This book explores the traditional use of Ilex paraguariensis, a plant that is widely distributed in South America. Thanks to its purported properties, it has been used for centuries in the form of teas with a variety of names, including: ‘yerba mate’ (Argentina), ‘chimarrão’ (Brazil), and others.
Ilex paraguariensis and its teas (also referred to as ‘mate teas’) are well known because of their alleged pharmacological effects in numerous common conditions, including obesity, osteoporosis, constipation, arthritis, and hypertension. These effects are generally ascribed to yerba mate teas because the botanical species contains bioactive and stimulating substances like caffeine (originally dubbed ‘mateine’), various alkaloids, and several phenolic acids. Interestingly, the chemical profiles of these teas can fluctuate over time, creating serious production problems. As a result, it is difficult to reliably determine their safety and health effects on humans.
In response to the global interest in these products, this book offers a reference guide to ‘yerba mate’/‘chimarrão’ teas. It analyzes their chemical profiles, discusses their bioactive features, and addresses their safety and health effects. In addition, since the cultural heritage of yerba mate has greatly contributed to its international success, the book also provides information on its historical legacy, regulatory aspects, and the global market.
İçerik tablosu
Yerba Mate Tea, A Traditional South American Beverage.- Botanic Features of Ilex paraguariensis.- Chemical Profiles of Yerba Mate Infusions across South American Countries.- Bioactive Features of Yerba Mate Infusions.- Safety and Health Effects Ascribed to Yerba Mate Consumption.- Yerba Mate in Different Countries, Historical Legacy, and Similar Preparations.- Regulatory Aspects concerning Yerba Mate Tea.- Yerba Mate, the Global Commerce, and Possible Adulteration.- The Current Situation and New Perspectives.
Yazar hakkında
Candela Iommi is a health and public safety consultant working in the field of food science and technology, with a particular focus on phenolic substances. Dr. Iommi obtained her M.Sc. in Medicine from the Instituto Universitario Hospital Italiano, Buenos Aires, Argentina, in 2018. Since then, she has followed a two-pronged career approach, including pediatrics (in Argentina) and food chemistry and safety (in Italy). She has co-authored three papers concerning polyphenols in foods and beverages for a special section in the Journal of AOAC International (SGE: Salvatore Parisi). Pursuing her interest in phenolic compounds and their effects on human health, she is also investigating the therapeutic performance of foods and beverages with related chemical profiles.
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