Antioxidant Activity of a Botanical Extract Preparation of Ilex paraguariensis: Prevention of DNA Double-Strand Breaks in Saccharomyces cerevisiae and Human Low-Density Lipoprotein Oxidation

Abstract

We analyzed the antioxidant properties of Ilex paraguariensis infusion (Ip) popularly known as mate (mä'tā), by using two experimental models: the induction of DNA double-strand breaks (DSB) by hydrogen peroxide (H(2)O(2)) and lethality in Saccharomyces cerevisiae, as well as peroxide and lipoxygenase-induced human low-density lipoprotein (LDL) oxidation. Diploid yeast cells were exposed to different concentrations of H(2)O(2) (5-10 mmol/L) in the absence or presence of Ip infusion (10(-1) v/v) or alpha-tocopherol (10(-2) mol/L). Both mate infusion and alpha-tocopherol significantly decreased the dose dependent DSB number, and the lethality induced by H(2)O(2). Peroxynitrite and lipoxygenase-induced human LDL oxidation are inhibited by Ip extracts in a potent, dose-dependent fashion. Dilutions of 5 x 10(-3) v/v provide 50% +/- 10% inhibition. Finally, Ip extracts are potent direct quenchers of the free radical 1,1-diphenyl-2-picrylhydrazyl. Dilutions of 2 x 10(-2) v/v produced quenching of more than 30%, which was comparable to that obtained with 0.5-1 mmol/L alpha-tocopherol or the quercetin aglycone, respectively. For comparison, total polyphenol content of Ip, green, and black tea (Camelia sinensis) were 6.5 +/- 0.8; 1.8 +/- 0.5; and 1.13 +/- 0.3 mmol of quercetin equivalents per liter, respectively. Their respective free radical quenching activities at dilutions of 1 x 10(-1) v/v were 75% +/- 5%; 35% +/- 5%; and 2% +/- 5%. Ip is thus a rich source of polyphenols and has antioxidant properties comparable to those of green tea which merit further in vivo intervention and cross-sectional studies.

Optimization of Phenolics and Flavonoids Extraction Conditions and Antioxidant Activity of Roasted Yerba-Mate Leaves (Ilex paraguariensis A. St.-Hil., Aquifoliaceae) using Response Surface Methodology

“…paraguariensis (Aquifoliaceae) tea is widely consumed in South America, especially in Brazil, Argentina and Paraguay. The tea made from the leaves has several phytochemicals such as caffeic acid, chlorogenic acids, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid, catechins, amino acids, caffeine, quercetin, kaempferol, ascorbic acid, B 1 /B 2 vitamins, and rutin (Carini et al 1998, Dutra the inhibition of high-density lipoprotein (HDL) oxidation induced by peroxyl radicals (Menini et al 2007), inhibitory ability against low-density lipoprotein (LDL) oxidation (Bracesco et al 2003), increase of gene expression of some antioxidant enzymes found in many organs (Matsumoto et al 2009), decrease in the serum concentration of LDL-cholesterol with a respective increase of the serum antioxidant capacity and glutathione content (Arçari et al 2011b).…”

Yerba Mate Extract Encapsulation with Alginate and Chitosan Systems: Interactions between Active Compound Encapsulation Polymers

“…Yerba mate extracts have been obtained and characterized by HPLC, including total polyphenols content and antiradical activity [1][2][3]. The yerba mate polyphenols have relevant healthy properties like preventing DNA oxidation and in vitro LDL lipoperoxidation [4], antiatherogenic effect [5], inhibiting glycation related to diabetes disease [6] and promoting weight loss [7].…”

Phenolic Antioxidants Identified by ESI-MS from Yerba Maté (Ilex paraguariensis) and Green Tea (Camelia sinensis) Extracts

“…Dried leaves of yerba maté (Ilex paraguariensis), a native South American tree, are used to prepare an infusion that is rich in phenolic acids and has shown in vitro and in vivo antioxidant activity, besides other pharmacological properties [7][8][9][10][11][12]. Dried and roasted maté leaves are also brewed as a tea beverage, but there are no published results related to their in vivo pharmacological effects and only one result relating to in vitro antioxidant activity [13].…”