Interest of mate ( Ilex paraguariensis A. St.-Hil.) as a new natural functional food to preserve human cardiovascular health – A review

Cardozo, Euclides Lara; Morand, Christine

doi:10.1016/j.jff.2015.12.010

Cited by 127 publications

(89 citation statements)

References 97 publications

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“…The consumption of chimarrão, tererê and mate tea is high in countries where I. paraguariensis is cultivated: the yerba consumption reaches 8-10 kg per person per year in Uruguay, 6.5 in Argentina and 3-5 in Southern Brazil (Cardozo Junior & Morand, 2016). In countries from North America, Europe and Asia the toasted leaves of the plant are used for the production of teas and energy drinks (Cardozo Junior & Morand, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate (Ilex paraguariensis A. St. Hil.) beverages

et al. 2017

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a b s t r a c tYerba mate (Ilex paraguariensis) is a plant that grows naturally in South America. From its leaves and thin stems different kinds of beverages are prepared (chimarrão, tererê and tea mate), all of them rich in bioactive substances. The aim of this study was to evaluate the influence of in vitro gastrointestinal digestion and colonic fermentation on the stability of the polyphenols and on the antioxidant, antimicrobial and antitumoral activities of the yerba mate beverages. The phenolic chromatographic profile revealed that both the in vitro digestion and the colonic fermentation caused a pronounced decrease in 3,5-Odicaffeoylquinic acid and 5-O-caffeoylquinic acid in the preparations. However, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid and salvianolic acid I were only barely affected in all preparations. Despite the decrease in the phytochemicals content, yerba mate beverages maintain their functional properties such as antioxidant, antibacterial and antitumoral activities.

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Section: Introductionmentioning

confidence: 99%

“…In countries from North America, Europe and Asia the toasted leaves of the plant are used for the production of teas and energy drinks (Cardozo Junior & Morand, 2016).…”

Section: Introductionmentioning

confidence: 99%

Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate (Ilex paraguariensis A. St. Hil.) beverages

et al. 2017

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“…The recent interest in I. paraguariensis is linked to its high content of phytochemicals and the peculiarity of its phenolic profile, characterized by the wealth in mono and dicaffeoylquinic acids, known for their biological activities (Cardozo Junior, Morand, 2016). It has also been shown that infusions of I. paraguariensis increase the antioxidant protection of plasma and cholesterol particles against ex vivo copper-mediated lipid peroxidation in humans, together with the improvement in the plasma lipid profile of normolipidemic and healthy dyslipidemic individuals (Boaventura et al, 2012;Morais et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

The anti-obesity potential of Ilex paraguariensis: results from a meta-analysis

Luís

Domingues

2019

Braz. J. Pharm. Sci.

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The dried leaves of Ilex paraguariensis, also known as yerba mate or chimarrão, are used to produce infusions consumed by over 1 million people worldwide, being a traditional drink in several South American countries, particularly, Argentina, Brazil, Uruguay, and Paraguay. The positive effects of I. paraguariensis in obesity have been described and observed in some clinical trials both in animals and in humans. The main goal of this work was to perform a systematic review, complying with the PRISMA (Preferred Reported Items for Systematic Reviews and Meta-Analysis) recommendations, followed by a meta-analysis and Trial Sequential Analysis (TSA), to summarize the results of the recent clinical trials, clarifying the anti-obesity potential of I. paraguariensis. The search for this systematic review was performed on several electronic databases (Pubmed, Web of Science, Scopus, SciELO and Cochrane Library) in July 2017. A total of 22 clinical trials were considered for the quantitative synthesis of the data, totalizing 726 patients enrolled. In conclusion, this systematic review demonstrated the positive effects of I. paraguariensis consumption on the reduction of body weight, body mass index (BMI), and waist circumference of patients, showing its anti-obesity potential.

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“…Additionally, roasted leaves are used to make teas . Mate can be considered a functional food because it provides a series of compounds with important biological activities, including cardiovascular protection, and antioxidant and anti‐obesity properties. As reported in several studies, these biological activities are directly related to mate's constituent chemicals .…”

Section: Introductionmentioning

confidence: 99%

NMR‐based approach reveals seasonal metabolic changes in mate (Ilex paraguariensis A. St.‐Hil.)

Freitas

Nunes

Apparecido

et al. 2018

Magnetic Reson in Chemistry

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Ilex paraguariensis (mate) is a species native to South America and is widely consumed in countries such Argentina, Uruguay, Paraguay, and Brazil. Mate consumption is associated with several phytotherapeutic functions, in addition to its cultural and regional importance. However, the harvest period can affect the properties of the mate, due to variations in the constituent proportions, as a consequence of seasonal changes. In this work, we employed nuclear magnetic resonance and chemometrics to evaluate the chemical variations in leaf extracts of I. paraguariensis over the four seasons of the year. We found significant changes in the levels of glucose, myo-inositol, caffeine, theobromine, and fatty acids. These changes can be related to resource allocation for the flowering period, or to responses to environmental stresses, such as temperature.

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Interest of mate ( Ilex paraguariensis A. St.-Hil.) as a new natural functional food to preserve human cardiovascular health – A review

Cited by 127 publications

References 97 publications

Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate (Ilex paraguariensis A. St. Hil.) beverages

Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate (Ilex paraguariensis A. St. Hil.) beverages

The anti-obesity potential of Ilex paraguariensis: results from a meta-analysis

NMR‐based approach reveals seasonal metabolic changes in mate (Ilex paraguariensis A. St.‐Hil.)

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