Contents
Yerba Mate History
The name yerba mate literally means “gourd herb” and it comes from a combination of two languages, Spanish and Quechua. This tea is also referred to as Paraguay, mission or Jesuit tea. It is obtained from dried, toasted and crushed leaves and stalks of Paraguay holly. It is an evergreen tree growing in Paraguay, Uruguay, southern Brazil and northern Argentina. The Guarani Indians were the first to use Paraguay holly, and they started the cultivation of tea in 1670. Jesuit missionaries.
Health properties
- Antioxidant effect – strengthening anti-cancer prevention,
- Impact on the body’s lipid metabolism – lowering the level of “bad” LDL cholesterol and increasing the fraction of “good” HDL cholesterol,
- Diuretic effect – helpful in arterial hypertension,
- Obesity prevention – reducing the feeling of hunger and slowing the gastric emptying process,
- Influence on the body’s carbohydrate balance – anti-diabetic properties, protection against diabetes complications,
- Regulation of metabolism – influence on the digestive functions of the body, stimulation of bile secretion,
- Strengthening the immune system – anti-inflammatory, anti-fungal and anti-parasitic properties.
In addition, yerba mate has a stimulating effect and also reduces fatigue.
Composition of yerba mate:
- polyphenols (mainly chlorogenic acid, caffeic acid and quinic acid, including flavonoids – rutin and quercetin)
- vitamins (A, B1, B2, C, E)
- minerals (magnesium, manganese, potassium, calcium, phosphorus)
- alkaloidy purynowe (kofeina, theobromine, theophylline)
- saponins (mainly matesaponins 1 and 2)
The content of active substances in yerba mate depends on many factors, including on the place of cultivation, its conditions, leaf cutting time and genetic differences between plants. The composition of tea is variable and depends on the agriculture of a given country.
Polyphenols make up about 10% of the dry leaf content. They have strong antioxidant and antimutagenic properties. Vitamins and minerals increase the nutritional value of yerba mate through a beneficial effect on health, including antioxidant activity, immune enhancement, or participation in the regulation of metabolic pathways. The caffeine content varies, ranging from 0,4-1,7%. It has been calculated that 500 ml of yerba mate prepared according to the Brazilian tradition provides about 260 mg of caffeine. Its properties include stimulation of the cerebral cortex, acceleration of the heart rate and pain relief. Theobromine fluctuates between 0,15-0,76%. Its tasks include relaxing the smooth muscles of blood vessels, increasing blood flow through the kidneys, and a diuretic effect. Theophylline is present in trace amounts, and its maximum content is about 0,05%. Saponins make up about 1,2% of tea. These are substances that affect the taste of tea. They show anti-inflammatory properties and contribute to the death of cancer cells
How to properly brew traditional yerba mate?
The traditional way of brewing yerba mate is through the use of special dishes made of gourd fruit, wood or porcelain. After pouring in the dried yerba (about 2/3 of the vessel), the contents are poured over with water at a temperature of 70-85˚C. Then, cover the opening of the vessel with your hand, then turn it over and shake it several times. Thanks to this, yerba mate particles will fall to the bottom, and larger parts will be on top. After shaking the pan, it should be slowly straightened. When the level of inclination to the surface is 45 degrees, a bombilla should be placed in the empty gap (the space between the drought and the vessel wall) – a special straw for drinking tea. It is advisable not to mix the dried material with it, as the dusty parts of the yerba mate will flow into the tube. The drought is poured with water many times, even up to 7 times.
At the beginning of your adventure with yerba mate, it is suggested to brew a smaller amount of herbs, about 2-3 teaspoons, to get used to the characteristic, bitter taste. It is also recommended to buy a mild tea (suave, mild). With more herbs, the infusion may seem too strong and disruptive.
The other side of the coin
Despite its many health-promoting properties, yerba mate can have a detrimental effect on health. Pregnant and breastfeeding women should limit its consumption due to the caffeine content. It is recommended that during pregnancy, caffeine consumption should not exceed 200 mg per day. During lactation, these values are higher, but the mentioned alkaloid may cause the baby to be overly excitable and have problems falling asleep. Healthy people should also remember about moderation. Increased doses of caffeine bring with it side effects such as palpitations, insomnia, anxiety and nervousness. Some studies suggest a negative effect of tea on blood lymphocytes and the content of carcinogens, such as polycyclic aromatic hydrocarbons (PAHs) in its composition. A relationship has also been noticed between the consumption of yerba mate and the occurrence of cancers of the upper gastrointestinal tract, but there are no studies confirming the harmfulness of the herb.
There are no unequivocal studies and standards regarding which doses of yerba mate are harmful to the body and what they bring positive effects. Taking into account the proven pro-health properties of tea, its consumption should be considered by both healthy people and those struggling with diseases of the circulatory system, lipid and carbohydrate metabolism and obesity. It is a good substitute for coffee. It is worth remembering to keep common sense after all, because the essence of good taste and balance for health is moderation.
Bibliography: Bastos D.H.M., Oliveira D.M., Matsumoto R.L.T., Carvalho P.O., Ribeiro M.L. (2007) Yerba maté: pharmacological properties, research and biotechnology. Med. Aromat. Plant Sci. Biotechnol. 1:37-46. Cassileth B. R., Yeung K. S., Gubili J. (2010) Herb-drug Interactions in Oncology, People’s Medical Pub. House-USA, Shelton, CT. ISBN1607950413, 9781607950417 Dudonné S, Vitrac X, Coutière P, Woillez M, Mérillon JM. (2009) Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assays. J Agric Food Chem 57:1768-74. Martins F, Noso TM, Porto VB, Curiel A, Gambero A, Bastos DH, Ribeiro ML, Carvalho Pde O. (2010) Maté tea inhibits in vitro pancreatic lipase activity and has hypolipidemic effect on high-fat diet-induced obese mice. Obesity (Silver Spring) 18: 42-7. Mazzafera P. (1994) Distribution of caffeine, theobromine and theophylline in Ilex paraguaryensis. Rev. Fr. Bras. Physiol. Veg. 6:149-151 Schinella G, Fantinelli JC, Mosca SM. (2005) Cardioprotective effects of Ilex paraguariensis extract: evidence for a nitric oxide-dependent mechanism. Clin Nutr. 24(3):360-6. Van Wyk BE, Wink M. (2008) Medicinal plants of the world, MedPharm, Wrocław. www.yerbamateinfo.pl
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