 1% to 2% of dry weight, followed by theobromine, 0.3% to 0.9% of dry weight (Ito and others 1997). These 2 compounds are found primarily in the leaves of the plant and in smaller concentrations in the woody stems that are often present in the product as well as in the epicuticular waxes of the leaves (0.5% wax content of dry leaf weight), with 5.9 to 17.0 ng of caffeine per milligram of wax and 0.9 to 3.5 ng theobromine per milligram of wax (Athayde and others 2000), though the major quantities of these methylxanthines exist inside the leaves.

The concentration of caffeine in relation to consumer consumption has been found to be approximately 78 mg of caffeine in 1 cup of Mate tea (approximately 150 mL). Compared to coffee, this is a very similar amount of caffeine consumption, approximately 85 mg per cup. However, the customary rate of Mate consumption prepared in the traditional method can present intakes of around 500 mL, resulting in 260 mg or more of total caffeine (Mazzafera 1997).

In contrast to theobromine and caffeine, theophylline has been found in only small quantities in the leaves. This may be due to the fact that theophylline appears to be an intermediate in the catabolism of caffeine in the plant. It is believed that the main route of theophylline metabolism involves conversion to 3‐methylxanthine, which is further demethylated to xanthine prior to entering the purine catabolism pathway and being degraded via a xanthine → uric acid → allantoin → allantoic acid →→ CO₂+ NH₃ route. It has been shown that when theophylline is radioactively labeled, the label will show up in caffeine and theobromine through the resynthesis of caffeine via a theophylline → 3‐methylxanthine → theobromine → caffeine pathway (Ito and others 1997). The fact that theophylline has been difficult to find in varying tests on Mate may be due to theophylline metabolism into caffeine and theobromine.

Yerba Mate is often sold as dried ground leaves; however, it has been suggested that the drying process can significantly affect the concentration of caffeine as well as color and chlorophyll content of the leaves. Schmalko and others (2001) examined the caffeine, color, and chlorophyll content of Mate leaves after 3 stages of drying. The 1st stage was blanching, sapeco, with a temperature of 500 to 550 °C for 2 to 4 min; the 2nd and 3rd stages were the drying stages, barbaqua, with a temperature of about 110 °C. These drying stages showed a dramatic decrease in caffeine (30%) and chlorophyll (70% to 80%) concentrations, and a decrease of green color. However, even though the caffeine concentration in the dried product was lower than in fresh leaves, evidence by Bastos and others (2006a showed that when the leaves were dried and used to prepare Mate infusions, significantly more caffeine and caffeoylquinic acids were extracted than when using fresh leaves. This increased extraction of compounds is likely from the disruption of the cells during the drying process. It may also be explained by a decrease in moisture concentration to leaves and an increase in soluble solids during drying, thus leading to a greater amount of compounds dissolved into the infusion. Evidence has also been presented that the time of harvest plays a role in the concentration of methylxanthines found in Mate, ranging between 1 and 10 mg total methylxanthines/g depending on time of harvest (Schubert and others 2006).

Caffeoyl derivatives

The caffeoyl derivatives found in Mate include caffeic acid, chlorogenic acid, 3, 4‐dicaffeoylquinic acid, 3, 5‐dicaffeoylquinic acid, and 4, 5‐dicaffeoylquinic acid (Filip and others 2000). These caffeoyl derivatives are the primary constituents that account for the antioxidant capacity of Mate tea. Figure 4 shows the chemical structure for chlorogenic acid, 4,5‐dicaffeoylquinic acid, 3,5‐dicaffeoylquinic acid, and 3,4‐dicaffeoylquinic acid. They have been analyzed primarily by 2 different methods, spectrophometrically (330 nm) and by HPLC, and are often correlated with chlorogenic acid as a standard with a concentration of 6.90 ± 0.09 mg chlorogenic acid/g dry leaves (Filip and others 2000). This is representative of 0.48 mg chlorogenic acid/mL and roughly 72 mg in 1 cup (150 mL) of Mate brew, when prepared with 1.5 g per 50 mL water (Mazzafera 1997). These compounds can also be identified individually by HPLC and in combination with liquid chromatography/mass spectrometry (LC/MS), with absorptions at 242, 228, and 330 nm (Carini and others 1998; Chandra and De Mejia Gonzalez 2004). Figure 5 shows a chromatographic profile generated by our group for the identification of caffeoyl derivatives in Mate (I. paraguariensis) (Heck and Gonzalez de Mejia 2007). It is apparent that the large constituents are chlorogenic acid and its derivatives and the dicaffeoylquinic acids: 3,4‐dicaffeoylquinic acid, 3,5‐dicaffeoylquinic acid, and 4,5‐dicaffeoylquinic acid; though the specific identity of each dicaffeoylquinic acid peak has not been described (Carini and others 1998). This profile agrees with the compounds presented in Table 2 regarding the concentrations of the caffeoyl derivatives found in Mate (I. paraguariensis) compared with I. dumosa, I. brevicuspis, and I. argentina. This table shows that I. paraguariensis contains the highest concentrations of the caffeoyl derivatives while the other species have much lower concentrations and vary in their dicaffeoylquinic acid concentrations (Filip and others 2001). It is because of the high concentrations of these compounds that Mate possesses a very high overall antioxidant capacity (Filip and others 2000).

**Figure 4—**
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**Structure of caffeoyl deriviatives: chlorogenic acid, 4,5‐dicaffeoylquinic acid, 3,5‐dicaffeoylquinic acid, and 3,4‐dicaffeoylquinic acid.**

Caption
Structure of caffeoyl deriviatives: chlorogenic acid, 4,5‐dicaffeoylquinic acid, 3,5‐dicaffeoylquinic acid, and 3,4‐dicaffeoylquinic acid.

**Figure 5—**
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**Chromatographic (HPLC) profile of Mate tea identifying caffeoyl derivatives and other compounds (Heck and de Mejia 2007**). Analysis was conducted using a 1050 Hewlett Packard (Palo Alto, Calif., U.S.A) gradient liquid chromatograph, equipped with a 1050 HP auto sampler, a 1050 HP gradient pump, a 1050 HP photodiode array detector (PDA), and helium sparge. A C₁₈ RP guard column and a C₁₈ RP Phenomenex Prodigy ODS column (250 mm × 4.6 mm × 5 μm) were used. Column temperature was kept at ambient temperature, elution time was 0.9 mL/min, and was performed with a solvent gradient. Solvent gradient consisted of solvent A (water/methanol/formic acid, 79.7/20/0.3) and B (methanol/formic acid, 99.7/0.3) mixed, starting with 0% B, linearly increasing to 25% B in 50 min, increase to 80% B in 5 min and held at 80% B for 3 min, then a linear decrease to 0% B in 5 min and held at 0% B for 5 min. Injection volume was 50 μL and output at 280 nm.

Caption
Chromatographic (HPLC) profile of Mate tea identifying caffeoyl derivatives and other compounds (Heck and de Mejia 2007). Analysis was conducted using a 1050 Hewlett Packard (Palo Alto, Calif., U.S.A) gradient liquid chromatograph, equipped with a 1050 HP auto sampler, a 1050 HP gradient pump, a 1050 HP photodiode array detector (PDA), and helium sparge. A C18 RP guard column and a C18 RP Phenomenex Prodigy ODS column (250 mm × 4.6 mm × 5 μm) were used. Column temperature was kept at ambient temperature, elution time was 0.9 mL/min, and was performed with a solvent gradient. Solvent gradient consisted of solvent A (water/methanol/formic acid, 79.7/20/0.3) and B (methanol/formic acid, 99.7/0.3) mixed, starting with 0% B, linearly increasing to 25% B in 50 min, increase to 80% B in 5 min and held at 80% B for 3 min, then a linear decrease to 0% B in 5 min and held at 0% B for 5 min. Injection volume was 50 μL and output at 280 nm.

Table 2—. Concentration of caffeoyl derivatives in various Ilex species (% of dried weight).^a

Species	Chlorogenic Acid	Caffeic Acid	3,4‐DCQ	3,5‐DCQ	4,5‐DCQ
I. paraguariensis	2.800 ± 0.300	0.023 ± 0.004	0.855 ± 0.064	3.040 ± 0.180	2.890 ± 0.060
I. brevicuspis	0.915 ± 0.064	0.005 ± 0.001	0.130 ± 0.010	0.360 ± 0.060	0.490 ± 0.040
I. argentina	0.090 ± 0.015	0.003 ± 0.001	0.047 ± 0.010	0.545 ± 0.049	0.043 ± 0.003
I. dumosa	0.042 ± 0.009	0.012 ± 0.008	0.017 ± 0.001	0.147 ± 0.060	0.070 ± 0.014

^aAdapted from Filip and others (2001).
3,4‐DCQ = 3,4‐dicaffeoylquinic acid; 3,5‐DCQ = 3,5‐dicaffeoylquinic acid; 4,5‐DCQ = 4, 5‐dicaffeoylquinic acid.

Saponins

Saponins are bitter and highly water‐soluble compounds found in many types of plants and they are believed to be one of the factors for the distinct flavor of Mate tea. Not only do they play a role in flavor but are also attributed to anti‐inflammatory and hypocholesterolemic properties (Gnoatto and others 2005). Several of these compounds, namely, triterpenoid saponins with ursolic and oleanolic moieties, have been isolated from the leaves of Mate. The primary saponins identified contained the ursolic acid moiety and were named: Matesaponins 1, 2, 3, 4, and 5 (Gosmann and others 1995; Kraemer and others 1996). Table 3 shows the primary saponins identified in Mate (I. paraguariensis) as well as those for other species of Ilex; included are common R group substitutions. Figure 6 shows a structure of a generic saponin aglycon onto which various R groups are attached. The hypocholesterolemic properties may be attributed to the Mate saponin inhibition of passive diffusion of colic acid and formation of micelles that cannot be absorbed and are thus excreted (Ferreira 1997).

Table 3—. Saponins of Ilex species and their structural differences including R group substitutions.

Ilex Species	Saponin	Moiety	R	R1	R2	R3
paraguariensis ^a	Matesaponin 1	Ursolic acid	glc(1→3)ara	H	glc	H
	Matesaponin 2	Ursolic acid	glc(1→3)rha(1→2)ara	H	glc	H
	Matesaponin 3	Ursolic acid	glc(1→3)ara	H	glc(1→6)glc	H
	Matesaponin 4	Ursolic acid	glc(1→3)rha(1→2)ara	H	glc(1→6)glc	H
	Matesaponin 5	Ursolic acid	glc(1→3)rha(1→2)ara	H	glc(1→4)glc(1→6)glc	H
affinis ^b	Affinoside I	Pomolic acid	glc(1→3)ara	H	glc	H
crenata ^c	Ilexoside II	Pomolic acid	glc(1→3)ara	H	glc	H
integra ^d	Ilexoside XXV	Hydroxyursolic acid	glc	H	glc	CH₂OH
	Ilexoside XXVI	Hydroxyursolic acid	glc(1→6)glc	H	glc	CH₂OH
	Ilexoside XXVII	Rotundic acid	ara	H	glc	CH₂OH
buxifolia ^b	Buxifolioside I	Dihydroxyursendioic acid	H	H	glc	CH₃
buxifolia ^b	Buxifolioside II	Dihydroxyursendioic acid	OH	H	glc	COOH
dumosa ^e	Chikusetsusaponin Iva	Oleanolic acid	gluA	H	glc	H
	Dumosaponin 5	Oleanolic acid	glc(1→2)gal	OH	glc	H
	Dumosaponin 6	Oleanolic acid	ara(1→2)ara	H	glc	H
	Dumosaponin 7	Oleanolic acid	gal	H	glc	H
latifolia ^f	Latifolioside F	Ilexgenin	rha(1→2)glc(1→3)ara	H	rha(1→2)glc	H
	Latifolioside G	Polmolic acid	rha(1→2)glc(1→3)ara	H	rha(1→2)glc	H
	Latifolioside H	Siaresinolic acid	rha(1→2)glc(1→3)ara	H	rha(1→2)glc	H
argentina ^g	N/A	Rotundioic acid	H	H	glc	COOH
rotunda ^h	Ilexosides XXXIII	Oxosiaresinolic acid	GlcA	H	H	CHO
	Ilexosides XXXIV	Pedunculoside	SO₃Na	H	glc	H
	Ilexosides XXXV	Rotungenic acid	SO₃Na	H	glc	CH₂OH
	Ilexosides XXXVI	Rotungenic acid	glc	H	glc	CH₂OH
	Ilexosides XXXVII	Rotundic acid	glc	H	glc	H
brevicuspis ⁱ	Brevicuspisaponin I	Hydroxyursolic acid	ara	H	H	CH₃
brevicuspis ⁱ	Brevicuspisaponin II	Hydroxyursolic acid	ara	H	H	CH₂OH

gluA = glucuronic acid; glu = glucose; gal = galcatose; ara = arabinose; rha = rhamnose; SO₃Na = sulfate.
Gnoatto and others 2005 ^a; Taketa and others 2004^b; Taketa 2004^c; Yano and others 1993^d; Pires and others 1997^e; Ouyang and others 1998^f; Pires and others 2002^g; Amimoto and others 1993^h; Taketa and others 2000ⁱ.

**Figure 6—**
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**Generic saponin structure with locations of common R group substitutions.**

Caption
Generic saponin structure with locations of common R group substitutions.

Gnoatto and others (2005) recently developed a method utilizing HPLC with ultraviolet (UV) detection for analysis of saponins in Mate. Total recovery of Matesaponin 1 was 94.5% and total concentration of saponins in the aqueous extract was 352 μg/mL from 15 g of dried leaves in 100 mL water. While the main saponins in Mate are formed with ursolic acid aglycons, 2 minor saponins have also been identified that contain an oleanolic acid instead of the ursolic acid (Martinet and others 2001). Pavei and others (2007) have also developed and validated an HPLC method to characterize saponins from I. paraguariensis Mate fruits.

Many of the saponins found in Ilex species have been shown to possess antiparasitic properties, including Matesaponins 1, 3, and 4. It has also been confirmed that triterpenoids found in Ilex species are antitrypanosomal. Ursolic acid and 4, 3‐O‐[α‐D‐glucopyranosyl‐(1‐2)‐ α‐D‐galactopyranosyl] oleanolic acid had an IC₅₀ of 4 μM against Trypanosoma brucei. These findings may lead to the examination of the use of these compounds for new antitrypanosomal derivatives (Taketa and others 2004).

Minerals

Mate also contains high concentrations of inorganic compounds. The minerals aluminum, chromium, copper, iron, manganese, nickel, potassium, and zinc are of particular interest due to their importance in human metabolism and development. Using capillary ion electrophoresis with indirect UV detection (Carducci and others 2000) and atomic absorption spectrophotometry (Tenorio Sanz and Torija Isasa 1991; Vera Garcia and others 1997), these minerals have been identified in varying concentrations and can vary based on soil and seasonal factors. Using particle‐induced X‐ray emission (PIXE), Giulian and others (2007) assayed Mate tea brands before and after infusion and found a wide range of minerals and that some depend on temperature and volume used in the infusion, namely, chlorine and potassium. Wrobel and others (2000) found the aluminum concentration as 369 ± 22 μg/g and a manganese concentration of 2223 ± 110 μg/g; Mate could prove to be a good dietary source of manganese, depending on bioavailability. It should also be noted that an inverse correlation (correlation coefficients >0.82) was found between the amount of these minerals leached into a Mate infusion and the tannin concentration; in the lower tannin concentrations the best leaching was observed, with the exception of nickel.

In addition to beneficial elements, toxic contaminants could be present in Mate as well. Marchisio and others (2005) developed a lead analysis method using ultrasonic nebulization associated to inductively coupled plasma optical emission spectrometry (USN‐ICP‐OES) and polyurethane foam. Their method demonstrated a process for the detection of lead that proved to be fast, accurate, and reliable and can measure small concentrations of lead. The concentrations of lead in Mate infusions were in the range between 7.6 and 8.9 μg/L. The average concentration of lead in commercial Mate tea samples analyzed was 8.1 μg/L. The allowable limit for lead in drinking water by the U.S. Environmental Protection Agency (EPA) is 15 μg/L; therefore, the levels found in Mate are well below the level for concern (EPA 2003).

Mate adulterants

Adulterants of other Ilex species may be incorporated into the final product, either intentionally or unintentionally. Six common Ilex species found as adulterants in Mate tea were tested for theobromine, theophylline, and caffeine. The species analyzed were I. dumosa, I. pseudobuxus, I. brevicuspis, I. theezans, I. microdonta, and I. argentina; overall results showed that these other species contained little to none of the aforementioned compounds. Only traces of caffeine were detected in I. theezans, I. dumosa, I. microdonta, and I. pseudobuxus. Furthermore, only traces of theobromine were detected in I. argentina and I. microdonta. Theophylline was only quantifiably detected in I. pseudobuxus at 6 ppm (Filip and others 1998). Utilizing HPLC and NMR to analyze Ilex varieties caffeine and theobromine were only found in I. paraguariensis compared to other Ilex adulterating species (Reginatto and others 1999; Choi and others 2005).

These adulterants can be problematic for the quality of Mate teas due to their differing concentration of saponins. Mate tea prepared with I. paraguariensis, showed to be the least bitter of all extracts prepared with adulterating species. Thus, it is possible that the addition of adulterating species can have a significant effect on the bitterness of Mate beverages. Not only do the adulterating plants contain greater concentrations of bitter compounds but the fruits of the I. paraguariensis plant itself also contain highly bitter saponins. If these fruits were incorporated into the Mate products it may lead to an increase in bitterness and a decrease in overall quality (Taketa 2004).

A number of these species have also been analyzed for their saponin concentration. Analysis showed that a majority of the species including I. buxifolia, I. crenata, I. affinis, I. rotunda, I. brevicuspis, I. argentina, and I. integra all have saponin aglycons not found in I. paraguariensis and I. dumosa; instead of ursolic acid or oleanolic acid aglycons, they possess hydroxyursolic acid or derivatives. Of the various Ilex species, I. dumosa is the most prevalent adulterant and the more similar to I. paraguariensis saponin structure. All adulterating species, including I. dumosa, contained a large variation in saponins, none of which was found in I. paraguariensis. Due to the specificity of saponins, it may be possible to identify adulterants in Mate based on saponin concentration, and with new methods for rapid and precise identification of adulterants this may now be a plausible method for the quality control of Yerba Mate products (Pires and others 1997).

Biological Activities and Health Effects

Table 4 shows an incomplete list of compounds that have been identified in Yerba Mate and some of the most important reported biological activities follow.

Table 4—. Compounds identified in Yerba Mate leaves and some of their biological activities.

Compound	Biological activities
Caffeine	Anticarcinogenic, antiobesity, antioxidant, antitumor, diuretic, energizer 20 to 200 mg, stimulant, topoisomerase‐I‐inhibitor 0.1 M, topoisomerase‐II‐inhibitor 99 mM, vasodilator
Chlorogenic‐acid	Antioxidant IC₅₀= 54.2 μM, analgesic, antiatherosclerotic, antibacterial, antidiabetic, antitumor, choleretic
Chlorophyll	Antibacterial, anticancer
Choline	Antidiabetic, cholinergic, lipotropic
Nicotinic acid	Choleretic, hypocholesterolemic 1 to 6 g/day
Pantothenic acid	Antiallergic 100 to 500 mg/day, antiarthritic 500 to 2000 mg/day, antifatigue
Rutin	Antioxidant IC₂₈= 30 ppm IC₅₀= 120 μM, antitumor, antitumor‐promoter, antiulcer, cAMP‐phosphodiesterase‐inhibitor, topoisomerase‐II‐inhibitor IC₅₀= 1 μg/mL, vasodilator
Tannin	Antioxidant 1/3 quercetin IC₅₀= 1.44 μg/mL, antitumor, antitumor‐promoter, lipoxygenase‐inhibitor, MAO‐inhibitor^e
Theobromine	cAMP‐inhibitor IC₅₀= 0.06 mg/mL, cAMP‐phosphodiesterase‐inhibitor, diuretic 300 to 600 mg/day, stimulant, myorelaxant
Theophylline	cAMP‐inhibitor IC₅₀= 0.06 mg/mL, cAMP‐phosphodiesterase‐inhibitor, diuretic, choleretic, stimulant, vasodilator, myorelaxant 100 μM
Ursolic acid	Analgesic, antioxidant IC₅₀= 10 μM, antiperoxidant IC₃₅= 200 μg/mL, protease‐inhibitor IC₈₅= 18 μg/mL, topoisomerase‐II‐inhibitor, antiarrhythmic, anticancer, antialzheimer

Adapted from Duke (1992).

Antioxidant capacity

It has been found that the consumption of Mate tea significantly contributes to the overall antioxidant intake and provides high amounts of caffeoylquinic acid derivatives, with biological effects potentially beneficial for human health (Bravo and others 2007). Of all the Ilex species, I. paraguariensis has been shown to contain the highest antioxidant activity and has been positively correlated with the concentration of caffeoyl derivatives (Filip and others 2000; Schinella and others 2000; Bracesco and others 2003; Bixby and others 2005). The study of Mate's ability to quench reactive oxygen species (ROS) has been correlated to peroxidase‐like activity. This peroxidase‐like activity is strongly related to the polyphenol concentration of Mate; the higher the polyphenol concentration, the greater the peroxidase‐like activity. This means, from the biological standpoint, that polyphenols act similarly as the bodies 293 natural antioxidant enzymes and may prove to be potent supporters of these systems.

The compound that may be primarily responsible for this activity is chlorogenic acid (Anesini and others 2006).

Mate extract has shown to be a very potent inhibitor of oxidative stress caused by ROS, considerably so for the liver and heart. The heart is susceptible to oxidative stress during postischemic reperfusion, return of blood flow to organ and tissue after heart attack, caused by the generation of ROS. Administering Mate extract decreased the lipid oxidation in the heart by protecting myocardial tissue (Schinella and others 2005).

Recent studies have shown that nitrosative stress, a reaction of superoxides with nitrous oxide (NO) forming peroxynitrite (ONOO), causes protein nitration or nitrosylation, lipid peroxidation, DNA damage, and cell death. Mate tea was able to prevent 95% of protein nitration when tested on bovine serum albumin; in this respect, Mate was higher than both green tea and red wine. Mate was also tested against peroxynitrite‐induced cytotoxicity, associated with stroke and myocardial ischemia, restriction in blood supply, and Mate tea showed the highest inhibition against cytotoxicity, compared with green tea and red wine (Bixby and others 2005). Mate has also been able to reduce ATP, ADP, and AMP (nucleotide) hydrolysis, which can help balance the circulatory system (Gorgen and others 2005).

It has also been reported that hyperglycemia is a cause for diabetic complications due to dicarbonyls involved in advanced glycation end product (AGE) formation. Oxidation has been linked to glycation and Mate extracts show a dose‐dependent inhibition of dicarbonyl action (Gugliucci and Menini 2002; Lunceford and Gugliucci 2005).

Mate extracts significantly inhibited enzymatic and nonenzymatic lipid peroxidation in rat liver microsomes as well as an effective scavenger of super oxides (Schinella and others 2000). It has been suggested that free radical‐induced oxidation of low‐density lipoprotein (LDL) plays a role in atherosclerosis. Mate has been shown to inhibit the propagation of LDL oxidation by inhibiting lipid peroxidation as well as DNA oxidation (Gugliucci and Stahl 1995; Gugliucci 1996; Bracesco and others 2003). It has been shown that this mechanism is possible in vitro; however, it is still under speculation as to whether it is possible in vivo. Evidence also shows that Mate possesses a much higher antioxidant capacity than green tea 13.1 nmol Trolox equivalent antioxidant capacity (TEAC)/μg equivalents gallic acid compared to 9.1 nmol TEAC/μg equivalents gallic acid, respectively (Newell and others 2007).

Weight management and obesity

Obesity is a growing concern in many countries and current research in many areas is directed at finding a way to curb the epidemic. Mate tea has been shown to have possible effects in the area of weight loss and management and current research has provided some supportive evidence. Obese men and women consuming Mate tea have shown a decrease in respiratory quotient (RQ), indicating an increase in fat oxidation (Martinet and others 1999). A herbal infusion made from Mate, guarana, and damiana showed drastic slowing of gastric emptying as well as a decrease in the perceived time for gastric fullness thus increasing satiety. This was also followed by a dramatic decrease in weight, after 45 d, in overweight patients (Andersen and Fogh 2001). Mate has shown to have potential in weight loss and is now being considered as dietary supplement. Adding ingredients such as Mate, guarana, and damiana into supplements has shown to be effective in reducing body weight (Pittler and Ernst 2004). In a randomized, double blind, placebo‐controlled clinical trial, Mate was given in a supplement form that also contained green tea, asparagus, black tea, guarana, and kidney bean extracts. The results of this study showed that those taking the supplement had reduced body fat and change in their indexes of body composition (Opala and others 2006). It has been cited that the effect of Mate on weight loss, while not directly known, could be due to its caffeine concentration, contributing to lipolytic activity, or saponin concentration, interfering with cholesterol metabolism and delaying intestinal absorption of dietary fat (Dickel and others 2007). Mate tea can also affect other aspects of lipid metabolism. It has the ability to inhibit atherosclerosis in rabbits when fed with a high cholesterol diet and an aqueous extract of Mate tea (Mosimann and others 2006). Giving Mate extracts to hypercholesterolemic‐diet fed rats resulted in a reduction in serum concentrations of cholesterol and triglycerides (Paganini Stein and others 2005). Mate has also shown to have potential as a digestive aid due to a choleretic effect, increasing the rate of bile flow (Gorzalczany and others 2001). One study has also demonstrated that Mate is capable of vaso relaxation of arterial beds in rats. Thus, suggesting that the tea may be able to lower the risk for heart disease, as red wine is believed to do so (Muccillo Baisch and others 1998).

Genotoxic and mutagenic activities

Little data exist regarding the toxicity of Mate tea and standard in vitro assays are controversial. In one study, Mate extracts showed to be genotoxic in bacterial cells through induction of functions that regulate responses to DNA damage and disruptions in DNA replication, and mutagenic in Salmonella typhimurium. Ames test results showed mutagenic activity at concentrations of 20 to 50 mg aqueous extract/plate and genotoxic at concentrations of 10 to 20 mg aqueous extract/plate. However, when S9 microsomal fraction, catalase, thiourea, or dipyridyl were added to the assay the genotoxic activity of Mate was counteracted, suggesting that oxygen reactive species are the factors responsible for the genotoxicity (Leitao and Braga 1994; Fonseca and others 2000). The results of these in vitro tests have not been confirmed in experimental animals or human studies.

Mate association with carcinogenesis

Cancer prevention In vitro and animal experiments have shown a protective effect of Mate against cancer. Several studies have been conducted on the anticancer properties of Mate tea and comparisons have been made with other teas such as green tea, believed to have high anticancer potential (Yamamoto and others 1997). Tests conducted by Ramirez‐Mares and others (2004) on in vitro chemopreventive activity included cytotoxicity, TPA‐induced ornithine decarboxylase (ODC), quinone reductase (QR) activities using HepG2 cells, and topoisomerase inhibitory activity using Saccharomyces cereviseae. These tests are of particular importance because cytotoxicity is highly associated with anticancer activity. ODC is a promoter of tumor growth and tumor cells often contain high concentrations of ODC. QR is another screening method for anticancer activity and topoisomerase is required for mitosis; cancer cells show higher concentrations of topoisomerase II (Topo II) than normal cells due to high rates of cell division. Mate was shown to possess the highest cytotoxicity against human liver cancer cells compared to green tea, IC₅₀ value of 12.01 g eq. (+) catechin/mL for Mate compared with 72 g eq. (+) catechin/mL for green tea. Table 5 shows the concentrations of tea needed for various inhibitory activities on HepG2 cells.

Table 5—. Inhibitory effect of Mate tea, green tea, and Ardisia tea against growth of HepG2 cancer cells.^a

	μg eq. (+) catechin/mL ± SD
	Mate	Green tea	Ardisia
IC₁₀	9.3 ± 0.6	50.7 ± 2.5	4.9 ± 1.4
IC₅₀	12.0 ± 0.2	72.0 ± 1.8	46.9 ± 3.3
IC₉₀	17.6 ± 0.8	113.6 ± 5.5	177.2 ± 33.4

^aAdapted from Ramirez‐Mares and others (2004).
IC₁₀, IC₅₀, IC₉₀= concentration needed to inhibit 10%, 50%, and 90% cell growth, respectively.
SD = standard deviation.

Human antitopoisomerase II activity was significant and showed a 65% inhibition compared with 15% for green tea (Ramirez‐Mares and others 2004). The catalytic topoisomerase inhibition, however, was only on TopoII and not topoisomerase I (Topo I). An in vitro study on oral cell carcinoma showed that concentrations greater than 375 μg of solid extract/mL had complete inhibition of cancer cell growth (Gonzalez de Mejia and others 2005). Mate has shown to be a potent TopoII inhibitor and thus showing significant cancer cell growth inhibition, even at low concentrations.

Proteasome inhibitors are an important aspect of cancer research (Osanai and others 2007). The compound epigallocatechin gallate (EGCG), found in green tea, has already been shown to inhibit proteasomes (Osanai and others 2007). Similarly, compounds have been identified in Mate that show proteasome inhibition (Arbiser and others 2005). The compounds identified were 3,5‐dicaffeoylquinic acid (3,5‐DCQ), 5‐caffeoylquinic acid (5‐CQ), and 3,4‐dicaffeoylquinic acid (3,4‐DCQ), which act by inhibiting the chymotrypsin‐like activity of a purified 20S proteasome and 26S proteasome in Jurkat T (human, peripheral blood, leukemia) cell extracts. Among all of these compounds, 3,5‐DCQ showed the highest inhibitory ability. It is believed to act similarly to EGCG due to its similar structure (Arbiser and others 2005).

Other compounds found in Mate have also been studied for their chemopreventive properties. Rutin and quercetin are two that show distinct cytotoxicity to HepG2 cells (Alía and others 2006). Although these compounds are found with small concentrations in Mate they show the diversity of flavonoids present in Mate that contribute to its anticancer potential.

Epidemiological studies There has been a growing concern over the fact that there are some epidemiological studies that suggest an association between Mate consumption and increased risk of developing certain cancers, namely, esophageal, oral, lung, bladder, renal, and other cancers of the head and neck (Pintos and others 1994; De Stefani and others 1996, 1998; Goldenberg and others 2003; Bates and others 2007). These incidences have been highly correlated to regions in which heavy Mate consumption persists, portions of Brazil and Uruguay. However, it is also recognized that other habitual factors may play a role, such as smoking and alcohol consumption, which are strongly associated with the culture of these regions. Goldenberg (2002) and Goldenberg and others (2003, 2004) report of epidemiological studies showing increased rates of squamous cell carcinoma with increased Mate consumption even when other confounding factors such as smoking were present. The results of these studies indicate that consuming more than 1 L of Mate a day can increase the risk for head and neck cancer by 3 to 5 times, as well as an apparent association to lung cancer (Vassallo and others 1985; De Stefani and others 1996; Sewram and others 2003). It was also reported that consuming strong and very hot tea can increase the risk for oral cancer. Consuming other hot beverages, coffee and green tea, also increased this risk by 2 to 4 times. Thus, the measured risk of oral cancer may be due to thermal injury (Rolon and others 1995; Castellsague and others 2000). With respect to bladder cancer, again epidemiological studies by the same leading authors (De Stefani and others 1991) conducted in Uruguay showed that a relationship between Mate and bladder cancer was found when associated with smoking and to some degree in nonsmokers as well, though less defined. In the same study, it was also shown that consumers of black tea and coffee had an increased risk of bladder cancer. An epidemiological study conducted in Argentina showed an increase risk of bladder cancer in Mate drinkers and smokers but not in nonsmokers (Bates and others 2007). Whether this increased risk of bladder cancer is due solely to Mate alone, smoking alone, a combination of both, or solely another cause is unclear.

It should also be noted that the case studies of Mate consumption and increased cancer incidence also include individuals that consume black tobacco and alcohol, namely, wine. De Stefani and others (1988) stated that there is a correlation to the increased risk of oral cancers in those individuals who consume wine, Mate, and smoke. This increase is also noted to be greater in those who smoke black tobacco over blond tobacco. Again, there is no direct implication that any one factor contributes more to this increase in oral cancers. Due to these other confounding factors, Mate may not be a carcinogen on its own but, due to the high temperature at time of consumption, may in fact be a means of increasing absorption for the carcinogens found in cigarette smoke and other environmental contaminants that are carcinogens or cancer promoters (Goldenberg and others 2004).

On the other hand, there may be compounds present in Mate that could contribute to cancer. Fagundes and others (2006) have shown a correlation between the amount of Mate consumed and the amount of polycyclic aromatic hydrocarbons (PAHs) in the body. It is known that PAHs, particularly benzo[a]pyrene, have carcinogenic properties and that tobacco smoke and grilled meat contain high concentrations of PAHs; at least 15 PAH compounds have been found in Mate varieties. These compounds were isolated and identified by the utilization of stir bar sorptive extraction (SBSE) and high‐performance liquid chromatography–fluorescence detection (HPLC–FLD) (Zuin and others 2005). Total PAHs found in various Brazilian Mate samples ranged from 600 to 2300 ng/L, with naphthalene, acenaphthene, and phenanthrene having the highest concentrations. Table 6 shows the PAH compounds identified in Mate and their average concentration in 11 Mate samples.

Table 6—. Average concentration of polycyclic aromatic hydrocarbons found in Brazilian Mate tea samples.^a

Compound	ng/L	Compound	ng/L
Acenaphthene	426.3	Benzo(b)fluoranthene	11.4
Phenanthrene	347.5	Chrysene	10.5
Naphthalene	96.5	Benzo(a)anthracene	9.7
Fluoranthene	61.4	Indeno(1,2,3)pyrene	9.5
Pyrene	59.1	Benzo(g,h,i)perylened	7.7
Anthracene	50.9	Dibenz(a,h)anthracene	5.0
Fluorene	29.7	Benzo(k)fluoranthene	3.6
Benzo(a)pyrene	12.2

^a Adapted from Zuin and others (2005).

It is known that exposure to PAHs through tobacco smoke and other sources may increase the risk of esophageal squamous cell carcinoma (ESCC). Fagundes and others (2006) evaluated 200 healthy adult Mate tea consumers, half male and half female with half being smokers and half being nonsmokers, to determine the concentrations of 1‐hydroxypyrene glucuronide (1‐OHPG), a PAH glucuronide detoxification metabolite excreted in the urine. Their presence provides evidence that an individual has been exposed to PAHs. 1‐OHPG can be measured in the urine using immunoaffinity chromatography, synchronous fluorescence spectroscopy, and a urine cotinine dipstick test; the tests were conducted by the Natl. Cancer Inst. at Johns Hopkins Univ. This study found that there was a direct correlation between the amount of Mate consumed and the concentrations of PAHs in the urine, the higher the consumption the higher the concentrations. Table 7 shows the increasing concentrations of 1‐OHPG in the urine with increasing Mate consumption.

Table 7—. Concentration of 1‐hydroxypyrene glucuronide (1‐OHPG) in urine of humans.^a

Mate consumption (mL/day)	1‐OHPG (pmol/mL)
<100	1.01
>100	1.97
>500	3.24
>1000	4.06

^a Adapted from Fagundes and others (2006).

However, other than an increase in Mate consumption alone, higher concentrations of 1‐OHPG can also be correlated with a combination of smoking and Mate drinking. When Mate consumption is combined with smoking, 1‐OHPG concentrations are significantly higher but Mate alone produces about the same concentrations of 1‐OHPG on average as smoking alone (Fagundes and others 2006). When examining a population in Campinas, SP, Brazil and the coffee and Mate they consumed, PAHs were found in all products and ranged from 10.12 μg/kg for coffee to 0.70 μg/kg for Mate (Rojo de Camargo and others 2002). Considering the per capita average daily consumption estimates in Brazil of 69.79 g of Mate tea, one can assume that Mate tea contributes with approximately 0.05 μg of total PAHs to the dietary intake of these contaminants by the studied population (n= 600) (Rojo de Camargo and others 2002).

Although there has been no proven biological correlation to the drinking of Mate and developing cancer (Pereira Jotz and others 2006), the contamination with PAHs does present a plausible explanation for increased rates of Mate drinking and cancer. It is highly probable that PAHs are obtained in the processing, as Mate is commonly dried over a smoky wood fire. The smoke from the wood may thus be producing the PAHs found in Mate. There also appears to be an apparent lack of new information on the subject. Though a number of papers are published on the topic, no new evidence has been presented. This is an area that warrants further investigation.

Technological Considerations

Flavor and aroma

Consumer preference and perception are key attributes to any food product and the same can be said for Mate tea. The driving force behind sales and brand selection and consumer preference for Mate brands is largely driven by smell and taste attributes. Generally sensory panels do the analysis of these characteristics; however, it is expensive and subject to susceptibility of the panelists. Therefore, an automated method for aroma determination is needed. Grigioni and others (2004) showed that the use of an E‐nose can discriminate among the aroma characteristics of Mate and correlates to that of trained panelists.

It has been shown that there is a direct correlation between the consumer preference for taste and aroma to the appearance of the product (Cruz and others 2003; Schneider and others 2006). When sensory panels are used, key terms must be generated to define the flavor, aroma, and appearance of Mate products. Descriptors of these characteristics that have shown to differentiate products are shown in Table 8 (Santa Cruz 2002; Cruz and others 2003). Consumer panelists have also been used to test the bitterness (Calvino and others 2004).

Table 8—. Yerba Mate sensory descriptors.^a

Appearance of dry Mate	Appearance of Mate infusion	Flavor and aroma
Stick and leaf size	Sediment	Initial impact
Stick and leaf size uniformity	Turbidity	Acid
Quantity of sticks	Brown color	Humid
Quantity of dust		Smoke
		Paper
		Chemical
		Green
		Toasted
		Residual
		Bitterness

^aAdapted from Cruz and others (2003).

The aroma compounds found in Mate have also been characterized using gas chromatography/mass spectrometry; while not correlated to sensory analysis it does show the chemical make‐up of the volatile constituents of Mate. It was shown that Mate contains more than 250 components, many of which are the same as to green tea. However, a number of distinct components were identified, namely, 2‐butoxy‐ethanol (in high concentrations), and 3,3,5‐trimethylcyclohexanone‐related compounds. Among the 196 volatile chemical compounds found in Yerba Mate tea, only 144 are present in green tea (Kawakami and Kobayashi 1991).

Mate tea infusions can be made from green Mate, the dried ground leaves, or roasted green Mate, where the dried leaves are further roasted to enhance flavor. This roasting process has been shown to have a dramatic effect on the flavor and aroma of the tea. Numerous studies have been conducted to examine the volatile compounds found in Mate. Roasted Mate showed higher concentrations of furans, pyrazines, and pyrroles compared to green Mate, likely due to Maillard reactions (Kawakami and Kobayashi 1991). Bastos and others (2006b) examined the essential oil extracts from green and roasted Mate and found that roasted Mate contained significantly less of the compounds responsible for the green‐floral aroma, that is, limonene, which are characteristics of green Mate. They also found an increase in compounds such as methyl furfural and furfural, which may be responsible for the smoky characteristics of roasted Mate. Table 9 shows the volatile compounds found in green and roasted Mate tea in comparison to black tea, identified with aroma analysis using solvent‐assisted flavor evaporation–solvent extraction (SAFE–SE). (Kawakami and Kobayashi 1991).

Table 9—. Volatile compounds in green Mate and roasted Mate compared to Camellia sinensis tea (black tea).^a

Compound	Green Mate	Roast Mate	Black tea	Compound	Green Mate	Roast Mate	Black tea
(E)‐2,(E)‐4‐heptadienal	•	•	•	dihydroactinidiolide	•	•	•
(E)‐2‐decenal	•	•	•	eugenol		•
(E)‐2‐hexenal	•	•	•	furfural	•	•	•
(E)‐2‐pentenal	•	•	•	furfuryl alcohol	•	•	•
(E)‐2‐pentenol	•	•	•	geranial	•	•	•
(E)‐2‐undecenal	•	•	•	geraniol	•	•	•
(E)‐3,(2)‐5‐octadien‐2‐one	•	•	•	geranylacetone	•	•	•
(E)‐3,(E)‐5‐octadien‐2‐one	•	•	•	guaiacol	•	•	•
1,3,5‐trimethyl‐2‐(1,3‐butadienyl)benzene	•	•		heptanoic acid	•	•	•
2,10,10‐trimethyl‐6‐methylidene‐l‐		•		heptanol	•	•	•
2,3‐dihydro‐2‐methylbenzofuran	•	•		hexanal	•	•	•
2,6,6‐ trimethyl‐2‐ hydroxycyclohexanone	•	•	•	hexanoic acid	•	•	•
2,6,6‐trimethylcyclohex‐2‐enel,‐4 –dione	•	•	•	I‐penten‐3—01	•	•	•
2‐acetylfuran	•	•	•	I‐phenylpropanone	•	•	•
2‐butoxyethanol	•	•		limonene	•	•	•
2‐decanone	•	•	•	linalool	•	•	•
2‐ethylfuran	•	•	•	linalool oxide I (cis, furanoid)	•	•	•
2‐methyl‐2‐pentenal	•	•		linalool oxide II (trans, furanoid)	•	•	•
2‐methyl‐3‐buten‐2–01	•	•	•	linalool oxide III (cis, pyranoid)		•	•
2‐methylbutanoic acid	•	•	•	linalool oxide IV (trans, pyranoid)	•	•	•
5,6‐epoxy‐ionone	•	•	•	methyl salicylate	•	•	•
5‐methylfurfural	•	•	•	nerol	•	•	•
6,10,14‐trimethylpentadecanone	•	•	•	nonanoic	•	•	•
6‐methyl‐(E)‐3,5‐heptadien‐2‐one	•	•	•	o‐cresol	•	•	•
6‐methyl‐S‐hepten‐2‐one	•	•	•	octanoic acid	•	•	•
acetic acid	•	•	•	octanol	•	•	•
a‐ionone	•	•	•	pentanal	•	•	•
a‐terpineol	•	•	•	pentanol	•	•	•
Benzaldehyde	•	•	•	phenol	•	•	•
benzyl alcohol	•	•	•	propionic acid	•	•	•
butyric acid	•	•	•	valeric acid	•	•	•
decanoic acid	•	•	•	β‐ionone	•	•	•

^a Kawakami and Kobayashi (1991).
Compounds are 0.5% or more of total concentration.

Lozano and others (2007) used 3 different methods to determine the volatile aroma compounds present in Mate. SAFE–SE analysis identified the highest number of compounds followed by adsorptive column extraction with aroma extract dilution analysis (ACE–AEDA) and dynamic headspace dilution analysis (DHDA), which found a similar number of compounds. However, each method identified compounds that were not identified with another method. Therefore, it is recommended that multiple methods be used for the analysis of volatile aroma compounds. Table 10 presents the main aroma compounds and their characteristic odor identified with 3 different methods for 1 Mate tea.

Table 10—. Main volatile aroma compounds in Mate found by 3 different analytical methods.^a

Compound	SAFE	ACE‐AEDA	DHDA	Odor
(E)‐2‐Decenal	•		•	Green, pungent
(E)‐2‐Nonenal	•		•	Hay
(E)‐2‐Octenal	•	•	•	Raw peanut
(E,E)‐2,4‐Hexadienal	•			Fatty, metalic
(E,Z)‐2,6‐Nonadienal	•	•	•	Cucumber
(Z)‐1,5‐Octadien‐3‐one			•	Metalic
(Z)‐2‐Nonenal			•	Melon, hay
(Z)‐3‐Hexenal	•			Green, cut‐leaf
(Z)‐4‐Heptenal	•		•	Rancid
1,8‐Cineole	•	•		Minty, eucalyptus
1‐Hexen‐3‐one	•		•	Plastic
1‐Oten‐3‐ol	•	•	•	Mushroom
1‐Penten‐3‐one	•	•	•	Plastic, rancid
2,3‐Butanedione	•		•	Buttery, creamy
2,3‐methylbutanal	•			Chocolate
2,3‐Pentanedione	•			Buttery, creamy
2‐Acetyl‐1‐pyrroline	•	•	•	Roasty, popcorn
2‐Acetyl‐2‐thiazoline		•		Roasty, popcorn
2‐Acetylthiazole	•	•		Roasty, popcorn
Butanoic acid	•	•	•	Sweaty, cheesy
Citronellol	•		•	Fruity
Eugenol	•	•	•	Cloves, spicy
Furaneol	•			Burnt sugar
Geranial	•	•	•	Fruity, floral
Geraniol	•	•	•	Floral
Guaiacol	•	•	•	Smoky, medicine
Hexanal			•	Green, cut‐grass
Hexanoic acid	•	•		Sweaty, body odor
Linalool	•	•	•	Floral
Maltol		•		Burnt sugar
Methional	•	•	•	Cooked potato
β‐Damascenone	•			Cooked apple
Nonalactone	•	•	•	Coconut, sweet
o‐Cresol		•		Phenolic, medicine
Octalactone	•			Fruity, floral
Octanal			•	Orange oil
p‐Cresol	•	•		Phenolic, animal, dung
Pentanoic acid	•			Sweaty, cheesy
p‐Vinyl guaiacol	•	•		Cloves, spicy
Skatole	•	•		Urine, mothballs
Wine lactone	•			Plastic
β‐Damascenone		•	•	Cooked apple
β‐Ionone	•	•	•	Floral

^a Adapted from Lozano and others (2007).

One of the defining characteristics of Mate teas is the perception of bitterness. This characteristic can be attributed to caffeine (Ley and others 2006; Keast and Roper 2007) as well as tannins (Drinkine and others 2007) and saponins (Ma and others 1989). It should be noted that the presence of stems, often found in most varieties, could significantly reduce the concentration of bitterness compared with those without stems (Calvino 2005).

Compound extraction

While Mate is primarily consumed in a beverage form, made by steeping the leaves of the plant in hot water, its high concentrations of beneficial compounds make it an interesting subject for extraction and purification of these compounds for use in the nutraceutical industry. The use of sonication has been shown to effectively eliminate high concentrations of compounds from Mate, that is, caffeine and theobromine. However, this method is affected by solvent polarity as well as extraction time and solvent to sample mass ratio (Jacques and others 2007). The sonication method also requires the use of organic solvents, methanol, and hexane, which can be troublesome when the extracts are to be used for human consumption. Because of this, supercritical CO₂ extraction appears to be more promising for this extraction purpose. By utilizing supercritical CO₂ extraction, the concentrations of methylxanthines extracted are much higher compared to other extraction methods. The use of supercritical CO₂ was investigated and was found to be an effective extraction method for caffeine, with yields of 98% total caffeine. This method also showed that it is possible to extract theobromine. It was also shown that supercritical CO₂ has a higher affinity for caffeine than theobromine. When ethanol is utilized in the extraction as well, extraction efficiency was improved by lowering solvent and energy requirements (Saldana and others 1999; Saldana and others 2002).

The use of supercritical CO₂ has now been employed for the analysis of Mate samples as a determination of quality differences. Samples of Mate were tested using CO₂ extraction to examine changes in the concentrations of caffeine, theobromine, phytol, vitamin E, squalene, and stigmasterol due to differences in light exposure, drying method, and age of leaves (Esmelindro and others 2004). The data showed that when products were protected from light there was a dramatic increase in concentrations of caffeine, theobromine, phytol, and on the steroid stigmasterol, especially caffeine and theobromine, roughly 3 times higher. Light exposure appears to have no effect on vitamin E concentration. Age of leaves played a role in the amount of all compounds; younger leaves showed the highest concentrations of all compounds. When alternative methods to air drying were used, microwave drying allows for the greatest retention of compounds compared to vacuum drying. These findings are significant because they show that light conditions during growing, age of leaves, and drying method may play a role in the composition of Mate and this would be important in the selection of products for extraction in producing a high‐quality extract (Esmelindro and others 2004).

Final Considerations

When comparing Mate to other teas such as green tea and black tea, several differences can be observed. Most notably the flavor and aroma, distinctly bitter Mate is often characterized as an acquired taste. The roasted/smoky aromas are also often a much‐desired characteristic and ones that distinguish it from other teas. It is not only the outward properties that distinguish it from other teas but also its diverse concentration of biological compounds that are not readily found in other teas. Most notably of these compounds are the xanthines, theobromine, and theophylline that are attributed to its ability to increase energy levels. The saponin concentration is also noteworthy in that they are not found with high concentrations in other teas; the saponins contribute to the flavor and may also be attributed to anti‐inflammatory and hypocholesterolemic properties characteristic to Mate as a medicinal herb. It should also be mentioned that, though Mate is high in many compounds not found in other teas, it does not contain catechins like green tea and is not as high in flavonoids as black tea.

Most notably of Mate's biological activities is its high antioxidant capacity which has been shown to be higher than green tea, which is touted as having a very high antioxidant capacity. This high antioxidant capacity is attributed and is directly proportional to its high polyphenol concentration, namely, the caffeoyl derivatives. Due to Mate's high biological activity and its large concentration of known active compounds it makes an ideal material for extraction of these compounds for use in other foods and supplements. There are currently several products in the market that contain some derivatives of Mate. Most of which are targeted at weight loss, as Mate has shown a correlation with weight loss and weight management. Future research will likely show more precise mechanisms for Mate's actions in these areas.

Contrary to the reported carcinogenic properties of Mate, there are scientifically backed reports of anticancer effects. Mate tea has been shown to have a high cytotoxicity for cancer cells, which is even higher than that of green tea. Mate has also shown to be highly effective in inhibiting topoisomerase II, which is responsible for cell division and by inhibiting cancer cell proliferation. It has been shown that oral cancer cells can be completely inhibited by treating them with 375 μg of Mate extract/mL. It should also be noted that, though Mate does not contain catechins, that is, EGCG, it does have compounds that act similarly, such as 3,5‐dicaffeoylquinic acid. This compound has shown to be a potent proteasome inhibitor comparable to EGCG, which has known proteasome inhibition activity and is being investigated for cancer treatment.

Conclusions

Yerba Mate has been consumed for centuries but it has only been scientifically studied in the last 2 decades. The growing worldwide interest in Mate has made it paramount that research on this herbal tea continues, as it has shown extraordinary possibilities not only as a consumer beverage but also in the nutraceutical industry. In regard to carcinogenesis, the most recent information suggests that the association between Mate consumption and the occurrence of cancer may not be due to raw Mate itself but to contaminants that may be present in processed Mate. The high temperature at which Mate tea is consumed may also play a role. Therefore, postharvest technologies need to be improved—especially the drying process needs to be optimized to completely eliminate contaminants. Additionally, good quality control, including throughout analytical testing, becomes imperative to insure its safety.

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Citing Literature

Number of times cited: 280

Denise T. A. Veiga, Raísa Bringhenti, Aline A. Bolignon, Etiane Tatsh, Rafael N. Moresco, Fabio V. Comim and Melissa O. Premaor, The yerba mate intake has a neutral effect on bone: A case–control study in postmenopausal women, Phytotherapy Research, 32, 1, (58-64), (2017).
Wiley Online Library
Sisse Jongberg, Mari Tørngren and Leif Skibsted, Dose-Dependent Effects of Green Tea or Maté Extracts on Lipid and Protein Oxidation in Brine-Injected Retail-Packed Pork Chops, Medicines, 5, 1, (11), (2018).
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Sisse Jongberg, Mari Tørngren and Leif Skibsted, Protein Oxidation and Sensory Quality of Brine-Injected Pork Loins Added Ascorbate or Extracts of Green Tea or Maté during Chill-Storage in High-Oxygen Modified Atmosphere, Medicines, 5, 1, (7), (2018).
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Claudia Oellig, Jacob Schunck and Wolfgang Schwack, Determination of caffeine, theobromine and theophylline in Mate beer and Mate soft drinks by high-performance thin-layer chromatography, Journal of Chromatography A, 1533, (208), (2018).
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Deisy dos Santos Freitas, Wilian da Silva Nunes, Rafael Prado Apparecido, Thiago Inácio Barros Lopes and Glaucia Braz Alcantara, NMR‐based approach reveals seasonal metabolic changes in mate (Ilex paraguariensis A. St.‐Hil.), Magnetic Resonance in Chemistry, 56, 5, (311-320), (2018).
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Jianxin Han, Sheng-Tong Niu, Yushuang Liu, Lishe Gan, Tianfu Wang, Chong-Dao Lu and Tao Yuan, Robustanoids A and B, two novel pyrrolo[2,3-b]indole alkaloids from Coffea canephora: isolation and total synthesis, Organic Chemistry Frontiers, (2018).
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Diana Dzabijeva, Anete Boroduske, Anna Ramata-Stunda, Natalja Mazarova, Vizma Nikolajeva, Martins Boroduskis and Ilva Nakurte, Anti-Bacterial Activity and Online HPLC-DPPH Based Antiradical Kinetics of Medicinal Plant Extracts of High Relevance for Cosmetics Production, Key Engineering Materials, 762, (8), (2018).
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Graciela Chaves, Nidia Britez, Guillermo Oviedo, Graciela Gonzalez, Cristina Italiano, Monserrat Blanes, Gladys Sandoval and Derliz Mereles, Heavy drinkers of beverages show lower lipid profiles but higher body weight, Phytotherapy Research, 32, 6, (1030-1038), (2018).
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Juliana Cristhina Friedrich, Adriana Gonela, Maria Celeste Gonçalves Vidigal, Pedro Soares Vidigal Filho, José Alfredo Sturion and Euclides Lara Cardozo Junior, Genetic and Phytochemical Analysis to Evaluate the Diversity and Relationships of Mate (Ilex paraguariensis A.St.‐Hil.) Elite Genetic Resources in a Germplasm Collection, Chemistry & Biodiversity, 14, 3, (2017).
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Mutiu Idowu Kazeem, Habeeb Adebodun Bankole, Azeez Ayomide Fatai, Abiola Fatimah Adenowo and Theophilus Clavell Davies, Antidiabetic Functional Foods with Antiglycation Properties, Bioactive Molecules in Food, 10.1007/978-3-319-54528-8_16-1, (1-29), (2017).
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Larissa Probst dos Santos, Thiago Caon, Mariana Alves Battisti, Carlos Henrique Blum da Silva, Cláudia Maria Oliveira Simões, Flávio Henrique Reginatto and Angela Machado de Campos, Antioxidant polymeric nanoparticles containing standardized extract of Ilex paraguariensis A. St.-Hil. for topical use, Industrial Crops and Products, 108, (738), (2017).
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Ariana Aparecida Ferreira Pereira, Keny Gonçalves Tirapeli, Antonio Hernandes Chaves-Neto, Matheus da Silva Brasilino, Cláudia Quintino da Rocha, Adriane Belló-Klein, Suzana Francisca Llesuy, Rita Cássia Menegati Dornelles and Ana Cláudia de Melo Stevanato Nakamune, Ilex paraguariensis supplementation may be an effective nutritional approach to modulate oxidative stress during perimenopause, Experimental Gerontology, 90, (14), (2017).
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Alessandro Kahmann, Michel J. Anzanello, Marcelo Caetano Alexandre Marcelo and Dirce Pozebon, Near infrared spectroscopy and element concentration analysis for assessing yerba mate ( Ilex paraguariensis ) samples according to the country of origin, Computers and Electronics in Agriculture, 140, (348), (2017).
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Jimena Cascales, Mariana Bracco, Mariana Garberoglio, Lidia Poggio and Alexandra Gottlieb, Integral Phylogenomic Approach over Ilex L. Species from Southern South America, Life, 7, 4, (47), (2017).
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María Eduarda de Lima, Ana C. Colpo, Marisol Maya-López, Hemerson Rosa, Isaac Túnez, Sonia Galván-Arzate, Abel Santamaría and Vanderlei Folmer, Protective effect of Yerba mate ( Ilex paraguariensis St. Hill.) against oxidative damage in vitro in rat brain synaptosomal/mitochondrial P2 fractions, Journal of Functional Foods, 34, (447), (2017).
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Andressa de Zawadzki, Leandro O.R. Arrivetti, Marília P. Vidal, Jonatan R. Catai, Renata T. Nassu, Rymer R. Tullio, Alexandre Berndt, Clayton R. Oliveira, Antonio G. Ferreira, Luiz F. Neves-Junior, Luiz A. Colnago, Leif H. Skibsted and Daniel R. Cardoso, Mate extract as feed additive for improvement of beef quality, Food Research International, 99, (336), (2017).
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Camila Scacco Pereira, Camila Tami Stringhetta-Garcia, Lilian da Silva Xavier, Keny Gonçalves Tirapeli, Ariana Aparecida Ferreira Pereira, GiselIi Mitsuy Kayahara, José Marcelo Tramarim, Marcelo Macedo Crivelini, Karina Stringhetta Padovani, Andréia Machado Leopoldino, Mário Jefferson Quirino Louzada, Adriane Belló-Klein, Susana Francisca Llesuy, Edilson Ervolino, Rita Cássia Menegati Dornelles, Antonio Hernandes Chaves-Neto and Ana Cláudia de Melo Stevanato Nakamune, llex paraguariensis decreases oxidative stress in bone and mitigates the damage in rats during perimenopause, Experimental Gerontology, 10.1016/j.exger.2017.07.006, 98, (148-152), (2017).
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Mariana Carvalho Ribeiro, Ândria Santos, Liza Ghassan Riachi, Antonio Carlos Babo Rodrigues, Geraldo Ceni Coelho, Paulo Sérgio Marcellini, Cleonice Alves de Melo Bento and Carlos Alberto Bastos de Maria, The effects of roasted yerba mate ( Ilex paraguariensis A. ST. Hil.) consumption on glycemia and total serum creatine phosphokinase in patients with traumatic brain injury, Journal of Functional Foods, 28, (240), (2017).
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Aline R. Borges, Débora N. Bazanella, Álvaro Tavares Duarte, Ariane V. Zmozinski, Maria Goreti R. Vale and Bernhard Welz, Development of a method for the sequential determination of cadmium and chromium from the same sample aliquot of yerba mate using high-resolution continuum source graphite furnace atomic absorption spectrometry, Microchemical Journal, 130, (116), (2017).
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Ee Mei Gui, Ting Lu, Tang Lin Teo, Pui Sze Cheow and Tong Kooi Lee, Optimisation of extraction methods and quantification of benzo[a]pyrene and benz[a]anthracene in yerba maté tea by isotope dilution mass spectrometry, Analytical and Bioanalytical Chemistry, 409, 26, (6069), (2017).
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Amal Kassab and Ala-Eddin Al Moustafa, Role of Qat Chewing and Mate Consumption in Human Oral Carcinogenesis, Development of Oral Cancer, 10.1007/978-3-319-48054-1_9, (133-145), (2017).
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R. M. Acevedo, E. H. Avico, O. A. Ruiz and P. A. Sansberro, Assessment of reference genes for real-time quantitative PCR normalization in Ilex paraguariensis leaves during drought, Biologia Plantarum, (2017).
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Mariana Rodríguez-Arzuaga and Andrea M Piagentini, New antioxidant treatment with yerba mate (Ilex paraguariensis) infusion for fresh-cut apples: Modeling, optimization, and acceptability, Food Science and Technology International, (108201321774442), (2017).
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Marla Hahn, Marília Baierle, Mariele F. Charão, Guilherme B. Bubols, Fernanda S. Gravina, Paulo Zielinsky, Marcelo D. Arbo and Solange Cristina Garcia, Polyphenol-rich food general and on pregnancy effects: a review, Drug and Chemical Toxicology, 10.1080/01480545.2016.1212365, 40, 3, (368-374), (2016).
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Daniel Medeiros Moreira, Maria Emilia Lueneberg, Roberto Leo da Silva, Tammuz Fattah and Carlos Antonio Mascia Gottschall, MethotrexaTE THerapy in ST-Segment Elevation MYocardial InfarctionS, Journal of Cardiovascular Pharmacology and Therapeutics, 22, 6, (538), (2017).
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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 and Patricia H. Rondó, Effect of chocolate and mate tea on the lipid profile of individuals with HIV/AIDS on antiretroviral therapy: A clinical trial, Nutrition, 43-44, (61), (2017).
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V.M. Bergottini, V. Hervé, D.A. Sosa, M.B. Otegui, P.D. Zapata and P. Junier, Exploring the diversity of the root-associated microbiome of Ilex paraguariensis St. Hil. (Yerba Mate), Applied Soil Ecology, 109, (23), (2017).
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Débora Euclydes Mariano Costa, Aline Mondini Calil Racanicci and Ângela Patrícia Santana, ATIVIDADE ANTIMICROBIANA DA ERVA-MATE (Ilex paraguariensis) CONTRA MICRORGANISMOS ISOLADOS DA CARNE DE FRANGO, Ciência Animal Brasileira, 18, 0, (2017).
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F.S. Santos, L.M. Zeoula, G.T. dos Santos, L.S. Lima, A.L.G. Dias, M.O.A. Rufino, A.L.B. Schogor, F.E. De Marchi and H.V. Petit, Intake, digestibility and milk production and composition of dairy cows fed different levels of Yerba Mate in the diet, Animal Feed Science and Technology, 230, (70), (2017).
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Muhammad Akram and Allah Nawaz, Effects of medicinal plants on Alzheimer's disease and memory deficits, Neural Regeneration Research, 12, 4, (660), (2017).
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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 and Rosane M. Peralta, Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate ( Ilex paraguariensis A. St. Hil.) beverages, Food Chemistry, 237, (453), (2017).
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Roberto Buffo, Yerba Mate, Exploring the Nutrition and Health Benefits of Functional Foods, 10.4018/978-1-5225-0591-4.ch009, (185-194)
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Patrícia Gonçalves Santiago, Francielly Mourão Gasparotto, Karimi Sater Gebara, Flavia Barbieri Bacha, Francislaine Aparecida dos Reis Lívero, Maria Angélica Strapazon, Euclides Lara Cardozo Junior, Cândida Aparecida Leite Kassuya, Lauro Mera de Souza and Arquimedes Gasparotto Junior, Mechanisms underlying antiatherosclerotic properties of an enriched fraction obtained from Ilex paraguariensis A. St.-Hil., Phytomedicine, 34, (162), (2017).
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Fei Wu, Jun Chen, Li-Mei Fan, Kai Liu, Ning Zhang, Shi-Wen Li, He Zhu and Hai-Cheng Gao, Analysis of the effect of rutin on GSK-3β and TNF-α expression in lung cancer, Experimental and Therapeutic Medicine, 14, 1, (127), (2017).
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Aureanna N. Negrão-Murakami, Graciele L. Nunes, Stephanie S. Pinto, Fabio S. Murakami, Edna R. Amante, José Carlos Cunha Petrus, Elane S. Prudêncio and Renata D.M.C. Amboni, Influence of DE-value of maltodextrin on the physicochemical properties, antioxidant activity, and storage stability of spray dried concentrated mate ( Ilex paraguariensis A. St. Hil.), LWT - Food Science and Technology, 79, (561), (2017).
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Isabel B.B. Gerke, Fabiane Hamerski, Agnes P. Scheer and Vitor R. Silva, Clarification of crude extract of yerba mate ( Ilex paraguariensis ) by membrane processes: Analysis of fouling and loss of bioactive compounds, Food and Bioproducts Processing, 102, (204), (2017).
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Fernando Giacomini, Maira Amanda Benedet Menegazzo, José Celso Oliveira dos Santos, Pedro Augusto Arroyo and Maria Angélica Simões Dornellas de Barros, Ecofriendly dyeing of silk with extract of yerba mate (Ilex paraguariensis), Textile Research Journal, 87, 7, (829), (2017).
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Ekissi Alice Christine, Yao-Kouamé Albert and Kati-Coulibaly Séraphin, Determination of the Minerals of the Herbal Tea and Tea Green from Lippia multiflora, American Journal of Plant Sciences, 08, 11, (2608), (2017).
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, Yerba Maté (Ilex paraguariensis) Metabolic, Satiety, and Mood State Effects at Rest and during Prolonged Exercise, Nutrients, 9, 8, (882), (2017).
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Caroline S. Rempe, Scott C. Lenaghan, Kellie P. Burris and C. Neal Stewart, Metabolomic analysis of the mechanism of action of yerba mate aqueous extract on Salmonella enterica serovar Typhimurium, Metabolomics, 13, 2, (2017).
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Liza Ghassan Riachi and Carlos Alberto Bastos De Maria, Yerba mate: An overview of physiological effects in humans, Journal of Functional Foods, 38, (308), (2017).
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Xichuan Zhai, Daoyuan Ren, Yiyang Luo, Yuanyuan Hu and Xingbin Yang, Chemical characteristics of an Ilex Kuding tea polysaccharide and its protective effects against high fructose-induced liver injury and vascular endothelial dysfunction in mice, Food & Function, 8, 7, (2536), (2017).
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E. Ledesma, M. Rendueles and M. Díaz, Smoked Food, Current Developments in Biotechnology and Bioengineering, 10.1016/B978-0-444-63666-9.00008-X, (201-243), (2017).
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Karimi Sater Gebara, Arquimedes Gasparotto-Junior, Patricia Gonçalves Santiago, Claudia Andrea Lima Cardoso, Lauro Mera de Souza, Christine Morand, Telma Aparecida Costa and Euclides Lara Cardozo-Junior, Daily Intake of Chlorogenic Acids from Consumption of Maté (Ilex paraguariensis A.St.-Hil.) Traditional Beverages, Journal of Agricultural and Food Chemistry, 65, 46, (10093), (2017).
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Laila Al-Shaar, Kelsey Vercammen, Chang Lu, Scott Richardson, Martha Tamez and Josiemer Mattei, Health Effects and Public Health Concerns of Energy Drink Consumption in the United States: A Mini-Review, Frontiers in Public Health, 5, (2017).
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D. Fabio Mercado, Paula Caregnato, Laura S. Villata and Mónica C. Gonzalez, Ilex paraguariensis Extract-Coated Magnetite Nanoparticles: A Sustainable Nano-adsorbent and Antioxidant, Journal of Inorganic and Organometallic Polymers and Materials, (2017).
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Luanai Grazieli Luquini Gerolis, Fernando Soares Lameiras, Klaus Krambrock and Maria Jose. Neves, Effect of gamma radiation on antioxidant capacity of green tea, yerba mate, and chamomile tea as evaluated by different methods, Radiation Physics and Chemistry, 10.1016/j.radphyschem.2016.08.017, 130, (177-185), (2017).
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Agnieszka Baran, Agnieszka Gruszecka-Kosowska, Anna Kołton, Czesława Jasiewicz and Paweł Piwowar, Content and health risk assessment of selected elements in the Yerba mate (Ilex paraguariensis, St. hillaire), Human and Ecological Risk Assessment: An International Journal, (1), (2017).
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Santiago A. Holowaty, Valeria Trela, Ana E. Thea, Griselda P. Scipioni and Miguel E. Schmalko, Yerba Maté (Ilex paraguariensis St. Hil.): Chemical and Physical Changes under Different Aging Conditions, Journal of Food Process Engineering, 39, 1, (19-30), (2015).
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Layla Alhyas, Ahmed El Kashef and Hamad AlGhaferi, Energy drinks in the Gulf Cooperation Council states: A review, JRSM Open, 7, 1, (205427041559371), (2016).
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Juliana de Paula Lima, Adriana Farah, Benjamin King, Tomas de Paulis and Peter R. Martin, Distribution of Major Chlorogenic Acids and Related Compounds in Brazilian Green and Toasted Ilex paraguariensis (Maté) Leaves, Journal of Agricultural and Food Chemistry, 64, 11, (2361), (2016).
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Natalia Stedile, Raquel Canuto, Camila Dallavechia de Col, Juliane Souza de Sene, Adriana Stolfo, Gabrielle Nunes de Souza Wisintainer, João Antonio Pêgas Henriques and Mirian Salvador, Dietary total antioxidant capacity is associated with plasmatic antioxidant capacity, nutrient intake and lipid and DNA damage in healthy women, International Journal of Food Sciences and Nutrition, 67, 4, (479), (2016).
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Mariangela Marrelli, Filomena Conforti, Fabrizio Araniti and Giancarlo Statti, Effects of Saponins on Lipid Metabolism: A Review of Potential Health Benefits in the Treatment of Obesity, Molecules, 21, 12, (1404), (2016).
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Ana P. Butiuk, María A. Martos, Osao Adachi and Roque A. Hours, Study of the chlorogenic acid content in yerba mate (Ilex paraguariensis St. Hil.): Effect of plant fraction, processing step and harvesting season, Journal of Applied Research on Medicinal and Aromatic Plants, 10.1016/j.jarmap.2015.12.003, 3, 1, (27-33), (2016).
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Ji-Hye Jung and Yang-Im Hur, The Effect of Maté Extract on Body Weight and Fat Reduction in Obese Women: A Randomized Placebo-controlled Clinical Trial, The Korean Journal of Obesity, 25, 4, (197), (2016).
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Ana Beatriz Gobbo Luz, Carlos Henrique Blum da Silva, Marcus Vinicius P.S. Nascimento, Bruno Matheus de Campos Facchin, Bruna Baratto, Tânia Silvia Fröde, Flávio Henrique Reginatto and Eduardo Monguilhott Dalmarco, The anti-inflammatory effect of Ilex paraguariensis A. St. Hil (Mate) in a murine model of pleurisy, International Immunopharmacology, 36, (165), (2016).
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Maider Muñoz-Culla, Matías Sáenz-Cuesta, Maier J. Guereca-Barandiaran, Marcelo L. Ribeiro and David Otaegui, Yerba mate (Ilex paraguariensis) inhibits lymphocyte activation in vitro, Food & Function, 7, 11, (4556), (2016).
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Mutiu Idowu Kazeem and Theophilus Clavell Davies, Anti-diabetic functional foods as sources of insulin secreting, insulin sensitizing and insulin mimetic agents, Journal of Functional Foods, 20, (122), (2016).
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Tamara L. Parapugna, Gabriela Petroselli, Rosa Erra-Basells and M. Gabriela Lagorio, Biospectroscopy, biospectrometry and imaging of Ilex paraguariensis. Basis for non-destructive quality evaluation using artificial vision, Photochemical & Photobiological Sciences, 10.1039/C6PP00054A, 15, 7, (879-888), (2016).
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Allan dos S. Polidoro, Enelise Scapin, Milena Malmann, Jenniffer U. do Carmo, Maria E. Machado, Elina B. Caramão and Rosângela A. Jacques, Characterization of volatile fractions in green mate and mate leaves ( Ilex paraguariensis A. St. Hil.) by comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC × GC/TOFMS), Microchemical Journal, 128, (118), (2016).
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Regina Celis Lopes Affonso, Ana Paula Lorenzen Voytena, Simone Fanan, Heloísa Pitz, Daniela Sousa Coelho, Ana Luiza Horstmann, Aline Pereira, Virgílio Gavicho Uarrota, Maria Clara Hillmann, Lucas Andre Calbusch Varela, Rosa Maria Ribeiro-do-Valle and Marcelo Maraschin, Phytochemical Composition, Antioxidant Activity, and the Effect of the Aqueous Extract of Coffee (Coffea arabica L.) Bean Residual Press Cake on the Skin Wound Healing, Oxidative Medicine and Cellular Longevity, 2016, (1), (2016).
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Euclides Lara Cardozo Junior and Christine Morand, Interest of mate ( Ilex paraguariensis A. St.-Hil.) as a new natural functional food to preserve human cardiovascular health – A review, Journal of Functional Foods, 21, (440), (2016).
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Kyung-Eon Oh, Hyeji Shin, Young Ho Jeon, Yang Hee Jo, Mi Kyeong Lee, Ken S. Lee, Byoungduck Park and Ki Yong Lee, Optimization of pancreatic lipase inhibitory and antioxidant activities of Ilex paraguariensis by using response surface methodology, Archives of Pharmacal Research, 39, 7, (946), (2016).
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Priscila Francisca Tschaen Schunk, Ieda Carneiro Kalil, Elisangela Flavia Pimentel-Schmitt, Dominik Lenz, Tadeu Uggere de Andrade, Juliano Souza Ribeiro and Denise Coutinho Endringer, ICP-OES and Micronucleus Test to Evaluate Heavy Metal Contamination in Commercially Available Brazilian Herbal Teas, Biological Trace Element Research, 172, 1, (258), (2016).
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Camilla Xavier and Jeanmaire Molina, Phylogeny of medicinal plants depicts cultural convergence among immigrant groups in New York City, Journal of Herbal Medicine, 10.1016/j.hermed.2015.12.002, 6, 1, (1-11), (2016).
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Enrique Barrios, Monica S. Sierra, Carina Musetti and David Forman, The burden of oesophageal cancer in Central and South America, Cancer Epidemiology, 10.1016/j.canep.2016.03.013, 44, (S53-S61), (2016).
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Luisa F. González Arbeláez, Juliana C. Fantinelli, Alejandro Ciocci Pardo, Claudia I. Caldiz, José Luis Ríos, Guillermo R. Schinella and Susana M. Mosca, Effect of an Ilex paraguariensis (yerba mate) extract on infarct size in isolated rat hearts: the mechanisms involved, Food & Function, 7, 2, (816), (2016).
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Fabio Rodrigo Thewes, Auri Brackmann, Erani Eliseu Schultz, Eduardo Perkovski Machado, Vagner Ludwig and Luana Ferreira dos Santos, Controlled atmosphere maintains native and cultivated yerba mate quality during shelf life after long-term storage, Bragantia, 75, 2, (230), (2016).
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Alice Teresa Valduga, Itamar Luís Gonçalves, Nessana Dartora, Albanin Aparecida Mielniczki-Pereira and Lauro Mera de Souza, Phytochemical profile of morphologically selected yerba-mate progenies, Ciência e Agrotecnologia, 40, 1, (114), (2016).
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Tayse Ferreira Ferreira da Silveira, Adriana Dillenburg Meinhart, Janclei Pereira Coutinho, Thaís Cristina Lima de Souza, Elenice Carla Emídio Cunha, Maria Rosa de Moraes and Helena Teixeira Godoy, Content of lutein in aqueous extracts of yerba mate ( Ilex paraguariensis St. Hil), Food Research International, 82, (165), (2016).
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Ana C. Colpo, Hemerson Rosa, Maria Eduarda Lima, Camila Eliza F. Pazzini, Vanessa B. de Camargo, Felipa E.M. Bassante, Robson Puntel, Daiana Silva Ávila, Andreas Mendez and Vanderlei Folmer, Yerba mate ( Ilex paraguariensis St. Hill.)-based beverages: How successive extraction influences the extract composition and its capacity to chelate iron and scavenge free radicals, Food Chemistry, 209, (185), (2016).
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Robert W. Kapp, Odete Mendes, Shambhu Roy, Robert S. McQuate and Richard Kraska, General and Genetic Toxicology of Guayusa Concentrate (Ilex guayusa), International Journal of Toxicology, 35, 2, (222), (2016).
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Juliana M. Orjuela-Palacio and Maria Cecilia Lanari, The impact of moisture sorption properties on the color and bioactives concentrations of black currant-yerba mate instant drinks, Journal of Berry Research, 6, 3, (303), (2016).
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Michael Bhebhe, Thanise Nogueira Füller, Batsirai Chipurura and Maud Muchuweti, Effect of Solvent Type on Total Phenolic Content and Free Radical Scavenging Activity of Black Tea and Herbal Infusions, Food Analytical Methods, 9, 4, (1060), (2016).
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Fabiana K. Ludka, Lori de Fátima Tandler, Gislaine Kuminek, Gislaine Olescowicz, Jonatha Jacobsen and Simone Molz, Ilex paraguariensis hydroalcoholic extract exerts antidepressant-like and neuroprotective effects, Behavioural Pharmacology, 27, 4, (384), (2016).
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I. Ayelen Ramallo, Mario O. Salazar and Ricardo L. E. Furlan, Thin layer chromatography‐autography‐high resolution mass spectrometry analysis: accelerating the identification of acetylcholinesterase inhibitors, Phytochemical Analysis, 26, 6, (404-412), (2015).
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Krystel Haydamous Kahale, Carole Tranchant, Sarah Pakzad and Antoine G. Farhat, Effect of sumac spice, Turkish coffee and yerba mate tea on the postprandial glycemic response to Lebanese mankoucheh, Nutrition & Food Science, 45, 3, (433), (2015).
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Caroline S. Rempe, Kellie P. Burris, Hannah L. Woo, Benjamin Goodrich, Denise Koessler Gosnell, Timothy J. Tschaplinski, C. Neal Stewart and Raymond Schuch, Computational Ranking of Yerba Mate Small Molecules Based on Their Predicted Contribution to Antibacterial Activity against Methicillin-Resistant Staphylococcus aureus, PLOS ONE, 10, 5, (e0123925), (2015).
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Dong Wook Lim, Jae Goo Kim, Taewon Han, Sung Keun Jung, Eun Yeong Lim, Daeseok Han and Yun Tai Kim, Analgesic Effect of Ilex paraguariensis Extract on Postoperative and Neuropathic Pain in Rats, Biological & Pharmaceutical Bulletin, 38, 10, (1573), (2015).
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Carlos H. Blum-Silva, Vitor C. Chaves, Eloir P. Schenkel, Geraldo C. Coelho and Flávio H. Reginatto, The influence of leaf age on methylxanthines, total phenolic content, and free radical scavenging capacity of Ilex paraguariensis aqueous extracts, Revista Brasileira de Farmacognosia, 25, 1, (1), (2015).
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Itamar Luís Gonçalves, Nessana Dartora, Ana Cláudia Piovezan Borges, Ana Paula Picolo, Rogério Marcos Dallago, Lauro Mera de Souza and Alice Teresa Valduga, Accelerated maturation of processed yerba-mate under the controlled conditions of temperature and humidity, Nutrition & Food Science, 45, 4, (564), (2015).
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Nevena N. Grujić Letić, Maja Lj. Milanović, Nataša B. Milić, Mirjana B.Vojinović Miloradov, Jelena R. Radonić, Ivana J. Mihajlović and Maja M. Turk Sekulić, Determination of Emerging Substances in the Danube and Potential Risk Evaluation, CLEAN - Soil, Air, Water, 43, 5, (731), (2015).
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Andréia M. Faion, Patrícia Beal, Franciele T. Ril, Alexandre J. Cichoski, Rogério L. Cansian, Alice T. Valduga, Débora de Oliveira and Eunice Valduga, Influence of the addition of natural antioxidant from mate leaves (Ilex paraguariensis St. Hill) on the chemical, microbiological and sensory characteristics of different formulations of Prato cheese, Journal of Food Science and Technology, 52, 3, (1516), (2015).
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Cleomara Salete Lewinski, Itamar Luís Gonçalves, Ana Cláudia Piovezan Borges, Nessana Dartora, Lauro Mera de Souza and Alice Teresa Valduga, Effects of UV light on the physic-chemical properties of yerba-mate, Nutrition & Food Science, 45, 2, (221), (2015).
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Ellen Hartemink, Daniela Giorgio, Ravneet Kaur, Adriana Di Trana and Pietro Celi, The Effect of Yerba Mate (Ilex Paraguariensis) Supplementation on Nutrient Degradability in Dairy Cows: An In sacco and In vitro Study, Asian-Australasian Journal of Animal Sciences, 28, 11, (1606), (2015).
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Emilia Mabel Gatto, Carlos Melcon, Virginia L. Parisi, Leonardo Bartoloni and Claudio D. Gonzalez, Inverse association between yerba mate consumption and idiopathic Parkinson's disease. A case–control study, Journal of the Neurological Sciences, 356, 1-2, (163), (2015).
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Pedro Ernesto de Resende, Samuel Kaiser, Vanessa Pittol, Ana Lúcia Hoefel, Raquel D'Agostini Silva, Cláudia Vieira Marques, Luiz Carlos Kucharski and George González Ortega, Influence of crude extract and bioactive fractions of Ilex paraguariensis A. St. Hil. (yerba mate) on the Wistar rat lipid metabolism, Journal of Functional Foods, 15, (440), (2015).
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Naira Poerner Rodrigues, Terezinha de Jesus Garcia Salva and Neura Bragagnolo, Influence of Coffee Genotype on Bioactive Compounds and the in Vitro Capacity To Scavenge Reactive Oxygen and Nitrogen Species, Journal of Agricultural and Food Chemistry, 63, 19, (4815), (2015).
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Marcelo C.A. Marcelo, Dirce Pozebon and Marco F. Ferrão, Authentication of yerba mate according to the country of origin by using Fourier transform infrared (FTIR) associated with chemometrics, Food Additives & Contaminants: Part A, 32, 8, (1215), (2015).
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A.S. Teixeira, A.S. Navarro, A.D. Molina-García, M. Martino and L. Deladino, Corn starch systems as carriers for yerba mate (Ilex paraguariensis) antioxidants: Effect of mineral addition, Food and Bioproducts Processing, 94, (39), (2015).
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Ana P. Butiuk, Osao Adachi and Roque A. Hours, Yerba mate as a novel inducer for fungal chlorogenate hydrolase production, Biocatalysis and Agricultural Biotechnology, 10.1016/j.bcab.2015.06.002, 4, 3, (327-334), (2015).
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Julierme Zimmer Barbosa, Leandro Moraes Zambon, Antonio Carlos Vargas Motta and Ivar Wendling, COMPOSITION, HOT-WATER SOLUBILITY OF ELEMENTS AND NUTRITIONAL VALUE OF FRUITS AND, Ciência e Agrotecnologia, 39, 6, (593), (2015).
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E.C.S. Santos, M.A. Bicca, C.H. Blum-Silva, A.P.R. Costa, A.A. dos Santos, E.P. Schenkel, M. Farina, F.H. Reginatto and T.C.M. de Lima, Anxiolytic-like, stimulant and neuroprotective effects of Ilex paraguariensis extracts in mice, Neuroscience, 292, (13), (2015).
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Zbigniew Sroka, Maria Janiak and Andrzej Dryś, Antiradical activity and amount of phenolic compounds in extracts obtained from some plant raw materials containing methylxanthine alkaloids, Herba Polonica, 61, 3, (2015).
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Kellie P. Burris, Kristen L. Higginbotham and C.Neal Stewart, Aqueous extracts of yerba mate as bactericidal agents against methicillin-resistant Staphylococcus aureus in a microbiological medium and ground beef mixtures, Food Control, 50, (748), (2015).
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Graciele Lorenzoni Nunes, Brunna Cristina Bremer Boaventura, Stephanie Silva Pinto, Silvani Verruck, Fábio Seigi Murakami, Elane Schwinden Prudêncio and Renata Dias de Mello Castanho Amboni, Microencapsulation of freeze concentrated Ilex paraguariensis extract by spray drying, Journal of Food Engineering, 151, (60), (2015).
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Aloisio H.P. Souza, Rúbia C.G. Corrêa, Lillian Barros, Ricardo C. Calhelha, Celestino Santos-Buelga, Rosane M. Peralta, Adelar Bracht, Makoto Matsushita and Isabel C.F.R. Ferreira, Phytochemicals and bioactive properties of Ilex paraguariensis : An in-vitro comparative study between the whole plant, leaves and stems, Food Research International, 78, (286), (2015).
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A. Alkhatib and R. Atcheson, Effects of Yerba Maté ingestion on fat utilisation during prolonged moderate intensity exercise, Proceedings of the Nutrition Society, 74, OCE5, (2015).
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Lucía Pareja, Silvina Niell, Zisis Vryzas, Joaquín González, María Verónica Cesio, Euphemia P. Mourkidou and Horacio Heinzen, Comparison and evaluation of two methods for the pesticide residue analysis of organophosphates in yerba mate, Revista Brasileira de Farmacognosia, 25, 2, (98), (2015).
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Mendel Friedman, Antibiotic-Resistant Bacteria: Prevalence in Food and Inactivation by Food-Compatible Compounds and Plant Extracts, Journal of Agricultural and Food Chemistry, 10.1021/acs.jafc.5b00778, 63, 15, (3805-3822), (2015).
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Dirce Pozebon, Valderi Luiz Dressler, Marcelo Caetano Alexandre Marcelo, Tiago Charão de Oliveira and Marco Flores Ferrão, Toxic and nutrient elements in yerba mate (Ilex paraguariensis), Food Additives & Contaminants: Part B, 8, 3, (215), (2015).
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Wenjiang Dong, Lehe Tan, Jianping Zhao, Rongsuo Hu and Minquan Lu, Characterization of Fatty Acid, Amino Acid and Volatile Compound Compositions and Bioactive Components of Seven Coffee (Coffea robusta) Cultivars Grown in Hainan Province, China, Molecules, 20, 12, (16687), (2015).
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Veronica M. Bergottini, Sevasti Filippidou, Thomas Junier, Shannon Johnson, Patrick S. Chain, Monica B. Otegui, Pedro D. Zapata and Pilar Junier, Genome Sequence of Kosakonia radicincitans Strain YD4, a Plant Growth-Promoting Rhizobacterium Isolated from Yerba Mate (Ilex paraguariensis St. Hill.), Genome Announcements, 3, 2, (e00239-15), (2015).
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Tsung‐Shi Yang, Louis Kuo‐Ping Chao and Tai‐Ti Liu, Antimicrobial activity of the essential oil of Glossogyne tenuifolia against selected pathogens, Journal of the Science of Food and Agriculture, 94, 14, (2965-2971), (2014).
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Marcelo Caetano Alexandre Marcelo, Camila Alves Martins, Dirce Pozebon and Marco Flôres Ferrão, Methods of multivariate analysis of NIR reflectance spectra for classification of yerba mate, Anal. Methods, 6, 19, (7621), (2014).
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Elizete De Moraes Reis, Francisco Waldomiro Schreiner Neto, Vitória Berg Cattani, Luis Ricardo Peroza, Alcindo Busanello, Caroline Queiroz Leal, Aline Augusti Boligon, Tássia Fontana Lehmen, Milena Libardoni, Margareth Linde Athayde and Roselei Fachinetto, Antidepressant-Like Effect ofIlex paraguariensisin Rats, BioMed Research International, 2014, (1), (2014).
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Fernanda Silveira Cavalcante, Veronica Aiceles, Diana de Freitas Serapiao Moraes, Jorge Luiz Alves-Pereira, Tatiane Silva Faria and Cristiane da Fonte Ramos, The testis of the mice C57/BL6 offspring in adulthood have alterations due to maternal caffeine consumption, Acta Cirurgica Brasileira, 29, 1, (16), (2014).
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Liliam Chang-Bravo, Alex López-Córdoba and Miriam Martino, Biopolymeric matrices made of carrageenan and corn starch for the antioxidant extracts delivery of Cuban red propolis and yerba mate, Reactive and Functional Polymers, 85, (11), (2014).
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Natália da Silva Lima, Elaine de Oliveira, Ana Paula Santos da Silva, Lígia de Albuquerque Maia, Egberto Gaspar de Moura and Patricia Cristina Lisboa, Effects of Ilex paraguariensis (yerba mate) treatment on leptin resistance and inflammatory parameters in obese rats primed by early weaning, Life Sciences, 115, 1-2, (29), (2014).
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Marcelo Caetano Alexandre Marcelo, Camila Alves Martins, Dirce Pozebon, Valderi L. Dressler and Marco Flores Ferrão, Classification of yerba mate (Ilex paraguariensis) according to the country of origin based on element concentrations, Microchemical Journal, 117, (164), (2014).
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Ahmad Alkhatib, Yerba Maté (Illex Paraguariensis) ingestion augments fat oxidation and energy expenditure during exercise at various submaximal intensities, Nutrition & Metabolism, 11, 1, (42), (2014).
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Carlos Melcón, Leonardo Bartoloni, Virginia Parisi, Claudio González, Nélida Garreto, Tomoko Arakaki, Hernan Pavon, José Bueri, Marcelo Mattiazzi and Emilia Gatto, Estudio caso-control en búsqueda de una asociación entre el consumo de yerba mate y la enfermedad de Parkinson (datos preliminares), Neurología Argentina, 6, 1, (11), (2014).
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J.M. Orjuela-Palacio, M.C. Zamora and M.C. Lanari, Consumers' acceptance of a high-polyphenol yerba mate/black currant beverage: Effect of repeated tasting, Food Research International, 57, (26), (2014).
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Francisco Gonzalez-Gil, Sandra Diaz-Sanchez, Sean Pendleton, Ana Andino, Nan Zhang, Carrie Yard, Nate Crilly, Federico Harte and Irene Hanning, Yerba mate enhances probiotic bacteria growth in vitro but as a feed additive does not reduce Salmonella Enteritidis colonization in vivo, Poultry Science, 93, 2, (434), (2014).
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Ting Hu, Xiao-Wei He and Jian-Guo Jiang, Functional Analyses on Antioxidant, Anti-inflammatory, and Antiproliferative Effects of Extracts and Compounds from Ilex latifolia Thunb., a Chinese Bitter Tea, Journal of Agricultural and Food Chemistry, 62, 34, (8608), (2014).
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Jimena Cascales, Mariana Bracco, Lidia Poggio and Alexandra Marina Gottlieb, Genetic diversity of wild germplasm of “yerba mate” (Ilex paraguariensis St. Hil.) from Uruguay, Genetica, 142, 6, (563), (2014).
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Laura Bravo, Raquel Mateos, Beatriz Sarriá, Gema Baeza, Elena Lecumberri, Sonia Ramos and Luis Goya, Hypocholesterolaemic and antioxidant effects of yerba mate (Ilex paraguariensis) in high-cholesterol fed rats, Fitoterapia, 92, (219), (2014).
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Natália da S. Lima, Juliana G. Franco, Nayara Peixoto-Silva, Lígia A. Maia, Andrea Kaezer, Israel Felzenszwalb, Elaine de Oliveira, Egberto G. de Moura and Patricia Cristina Lisboa, Ilex paraguariensis (yerba mate) improves endocrine and metabolic disorders in obese rats primed by early weaning, European Journal of Nutrition, 53, 1, (73), (2014).
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Tayse Ferreira Ferreira da Silveira, Adriana Dillenburg Meinhart, Cristiano Augusto Ballus and Helena Teixeira Godoy, The effect of the duration of infusion, temperature, and water volume on the rutin content in the preparation of mate tea beverages: An optimization study, Food Research International, 60, (241), (2014).
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Claudia M. Schulz, Holger Fritz and Ansgar Ruthenschrör, Occurrence of 15 + 1 EU priority polycyclic aromatic hydrocarbons (PAH) in various types of tea (Camellia sinensis) and herbal infusions, Food Additives & Contaminants: Part A, 31, 10, (1723), (2014).
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Wen-Ying Huang, Pei-Chi Lee, Jaw-Cherng Hsu, Yu-Ru Lin, Hui-Ju Chen and Yung-Sheng Lin, Effects of Water Quality on Dissolution of Yerba Mate Extract Powders, The Scientific World Journal, 2014, (1), (2014).
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Sawsan M. El-Sonbaty and Eman Araby, Microbial regulation and protective effects of yerba mate (Ilex paraguariensis) in gamma-irradiated mice intestine, Journal of Radiation Research and Applied Sciences, 7, 1, (64), (2014).
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Alex López-Córdoba, Lorena Deladino and Miriam Martino, Corn starch-calcium alginate matrices for the simultaneous carrying of zinc and yerba mate antioxidants, LWT - Food Science and Technology, 59, 2, (641), (2014).
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Caitlin E. McCarthy, Danielle M. Candelario and Mei T. Liu, Anxiety-Inducing Dietary Supplements: A Review of Herbs and Other Supplements with Anxiogenic Properties, Pharmacology & Pharmacy, 05, 10, (966), (2014).
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Sirima Puangpraphant, Vermont P. Dia, Elvira Gonzalez Mejia, Guadalupe Garcia, Mark A. Berhow and Matthew A. Wallig, Yerba mate tea and mate saponins prevented azoxymethane‐induced inflammation of rat colon through suppression of NF‐κB p65ser311 signaling via IκB‐α and GSK‐3β reduced phosphorylation, BioFactors, 39, 4, (430-440), (2013).
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Silvie Balzan, Aline Hernandes, Cristiane Loiva Reichert, Carmen Donaduzzi, Vanessa Aranega Pires, Arquimedes Gasparotto and Euclides Lara Cardozo, Lipid-lowering effects of standardized extracts of Ilex paraguariensis in high-fat-diet rats, Fitoterapia, 86, (115), (2013).
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Xuli Wu, WenPu Wang, Tian Zhu, Ting Liang, FangQi Lu, Weiyi He, Haiping Zhang, Zhigang Liu, ShaoHeng He, Kaiping Gao and Zhendan He, Phenylpropanoid glycoside inhibition of pepsin, trypsin and α-chymotrypsin enzyme activity in Kudingcha leaves from Ligustrum purpurascens, Food Research International, 54, 2, (1376), (2013).
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Renato Peres, Fernando Tonin, Marina Tavares and Delia Rodriguez-Amaya, HPLC-DAD-ESI/MS Identification and Quantification of Phenolic Compounds in Ilex paraguariensis Beverages and On-Line Evaluation of Individual Antioxidant Activity, Molecules, 18, 12, (3859), (2013).
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Rossana C.B. de Godoy, Rosires Deliza, Leandro B. Gheno, Silvana Licodiedoff, Catia N.T. Frizon, Rosemary H. Ribani and Guilherme Godoy dos Santos, Consumer perceptions, attitudes and acceptance of new and traditional mate tea products, Food Research International, 53, 2, (801), (2013).
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Hongli Gao, Yuezhou Long, Xinquan Jiang, Zhaochun Liu, Decai Wang, Ying Zhao, Dawei Li and Bao-liang Sun, Beneficial effects of Yerba Mate tea (Ilex paraguariensis) on hyperlipidemia in high-fat-fed hamsters, Experimental Gerontology, 48, 6, (572), (2013).
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Victoria Márquez, Natalia Martínez, Mauricio Guerra, Laura Fariña, Eduardo Boido and Eduardo Dellacassa, Characterization of aroma-impact compounds in yerba mate (Ilex paraguariensis) using GC–olfactometry and GC–MS, Food Research International, 53, 2, (808), (2013).
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Hongli Gao, Zhaochun Liu, Wenju Wan, Xiaolan Qu and Meihua Chen, Aqueous Extract of Yerba Mate Tea Lowers Atherosclerotic Risk Factors in a Rat Hyperlipidemia Model, Phytotherapy Research, 27, 8, (1225), (2013).
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Naira Poerner Rodrigues and Neura Bragagnolo, Identification and quantification of bioactive compounds in coffee brews by HPLC–DAD–MSn, Journal of Food Composition and Analysis, 32, 2, (105), (2013).
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Cátia Branco, Gustavo Scola, Adriana Rodrigues, Verónica Cesio, Horacio Heinzen, Alessandra Godoy, Cláudia Funchal, Adriana Coitinho and Mirian Salvador, Organic and Conventional Yerba Mate (Ilex paraguariensis A. St. Hil) Improves Metabolic Redox Status of Liver and Serum in Wistar Rats, Antioxidants, 2, 4, (100), (2013).
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Daniel Medeiros Moreira, Maria Emilia Lueneberg, Roberto Leo da Silva, Tammuz Fattah and Carlos Antonio Mascia Gottschall, Rationale and Design of the TETHYS Trial: The Effects of Methotrexate Therapy on Myocardial Infarction with ST-Segment Elevation, Cardiology, 126, 3, (167), (2013).
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Brunna Cristina Bremer Boaventura, Aureanna Nairne Negrão Murakami, Elane Schwinden Prudêncio, Marcelo Maraschin, Fábio Seigi Murakami, Edna Regina Amante and Renata Dias de Mello Castanho Amboni, Enhancement of bioactive compounds content and antioxidant activity of aqueous extract of mate (Ilex paraguariensis A. St. Hil.) through freeze concentration technology, Food Research International, 53, 2, (686), (2013).
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Manuella Lanzetti, Karla Maria Pereira Pires, Juliana Cardoso Santos, Marcelo Lima Ribeiro, Ricardo Moreira Borges, Antônio Jorge Ribeiro da Silva, Luís Cristóvão Porto, Cláudia Farias Benjamim and Samuel Santos Valenca, Ready-to-drink Matte® tea (diet and regular) increased life span and pulmonary health in aged mice, Food Research International, 54, 1, (675), (2013).
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Bernardo D. Ribeiro, Maria Alice Z. Coelho, Luis Paulo N. Rebelo and Isabel M. Marrucho, Ionic Liquids as Additives for Extraction of Saponins and Polyphenols from Mate (Ilex paraguariensis) and Tea (Camellia sinensis), Industrial & Engineering Chemistry Research, 52, 34, (12146), (2013).
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Samuel Santos Valenca, Manuella Lanzetti and Luís Cristóvão Porto, Mate Tea, Tea in Health and Disease Prevention, 10.1016/B978-0-12-384937-3.00013-6, (161-170), (2013).
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Julia Valerga, Robin Shorthose and Maria C. Lanari, Antioxidant activity of yerba mate extracts: Interactions between the individual polyphenols, European Journal of Lipid Science and Technology, 115, 5, (513), (2013).
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Hye Ja Yoo, Cheunsoon Ahn and Lkhagva Narantuya, Extractions of Chlorophyll from Spinach and Mate Powders and Their Dyeability on Fabrics, Journal of the Korean Society of Clothing and Textiles, 37, 3, (413), (2013).
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Hongli Gao, Zhaochun Liu, Xiaolan Qu and Ying Zhao, Effects of Yerba Mate tea (Ilex paraguariensis) on vascular endothelial function and liver lipoprotein receptor gene expression in hyperlipidemic rats, Fitoterapia, 84, (264), (2013).
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G.J. Copello, M.P. Pesenti, M. Raineri, A.M. Mebert, L.L. Piehl, E. Rubin de Celis and L.E. Diaz, Polyphenol–SiO2 hybrid biosorbent for heavy metal removal. Yerba mate waste (Ilex paraguariensis) as polyphenol source: Kinetics and isotherm studies, Colloids and Surfaces B: Biointerfaces, 102, (218), (2013).
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Bruno Linhares, Caroline Trevisan Weber, Edson Luiz Foletto, Diego Silva Paz, Marcio A. Mazutti and Gabriela Carvalho Collazzo, Activated carbon prepared from yerba mate used as a novel adsorbent for removal of tannery dye from aqueous solution, Environmental Technology, 34, 16, (2401), (2013).
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Li Li, Li J. Xu, Gui Z. Ma, Yin M. Dong, Yong Peng and Pei G. Xiao, The large-leaved Kudingcha (Ilex latifolia Thunb and Ilex kudingcha C.J. Tseng): a traditional Chinese tea with plentiful secondary metabolites and potential biological activities, Journal of Natural Medicines, 10.1007/s11418-013-0758-z, 67, 3, (425-437), (2013).
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Danuta Zielinska, Dorota Szawara-Nowak and Henryk Zielinski, Antioxidative and Anti-Glycation Activity of Buckwheat Hull Tea Infusion, International Journal of Food Properties, 10.1080/10942912.2010.551308, 16, 1, (228-239), (2012).
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Akiko Tamura, Mio Sasaki, Haruka Yamashita, Isao Matsui-Yuasa, Taro Saku, Tadamasa Hikima, Masaki Tabuchi, Hiroshi Munakata and Akiko Kojima-Yuasa, Yerba-mate (Ilex paraguariensis) extract prevents ethanol-induced liver injury in rats, Journal of Functional Foods, 5, 4, (1714), (2013).
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Mirza Bojić, Vicente Simon Haas, Darija Šarić and Željan Maleš, Determination of Flavonoids, Phenolic Acids, and Xanthines inMateTea (Ilex paraguariensisSt.-Hil.), Journal of Analytical Methods in Chemistry, 2013, (1), (2013).
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Daniele Maria-Ferreira, Nessana Dartora, Luisa Mota da Silva, Isabela Tiemy Pereira, Lauro Mera de Souza, Daniel Suss Ritter, Marcello Iacomini, Maria Fernanda de Paula Werner, Guilherme Lanzi Sassaki and Cristiane Hatsuko Baggio, Chemical and biological characterization of polysaccharides isolated from Ilex paraguariensis A. St.-Hil., International Journal of Biological Macromolecules, 59, (125), (2013).
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Tom M McLellan and Harris R Lieberman, Do energy drinks contain active components other than caffeine?, Nutrition Reviews, 70, 12, (730-744), (2012).
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LENA GALVEZ RANILLA, EMMANOUIL APOSTOLIDIS and KALIDAS SHETTY, ULTRAVIOLET PROTECTIVE PROPERTIES OF LATIN AMERICAN HERBS ON SACCHAROMYCES CEREVISIAE AND LIKELY MODE OF ACTION THROUGH THE PROLINE-LINKED PENTOSE PHOSPHATE PATHWAY: FOCUS ON THE YERBA MATE TEA (ILEX PARAGUARIENSIS), Journal of Food Biochemistry, 36, 3, (322), (2012).
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L. Bureau, Tisane: nutraceutique ou pharmaceutique ?, Phytothérapie, 10.1007/s10298-012-0714-1, 10, 4, (245-250), (2012).
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Julia Valerga, Mario Reta and Maria Cecilia Lanari, Polyphenol input to the antioxidant activity of yerba mate (Ilex paraguariensis) extracts, LWT - Food Science and Technology, 45, 1, (28), (2012).
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Tabitha Dahmer, Markus Berger, Adriana Gregory Barlette, José Reck, Jéferson Segalin, Simone Verza, George González Ortega, Simone Cristina Baggio Gnoatto, Jorge Almeida Guimarães, Hugo Verli and Grace Gosmann, Antithrombotic Effect of Chikusetsusaponin IVa Isolated fromIlex paraguariensis(Maté), Journal of Medicinal Food, 15, 12, (1073), (2012).
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Carolina Schaper Bizzotto, Adriana Dillenburg Meinhart, Ana Cecília Poloni Rybka, Merenice Roberto Sobrinho, Stanislau Bogusz Junior, Cristiano Augusto Ballus and Helena Teixeira Godoy, Quantification of phenolic compounds by capillary zone electrophoresis in extracts of four commercial types of mate herb before and after acid hydrolysis, Food Research International, 48, 2, (763), (2012).
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Asieh Golozar, Renato B. Fagundes, Arash Etemadi, Michele M. Schantz, Farin Kamangar, Christian C. Abnet and Sanford M. Dawsey, Significant Variation in the Concentration of Carcinogenic Polycyclic Aromatic Hydrocarbons in Yerba Maté Samples by Brand, Batch, and Processing Method, Environmental Science & Technology, 46, 24, (13488), (2012).
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Eleonora Po, Katie Horsburgh, Herman W. Raadsma and Pietro Celi, Yerba Mate (Ilex paraguarensis) as a novel feed supplement for growing lambs, Small Ruminant Research, 106, 2-3, (131), (2012).
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Débora D. Lückemeyer, Vanessa D. M. Müller, Maria Izabel G. Moritz, Patricia H. Stoco, Eloir P. Schenkel, Célia R. M. Barardi, Flávio H. Reginatto and Cláudia M. O. Simões, Effects of Ilex paraguariensis A. St. Hil. (Yerba Mate) on Herpes Simplex Virus Types 1 and 2 Replication, Phytotherapy Research, 26, 4, (535), (2012).
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Grace Gosmann, Adriana Gregory Barlette, Tabitha Dhamer, Demétrius P. Arçari, Juliana Carvalho Santos, Eloá Ramalho de Camargo, Simone Acedo, Alessandra Gambero, Simone Cristina Baggio Gnoatto and Marcelo Lima Ribeiro, Phenolic Compounds from Maté (Ilex paraguariensis) Inhibit Adipogenesis in 3T3-L1 Preadipocytes, Plant Foods for Human Nutrition, 67, 2, (156), (2012).
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Elenise Stucker Fernandes, Marcos de Oliveira Machado, Aline Minuzzi Becker, Fernanda de Andrade, Marcelo Maraschin and Edson Luiz da Silva, Yerba mate (Ilex paraguariensis) enhances the gene modulation and activity of paraoxonase-2: In vitro and in vivo studies, Nutrition, 28, 11-12, (1157), (2012).
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Ana P. Aguiar Prudêncio, Elane Schwinden Prudêncio, Renata D.M. Castanho Amboni, Aureanna N. Negrão Murakami, Marcelo Maraschin, José C. Cunha Petrus, Paulo José Ogliari and Rodrigo Santos Leite, Phenolic composition and antioxidant activity of the aqueous extract of bark from residues from mate tree (Ilex paraguariensis St. Hil.) bark harvesting concentrated by nanofiltration, Food and Bioproducts Processing, 90, 3, (399), (2012).
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Young-Rye Kang, Hak-Yong Lee, Jung-Hoon Kim, Dea-In Moon, Min-Young Seo, Sang-Hoon Park, Kwang-Ho Choi, Chang-Ryong Kim, Sang-Hyun Kim, Ji-Hyun Oh, Seong-Wan Cho, Sun-Young Kim, Min-Gul Kim, Soo-Wan Chae, Okjin Kim and Hong-Geun Oh, Anti-obesity and anti-diabetic effects of Yerba Mate (Ilex paraguariensis) in C57BL/6J mice fed a high-fat diet, Laboratory Animal Research, 28, 1, (23), (2012).
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Andrea S. Conforti, María E. Gallo and Fernando D. Saraví, Yerba Mate (Ilex paraguariensis) consumption is associated with higher bone mineral density in postmenopausal women, Bone, 50, 1, (9), (2012).
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Fernanda de Andrade, Claudia Almeida Coelho de Albuquerque, Marcelo Maraschin and Edson Luiz da Silva, Safety assessment of yerba mate (Ilex paraguariensis) dried extract: Results of acute and 90days subchronic toxicity studies in rats and rabbits, Food and Chemical Toxicology, 50, 2, (328), (2012).
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Jana Olivier, Elize A. Symington, Cornelia Z. Jonker, Isaac T. Rampedi and Tersia S. Van Eeden, Comparison of the mineral composition of leaves and infusions of traditional and herbal teas, South African Journal of Science, 108, 1/2, (2012).
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Eleonora Po, Ziqian Xu and Pietro Celi, The Effect of Yerba Mate (Ilex paraguarensis) Supplementation on the Productive Performance of Dorper Ewes and Their Progeny, Asian-Australasian Journal of Animal Sciences, 25, 7, (945), (2012).
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KELLIE P. BURRIS, P. M. DAVIDSON, C. NEAL STEWART, S. ZIVANOVIC and F. M. HARTE, Aqueous Extracts of Yerba Mate (Ilex paraguariensis) as a Natural Antimicrobial against Escherichia coli O157:H7 in a Microbiological Medium and pH 6.0 Apple Juice, Journal of Food Protection, 75, 4, (753), (2012).
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E. Rudolph, A. Färbinger and J. König, Determination of the caffeine contents of various food items within the Austrian market and validation of a caffeine assessment tool (CAT), Food Additives & Contaminants: Part A, 29, 12, (1849), (2012).
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Donald G. Barceloux, Mate Tea (Ilex paraguariensis A. St. Hil.), Medical Toxicology of Drug Abuse, (932-937), (2012).
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Pedro Ernesto de Resende, Simone Gasparin Verza, Samuel Kaiser, Luana Ferreira Gomes, Luiz Carlos Kucharski and George González Ortega, The activity of mate saponins (Ilex paraguariensis) in intra-abdominal and epididymal fat, and glucose oxidation in male Wistar rats, Journal of Ethnopharmacology, 144, 3, (735), (2012).
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Verena B. Oliveira, Letícia T. Yamada, Christopher W. Fagg and Maria G.L. Brandão, Native foods from Brazilian biodiversity as a source of bioactive compounds, Food Research International, 48, 1, (170), (2012).
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Isabela Ferrari Pereira Lima, Juliano De Dea Lindner, Vanete Thomaz Soccol, José Luiz Parada and Carlos Ricardo Soccol, Development of an Innovative Nutraceutical Fermented Beverage from Herbal Mate (Ilex paraguariensis A.St.-Hil.) Extract, International Journal of Molecular Sciences, 13, 12, (788), (2012).
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A.R. Kaezer, C.A.F. Aiub, J.L. Mazzei, L.F. Ribeiro-Pinto and I. Felzenszwalb, Antimutagenic effect and phenolic content of green and roasted yerba mate beverages in different packages available in the Brazilian market, CyTA - Journal of Food, 10, 2, (144), (2012).
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Bianca Scolaro, Daniela Delwing-de Lima, José Geraldo Pereira da Cruz and Débora Delwing-Dal Magro, Mate Tea Prevents Oxidative Stress in the Blood and Hippocampus of Rats with Acute or Chronic Ethanol Administration, Oxidative Medicine and Cellular Longevity, 2012, (1), (2012).
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Fazilah Ariffin, Shio Heong Chew, Kaur Bhupinder, Alias A Karim and Nurul Huda, Antioxidant capacity and phenolic composition of fermented Centella asiatica herbal teas, Journal of the Science of Food and Agriculture, 91, 15, (2731-2739), (2011).
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Juan C Argoti, Sofía Salido, Pablo J Linares‐Palomino, Bernardo Ramírez, Braulio Insuasty and Joaquín Altarejos, Antioxidant activity and free radical‐scavenging capacity of a selection of wild‐growing Colombian plants, Journal of the Science of Food and Agriculture, 91, 13, (2399-2406), (2011).
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Vassiliki T. Papoti, Kyriaki Pegklidou, Eleftheria Perifantsi, Nikolaos Nenadis, Vassilios J. Demopoulos and Maria Z. Tsimidou, Antioxidant and aldose reductase inhibition activity of Ligustrum japonicum and Olea europaea L. leaf extracts, European Journal of Lipid Science and Technology, 113, 7, (876-885), (2011).
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F. Silveira, S. Rossi, C. Fernández, G. Gosmann, E. Schenkel and F. Ferreira, Alum‐type Adjuvant Effect of Non‐haemolytic Saponins Purified from Ilex and Passiflora spp., Phytotherapy Research, 25, 12, (1783-1788), (2011).
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Maria Paula G. Peixoto, Janine Treter, Pedro Ernesto de Resende, Nádya Pesce da Silveira, George G. Ortega, M. Jayne Lawrence and Cécile A. Dreiss, Wormlike micellar aggregates of saponins from Ilex paraguariensis A. St. Hil. (mate): A characterisation by cryo‐TEM, rheology, light scattering and small‐angle neutron scattering, Journal of Pharmaceutical Sciences, 100, 2, (536-546), (2010).
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Manuella Lanzetti, Alan A. Lopes, Thiago S. Ferreira, Roberto Soares de Moura, Angela C. Resende, Luis Cristovao Porto and Samuel Santos Valenca, Mate tea ameliorates emphysema in cigarette smoke-exposed mice, Experimental Lung Research, 37, 4, (246), (2011).
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Aline M. C. Racanicci, José F. M. Menten, Severino M. Alencar, Rodrigo S. Buissa and Leif H. Skibsted, Mate (Ilex paraguariensis) as dietary additive for broilers: performance and oxidative stability of meat, European Food Research and Technology, 232, 4, (655), (2011).
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Rogério Marcos Dallago, Alice Teresa Valduga, Marco Di Luccio, Silvane Benin and Marcus Vinícius Tres, Analysis of volatile compounds of Ilex paraguariensis A. St. - Hil. and its main adulterating species Ilex theizans Mart. ex Reissek and Ilex dumosa Reissek, Ciência e Agrotecnologia, 35, 6, (1166), (2011).
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Raquel D'Agostini Silva, Audrin Loss Scopel Bueno, Carin Weirich Gallon, Luana Ferreira Gomes, Samuel Kaiser, Cabral Pavei, George González Ortega, Luiz Carlos Kucharski and Matheus Parmegiani Jahn, The effect of aqueous extract of gross and commercial yerba mate (Ilex paraguariensis) on intra-abdominal and epididymal fat and glucose levels in male Wistar rats, Fitoterapia, 82, 6, (818), (2011).
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Sirima Puangpraphant, Mark A. Berhow and Elvira Gonzalez de Mejia, Mate (Ilex paraguariensis St. Hilaire) saponins induce caspase-3-dependent apoptosis in human colon cancer cells in vitro, Food Chemistry, 125, 4, (1171), (2011).
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Graziela A Klein, Aliny Stefanuto, Brunna C.B Boaventura, Elayne C de Morais, Luciana da S Cavalcante, Fernanda de Andrade, Elisabeth Wazlawik, Patrícia F Di Pietro, Marcelo Maraschin and Edson L da Silva, Mate Tea (Ilex paraguariensis) Improves Glycemic and Lipid Profiles of Type 2 Diabetes and Pre-Diabetes Individuals: A Pilot Study, Journal of the American College of Nutrition, 30, 5, (320), (2011).
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Lauro M. de Souza, Nessana Dartora, Camila T. Scoparo, Thales R. Cipriani, Philip A.J. Gorin, Marcello Iacomini and Guilherme L. Sassaki, Comprehensive analysis of maté (Ilex paraguariensis) compounds: Development of chemical strategies for matesaponin analysis by mass spectrometry, Journal of Chromatography A, 1218, 41, (7307), (2011).
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W. J. Xiao, X. F. Han, Z. L. Tan, S. X. Tang, Z. H. Gong, M. A. Bamikole and G. P. Ren, Milk powder induced lipid peroxidation reduction using Ku Ding tea (Lactuca taiwaniana Maxim) in rats, Journal of Food Science and Technology, 48, 4, (447), (2011).
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Victor Luiz Cordoba Bragança, Petr Melnikov and Lourdes Zélia Zanoni, Trace Elements in Different Brands of Yerba Mate Tea, Biological Trace Element Research, 144, 1-3, (1197), (2011).
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Ghazi M.E. Hussein, Hisashi Matsuda, Seikou Nakamura, Toshihito Akiyama, Kouhei Tamura and Masayuki Yoshikawa, Protective and ameliorative effects of maté (Ilex paraguariensis) on metabolic syndrome in TSOD mice, Phytomedicine, 10.1016/j.phymed.2011.06.036, 19, 1, (88-97), (2011).
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Suellen Jensen, Luiz Augusto da Cruz Meleiro and Éverton Fernando Zanoelo, Soft-sensor model design for control of a virtual conveyor-belt dryer of mate leaves (Ilex paraguariensis), Biosystems Engineering, 108, 1, (75), (2011).
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Ghazi Mohamed Eisa Hussein, Hisashi Matsuda, Seikou Nakamura, Makoto Hamao, Toshihito Akiyama, Kouhei Tamura and Masayuki Yoshikawa, Mate Tea (Ilex paraguariensis) Promotes Satiety and Body Weight Lowering in Mice: Involvement of Glucagon-Like Peptide-1, Biological & Pharmaceutical Bulletin, 34, 12, (1849), (2011).
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N. Bracesco, A.G. Sanchez, V. Contreras, T. Menini and A. Gugliucci, Recent advances on Ilex paraguariensis research: Minireview, Journal of Ethnopharmacology, 136, 3, (378), (2011).
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Chew Shio Heong, Kaur ., Bhupinder ., Nurul Huda, Alias A. Karim and Ariffin Fazilah, Effect of Fermentation on the Composition of Centella asiatica Teas, American Journal of Food Technology, 6, 7, (581), (2011).
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Yi Sun, Wenqing Xu, Wenqin Zhang, Qiuhui Hu and Xiaoxiong Zeng, Optimizing the extraction of phenolic antioxidants from kudingcha made frrom Ilex kudingcha C.J. Tseng by using response surface methodology, Separation and Purification Technology, 78, 3, (311), (2011).
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Chi-Hao Wu, Shang-Ming Huang, Jer-An Lin and Gow-Chin Yen, Inhibition of advanced glycation endproduct formation by foodstuffs, Food & Function, 10.1039/c1fo10026b, 2, 5, (224), (2011).
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Diane L. McKay, Marshall G. Miller and Jeffrey B. Blumberg, Teas, Tisanes and Health, Teas, Cocoa and Coffee, (99-142), (2011).
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Nessana Dartora, Lauro M. de Souza, Arquimedes P. Santana-Filho, Marcello Iacomini, Alice T. Valduga, Philip A.J. Gorin and Guilherme L. Sassaki, UPLC-PDA–MS evaluation of bioactive compounds from leaves of Ilex paraguariensis with different growth conditions, treatments and ageing, Food Chemistry, 129, 4, (1453), (2011).
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Kellie P. Burris, Philip M. Davidson, Charles N. Stewart Jr and Federico M. Harte, Antimicrobial Activity of Yerba Mate (Ilex paraguariensis) Aqueous Extracts against Escherichia coli O157:H7 and Staphylococcus aureus, Journal of Food Science, 76, 6, (M456), (2011).
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Sirima Puangpraphant, Mark A. Berhow, Karl Vermillion, Greg Potts and Elvira Gonzalez de Mejia, Dicaffeoylquinic acids in Yerba mate (Ilex paraguariensis St. Hilaire) inhibit NF‐κB nucleus translocation in macrophages and induce apoptosis by activating caspases‐8 and ‐3 in human colon cancer cells, Molecular Nutrition & Food Research, 55, 10, (1509-1522), (2011).
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Aureanna Nairne Negrão Murakami, Renata Dias de Mello Castanho Amboni, Elane Schwinden Prudêncio, Edna Regina Amante, Laura de Moraes Zanotta, Marcelo Maraschin, José Carlos Cunha Petrus and Reinaldo Francisco Teófilo, Concentration of phenolic compounds in aqueous mate (Ilex paraguariensis A. St. Hil) extract through nanofiltration, LWT - Food Science and Technology, 44, 10, (2211), (2011).
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Cristian Desmarchelier, Neotropics and natural ingredients for pharmaceuticals: why isn't South American biodiversity on the crest of the wave?, Phytotherapy Research, 24, 6, (791-799), (2010).
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M.A. Heckman, K. Sherry and E. Gonzalez De Mejia, Energy Drinks: An Assessment of Their Market Size, Consumer Demographics, Ingredient Profile, Functionality, and Regulations in the United States, Comprehensive Reviews in Food Science and Food Safety, 9, 3, (303-317), (2010).
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Manoela A. Vieira, Marcelo Maraschin, Cristiane M. Pagliosa, Rossana Podestá, Karina N. De Simas, Ismael Ivan Rockenbach, Renata D. de M. C. Amboni and Edna R. Amante, Phenolic Acids and Methylxanthines Composition and Antioxidant Properties of Mate (Ilex paraguariensis) Residue, Journal of Food Science, 75, 3, (C280-C285), (2010).
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Melanie A. Heckman, Jorge Weil and Elvira Gonzalez De Mejia, Caffeine (1, 3, 7‐trimethylxanthine) in Foods: A Comprehensive Review on Consumption, Functionality, Safety, and Regulatory Matters, Journal of Food Science, 75, 3, (R77-R87), (2010).
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Miho Midorikawa, Mayumi Ohnishi-Kameyama and Tadahiro Nagata, Seasonal difference of caffeic acid derivative contents in current-year leaves and old leaves of Ilex latifolia Thunb., Journal for the Integrated Study of Dietary Habits, 20, 4, (305), (2010).
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Santiago Isolabella, Laura Cogoi, Paula López, Claudia Anesini, Graciela Ferraro and Rosana Filip, Study of the bioactive compounds variation during yerba mate (Ilex paraguariensis) processing, Food Chemistry, 122, 3, (695), (2010).
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Fredric S Brandt and Alex Cazzaniga, Nutracosmeceutical Drinks: Innovation in Skin Functional Drinks, Cosmeceutical Science in Clinical Practice, 10.3109/9781841847450.006, (40-62), (2010).
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Cristiane Manfé Pagliosa, Manoela Alano Vieira, Rossana Podestá, Marcelo Maraschin, Ana Lúcia Bertello Zeni, Edna Regina Amante and Renata Dias de Mello Castanho Amboni, Methylxanthines, phenolic composition, and antioxidant activity of bark from residues from mate tree harvesting (Ilex paraguariensis A. St. Hil.), Food Chemistry, 122, 1, (173), (2010).
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João Gustavo Provesi, Gilson Hideki Nabechima, Manoela Alano Vieira and Edna Regina Amante, Effect of thermal processing on oxide reductase inactivation and on colour fixing in erva‐mate (Ilex paraguariensis St. Hill) leaves, International Journal of Food Science & Technology, 45, 5, (971-977), (2010).
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Stephen S. Leonard, Vallie J. Hogans, Zulema Coppes-Petricorena, Cody J. Peer, Timothy A. Vining, David W. Fleming and Gabriel K. Harris, Analysis of Free-Radical Scavenging of Yerba Mate (Ilex paraguriensis) using Electron Spin Resonance and Radical-Induced DNA Damage, Journal of Food Science, 75, 1, (C14), (2010).
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Yanwen Wang, Obesity and Related Disorders, Functional Food Product Development, (388-425), (2010).
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Cristiane M. Pagliosa, Karina N. de Simas, Renata D.M.C. Amboni, Aureanna N. Negrão Murakami, Carmem L.O. Petkowicz, João de Deus Medeiros, Ana C. Rodrigues and Edna R. Amante, Characterization of the bark from residues from mate tree harvesting (Ilex paraguariensis St. Hil.), Industrial Crops and Products, 10.1016/j.indcrop.2010.06.010, 32, 3, (428-433), (2010).
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Tal Ilany, Mark S. Ashton, Florencia Montagnini and Constanza Martinez, Using agroforestry to improve soil fertility: effects of intercropping on Ilex paraguariensis (yerba mate) plantations with Araucaria angustifolia, Agroforestry Systems, 80, 3, (399), (2010).
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Pietro Celi and Herman W. Raadsma, Effects of Yerba Mate (Ilex paraguariensis) supplementation on the productive performance of dairy cows during mid-lactation, Animal Production Science, 50, 6, (339), (2010).
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Elvira González de Mejía, Young Soo Song, Caleb I. Heck and MarcoVinicio Ramírez-Mares, Yerba mate tea (Ilex paraguariensis): Phenolics, antioxidant capacity and in vitro inhibition of colon cancer cell proliferation, Journal of Functional Foods, 2, 1, (23), (2010).
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Andrés Pérez-parada, Joaquín González, Lucía Pareja, Lucía Geis-Asteggiante, Marcos Colazzo, Silvina Niell, Natalia Besil, Gabriel González, Verónica Cesio and Horacio Heinzen, Transfer of pesticides to the brew during mate drinking process and their relationship with physicochemical properties, Journal of Environmental Science and Health, Part B, 45, 8, (796), (2010).
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Eduardo Cassel, Rubem Mário Figueiró Vargas, Gerti Weber Brun, Diego Erthal Almeida, Laura Cogoi, Graciela Ferraro and Rosana Filip, Supercritical fluid extraction of alkaloids from Ilex paraguariensis St. Hil., Journal of Food Engineering, 100, 4, (656), (2010).
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Pietro Celi and Adam Robinson, Effects of Yerba Mate (Ilex paraguariensis) supplementation on the performance of dairy calves, Animal Production Science, 50, 6, (376), (2010).
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D. Martins-Ramos, R.L.C. Bortoluzzi and A. Mantovani, Plantas medicinais de um remascente de Floresta Ombrófila Mista Altomontana, Urupema, Santa Catarina, Brasil, Revista Brasileira de Plantas Medicinais, 12, 3, (380), (2010).
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Flávio Thihara Rodriguesa, Lúcio Cardozo-Filho and Éverton Fernando Zanoelo, Boiling point of aqueous solutions of mate (Ilex Paraguariensis): Modeling and simulation of a batch evaporator, Biosystems Engineering, 107, 3, (242), (2010).
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Renger F. Witkamp, Biologically Active Compounds in Food Products and Their Effects on Obesity and Diabetes, Comprehensive Natural Products II, 10.1016/B978-008045382-8.00063-0, (509-545), (2010).
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D. Cozzolino, E. Restaino and A. Fassio, Discrimination of yerba mate (Ilex paraguayensis St. Hil.) samples according to their geographical origin by means of near infrared spectroscopy and multivariate analysis, Sensing and Instrumentation for Food Quality and Safety, 4, 2, (67), (2010).
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Andrés Ramón Linares, Sandra Liliana Hase, María Laura Vergara and Silvia Liliana Resnik, Modeling yerba mate aqueous extraction kinetics: Influence of temperature, Journal of Food Engineering, 97, 4, (471), (2010).
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Ananda P. Dasanayake, Amanda J. Silverman and Saman Warnakulasuriya, Maté drinking and oral and oro-pharyngeal cancer: A systematic review and meta-analysis, Oral Oncology, 46, 2, (82), (2010).
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C.M. PAGLIOSA, S.M. PEREIRA, M.A. VIEIRA, L.A. COSTA, E. TEIXEIRA, R.D. DE M.C. AMBONI and E.R. AMANTE, BITTERNESS IN YERBA MATE (ILEX PARAGUARIENSIS) LEAVES, Journal of Sensory Studies, 24, 3, (415-426), (2009).
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Volume72, Issue9

November/December 2007

Pages R138-R151

Journal of Food Science

Yerba Mate Tea (Ilex paraguariensis): A Comprehensive Review on Chemistry, Health Implications, and Technological Considerations

Abstract

Introduction

Ethnobotany and Botanical Description

Mate Tea Processing