Phenolic Compounds Present in Yerba Mate Potentially Increase Human Health: A Critical Review

Abstract

Yerba Mate (YM) is a food product derived from Ilex paraguariensis whose constituents obtained from its extract, mainly the phenolic fraction, have been linked to numerous health benefits, such as cardiovascular protection, weight reduction, glucose control, and gene modulation. However, evidences linking phenolic compounds (PC) intake and human health are still limited and often contentious. Several researches have shown that key PC elements are poorly absorbed in humans and exist predominantly as conjugates, which may not be bioactive but may play a crucial role when interacting with the gut microbiota (GM). As the intestine is the largest microorganism-populated organ in the human body, GM has been regarded as a “microbial organ”, acting as a second genome for modulating the host’s health phenotype. For this reason, the study of intestinal microbiota has received considerable attention in recent years. Its impact on the development of nutrition-related diseases must motivate broader researches on the interaction between YM’s PC and GM regarding the production of metabolites that may influence human health. This review aimed to gather and assess the available information about how PC from YM may impact host metabolism and the immune system and GM. Supplementary Information The online version contains supplementary material available at 10.1007/s11130-022-01008-8.

Changes in the Physicochemical and Bioactive Properties of Yerba Mate Depending on the Brewing Conditions

“…[ 25 , 70 ]. According to the literature, the fraction of polyphenolic compounds in Yerba Mate leaves may constitute from 7 to 10% of dry matter [ 71 ].…”

A Comprehensive Insight into Māmaki (Pipturus albidus): Its Ethnomedicinal Heritage, Human Health Research, and Phytochemical Properties

“…Similarly, other herbal teas such as yerba mate ( Ilex paraguariensis ) have also been proposed to have a range of health benefits attributed largely to their polyphenol content. Yerba mate leaves have been found to be a source of chlorogenic acids and, like māmaki, yerba mate consumption has been associated with blood sugar regulation, cardioprotective properties, and a reduction in cholesterol [ 61 ]. Māmaki’s leaves also contain relatively high levels of polyphenolic compounds, predominantly rutin, (+)-catechins, and chlorogenic acid.…”