Methylxanthines and phenolic compounds in mate (Ilex paraguariensis St. Hil.) progenies grown in Brazil

Cardozo, Euclides Lara; Ferrarese-Filho, Osvaldo; Cardozo‐Filho, Lúcio; Ferrarese, Maria de Lourdes Lúcio; Donaduzzi, Carmen Maria; Sturion, J. A.

doi:10.1016/j.jfca.2007.04.007

Cited by 70 publications

(49 citation statements)

References 24 publications

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“…Yerba-mate consumption is very common in the South American countries, thus the results can serve as stimulus to the development of new products, as the black tea of I. paraguariensis. In socioeconomic context, this species aggregates value in the regions and countries where the cultivation and processing occurs (Canterle, 2005;Heck and Mejia, 2007;Cardozo et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant potential of yerba mate (Ilex paraguariensis St. Hil.) extracts in Saccharomyces cerevisae deficient in oxidant defense genes

et al. 2016

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Yerba-mate (Ilex paraguariensis St. Hil) is mainly consumed as "chimarrão", a hot drink highly appreciated in Brazil, Argentina, Paraguay and Uruguay. This study evaluated the antioxidant potential of aqueous extracts of I. paraguariensis precipitated with ethanol. The leaves were processed as for tea product (TM) and oxidized (OX). The antioxidant potential was evaluated in cells of Saccharomyces cerevisiae deficient in antioxidant defense genes. Three strains evaluated were: a wild (EG) and two mutants (ctt1Δ e ctt1Δsod1Δ). These strains were pre-treated with the yerba-mate extracts (TM e OX) and submitted to oxidative stress induced by hydrogen peroxide. None of the extracts produced loss of cell viability. The extracts exerted antioxidant activity, protecting the strains (except sod1∆ctt1∆). The TM extract was more effective than OX. I. paraguariensis extracts showed a potential to be explored in the development of new products.

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Section: Introductionmentioning

confidence: 99%

Antioxidant potential of yerba mate (Ilex paraguariensis St. Hil.) extracts in Saccharomyces cerevisae deficient in oxidant defense genes

et al. 2016

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“…The composition of yerba mate has been partially characterized and it includes a variety of polyphenols, xanthines, caffeoyl derivatives, saponins, and minerals that may be responsible for pharmacological activity (Alikaridis, 1987;Gosmann and Schenkel, 1989;Carini et al, 1998;Clifford and Ramírez-Martínez, 1990;Filip et al, 2001;Bastos et al, 2006;Bravo et al, 2007;Cardozo et al, 2007;Heck and de Mejia, 2007;Marques and Farah, 2009) (Table 1). 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 , and stimulant (Filip et al, 1998;Athayde et al, 2000) properties.…”

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confidence: 99%

Composition and Bioactive Properties of Yerba Mate (llex paraguariensis A. St.-Hil.): A Review

Burris

Harte

Davidson

et al. 2012

Chilean J. Agric. Res.

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Yerba Mate is a popular tea beverage produced and consumed in the South American countries of Argentina, Brazil, Chile, Paraguay, and Uruguay, and is processed from the leaves and stems of Ilex paraguariensis A. St.-Hil., a perennial shrub from the Aquifoliaceae family. Production occurs in six stages: harvesting older leaves and small stems, roasting by direct fire, drying under hot air, milling to specified size, aging to acquire optimal sensory attributes, and final packaging. While grown and consumed for centuries in South America, its popularity is increasing in the United States because of demand by consumers for healthier, more natural foods, its filling a niche for a different type of tea beverage, and for Yerba Mate's potential health benefits-antimicrobial, antioxidant, antiobesity, anti-diabetic, digestive improvement, stimulant, and cardiovascular properties. Cultivation, production and processing may cause a variation in bioactive compounds biosynthesis and degradation. Recent research has been expanded to its potential use as an antimicrobial, protecting crops and foods against foodborne, human and plant pathogens. Promising results for the use of this botanical in human and animal health has prompted this review. This review focuses on the known chemical composition of Yerba Mate, the effect of cultivation, production and processing may have on composition, along with a specific discussion of those compounds found in Yerba Mate that have antimicrobial properties.

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“…Different Ilex species are used as tea for protection against heart and liver diseases, brain dysfunction, and maintenance of proper body weight [18]. Tea of Ilex guayusa (named "guyasa") is used in southern Colombia (Amazon) and northern Ecuador as mild stimulant [19]. Antioxidant, antiproliferative and apoptotic activities of Ilex laurina infusion have also been reported [20].…”

Section: Panamensis L (V) Braziliensis and L (V) Guayanensismentioning

confidence: 99%

Leishmanicidal and cytotoxic activity of extracts and saponins from <i>Ilex laurina</i> (Aquifoliaceae)

Pérez¹,

Robledo²,

Cardona³

et al. 2016

Trop. J. Pharm Res

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Methylxanthines and phenolic compounds in mate (Ilex paraguariensis St. Hil.) progenies grown in Brazil

Cited by 70 publications

References 24 publications

Antioxidant potential of yerba mate (Ilex paraguariensis St. Hil.) extracts in Saccharomyces cerevisae deficient in oxidant defense genes

Antioxidant potential of yerba mate (Ilex paraguariensis St. Hil.) extracts in Saccharomyces cerevisae deficient in oxidant defense genes

Composition and Bioactive Properties of Yerba Mate (llex paraguariensis A. St.-Hil.): A Review

Leishmanicidal and cytotoxic activity of extracts and saponins from <i>Ilex laurina</i> (Aquifoliaceae)

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