‘Mate’ or ‘Yerba mate’ (Ilexparaguariensis, Aquifoliaceae) is a tonic and stimulant beverage widely used in South America. It is also traditionally used in gastrointestinal disorders as eupeptic and choleretic agent. Accordingly, the effect of decoctions of the leaves of I.paraguariensis and three of its substitutes or adulterants (Ilexbrevicuspis, Ilexargentina and Ilextheezans) on bile flow (BF) and intestinal propulsion were investigated. I.paraguariensis and I.brevicuspis induced an increase in BF, while the latter also enhanced intestinal transit. In contrast, neither I.argentina nor I.theezans exerted any effect on BF or intestinal propulsion. These results suggest that the therapeutic properties of I. paraguariensis will be affected when at least an adulterant is present in the final commercial product of Yerba mate.
"Studies have suggested that yerba mate leaves may have antioxidant (Gugliucci and Stahl, 1995; Carini et al., 1998; Filip et al., 2000; Bastos et al., 2006; Anesini et al., 2006; Bastos et al., 2007; Pagliosa et al., 2010), antiobesity (Andersen and Fogh, 2001), antidiabetic (Lunceford and Gugliucci, 2005), diuretic (Gorgen et al., 2005), chemopreventative, antifungal (Filip et al., 2010), and stimulant (Filip et al., 1998; Athayde et al., 2000) properties. It may also aid in digestion (Gorzalczany et al., 2001). Yerba mate has been recognized for a variety of pharmacological activities, but limited research has been conducted on its antimicrobial properties (Kubo et al., 1993; Hongpattarakere, 2000; Sari et al., 2007; Tsai et al., 2008; Burris et al., 2011). "
"Nowadays, yerba maté beverages are also recognized as a rich source of antioxidant substances, the phenolic acids (Carini et al., 1998; Clifford and Ramirez-Martinez, 1990; Filip et al., 2000; Mazzafera, 1997), which are readily absorbed by the body (Bravo, 1998; Olthof et al., 2001; Olthof et al., 2003) and are responsible for the in vitro and in vivo antioxidant effect of these beverages (Baisch et al., 1998; Bracesco et al., 2003). Other physiological effects of yerba maté have also been reported and explain its popular use as a choleretic beverage, among others (Gugliucci, 1996; Gorzalczany et al., 2001; Gugliucci and Menini, 2002). The processing of yerba maté consists of three different stages: a) a rapid drying process called " sapeco " , aiming to inhibit enzymatic activity and lower the moisture level; b) a partial drying stage, which usually takes place in rotating drums heated by the burning of wood or gas in places called " barbaqua " , and c) a further drying and subsequent grinding stage, after which the yerba maté is called " cancheada " (Schmalko and Alzamora, 2001; Esmelindro et al., 2002). "
[Show abstract][Hide abstract] ABSTRACT: The aim of this study was to evaluate the effects o f the processing stages of yerba maté (Ilex paragua riensis ) on the moisture content of the leaves and the efficiency o f the aqueous extraction of some bioactive substanc es. Samples of yerba maté were analyzed for caffeine, phenolic aci ds (caffeic acid 5-caffeoilquinic acid) and flavono ids (quercetin, kaempferol and myricetin) by HPLC equipped with a d iode array detector. Processing widely influenced t he caffeine and 5-caffeoilquinic acid content of the a queous extract (p < 0.05), which was related to the moisture content of the leaves. Caffeic acid was present in 45% of the in infusions from dried mate leaves. Que rcetin, myricetin and kaempferol were not detected.
Brazilian Archives of Biology and Technology 05/2006; 49(3). DOI:10.1590/S1516-89132006000400007 · 0.55 Impact Factor
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