Effects of Ilex paraguariensis (yerba mate) treatment on leptin resistance and inflammatory parameters in obese rats primed by early weaning

Phytochemicals and bioactive properties of Ilex paraguariensis: An in-vitro comparative study between the whole plant, leaves and stems

“…Owing to their lower level of phenolic compounds, the superior antiinflammatory capacity exhibited by the yerba mate stems could be supposed to be due to other phytochemicals rather than or in addition to phenolic compounds. Recently, several studies have proposed the use of I. paraguariensis aqueous extracts for management of obesity due to its action on reducing obesity-associated inflammation (Tsai et al, 2010;Arçari et al, 2011;Lima et al, 2014). Furthermore, Lanzetti et al Results on the effects of the assayed extracts of I. paraguariensis on the growth of four human tumor cell lines (MCF-7, NCI-H460, HeLa and HepG2) are presented in Table 5, expressed as concentrations that caused 50% of the cell growth inhibition (GI 50 ).…”

“…The powder made with yerba mate leaves and fine stems is widely consumed in Argentina, southern of Brazil, Paraguay and Uruguay, both as a source of caffeine in place of tea and coffee, and as a therapeutic agent due to its known pharmacological properties such as antioxidant, anti-inflammatory, antitumor, and weight reducing activities (Bracesco, Sanchez, Contreras, Menini, & Gugliucci, 2011). It constitutes the basis for the preparation of some very traditional and popular beverages namely "chimarrão" (green dried leaves prepared with hot water), "tererê" (green dried leaves prepared with cold water) and mate tea (roasted leaves prepared with hot water or used to produce soft drinks) (Lima, Oliveira, Silva, Maia, Moura & Lisboa, 2014).…”

“…Recent studies, both in-vivo and in-vitro, have evidenced several therapeutic qualities of I. paraguariensis, including hepatoprotective (Tamura et al, 2013), neuroprotective (Branco et al, 2013), hypocholesterolemic (de Morais et al, 2009;Bravo et al, 2014), diuretic and antirheumatic (Isolabella, Cogoi, López, Anesini, Ferraro & Filip, 2010), anti-obesity (Lima et al, 2014) and antimicrobial (Martin, Porto, Alencar, Glória, Corrêa, & Cabral, 2013) effects, among others. Furthermore, the antioxidant (de Mejía, Song, Heck, & Ramirez-Mares, 2010;Peres, Tonin, Tavares & Rodriguez-Amaya, 2013;Blum-Silva, Chaves, Schenkel, Coelho & Reginatto, 2015;Boaventura et al, 2015b) and anti-inflammatory (Tsai, Tsai, Wuc, Tseng & Tsai, 2010;Arçari et al, 2011, Lanzetti et al, 2012 properties of aqueous yerba mate extracts have been extensively investigated.…”

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 powder of YM leaves and thin stems is used for preparation of several stimulant drinks. The three most important forms of consumption are chimarrão (hot water extract of green dried leaves; mate in Spanish speaking countries), tererê (cold water extract of green dried leaves) and mate tea (hot water extract of toasted leaves) (Bracesco, Sanchez, Contreras, Menini, & Gugliucci, 2011;Lima et al, 2014a).…”

“…It is also used as diuretic and antirheumatic (Isolabella et al, 2010), as well as antioxidant . Cytotoxic and antiproliferative activities against cancer cells as well as anti-inflammatory, hepatoprotective, neuroprotective and anti-depressant effects have also been ascribed to yerba mate (De Mejía, Song, Heck, & Ramírez-Mares, 2010;Heck & de Mejia, 2007;Lima et al, 2014a Yerba mate is known to be rich in phenolic acids such as caffeic acid (CA) and chlorogenic acid (CGA) and their derivatives in addition to flavan-3-ols such as (+)-catechin (Bracesco et al, 2011;Da Silveira, Meinhart, De Souza, Teixeira Filho, & Godoy, 2016;Souza et al, 2015). Other compounds frequently found in the extracts are: gallic, syringic, ferulic, p-coumaric acids, rutin, methylxanthines (caffeine and theobromine), saponins and tannins (Bracesco et al, 2011;Da Silveira et al, 2016;De Mejía et al, 2010;Murakami et al, 2013).…”