| Título: | Yerba Mate Tea (Ilex paraguariensis): A Comprehensive Review on Chemistry, Health Implications, and Technological Considerations |
| Autores: | C.I. HECK, Autor ; E.G. DEMEJIA, Autor |
| Tipo de documento: | texto impreso |
| ISBN/ISSN/DL: | 68182 |
| Dimensiones: | pp. 1-14 |
| Nota general: | En: JOURNAL OF FOOD SCIENCE, 2007 — Vol. 72, Nr. 9, 1-14 |
| Langues: | Inglés |
| Clasificación: | |
| Resumen: |
ABSTRACT: Yerba Mate tea, an infusion made from the leaves of the treeIlex paraguariensis, is a widely consumed
nonalcoholic beverage in South America which is gaining rapid introduction into the world market, either as tea itself or as ingredient in formulated foods or dietary supplements. The indigenous people have used it for centuries as a social and medicinal beverage. Yerba Mate has been shown to be hypocholesterolemic, hepatoprotective, central nervous system stimulant, diuretic, and to benefit the cardiovascular system. It has also been suggested for obesity management. Yerba Mate protects DNA from oxidation andin vitrolow-density lipoprotein lipoperoxidation and has a high antioxidant capacity. It has also been reported that Yerba Mate tea is associated to both the prevention and the cause of some types of cancers. Yerba Mate has gained public attention outside of South America, namely the United States and Europe, and research on this tea has been expanding. This review presents the usage, chemistry, biological activities, health effects, and some technological considerations for processing of Yerba Mate tea. Furthermore, it assesses in a concise and comprehensive way the potential ofIlex paraguariensisas a source of biological compounds for the nutraceutical industry. |
