Absorption and metabolism of yerba mate phenolic compounds in humans

Abstract

Bioavailability of yerba mate phenolic compounds was assessed in healthy humans. More than 34 metabolites were identified in biological fluids, mainly sulfated conjugates of caffeic and ferulic/isoferulic acids, in addition to non-metabolized caffeoyl-, feruloyl- and p-coumaroilquinic acids, with rapid appearance and clearance in plasma indicative of small intestinal absorption. These compounds amounted to 13.1% of the urinary metabolites. Delayed absorption of dihydrocaffeic, dihydroferulic and dihydrocoumaric acids and their phase II metabolites, in addition to feruloylglycine, pointed to their microbial origin and colonic absorption, accounting for 81.0% of excreted metabolites. Phase II flavonol metabolites (0.2%) derived mainly from rutin after colonic transformation and absorption were also detected. Additionally, dihydroferuloyl-, dihydrocaffeoyl- and dihydrocoumaroylquinic acids (5.7%) were identified, showing the most delayed kinetics. Total phenolic excretion (147.6μmol) corresponded to 13.2% of ingested phenols. In conclusion, yerba mate polyphenols are partially bioavailable and extensively metabolized, mainly by the colonic microbiota.

A simple liquid chromatography coupled with tandem mass spectrometry approach for the simultaneous quantification of thirteen compounds in rats following oral administration of raw and processed Fructus Xanthii: Application in a comparative pharmacokinetic study

“…Therefore, this result indicates that processing does not have a greater impact on the active ingredients of XF. Furthermore, the mean plasma concentration‐time profiles of some phenolic compounds increased slightly 10 h after administration, which is probably due to the conversion of other isomers or enterohepatic circulation, distribution and reabsorption. Furthermore, it is very meaningful to carry out research on the metabolism of CHM components in vivo .…”

Factors affecting intake, metabolism and health benefits of phenolic acids: do we understand individual variability?

“…Green coffee beans contain the largest amounts of chlorogenic acids, and some of these are transformed into their corresponding chlorogenic acid lactones during the roasting process; the chlorogenic acid content of roasted coffee beans varies according to the degree of roasting in the range of 2350-80,000 mg/kg DW [10] and in espresso coffee 890-8130 mg/l [18]. Chlorogenic acids are also found in vegetables, yerba mate, and tea [2,19]. Ferulic acid is by far the most abundant and common HCA in cereal grains, which are the main dietary source of the compound (intake ranging from 91.5 to 320 mg from wheat bran, rye bran, or whole-grain rye bread in the reported interventions (Table 1; [20][21][22]), and in whole maize grain [23].…”

“…However, the contents in these fruits (< 300 mg/kg FW) were clearly lower than in the berries with the highest phenolic acid content (590-1030 mg/kg FW). The contents of phenolic acids in beverages varies widely, ranging from 0 mg/kg in pear cider, 160 mg/kg FW in apple juice, 300-360 mg/kg FW in green and black tea to 970 mg/kg FW in coffee and 1520 mg/l in yerba mate [19,32]. Most of the phenolic acids in beverages are liberated after hydrolysis, indicating that nearly all phenolic acids are conjugated or bound in the original ingredients.…”

Regrowth of Yerba Mate Plants (Ilex paraguariensis A. St. - hill.) Submitted to Dynamized High-dilution Preparations

“…Hil., is an arboreal plant species in the Atlantic Forest biome that provides raw material for infused beverages, mainly "chimarrão" (hot) and "tereré" (cold), which are regularly consumed in accordance with local custom in the south of Southern America [1]. Gómez-Juaristi et al [2] reported the benefits of consuming beverages made from yerba mate, as it contains several bioactive compounds with therapeutic effects on free radicals. Pang et al [3] reported that consumption of chimarrão and/or tereré helps also to reduce obesity.…”

“…In South America, yerba mate plantations cover an approximate area of 540,000 km 2 , overspread among the countries of Argentina, Paraguay, and Brazil [6]. Commercial harvesting of yerba mate is traditionally based on extractivism by cutting branches of naturally occurring plants from forests [7].…”