Yerba Mate tea (Ilex paraguariensis):: A comprehensive review on chemistry, health implications, and technological considerations

被引:524
作者
Heck, C. I. [1 ]
De Mejia, E. G. [1 ]
机构
[1] Univ Illinois, Dept Food Sci & Human Nutr, Urbana, IL 61801 USA
基金
美国国家卫生研究院;
关键词
Ilex paraguariensis; Mate tea; nutraceutical industry; tea; Yerba Mate;
D O I
10.1111/j.1750-3841.2007.00535.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Yerba Mate tea, an infusion made from the leaves of the tree Ilex 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 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 and in vitro low-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 of Ilex paraguariensis as a source of biological compounds for the nutraceutical industry.
引用
收藏
页码:R138 / R151
页数:14
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