Journal of Tea Science Research, 2024, Vol.14, No.2, 123-133 http://hortherbpublisher.com/index.php/jtsr 126 Figure 2 Multi-omic results and genomic modifications induced in human immune cells by mate extract consumption (Adopted from Ruskovska et al., 2022) Image caption: Pathway enrichment analysis of protein-coding genes, miRNA, and lncRNA target genes revealed that several key pathways related to cellular processes are significantly affected, including cell signaling, cell adhesion, and neurofunction. The figure presents an integrated network of these pathways, highlighting the potential positive impact of Yerba Mate extract on cellular function and health through multi-level gene regulation. The study results indicate that regular consumption of Yerba Mate extract has significant protective effects on cardiovascular metabolic health (Adapted from Ruskovska et al., 2022) Another study found that mate tea can increase mitochondrial uncoupling in adipose tissue, potentially enhancing energy expenditure and resistance to weight gain (Walton et al., 2020). In a diabetic rat model, mate tea treatment improved various metabolic parameters, including serum glucose and muscle glucose uptake, highlighting its potential benefits in managing diabetes-related metabolic disorders (Rocha et al., 2018). 4 Cultural Practices and Rituals 4.1 Traditional methods of Yerba Mate consumption Yerba Mate, derived from the leaves of Ilex paraguariensis, is traditionally consumed in various forms across South America. The most common method involves steeping the dried leaves in water to prepare a beverage. This preparation is typically done in a hollowed-out gourd, called a "mate" or "calabash". The gourd is filled about two-thirds full with dried Yerba Mate leaves. Cold water is first added to moisten the leaves, followed by hot water, typically between 70 °C-80 °C, to brew the tea. The beverage is then consumed through a metal straw called a "bombilla" (Bastos et al., 2018; Rząsa-Duran et al., 2022). The bombilla acts as both a straw and a filter, inserted into the gourd to sip the drink without ingesting the leaves. In countries like Argentina, Brazil, Paraguay, and Uruguay, this method of consumption is deeply ingrained in daily life and cultural practices (Luís et al., 2019).
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