A Case–Control Study of the Effects of Chimarrão (Ilex paraguariensis) and Coffee on Parkinson's Disease

Abstract

Introduction: Coffee has been inversely associated with Parkinson's disease (PD) in many studies, and caffeine is the leading candidate to mediate this effect. Mate (Ilex paraguariensis, IP), a caffeinated beverage rich in antioxidants consumed in South America, was also inversely associated with PD in one study from Argentina. Other varieties of IP infusion, such as chimarrão, were never studied in PD. Chimarrão is a common caffeinated beverage consumed in Brazil made with the leaves and stems of IP.Methods: A case–control study was conducted to evaluate the relationship between chimarrão ingestion and PD in southern Brazil. All subjects answered a questionnaire about the frequency of chimarrão and coffee intake. A multiple regression analysis adjusted for age and sex was performed to assess the association between PD and chimarrão consumption.Results: We included 200 PD patients and 200 healthy controls. High consumption of chimarrão was inversely associated with PD (OR = 0.44, 95% CI = 0.24–0.81, P = 0.008). High consumption of coffee was also inversely associated with PD, as expected. Chimarrão remained associated when adjusted for coffee consumption, smoking history, and age (OR 0.46, 95% CI = 0.25–0.86, P = 0.014). These two exposures showed an additive effect.Conclusion:Chimarrão consumption was inversely associated with PD, even after adjusting for coffee intake, suggesting a possible protective role. IP's effect can be mediated by caffeine and through its antioxidant components. Chimarrão has a lower concentration of caffeine compared with coffee and has numerous substances with antioxidative effects that may be important to PD protection. Further studies are needed to test this hypothesis.

Coffee intake and risk of diabetic nephropathy: a Mendelian randomization study

“…Although there is still no solid evidence linking coffee intake to a higher risk of heart disease and hypertension ( 9 , 10 ), coffee consumption is inversely linked to dementia, developing insulin resistance, type 2 diabetes, cirrhosis, and an increased risk of osteoporosis ( 11 – 15 ). Coffee may affect the risk of chronic diseases such as melancholy, type 2 diabetes, and Parkinson’s disease, according to the majority of current research ( 16 , 17 ). Epidemiological and observational research have explored the relationship between coffee consumption and the risk of T2DM and discovered that persons who consume more coffee had greater glucose tolerance and a much lower risk of T2DM( 18 ).…”

Avaliação da atividade de compostos bioativos presentes na erva-mate (Ilex paraguariensis A. St.-Hill) ao longo dos processos industriais

“…A cafeína atua nos receptores da adenosina A2 nos neurônios dopaminérgicos D2 da substância negra, um mecanismo potencialmente implicado com um efeito neuroprotetor (Medeiroset al, 2021;Rivera-Oliver, Díaz-Ríos, 2014). Ao antagonizar esses receptores, a cafeína altera a transmissão da dopamina, protege contra a excitotoxicidadeglutamatérgica e radicais livres, como o óxido nítrico (Medeiros et al, 2021). A erva-mate tem efeito protetor sobre os neurônios dopaminérgicos, evitando a morte neuronal em cultura de células (Bernardi et al, 2019).…”

Changes in the Physicochemical and Bioactive Properties of Yerba Mate Depending on the Brewing Conditions

“…Yerba Mate may also have anti-mutagenic, anti-proliferative, cytotoxic, and anti-cancer effects in relation to various cancers [ 9 , 11 , 12 ]. The beneficial effect of Yerba Mate in the course of neurological and neurodegenerative diseases is also known [ 13 ]. The flavones, caffeine, theobromine, and theophylline present in this plant and in its infusions have a neuroprotective effect, improve mood, cognitive functions, concentration, and stimulate and support mental work, as well as affecting the increase in the number of synapses and extend the life of nerve cells [ 13 , 14 ].…”

“…The content of purine alkaloids, mainly including caffeine, also present in coffee, tea or cocoa [ 13 ], in Yerba Mate is from 41.82 to 82.4 mg of caffeine per 150 mL, which, in terms of the content of this ingredient, puts it on par with green tea (from 11.83 to 51.57 mg/150 mL) or coffee (from 42.27 up to 120.89 mg/150 mL) [ 14 ].…”