Consumers’ growing interest in functional food and beverages, which promote natural ingredients, health and well-being, is spotlighting Yerba Mate in product launches worldwide. Native to the subtropical regions of South America, Yerba Mate is naturally rich in antioxidants, caffeine and phenolic compounds, qualities that meet with the demands of consumers. Duas Rodas Industrial, born into the largest biome of the world, has a diversified portfolio of standardized extracts, including Yerba Mate. We prepared an exclusive material to learn more about this Green Jewel and how it can be used to make food healthier. #YerbaMateExtract #FruitttionBotanicals #FunctionalIngredient

1. YERBA
MATE

2. Since the beginning of time, plants have been used by mankind
for nutritional purposes and due to the medicinal properties
attributed to countless species, the flora has become a useful
source of compounds with an important role in the prevention
and treatment of diseases. Currently, according to the World
Health Organization (WHO), about 80% of the world’s population
still resorts to traditional medicine as primary health care, using
in most cases medicinal plants or their bioactive compounds
(SILVA; BARREIRA; OLIVEIRA, 2016).
The benefits of a plant-rich diet for human health are already
evident in many studies. Products of natural origin, obtained
from plants, are rich and exclusive sources of a diversity
of phytochemicals that have proven beneficial effects on
health and constitute an important basis for the development
of medicines, functional foods and health supplements
(CARDOZO-JUNIOR; MORAND, 2016; GAN et al., 2018; SILVA;
BARREIRA; OLIVEIRA, 2016).
The well-known correlation between diet and physiology, allied
to the growing interest of consumers for products that promote
health and well-being, brings great possibilities in the areas
of food science and technology with the development and
characterization of natural ingredients that can be incorporated
into functional foods.
Duas Rodas is one of the leading suppliers of flavoring and
natural ingredients in Latin America, and is recognized for
certifictions resolve attesting to food safety and environmental
preservation, such as FSSC 22000, Organic, Fair Trade, Kosher
and Halal. Aware of the growing search for natural and healthy
ingredients, Duas Rodas offers a broad portfolio of botanical
extracts and dehydrated fruits and vegetables produced with
rigorous standards and full quality assurance.
Concerned with the needs of food industry professionals
in the development of healthy and functional products, the
Fruittion line was created, composed of natural extracts from
native plants of Latin America standardized in their respective
active principles.

3. YERBA
MATE
“Mate” is a traditional drink obtained from
the infusion of yerba mate leaves (Ilex
paraguariensis A. St.-Hil.), a native species
from South America with great regional
importance. The origin of mate consumption
is associated with the Guarani tradition, pre-
Columbian ethnicity that inhabited different
parts of South America (Brazil, Uruguay,
Paraguay and Argentina) (CARDOZO-
JUNIOR; MORAND, 2016).
The name “Mate” comes from a word
quichua, meaning “gourd / calabash”, fruit of
the species Crescentiae cujete Linneu. The
name used to the container was also used
for its contents, and was then adopted by
all the South American people to name the
product resulting from the infusion of yerba
mate leaves (MARTINS, 1926).
After the Jesuit settlers decided to
promote commercial cultivation and the
industrialization of mate, the drink became
widespread to the population. The cultural
mix between the South America Indians
and the European colonizers (Spanish
and Portuguese) has resulted in a tradition
Yerba Mate Guarani Legend:
The story goes that a Guaraní warrior was
sad because he was too old to war. His only
consolation was his daughter, Yari, who had
refused many marriage proposals in order to
better care for her father.
One day, a strange traveler with exotic clothes and
blue eyes came to the house of the old Guaraní.
Yari and her father were hospitable, sang to the
traveler and offered him their best food. The
next day, the thankful traveler turned out to be a
messenger from Tupã and, to repay them for their
kindness, would fulfill any wish they had.
The old man asked that the forces of youth be
restored to him, so that his daughter would be
free to marry. The messenger gave the old man
the foliage of the Caá plant and taught him how to
cultivate it and how to prepare an infusion with it.
The magic potion that gave the old Indian back his
spirit was yerba maté tea. Caá-Yari is the guaraní
goddess of the herbs, of the cure and patroness of
the drink.
Source: https://escolaeducacao.com.br/lenda-da-erva-mate/

4. strongly linked to local culture that plays until
today a social and almost ritualistic role of mate
consumption (BRACESCO et al. , 2011).
Yerba Mate is commercially exploited and
industrialized for the production of tonic
beverages and non-alcoholic stimulants.
Yerba Mate is not consumed in its natural
state, needing to go through some stages of
processing before reaching the consumer.
The stages involve bleaching, drying and in
some cases the maturation of the leaves. The
conditions for processing are dependent on
the desired aroma and characteristics of the
final product. For consumption, the products
obtained from mate leaves are prepared by
aqueous extraction (infusion) at different
temperatures (HACK; MEJIA, 2007). The
traditional products obtained receive different
names according to the industrial process and
the temperature of the water used to prepare
the infusion. Mate, mate cocido or chimarrão
is the drink produced with hot water, most
consumed in Southern Brazil, Argentina and
Uruguay. Tererê is the beverage produced with
cold water, most consumed in Paraguay and
the Brazilian Midwest. Mate tea is obtained
from roasted leaves and consumed as an
infusion or as an iced instant drink in Brazil
(CARDOZO-JUNIOR; MORAND, 2016).
The industrial processing of Ilex paraguariensis
leaves follows the traditional steps of each country,
as represented in the flowchart in Figure 1:
Figure 1 - Processing steps for yerba mate products in different countries (CARDOZO-JUNIOR; MORAND, 2016).
Brazil
Leaves and stems are
collected and forwarded
for processing
6 to 12 months
leaves and stems 400ºC/ 8min.
Belt dryer: 90 - 110°C/3
hours
Rotating cylinder: 350
°C/ 30min
The dried product is
ground, packaged and
marketed without
maturation or matured
for 12 months.
Chimarrão or Mate
(Green Mate)
The material is quickly
heated in a rotating
cylinder directly over fire
to inactivate oxidative
enzymes
Leaves/stems are
dryed in rotating
cylinder or belt drying
The product is ground
to large particles and
placed in maturation
chambers
Mate or chimarrão (70%
leaves + 30% stems);
specific particle size of
each product
6 to 12 months leaves
and stems
400°C/ 8min Rotating cylinder:
350 °C/ 30min
120°C/ 15 min. Mate tea
(Roasted Mate)
Argentine
Tender, younger
leaves and stems
500°C/ 10 sec. to 3
min. 120 a 140°C/
20-40 sec.
Pre-drying: 80 – 100°C/
3 to 5 min. Then dryed
in belt system at 90 -
110°C/ 2 or 3 hours
Natural maturation: 9-12
months at temp. and
room humidity; Forced
maturation: 62 days at 69
° C / 49% humidity.
Mate
Paraguay
Tender, younger
leaves and stems
500°C / 10 sec.
to 3 min.
Pre-drying: 80 – 100°C/
3 to 5 min.
Natural maturation: 9-12
months at temp. and
room humidity;
Mate
Mate cocido
Tererê
Harvest Bleaching Drying Maturation Product
Harvest Bleaching Drying Roasting Product

5. The association between mate consumption
and improved life quality in old age, as presented
in the Guarani myth, has great relevance
for understanding its biological functions.
Phytochemical studies reveal yerba mate as
a rich source of bioactive compounds, which
has aroused interest not only due it’s high
caffeine content, but also due to the presence
of high levels of phenolic compounds, related to
important biological activities (BRACESCO et al.,
2011; CARDOZO-JUNIOR; MORAND, 2016).
Yerba Mate has a variety of constituents
including water soluble nutrients, minerals and
vitamins (Table 1). It is also characterized by
high amounts of phytochemicals, particularly
polyphenols (phenolic acids and flavonoids),
alkaloids (methylxanthines including caffeine,
theobromine and theophylline) and terpenes
(carotenoids and saponins) (CARDOZO-
JUNIOR; MORAND, 2016).
Several aspects such as plant nutrition,
progeny, cultivation system, seasonality,
rainfall index, temperature, among others, can
influence the secondary metabolites content
of plants (GOBBO-NETO; LOPES, 2007).
Investigations carried out on the species Ilex
paraguariesis demonstrate strong influence
of genetic factors and leaf age on distribution
of components such as polylphenols and
methylxanthines (BLUM-SILVA et al., 2015).
Table 1 - Nutritional composition of dried yerba
mate leaves (62.5 g serving)PHYTOCHEMICAL
COMPOSITION Protein (N × 5.75)
Carbohydrates
Total Fat
Potassium
Magnesium
Sulphur
Calcium
Phosphorus
Manganese
Zinc
Iron
Copper
Vitamin C
Vitamin B1
Vitamin B2
Vitamin B6
0.8g
6.5
0.5 g
58 mg
185 mg
59 mg
44 mg
41 mg
34 mg
2.26 mg
0.33 mg
0.29 mg
15.0 mg
3.60 mg
1.20 mg
0.47 mg
Components Content

6. THE MAJOR SECONDARY
METABOLITES OF
THE PLANT MAY BE
ASSOCIATED IN THE
FOLLOWING GROUPS:
Polyphenols comprise one of the largest
groups of bioactive compounds in plants
and are subdivided into classes according
to the chemical structure of each substance
(FALLER; FIALHO, 2009). Ilex paraguariensis
leaves higher levels of polyphenols than
those observed in green tea and are similar
to those found in red wine (GUGLIUCCI et al.,
2009; SOUZA et al., 2015). The polyphenolic
compounds found in mate differ significantly
from green tea, yerba mate contains high
concentrations of chlorogenic acids and no
catechins (HACK; MEJIA, 2007). Phenolic acids,
flavonoids, tannins and saponins are among
the main groups of polyphenols found in mate
leaves.
Analyses performed with commercial samples
of mate leaves enabled the quantification of
58 different polyphenols, 90% of which were
derived from hydroxycinnamic acid and 10%
flavonoids (MATEOS et al., 2018). Among the
Saponins are water-soluble glycosidic
compounds and with agitation result in
persistent foaming (SIMÃO et al., 1999).
Saponins have a bitter taste, and it is believed
that they are responsable of characteristic
taste of mate (HACK; MEJIA, 2007). Yerba mate
POLYPHENOLS
SAPONINS
predominant polyphenols, approximately
10% of the dry weight of the extracts
are derived from cafeoilquinic acid
(3-cafeoilquinic, 5-cafeoilquinic,
4-cafeoilquinic and 3.5-dicafeoilquinic)
(FILIP, et al., 2001). I. paraguariensis leaves
also present in their composition significant
amounts of flavonoids rutin, quercetin and
kaempferol (MATEOS et al., 2018).
Due its high content of chlorogenic acids, yerba
mate is considered a promising source for
extraction of these compounds. Results from a
study conducted by Butiuk et al. (2015) shows
higher levels of chlorogenic acids in green leaves
and stems. After processing, due to the bleaching
step, a significant reduction in the contents of
these compounds was observed. In addition,
the influence of seasonality on the composition
of chlorogenic acids in I. paraguariensis aerial
parts was observed, highest concentrations were
found at the beginning of the collection season
(April and May).
contains relatively high amounts of triterpene
saponins (10 to 15 mg / g of dry leaves),
the first molecules of this class identified in
mate called matesaponins 1, 2, 3, 4 and 5
(PUANGPRAPHANT et al., 2011).

7. Xanthines are purinic alkaloids found in various
plants, and are important chemical constituents
of various food or stimulant beverages, such as
coffee, green tea, guarana, cola, among others
(SIMÕES et al., 1999). The methylxanthins found
in mate leaves, responsible for the bitter taste
and stimulating action are: caffeine, theophylline
and theobromine. Of these, caffeine is presented
in larger quantities, between 1.0 and 2.0%,
followed by the theobromine (0.3 to 0.9%). The
theophylline is found in low quantities (traces),
for being considered an intermediate of the
catabolism of caffeine in the plant (ATHAYDE;
COELHO; SCHENKEL, 2000; HACK; MEJIA, 2007).
Some studies demonstrate the influence
of the leaves age on the concentration of
XANTHINES
methylxanthines in I. paraguariensis. Younger
leaves (less than 6 months old) have caffeine
and theobromine levels significantly higher
than in older leaves, in which there is a
tendency to reduce over time (BLUM-SILVA et
al., 2015; MAZZAFERA, 1994; ESMELINDRO
et al., 2004). Higher levels of methylxanthins
were found in leaves collected during spring
and early summer (SCHUBERT et al. 2006;
COELHO et al. 2001). The consumption of
caffeine in a glass of yerba mate (78 mg) is
similar to that found in a glass of coffee (85
mg), however, in the traditional way of mate
consumption, in which repeated additions of
hot water to the yerba mate are made, more
than 260 mg of caffeine is reached per serving
(SCHMALKO; ALZAMORA, 2007).
In recent years, there has been a significant
increase in published studies regarding the
properties of Ilex paraguariensis. The interest
in mate consumption is mainly due to its
central nervous system stimulation induced by
caffeine. However, other properties have been
attributed to the presence of phytochemical
content and the peculiarity of its phenolic profile,
BIOLOGICAL
ACTIVITIES
characterized by its richness in caffeoylquinic
acids. Available data from studies performed
in vitro, in vivo and in humans attributes
to yerba mate antioxidant, vasodilator and
antiinflammatory actions.Positive effects on lipid
profile, blood glucose and weight reduction are
also evidenced are also evidenced (BRACESCO et
al., 2011; CARDOZO-JUNIOR; MORAND, 2016).
AVAILABLE DATA FROM
STUDIES PERFORMED
IN VITRO, IN VIVO
AND IN HUMANS
ATTRIBUTES TO YERBA
MATE ANTIOXIDANT,
VASODILATOR AND
ANTIINFLAMMATORY
ACTIONS.

8. A large amount of published data report
a positive impact of mate intake on some
cardiovascular factors, mainly through
positive effects on blood lipid profile and
action on glucose metabolism. In addition, it is
suggested that mate supplementation prevents
liver fat deposition, reduces insulin resistance
and improves endothelial function by inhibiting
the progression of atherosclerosis (CARDOZO-
JUNIOR; MORAND, 2016).
Human studies have shown that yerba mate
infusion intake improved lipid parameters in
normolipidemic and dyslipidemic subjects
and provided an additional reduction in LDL-
cholesterol in hypercholesterolemic subjects
on statin treatment (MORAIS et al., 2009; SILVA
et al. ., 2008). Supplementation with mate
extracts associated with a high fat diet resulted
in prevention of endothelial dysfunction and
increased nitric oxide production, as well as
modulating the expression of lipid metabolic
regulators. Nitric oxide-dependent mechanisms
are also involved in regulating blood pressure,
reinforcing the action of polyphenol-rich foods in
reducing cardiovascular risk (GAO et al., 2013).
Oxidative stress and inflammation
are closely linked to the early stages
of dysfunction and development of
atherosclerosis. The beneficial effects of
mate consumption on cardiometabolic
health mechanisms may be associated
with the ability to potentiate endogenous
antioxidants and their anti-inflammatory
effects (MOSIMANN et al., 2006).
CARDIOVASCULAR

9. The stimulating properties of mate, widely known
and reported by South American inhabitants, are
attributed to the presence of methylxanthines
(caffeine and tebromine). Caffeine speeds up
tissue oxygen metabolism and utilization, and
has significant effects on metabolic targets
such as satiety, thermogenesis, and fat oxidation
(WESTERTERP-PLANTENGA et al. 2006).
Yerba mate is a Central Nervous System
stimulant. The metabolic effects of mate include
the ability to maintain aerobic carbohydrate
breakdown during exercise for a short period of
time. As a result, more calories are burned, thus
increasing cardiac efficiency and slowing down
the action of lactic acid (BASTOS et al. 2007).
Caffeine-induced improvements in cognitive
performance are well established, and given
the complexity of the plant matrix, more and
more studies have sought to evaluate the
influence of other phytochemical compounds
on caffeine-stimulating action. Phytochemical
compounds such as polyphenols, flavonoids
and phenolic acids can contribute to the positive
effects of foods and beverages containing
methylxanthines in two main ways: acting in
synergy and enhancing caffeine / theobromine
effects or minimizing certain adverse caffeine
effects, enabling caffeine-sensitive people to be
less negatively affected by its stimulating action
(SCHUSTER; MITCHELL, 2019).
The complex mixture of phytochemicals in
natural products has been shown to provide
beneficial health effects due to additive or
synergistic effects between different compounds.
In a study with rodents, the action of coffee in
reducing cognitive and motor decline due to
aging was demonstrated, and it was shown that
caffeine alone was not responsible for improving
animal performance, reinforcing the importance
of the presence of polyphenolic compounds
(SHUKITT -HALE et al., 2013). Santos et al. (2015)
proved the anxiolytic and stimulating action of
the hydroalcoholic extract of Ilex paraguariesis,
and neuroprotective action of the aqueous
extract of the species.
Yerba maté-based drinks and supplements
have been used as useful tools in the battle
against obesity. A growing number of research
point out the effects of mate tea in the area
of weight management and loss through
different mechanisms, such as improvement
of lipid parameters in human and animal
models, modulation of the expression of
genes that are altered in the obese state
restoring them to normal expression levels,
and reductive effect on insulin resistance
(GAMBERO; RIBEIRO, 2015).
Rats submitted to a diet rich in fats and treated
with yerba mate extract exhibited attenuation
in weight gain and adiposity, reduction of
epididymal fat and restoration of serum levels
of cholesterol, triglycerides, LDL cholesterol
and glucose (ARÇARI et al., 2009). An increase
in energy expenditure was observed in humans
after consumption of mate tea (MARTINET
et al., 1999). Using animal models of diet-
induced obesity, it was observed by Kang and
collaborators (2012) that yerba mate has the
ability to reduce the differentiation of pre-
adipocytes and to reduce the accumulation
of lipids in cells, which contribute to a
lower growth rate in fat tissue, lower body
weight gain and obesity. In addition, it was
demonstrated that the treatment with yerba
mate affects the digestion of food, resulting
in higher energy expenditure, attributed to
increased basal metabolism in mice treated
with yerba mate.
Gosman and collaborators (2012) point out
that the polyphenolic portion of mate extract
as responsible for the anti-adipogenic activity
in vivo. The I. paraguariensis polyphenol-rich
extract inhibited lipid storage in adipocytes,
partly suppressing the expression of various
genes related to adipogenesis. In addition, the
major constituents of mate dekafeoilquinic
acids and matesaponins induced a significant
increase in satiety and modulation of serum
leptin levels (HUSSEIN et al., 2011).
STIMULATINGWEIGHT
REDUCTION

10. Yerba mate consumption contributes
significantly to the overall intake of
antioxidants and provides high amounts of
caffeoylquinic acid derivatives, with potentially
beneficial biological effects on human health
(BRAVO et al., 2007). Yerba mate dry extract
has potent antioxidant activity, and its activity
is related to the total content of polyphenols,
ie high concentrations of caffeic acid,
5-caffeoylinoic acid, rutin and total phenolics
(BERTÉ et al., 2011).
In a human study where capsules containing
yerba mate extract were administered to
healthy individuals three times a day, an
increase in antioxidant biomarkers with a
concomitant reduction in short- and long-term
lipid peroxidation biomarkers was observed
(BECKER et al., 2019).
ANTI-OXIDANT
Yerba mate is a rich source of phenolic
compounds that vary depending on
geographical origin and mode of preparation.
The infusion of I. paraguariesis leaves has
high antioxidant capacity and in experiments
in vitro showed significant inhibitory action
on human colorectal adenocarcinoma cell
growth, representing a potential source of
chemopreventive agents (MEJÍA et al., 2010).
Mate’s ability to suppress reactive oxygen
species (ROS) has been correlated with
peroxidase-like activity and strongly related to
polyphenol concentration. This means, from a
biological point of view, that polyphenols act
in the same way as the natural antioxidant
enzymes present in our body and can be
potent defenders of these systems (HECK;
MEJIA, 2007).
Although there are reports of the
consumption of mate for centuries, and its
use is spreading among millions of people,
there are considerably few toxicity studies
published about I. paraguariensis aqueous
or dry extracts. Miranda and collaborators
(2008) reported that the administration of
up to 2.0 g/kg in mice for 60 days did not
promote toxicity indicators. In addition, yerba
maté had no genotoxic effect on the liver,
kidney, and bladder cells. Consumption of
yerba mate also increased DNA resistance
in contact with H2O2 ex vivo, and improved
DNA repair in liver cells (Miranda et al.,
2008). In a study carried out by Morais and
collaborators (2009), the consumption of
mate infusions by healthy volunteers did not
alter the hematological characteristics and
serum biochemical parameters indicative of
kidney or liver damage.
TOXICOLOGY
AND SPECIAL CARE
Total daily intake, as well as the main source
of caffeine, varies worldwide. Caffeine intake
in countries such as Brazil and Argentina
is believed to be high due to the popular
consumption of mate tea and coffee. Most
human studies conducted over the past
decade show that moderate (<400 mg /
day) caffeine consumption does not pose
significant health risks to most consumers
(NAWROT et al., 2003). Several authorized
regulatory agencies around the world have
reviewed, regulated and authorized the addition
of caffeine to specific beverages in which
caffeine does not occur naturally. This addition
was generally allowed to caffeine levels of
350 mg / L, comparable to those provided
by coffee and yerba mate. Some regulatory
agencies have established guidelines for daily
caffeine intake of up to 450 mg / day for adults
(HECKMAN; WEIL; MEJIA, 2010).

11. Brazilian biodiversity and the great
scientific advance involving chemical and
pharmacological studies of its species are
fundamental factors in the development of
food products with high functional appeal.
Concerned with meeting the needs of food
industry professionals in the development
of healthy and functional products, the
Fruittion line was created, composed of
natural extracts of native plants from Latin
America, standardized in their respective
active principles. Standardization of the
extracts is performed using specific,
sensitive and reproducible analytical
methodologies such as High Performance
Liquid Chromatography (HPLC) and
Mass Spectrometry Coupled Gas
Chromatography (GC-MS).
Duas Rodas currently offers in its portfolio
a wide variety of extracts of green or
toasted mate, in liquid or powder form,
standardized in methylxanthines and
polyphenols, in different concentration
ranges. Among other options, Guarana
extracts (Paullinia Cupana), Açaí (Euterpe
oleracea) and Acerola (Malphigia
glabra), standardized on metixanthines,
anthocyanins and ascorbic acid,
respectively.
Duas Rodas is one of Latin America’s
leading flavoring and extracting
industries, and is recognized for seals
and certificates attesting to food safety
and environmental preservation, such as
FSSC 22000, Organic, Fair For Life, Kosher
and Halal. Aware of the growing search
for natural and healthy ingredients, Duas
Rodas offers a broad portfolio of flavoring
and natural ingredients obtained with
rigorous production standards and full
quality assurance.
For more information contact:
duasrodas.com

12. ARÇARI, D. P.; BARTCHEWSKY, W.; SANTOS, T. W.;
OLIVEIRA, K. A.; FUNCK, A.; PEDRAZZOLI, J.; SOUZA,
M. F. F.; SAAD, M. J.; BASTOS, D. H. M., GAMBERO, A.;
CARVALHO, P. O.; RIBEIRO, M. L. Antiobesity Effects of yerba
maté Extract (Ilex paraguariensis) in High-fat Diet-induced
Obese Mice. Obesity, v.17, n.12, p. 2127-2133, 2009.
ATHAYDE, M. L.; COELHO, G. C.; SCHENKEL, E.P. Caffeine
and theobromine in epicuticular wax of Ilex paraguariensis
A. St.-Hil. Phytochemistry, v. 55, p. 853-857, 2000.
BASTOS, D. H. M.; DE OLIVEIRA, D.M.; MATSUMOTO,
R.L.T.; CARVALHO, P.O.; RIBEIRO, M. L. Yerba mate:
Pharmacological properties, research and biotechnology.
Medicinal and Aromatic Plant Science and Biotechnology,
v.1, p.37–46, 2007.
BECKER, A. M.; CUNHA, P. C.; LINDENBERG, A. C.;
ANDRADE, F.; CARVALHO, T.; BOAVENTURA, B. C. B.;
SILVA, E. S. Spray-Dried Yerba Mate Extract Capsules:
Clinical Evaluation and Antioxidant Potential in Healthy
Individuals. Plant Foods for Human Nutrition, p. 1-6, 2019.
BERTÉ, K. A. S.; BEUX, M. R.; SPADA, P. K. W. D. S.;
SALVADOR, M.; HOFFMANN-RIBANI, R. Chemical
Composition and Antioxidant Activity of Yerba-Mate
(Ilex paraguariensis A.St.-Hil., Aquifoliaceae) Extract as
Obtained by Spray Drying. Journal of Agricultural and
Food Chemistry, v. 59, n.10, p. 5523-5527, 2011.
BLUM-SILVA, C. H.; CHAVES, V. C.; SCHENKEL, E. P.;
COELHO, G. C.; REGINATTO, F. H. The influence of leaf
age on methylxanthines, total phenolic content, and
free radical scavenging capacity of Ilex paraguariensis
aqueous extracts. Revista Brasileira de Farmacognosia, v.
25, n. 1, p. 1 – 6, 2015.
BRACESCO, N.; SANCHEZ, A. G.; CONTRERAS, V.;
MENINI, T.; GUGLIUCCI, A. Recent advances on Ilex
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Ethnopharmacology, v. 136, n. 3, p. 378-384, 2011.
BRAVO, L.; GOYA, L.; LECUMBERRI, E. LC/MS
characterization of phenolic constituents of Mate (Ilex
paraguariensis, St. Hil.) and its antioxidant activity
compared to commonly consumed beverages. Food
Research International, v. 40, p. 393 - 405, 2007.
BUTIUK, A. P.; MARTOS, M. A.; ADACHI, O.; HOURS, R.
A. Study of the chlorogenic acid content in yerba mate
(Ilexparaguariensis St. Hil.): Effect of plant fraction,
processing step andharvesting season. Journal of
Applied Research on Medicinal and Aromatic Plants, v. 3,
n. 1, p. 27 – 33, 2015.
CARDOZO-JUNIOR, E. L.; MORAND, C. Interest of mate
(Ilex paraguariensis A. St.-Hil.) as a new natural functional
food to preserve human cardiovascular health – A review.
Journal of Functional Foods, v. 21, p. 440–454, 2016.
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FILIP, R.; P. LOPEZ; G. GIBERTI; J. COUSSIO; G. FERRARO.
Phenolic compounds in seven South American Ilex
species. Fitoterapia, v. 72, p. 774-778, 2001.
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