Contents
Properties of Yerba Mate
Yerba Mate is a drink made of leaves and twigs holly (Ilex paraguariensis). It is evergreen tree that occurs only in a small area between the Atlantic Ocean and the Paraguay River, in Argentina, Paraguay, Brazil and Uruguay. In these countries is cultivated and exported all over the world. Yerba Mate drinks there on every day, at any time of the day. Representatives of all layers drink it social. Holly infusion has grown in parts of America South to the rank of a cultural phenomenon. If a stranger is invited to eat Yerba Mate, it means that he is a welcome guest. Is it an expression of acceptance in the environment.
Yerba Mate owes its popularity to its unique stimulating, strengthening and cleansing properties. It has a rich composition, thanks to which the spectrum of action is very wide. Holly leaves contain over 200 different ingredients.
The most important bioactive ingredients in the Yerba Mate infusion are:
- Polyphenols – having strong antioxidant properties, i.e. having a preventive effect in the prevention of numerous diseases, incl. cancer or ischemic heart disease
- Xanthines – caffeine, theobromine and (in small amounts) theophylline – have, among others, properties that stimulate and support mental work
- Saponins – compounds causing a specific, bitter taste and the formation of a characteristic foam on the surface of the infusion. They have a positive effect on cholesterol metabolism and have anti-inflammatory properties
- Minerals – potassium, magnesium, phosphorus, zinc, copper, manganese, chromium, silicon
- Vitamins – A, B1, B2, C, E, niacin, biotin [2, 3, 8].
Yerba Mate and obesity
It is assumed that one of the first studies of Paraguay holly and its infusion was carried out in the mid-2s. Scientists became interested in, among others the fact that in Argentina hardly anyone suffered from obesity, and also the fact that in regions affected by famine, paradoxically, most of the inhabitants did not get sick and often lived to an old age. This information was combined with the fact that the intake of Yerba Mate was almost compulsory, and the research began. The obtained results proved that the Paraguay Holly at that time was one of the few plants in the world with remarkable properties and nutritional value [4, XNUMX].
Research on Yerba Mate is carried out all the time and so far scientists have managed to prove the positive effect of consuming the infusion on weight reduction. Yerba Mate infusion may contribute to weight loss, as well as reducing the size of adipocytes (adipose tissue cells) with a simultaneous reduction of fat accumulation in these cells. It has also been proven that Yerba Mate regulates the feeling of fullness and delays gastric emptying, which results in less food intake and a reduction in appetite. In many studies, after several weeks of administration of Yerba Mate, a reduction in body weight and a decrease in the percentage of body fat was observed (e.g. in the De Morais study, after a 40-day administration of 330 ml of Yerba Mate infusion, 3 times a day). In another study in which participants were given a dietary supplement containing Yerba Mate extract (3 tablets of the supplement daily, 1 tablet contained 112 mg of Yerba Mate, 95 mg of guarana and 36 mg of damiana extract), a significant decrease in body fat content was shown after 12 weeks ( visceral and subcutaneous) compared to the control group [1, 7, 9].
Other health-promoting properties of Yerba mate
Available scientific studies have shown that Yerba Mate extracts are effective in lowering blood cholesterol, both total and LDL cholesterol. At the same time, they increase the level of the “good” HDL cholesterol. In addition, Yerba Mate improves glucose tolerance and increases the sensitivity of cells to insulin, and thus has a positive effect on insulin resistance [1, 5, 6].
Contraindications to eating Yerba Mate
Contraindications to drinking Yerba Mate result primarily from the caffeine it contains, so it should not be given to children. Mate strongly stimulates, which is completely unnecessary taking into account the mobility and energy of children. It is recommended to avoid caffeine at a young age.
Consumption of Yerba Mate should be limited during pregnancy. Although no correlation has been found between drinking Yerba Mate and the course of pregnancy and fetal development, it should be remembered that Mate is a source of caffeine. The Food Standards Agency recommends limiting caffeine consumption during pregnancy to a maximum of 200 mg per day. Breastfeeding women should also limit their intake of Yerba Mate, as caffeine partially passes into breast milk and may make the baby over-excitable and make it difficult to fall asleep. Pregnant women and nursing mothers should limit themselves to two cups of Mate a day.
Limiting the consumption of Yerba Mate is also recommended in people suffering from cardiovascular diseases and at risk of arterial hypertension. However, it is best to consult a doctor [8.]
Consuming Yerba Mate infusions or using supplements with its extract can be an effective means of fighting obesity. In addition to the positive effect on weight reduction, consumption of the Yerba Mate extract is also associated with the improvement of carbohydrate metabolism and blood lipid profile. It also has antioxidant, anti-inflammatory, cleansing and stimulating properties. Remember, however, that just consuming infusions of Paraguayan holly, without implementing healthy eating habits and physical activity, will not do anything. Yerba Mate is worth using as a “booster”, because only in combination with a change in lifestyle can it help fight overweight or obesity.
Bibliography:
- De Morais E.C., Stefanuto A., Klein G.A., Boaventura B.C., de Andrade F., Wazlawik E., Di Pietro P.F., Maraschin M., da Silva E.L. (2009): Consumption of yerba mate (Ilex paraguariensis) improves serum lipid parameters in healthy dyslipidemic subjects and provides an additional LDL-cholesterol reduction in individuals on statin therapy. Journal of Agricultural and Food Chemistry. 57(18): 8316-8324.
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- Dmowski P., Śmiechowska M., Prystupa A. (2011): Antioxidant activity of selected Ilex paraguariensis infusions available on the Tri-City market. Bromatology and Toxicological Chemistry. 44: 620–624.
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