Yerba Mate – a study on the tea from Latin America
Keywords:
Tea, Yerba Mate, herbal tea, antioxidant,, beverageAbstract
The purpose of this study is to create awareness among Hospitality Professionals, Tea connoisseurs, students, and researchers of India and neighboring countries about this Tea. Yerba Mate tea, an infusion prepared from the leaves of the Ilex paraguariensis tree. It is a popular non alcoholic beverage in South America that is quickly gaining traction in the international market, either as tea or as a component of prepared foods or nutritional supplements. For ages, the indigenous people have consumed it as a social and therapeutic beverage. Yerba Mate tea is Argentina's national drink, but it's also well-known for its energizing, rejuvenating, and weight-loss effects. South American footballers, who appear to carry their mate gourds with them wherever they go, have popularized the drink in Europe. This review focuses on the history, production, and health benefits of Yerba.
References
Bastos, D., Oliveira, D., Matsumoto, R., Carvalho, P., and Ribeiro, M. 2007. Yerba mate: pharmacological properties, research and biotechnology. Med Aromat Plant Sci Biotechnol, 1(1), 37–46.
Burris, Kellie P., Harte, F. M., Michael Davidson, P., Stewart, C. N., and Zivanovic, S. 2012. Composition and bioactive properties of Yerba Mate (Ilex paraguariensis A. St.-Hil.): A review. Chilean Journal of Agricultural Research, 72(2), 268–274. https://doi.org/10.4067/s0718-58392012000200016
Burris, Kellie Parks. 2011. TRACE : Tennessee Research and Creative Exchange Antimicrobial activity of aqueous Yerba Mate extracts.
Croge, C. P., Cuquel, F. L., and Pintro, P. T. M. 2020. Yerba mate: Cultivation systems, processing and chemical composition. a review. Scientia Agricola, 78(5), 1–11. https://doi.org/10.1590/1678-992x-2019-0259
Dellacassa, E., and Bandoni, A. 2001. El mate. Revista de Fitoterapia, 1(4), 269–278.
Filip, R., Bandoni, A., Bracesco, N., and Gugliucci, A. 2007. Mate ( Ilex paraguariensis ). May.
Gorzalczany, S., Filip, R., Alonso, M., Miño, J., Ferraro, G., and Acevedo, C. 2001. Choleretic effect and intestinal propulsion of “Mate” (Ilex paraguariensis) and its substitutes or adulterants. Journal of Ethnopharmacology, 75, 291–294. https://doi.org/10.1016/S0378-8741(01)00179-9
Gugliucci, A., Bastos, D. H. M., Schulze, J., and Souza, M. F. F. 2009. Caffeic and chlorogenic acids in Ilex paraguariensis extracts are the main inhibitors of AGE generation by methylglyoxal in model proteins. Fitoterapia, 80(6), 339–344. https://doi.org/10.1016/J.FITOTE.2009.04.007
Heck, C. I., and De Mejia, E. G. 2007. Yerba mate tea (Ilex paraguariensis): A comprehensive review on chemistry, health implications, and technological considerations. Journal of Food Science, 72(9). https://doi.org/10.1111/j.1750- 3841.2007.00535.x
Kubo, I., Muroi, H., and Himejima, M. 2002. Antibacterial activity against Streptococcus mutans of mate tea flavor components. Journal of Agricultural and Food Chemistry, 41(1), 107–111. https://doi.org/10.1021/jf00025a023
Lunceford, N., and Gugliucci, A. 2005. Ilex paraguariensis extracts inhibit AGE formation more efficiently than green tea. Fitoterapia, 76(5), 419–427. https://doi.org/10.1016/j.fitote.2005.03.021
Morley, E. J. 1939. The eighteenth century. Year’s Work in English Studies, 20(1), 128–152. https://doi.org/10.1093/ywes/XX.1.128
Poswal, F. S., Russell, G., Mackonochie, M., MacLennan, E., Adukwu, E. C., and Rolfe, V. 2019. Herbal Teas and their Health Benefits: A Scoping Review. Plant Foods for Human Nutrition, 74(3), 266–276. https://doi.org/10.1007/s11130-019- 00750-w
Stein, A., Russell, R. B., and Aloy, P. 2005. 3did: Interacting protein domains of known three-dimensional structure. Nucleic Acids Research, 33(DATABASE ISS.), 413–417. https://doi.org/10.1093/nar/gki037
Yi, F. A. N., Sun, L. E., Hao, D. C., Peng, Y., Han, F. M., and Xiao, P. G. 2017. Complex phylogenetic placement of Ilex species (Aquifoliaceae): A case study of molecular phylogeny. Pakistan Journal of Botany, 49(1), 215–225.
www.pexels.com
