Ready-to-drink matte® tea shows anti-inflammatory and antioxidant properties on a cigarette smoke exposure model

Lanzetti, Manuella; Barroso, Marina Valente; Nesi, Renata Tiscoski; Lopes, Alan Aguiar; Trajano, Eduardo Tavares Lima; Alves, Jackson Nogueira; Brogliato, Ariane R.; Borges, Paula; Benjamim, Cláudia F.; Pôrto, Luís Cristóvão

doi:10.1016/j.foodres.2012.06.025

Cited by 6 publications

(6 citation statements)

References 24 publications

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“…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. However, studies on the cytotoxic potential of I.…”

Section: Introductionmentioning

confidence: 99%

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

Souza¹,

Corrêa²,

Barros

et al. 2015

Food Research International

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Leaves, stems and whole plant of Ilex paraguariensis (yerba mate) were characterized in terms of their chemical composition and biological activities in order to determine which part of the plant is more interesting to develop bioactive formulations. The yerba mate samples contain at least five free sugars, five organic acids, eighteen fatty acids, one tocopherol, nine hydroxycinnamoyl derivatives and two flavonols. The leaves extract revealed the highest antioxidant activity, correlating with its highest levels of phenolic compounds. By contrast, the stems extract showed the highest antiinflammatory potential and was also the most potent against MCF-7 and HepG2 cell lines, probably due to the presence of other phytochemicals. The absence of hepatotoxicity of the extracts was confirmed in porcine liver primary cells. Although the yerba mate extracts have been widely studied, this report shows for the first time the distinct potentialities of each individual part of the plant.

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Section: Introductionmentioning

confidence: 99%

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

Souza¹,

Corrêa²,

Barros

et al. 2015

Food Research International

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“…13 Matéwas also able to reduce acute lung inflammation and oxidative damage in mice exposed to cigarette smoke. 12,14 The regular consumption of matétea significantly contributes to the overall antioxidants intake in the South region of Brazil, where matéalone is responsible for about 43% of the dietary antioxidant capacity, 15 as well as in other consumer countries.…”

Section: ■ Introductionmentioning

confidence: 99%

“…In addition to the consumption inherent to traditional cultural habits, the consumption of maté has increased considerably in the past decade due to the knowledge of the potential health benefits related to its antioxidant − and anti-inflammatory − effects, studied in vitro and in animals. Maté extracts have exhibited potent in vitro inhibition of oxidative stress caused by reactive oxygen species (ROS) and were able to protect DNA from in vitro oxidation and low-density lipoprotein (LDL) from lipoperoxidation .…”

Section: Introductionmentioning

confidence: 99%

Distribution of Major Chlorogenic Acids and Related Compounds in Brazilian Green and Toasted Ilex paraguariensis (Maté) Leaves

Lima

Farah

King

et al. 2016

J. Agric. Food Chem.

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Ilex paraguariensis (maté) is one of the best sources of chlorogenic acids (CGA) in nature. When leaves are toasted, some isomers are partly transformed into 1,5-γ-quinolactones (CGL). Both CGA and CGL are important contributors to the brew's flavor and are thought to contribute to human health. In this study, we quantified 9 CGA, 2 CGL, and caffeic acid in 20 samples of dried green and toasted maté that are commercially available in Brazil. Total CGA content in green maté varied from 8.7 to 13.2 g/100 g, dry weight (dw). Caffeic acid content varied from 10.8 to 13.5 mg/100 g dw, respectively. Content in toasted maté varied from 1.5 to 4.6 g/100 g and from 1.5 to 7.2 mg/100 g dw, respectively. Overall, caffeoylquinic acid isomers (CQA) were the most abundant CGA in both green and toasted maté, followed by dicaffeoylquinic acids (diCQA) and feruloylquinic acids (FQA). These classes accounted for 58.5%, 40.0%, and 1.5% of CGA, respectively, in green maté and 76.3%, 20.7%, and 3.0%, respectively, in toasted maté. Average contents of 3-caffeoylquinolactone (3-CQL) and 4-caffeoylquinolactone (4-CQL) in commercial toasted samples were 101.5 mg/100 g and 61.8 mg/100 g dw, respectively. These results show that, despite overall losses during the toasting process, CGA concentrations are still substantial in toasted leaves, compared to other food sources of CGA and phenolic compounds in general. In addition to evaluating commercial samples, investigation of changes in CGA profile and formation of 1,5-γ-quinolactones was performed in experimental maté toasting.

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“…Although a broad range of teas are drunk in Brazil, mate tea is the most consumed (IBGE, 2008). This beverage is prepared using leaves of the plant known locally as yerba mate (Ilex paraguariensis) that has phenolic compounds with antioxidant effects (Lanzetti et al, 2012). There have been claims that ingesting mate tea can be used to treat chronic diseases such as cancer, arteriosclerosis, and diabetes (Bastos, Fornari, Queiroz, & Torres, 2006).…”

Section: Introductionmentioning

confidence: 99%

Consumer perceptions, attitudes and acceptance of new and traditional mate tea products

Godoy

Deliza

Gheno³

et al. 2013

Food Research International

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Consumption of teas has been increasing around the world. In Brazil, mate tea, prepared from yerba mate (Ilex paraguariensis), is the most popular tea and its popularity is increasing due to the development of new mate-based products and the increasing health consciousness of the Brazilian population. Further development of the mate market in Brazil requires accurate consumer profiling, focusing on tea drinking behavior, preferences and perceptions. We applied a questionnaire to mate tea consumers to assess their beliefs, consumption behavior, and taste preferences. We also explored the acceptability of tea made from yerba mate processed in different ways: immediately after harvest and after eight months of storage, varying the percentage of leaves and sticks. One hundred consumers evaluated six experimental samples and two commercial mate teas. Results indicated that mate was most consumed in tea bag form, followed by ice teas. The preferred flavors were natural and lemon. Most of the consumers (61%) consumed mate with sugar, drinking it at home before bedtime. Product quality, brand and price were the most important aspects taken into account when purchasing mate. The majority of consumers were not satisfied with the products currently offered in the market, and the main criticism was poor quality and packaging. Consumers accepted all tasted samples, except the tea prepared with 100% sticks. Commercial teas were less preferred than the experimental teas, indicating that there are opportunities for further development of commercially viable mate products.

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Ready-to-drink matte® tea shows anti-inflammatory and antioxidant properties on a cigarette smoke exposure model

Cited by 6 publications

References 24 publications

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

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

Distribution of Major Chlorogenic Acids and Related Compounds in Brazilian Green and Toasted Ilex paraguariensis (Maté) Leaves

Consumer perceptions, attitudes and acceptance of new and traditional mate tea products

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