Regulatory Aspects Concerning Yerba Mate Tea

2021 ◽  
pp. 69-72
Author(s):  
Candela Iommi
Keyword(s):  
Yerba Mate ◽  
Regulatory Aspects ◽  
Mate Tea

Aqueous Extract of Yerba Mate Tea Lowers Atherosclerotic Risk Factors in a Rat Hyperlipidemia Model

2012 ◽  
Vol 27 (8) ◽  
pp. 1225-1231 ◽  
Author(s):  
Hongli Gao ◽  
Zhaochun Liu ◽  
Wenju Wan ◽  
Xiaolan Qu ◽  
Meihua Chen
Keyword(s):  
Risk Factors ◽  
Aqueous Extract ◽  
Yerba Mate ◽  
Mate Tea ◽  
Atherosclerotic Risk Factors

scholarly journals Effects of Water Quality on Dissolution of Yerba Mate Extract Powders

2014 ◽  
Vol 2014 ◽  
pp. 1-6 ◽  
Author(s):  
Wen-Ying Huang ◽  
Pei-Chi Lee ◽  
Jaw-Cherng Hsu ◽  
Yu-Ru Lin ◽  
Hui-Ju Chen ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Tap Water ◽  
Reducing Power ◽  
Water Sources ◽  
Total Phenol Content ◽  
Yerba Mate ◽  
Scavenging Capacity ◽  
Dpph Scavenging Activity ◽  
Dpph Scavenging ◽  
Mate Tea

Yerba mate tea is known as one of the most popular nonalcoholic beverages favoured by South Americans due to its nutrition facts and medicinal properties. The processing of yerba mate tea is found to affect the properties of its final forms. This study presents an investigation into the effects of water sources on the dissolution of yerba mate extract powders. Comparisons were conducted between yerba mate teas prepared by dissolving yerba mate extract powders into tap water and deionized water. Topics to be explored in this work are the major compositions and antioxidant activities, including total phenol content, reducing power, DPPH scavenging activity, and ABTS+• scavenging capacity. It is indicated that there is little difference for antioxidant activities and major constituents of yerba mate teas between both water sources. However, a deeper color is seen in the tap water case, resulting from the reaction between tannic acid and ions. This research finding can be treated as a way to benefit the yerba mate tea processing for applications.

Effects ofIlex paraguariensis(yerba mate) on the hypothalamic signalling of insulin and leptin and liver dysfunction in adult rats overfed during lactation

2016 ◽  
Vol 8 (1) ◽  
pp. 123-132 ◽  
Author(s):  
E. P. S. Conceição ◽  
A. R. Kaezer ◽  
N. Peixoto-Silva ◽  
I. Felzenszwalb ◽  
E. de Oliveira ◽  
...  
Keyword(s):  
Insulin Signalling ◽  
Ilex Paraguariensis ◽  
Antioxidant Enzyme Activities ◽  
Yerba Mate ◽  
Antioxidant Defences ◽  
Adult Rats ◽  
Triglyceride Content ◽  
Treatment Of Obesity ◽  
Total Body ◽  
Mate Tea

Ilex paraguariensis(yerba mate) has a beneficial effect in the management of obesity. Here, we studied the effects of yerba mate on hypothalamic changes in leptin and insulin signalling, oxidative stress and liver morphology and metabolism in postnatal early overfeeding (EO) Wistar rats. To induce EO, the litter size was reduced to three pups per dam, and litters with 10 pups per dam were used as a control (10 litters each). On postnatal day (PN) 150, EO offspring were subdivided into EO and EO+mate groups (10 animals each), which were treated with water or mate tea [1 g/kg body weight (BW)/day, by gavage], respectively, for 30 days. The C offspring received water. On PN180, yerba mate treatment prevented BW gain and reduced total body fat, visceral fat and food intake in comparison with the EO group. Leptin and insulin signalling in the hypothalamus measured by Western blotting was reduced only in the EO group. Yerba mate treatment had a greater impact on insulin signalling normalization. In the liver, yerba mate treatment normalized antioxidant enzyme activities and, consequently, decreased lipid peroxidation, determined by malondialdehyde content. In addition, the steatosis level and the liver triglyceride content were also restored. Thus, for the first time, yerba mate was demonstrated to increase antioxidant defences and improve liver metabolism in adult rats that were overfed during lactation, possibly through improvements in the hypothalamic action of insulin. These findings may be important for the treatment of obesity-related disorders.

Yerba mate tea and mate saponins prevented azoxymethane-induced inflammation of rat colon through suppression of NF-κB p65ser311signaling via IκB-α and GSK-3β reduced phosphorylation

BioFactors ◽  
2013 ◽  
Vol 39 (4) ◽  
pp. 430-440 ◽  
Author(s):  
Sirima Puangpraphant ◽  
Vermont P. Dia ◽  
Elvira Gonzalez de Mejia ◽  
Guadalupe Garcia ◽  
Mark A. Berhow ◽  
...  
Keyword(s):  
Rat Colon ◽  
Yerba Mate ◽  
Gsk 3Β ◽  
Mate Tea

scholarly journals Yerba Mate Consumption Effect on the Total Concentration of Creatine Phosphokinase in Healthy Volunteers from the Age of 50

2019 ◽  
Vol 1 (3) ◽  
Author(s):  
Geraldo Ceni Coelho ◽  
Liza Ghassan Riachi ◽  
Paulo Sérgio Marcellini ◽  
Carlos Alberto Bastos De Maria
Keyword(s):  
Creatine Phosphokinase ◽  
Total Concentration ◽  
Principal Component ◽  
Ilex Paraguariensis ◽  
Poor Correlation ◽  
Blood Collection ◽  
Yerba Mate ◽  
Mate Tea ◽  
And Control ◽  
Physiological Variations

This preliminary study investigated for the first time the effect of roasted yerba mate (Ilex paraguariensis A. St. Hil.) tea on total creatine phosphokinase (CPK) in volunteers from the age of 50 years. Volunteers were randomly assigned to intervention (n = 3) and control (n = 3) groups. Treated subjects consumed mate tea for 28 days (500 mL/daily) and were submitted to five blood collection taken at intervals of seven days. It was observed a poor correlation between CPK level and yerba mate consumption. Results were also analyzed through cluster and principal component analyses. Treated and not treated subjects were not grouped into independent clusters which agreed with correlation analysis. Principal component analysis conferred partial discriminatory information about non-treated and treated groups. This study did not identify any influence of yerba mate consumption on total CPK concentration in physiological conditions. Larger sample studies should be addressed to detect significant small physiological variations in CPK values.

scholarly journals Yerba maté tea: the history of its early discovery in Paraguay,

1900 ◽  
Author(s):  
William Mill. [from old catalog] Butler
Keyword(s):  
Yerba Mate ◽  
History Of ◽  
Mate Tea

scholarly journals Physicochemical, antioxidant and sensory properties of Kombucha beverages obtained from oolong or yerba mate tea fermentation

2021 ◽  
Vol 10 (11) ◽  
pp. e62101118790
Author(s):  
Vitor Hugo Tsuru ◽  
Rodrigo José Gomes ◽  
José Renato Silva ◽  
Sandra Helena Prudencio ◽  
Giselle Nobre Costa ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Soluble Solids ◽  
Yerba Mate ◽  
Fermentation Time ◽  
Total Soluble Solids ◽  
Sensory Acceptance ◽  
Oolong Tea ◽  
Fermented Beverage ◽  
Mate Tea

Kombucha is a non-alcoholic fermented beverage traditionally produced from a sugared tea that presents a sour and refreshing taste This work aimed to develop, characterize and evaluate the sensory acceptance of Kombucha beverages made from oolong, a traditionally tea used for Kombucha production, or yerba mate tea, which is very popular and easily found herb in Brazil. The characterization was related total soluble solids (TSS), sugars, pH, titratable acidity (TA), organic acids (OA), alcohol content (AC), phenolics (PHE), flavonoids (FL), antioxidant activity (AA), besides, the sensory acceptance by potential consumers. Total soluble solids decreased 8.3% in formulation with oolong and 7.0% in formulation with yerba mate tea. The pH ranged from 4.3 and 4.5 to 2.8 and 3.1 after 14 days, respectively. Titratable acidity reached 8.97 g.L-1 in oolong tea and 6.75 g.L-1 in yerba mate tea. Acetic acid was the highest organic acid identified and quantified at the end of fermentation time. Flavonoids decreased during fermentation in both samples, while reducing capacity did not differ throughout fermentation time. Regarding the antioxidant capacity, in the formulations with oolong and yerba mate, it presented higher inhibitory capacity of the ABTS radical of 90.22 and 68.75%, while the DPPH radical inibitory capacity was 89.74% in oolong and 86.72% in yerba mate. Kombucha formulated with yerba mate tea resulted in a sour and refreshing beverage, with higher global acceptance compared to oolong tea, both drinks exhibiting antioxidant potential in vitro.

In vitro bioaccessibility of Al, Cu, Cd, and Pb following simulated gastro-intestinal digestion and total content of these metals in different Brazilian brands of yerba mate tea

2019 ◽  
Vol 281 ◽  
pp. 285-293 ◽  
Author(s):  
Bruna de Fátima Pereira Schmite ◽  
Alessandra Bitobrovec ◽  
Ana Carolina Mendes Hacke ◽  
Romaiana Picada Pereira ◽  
Patrícia Los Weinert ◽  
...  
Keyword(s):  
Total Content ◽  
Yerba Mate ◽  
Intestinal Digestion ◽  
In Vitro Bioaccessibility ◽  
Mate Tea
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