Journal of Tea Science Research, 2024, Vol.14, No.2, 123-133 http://hortherbpublisher.com/index.php/jtsr 124 This study aims to comprehensively examine the phytochemistry, health benefits, and cultural significance of Yerba Mate. This includes analyzing the chemical composition of Yerba Mate, with a focus on its bioactive compounds and their potential applications in therapeutic and nutritional medicines. The study summarizes the current scientific evidence on the health benefits of Yerba Mate, including its antioxidant, anti-inflammatory, lipid-lowering, and antimicrobial properties. It explores the historical and cultural background of mate tea consumption in South America, highlighting its role in social rituals and traditional medicine. Additionally, it discusses the technical aspects of Yerba Mate processing and its potential applications in various food and beverage products. By integrating multiple studies, we aim to gain a comprehensive understanding of Yerba Mate, emphasizing its importance as a cultural symbol and a source of health-promoting compounds. 2 Phytochemistry of Yerba Mate 2.1 Key phytochemicals in Yerba Mate Yerba Mate (Ilex paraguariensis) is rich in a variety of bioactive compounds, primarily polyphenols, xanthines, and saponins. The most notable polyphenols include caffeoylquinic acids such as 3,5-O-dicaffeoylquinic acid, 5-O-caffeoylquinic acid, and 3-O-caffeoylquinic acid, which are known for their antioxidant properties (Côrrea et al., 2017; Rząsa-Duran et al., 2022). Additionally, Yerba Mate contains significant amounts of flavonoids, such as rutin and quercetin, and other phenolic compounds like chlorogenic acid and caffeic acid (Gullón et al., 2018; Rząsa-Duran et al., 2022). The xanthines, including caffeine, theobromine, and theophylline, contribute to the stimulant effects of Yerba Mate (Heck and Mejia, 2007; Rząsa-Duran et al., 2022). Saponins, another class of compounds found in Yerba Mate, have been associated with anti-inflammatory and cholesterol-lowering effects (Elorriaga et al., 2015). 2.2 Comparative phytochemical analysis with other tea When compared to other teas, such as green tea and black tea, Yerba Mate exhibits a unique phytochemical profile. While green tea is predominantly rich in catechins and black tea in theaflavins, Yerba Mate is particularly abundant in caffeoylquinic acids and saponins (Júnior and Morand, 2016; Rząsa-Duran et al., 2022). Studies have shown that the antioxidant capacity of Yerba Mate is comparable to that of green tea, primarily due to its high polyphenol content (Heck and Mejia, 2007; Rząsa-Duran et al., 2022). Moreover, the presence of saponins in Yerba Mate, which are not commonly found in significant amounts in other teas, provides additional health benefits such as lipid-lowering effects (Elorriaga et al., 2015). 2.3 Methods of phytochemical extraction and analysis Various methods have been employed to extract and analyze the phytochemicals in Yerba Mate. Common extraction techniques include the use of solvents such as ethanol, methanol, and water, often optimized for maximum yield of phenolic and flavonoid compounds (Gullón et al., 2018). Advanced chromatographic techniques, such as High-Performance Liquid Chromatography (HPLC) coupled with Mass Spectrometry (MS), are frequently used to identify and quantify the individual phytochemicals present in Yerba Mate (Matei et al., 2016). Additionally, Fourier Transform Infrared (FTIR) spectroscopy and Thermogravimetric Analysis (TGA) have been utilized to characterize the functional properties and thermal stability of Yerba Mate extracts (Gullón et al., 2018). These methods ensure a comprehensive understanding of the phytochemical composition and potential health benefits of Yerba Mate. 3 Health Benefits of Yerba Mate 3.1 Antioxidant properties Yerba Mate (Ilex paraguariensis) is renowned for its high antioxidant activity, primarily due to its rich content of polyphenols and other bioactive compounds. Studies have identified various antioxidant compounds in Yerba Mate, including neochlorogenic acid, chlorogenic acid, and caffeic acid, which contribute to its potent antioxidant properties (Rząsa-Duran et al., 2022). Maiztegui et al. (2023) showed that rats in the experimental group that drank Yerba Mate tea had significantly increased plasma antioxidant capacity (FRAP levels) and significantly decreased oxidative stress markers (TBARS levels). The study indicates that Yerba Mate tea can reduce oxidative
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