SciELO - Scientific Electronic Library Online

SciELO - Scientific Electronic Library Online

Referencias del artículo

BURRIS, Kellie P et al. Composition and Bioactive Properties of Yerba Mate (llex paraguariensis A. St.-Hil.): A Review. Chilean J. Agric. Res. [online]. 2012, vol.72, n.2, pp.268-275. ISSN 0718-5839.

    Alikaridis, F. 1987. Natural constituents of Ilex species. Journal of Ethnopharmacology 20:121-144. [ Links ]

    Ames, B.N., M.K. Shigenaga, and T.M. Hagen. 1993. Oxidants, antioxidants, and the degenerative diseases of aging. Proceedings of the National Academy of Sciences USA 90:7915-7922. [ Links ]

    Andersen, T., and J. Fogh. 2001. Weight loss and delayed gastric emptying following a South American herbal preparation in overweight patients. Journal of Human Nutrition and Dietetics 14:243-250. [ Links ]

    Anesini, C., G. Ferraro, and R. Filip. 2006. Peroxidase-like activity of Ilex paraguariensis. Food Chemistry 97:459-464. [ Links ]

    Arbiser, J.L., X.C. Li, C.F. Hossain, D.G. Nagle, D.M. Smith, P Miller, et al. 2005. Naturally occurring proteasome inhibitors from mate tea (Ilex paraguayensis) serve as models for topical proteasome inhibitors. Journal of Investigative Dermatology 125:207-212. [ Links ]

    Athayde, M.L., G.C. Coelho, and E.P. Schenkel. 2000. Caffeine and theobromine in epicuticular wax of Ilex paraguariensis A. St.-Hil. Phytochemistry 55:853-857. [ Links ]

    Atoui, A.K., M. Abdelhak, G. Boskou, and P. Kefalas. 2005. Tea and herbal infusions: their antioxidant activity and phenolic profile. Food Chemistry 89:27-36. [ Links ]

    Bastos, D.H.M., E.Y. Ishimoto, M.O.M. Marques, A.F. Ferri, and E.A.F.S. Torres. 2006. Essential oil and antioxidant activity of green mate and mate tea (Ilex paraguariensis) infusions. Journal of Food Composition and Analysis 19:538-543. [ Links ]

    Bastos, D.H.M., L.A. Saldanha, R.R. Catharino, A.C.H.F. Sawaya, I.B.S. Cunha, P.O. Carvalho, and M.N. Eberlin. 2007. Phenolic antioxidants identified by ESI-MS from yerba mate (Ilex paraguariensis) and green tea (Camelia sinensis) extracts. Molecules 12:423-432. [ Links ]

    Bracesco, N., A.G. Sanchez, V. Contreras, T. Menini, and A. Gugliucci. 2010. Recent advances on Ilex paraguariensis research: Minireview. Journal of Ethnopharmacology 136:378384. doi:10.1016/j.jep.2010.06.032. [ Links ]

    Bravo, L., L. Goya, and E. Lecumberri. 2007. LC/MS characterization of phenolic constituents of mate (Ilex paraguariensis, St. Hil.) and its antioxidant activity compared to commonly consumed beverages. Food Research International 40:393-405. [ Links ]

    Burris, K.P., P.M. Davidson, C.N. Stewart Jr., and F. Harte. 2011. Antimicrobial activity of yerba mate (Ilex paraguariensis) aqueous extracts against Escherichia coli O157:H7 and Staphylococcus aureus. Journal of Food Science 76(6):M456-M462. [ Links ]

    Cardozo, Jr. E.L., O. Ferrarese-Filho, L.C. Filho, M.D.L.L. Ferrarese, C.M. Donaduzzi, and J.A. Sturion. 2007. Methylxanthines and phenolic compounds in mate (Ilex paraguariensis St. Hil.) progenies grown in Brazil. Journal of Food Composition and Analysis 20:553-558. [ Links ]

    Carini, M., R.M. Facino, G. Aldini, M. Calloni, and L. Colombo. 1998. Characterization of phenolic antioxidants from mate (Ilex paraguayensis) by liquid chromatography mass spectrometry and liquid chromatography tandem mass spectrometry. Rapid Communications in Mass Spectrometry 12:1813-1819. [ Links ]

    Chakraborty, M., and A. Mitra. 2008. The antioxidant and antimicrobial properties of the methanolic extract from Cocos nucifera mesocarp. Food Chemistry 107:994-999. [ Links ]

    Chandra, S., and E. De Mejia Gonzalez. 2004. Polyphenolic compounds, antioxidant capacity, and quinone reductase activity of an aqueous extract of Ardisia compressa in comparison to mate (Ilex paraguariensis) and green (Camellia sinensis) teas. Journal of Agricultural and Food Chemistry 52:3583-3589. [ Links ]

    Clifford, M.N., and J.R. Ramirez-Martinez. 1990. Chlorogenic acids and purine alkaloids contents of mate (Ilex paraguariensis) leaf and beverage. Food Chemistry 35:13-21. [ Links ]

    Daglia, M., R. Tarsi, A. Papetti, P. Grisoli, C. Dacarro, C. Pruzzo, and G. Gazzani. 2002. Antiadhesive effect of green and roasted coffee on Streptococcus mutans' adhesive properties on saliva-coated hydroxyapatite beads. Journal of Agricultural and Food Chemistry 50:1225-1229. [ Links ]

    Dall'Orto, V.C., J.M. Vago, R.R. Carballo, and I.N. Rezzano. 2005. Comparison of tyrosinase biosensor and colorimetric method for polyphenol analysis in different kinds of teas. Analytical Letters 38:19-33. [ Links ]

    Esmelindro, M.C., G. Toniazzo, A. Waczuk, C. Dariva, and D.d. Oliveira. 2002. Effects of industrial processing steps on the physico-chemical characteristics of mate tea leaves. Ciencia e Tecnologia de Alimentos 22:199-204. [ Links ]

    Filip, R., R. Davicino, and C. Anesini. 2010. Antifungal activity of the aqueous extract of Ilex paraguariensis against Malassezia furfur. Phytotherapy Research 24:715-719. [ Links ]

    Filip, R., P. Lopez, J. Coussio, and G. Ferraro. 1998. Mate substitutes or adulterants: study of xanthine content. Phytotherapy Research 12:129-131. [ Links ]

    Filip, R., P. Lopez, G. Giberti, J. Coussio, and G. Ferraro. 2001. Phenolic compounds in seven South American Ilex species. Fitoterapia 72:774-778. [ Links ]

    Filip, R., S.B. Lotito, G. Ferraro, and C.G. Fraga. 2000. Antioxidant activity of Ilex paraguariensis and related species. Nutrition Research 20:1437-1446. [ Links ]

    Giulian, R., C.E.I.D. Santos, S.D.M. Shubeita, L.M.D. Silva, M.L. Yoneama, and J.F. Dias. 2009. The study of the influence of industrial processing on the elemental composition of mate tea leaves (Ilex paraguariensis) using the PIXE technique. Lebenson Wiss Technology-Food Science and Technology 42:74-80. [ Links ]

    Gorgen, M., K. Turatti, A.R. Medeiros, A. Buffon, C.D. Bonan, J.J.F. Sarkis, and G.S. Pereira. 2005. Aqueous extract of Ilex paraguariensis decreases nucleotide hydrolysis in rat blood serum. Journal of Ethnopharmacology 97:73-77. [ Links ]

    Gorzalczany, S., R. Filip, M.D. Alonso, J. Mino, G.E. Ferraro, and C. Acevedo. 2001. Choleretic effect and intestinal propulsion of 'mate' (Ilex paraguariensis) and its substitutes or adulterants. Journal of Ethnopharmacology 75:291-294. [ Links ]

    Gosmann, G., D. Guillaume, A.T. Taketa, and E.P. Schenkel. 1995. Triterpenoid saponins from Ilex paraguariensis. Journal of Natural Products 58:438-441. [ Links ]

    Gosmann, G., and E.P. Schenkel. 1989. A new saponin from Mate, Ilex paraguariensis. Journal of Natural Products 52:1367-1370. [ Links ]

    Grigioni, G., F. Carduza, M. Irurueta, and N. Pensel. 2004. Flavour characteristics of Ilex paraguariensis infusion, a typical Argentine product, assessed by sensory evaluation and electronic nose. Journal of the Science of Food and Agriculture 84:427-432. [ Links ]

    Gugliucci, A. 1996. Antioxidant effects of Ilex paraguariensis: induction of decreased oxidability of human LDL in vivo. Biochemical and Biophysical Research Communications 224:338-344. [ Links ]

    Gugliucci, A., and D.H. Bastos. 2009. Chlorogenic acid protects paraoxonase 1 activity in high density lipoprotein from inactivation caused by physiological concentrations of hypochlorite. Fitoterapia 80:138-142. [ Links ]

    Gugliucci, A., D.H. Bastos, J. Schulze, and M.F. Souza. 2009. Caffeic and chlorogenic acids in Ilex paraguariensis extracts are the main inhibitors of AGE generation by methylglyoxal in model proteins. Fitoterapia 80:339-344. [ Links ]

    Gugliucci, A., and A.J.C. Stahl. 1995. Low-density-lipoprotein oxidation is inhibited by extracts of Ilex paraguariensis. Biochemistry and Molecular Biology International 35:47-56. [ Links ]

    Heck, C.I., and E.G. de Mejia. 2007. Yerba Mate Tea (Ilex paraguariensis): a comprehensive review on chemistry, health implications, and technological considerations. Journal of Food Science 72:R138-151. [ Links ]

    Heck, C.I., M. Schmalko, and E. Gonzalez de Mejia. 2008. Effect of growing and drying conditions on the phenolic composition of mate teas (Ilex paraguariensis). Journal of Agricultural and Food Chemistry 56:8394-8403. [ Links ]

    Herald, P.J., and P.M. Davidson. 1983. Antibacterial activity of selected hydroxycinnamic acids. Journal of Food Science 48:1378-1379. [ Links ]

    Hongpattarakere, T. 2000. Natural antimicrobial components isolated from Yerba Mate (Ilex paraguariensis) leaves. 189 p. Ph.D. dissertation. University of Wisconsin, Madison, Wisconsin, USA. [ Links ]

    Isolabella, S., L. Cogoi, P. Lopez, C. Anesini, G. Ferraro, and R. Filip. 2010. Study of the bioactive compounds variation during yerba mate (Ilex paraguariensis) processing. Food Chemistry 122:695-699. [ Links ]

    Ito, E., A. Crozier, and H. Ashihara. 1997. Theophylline metabolism in higher plants. Biochimica et Biophysica Acta 1336:323-330. [ Links ]

    Jaiswal, R., T. Sovdat, F. Vivan, and N. Kuhnert. 2010. Profiling and characterization by LC-MSn of the chlorogenic acids and hydroxycinnamoylshikimate esters in mate (Ilex paraguariensis). Journal of Agricultural and Food Chemistry 58:5471-5484. [ Links ]

    Kraemer, K.H., A.T.C. Taketa, E.P. Schenkel, G. Gosmann, and D. Guillaume. 1996. Matesaponin 5, a highly polar saponin from Ilex paraguariensis. Phytochemistry 42:1119-1122. [ Links ]

    Kubo, I., M. Himejima, and H. Muroi. 1991. Antimicrobial activity of flavor components of cardamom Elattaria cardamomum (Zingiberaceae) seed. Journal of Agricultural and Food Chemistry 39:1984-1986. [ Links ]

    Kubo, I., H. Muroi, and M. Himejima. 1993. Antibacterial activity against Streptococcus mutans of mate tea flavor components. Journal of Agricultural and Food Chemistry 41:107-111. [ Links ]

    Lanzetti, M., F.S. Bezerra, B. Romana-Souza, A.C. Brando-Lima, V.L.G. Koatz, L.C. Porto, and S.S. Valenca. 2008. Mate tea reduced acute lung inflammation in mice exposed to cigarette smoke. Nutrition 24:375-381. [ Links ]

    Lunceford, N., and A. Gugliucci. 2005. Ilex paraguariensis extracts inhibit AGE formation more eficiently than green tea. Fitoterapia 76:419-427. [ Links ]

    Marques, V., and A. Farah. 2009. Chlorogenic acids and related compounds in medicinal plants and infusions. Food Chemistry 113:1370-1376. [ Links ]

    Martins, F., A.J. Suzan, S.M. Cerutti, D.P. Arcari, M.L. Ribeiro, D.H. Bastos, and O. Carvalho Pde. 2009. Consumption of mate tea (Ilex paraguariensis) decreases the oxidation of unsaturated fatty acids in mouse liver. British Journal of Nutrition 101:527-532. [ Links ]

    Meinhart, A.D., C.S. Bizzotto, C.A. Ballus, A.C. Poloni Rybka, M.R. Sobrinho, R.S. Cerro-Quintana, et al. 2010. Methylxanthines and phenolics content extracted during the consumption of mate (Ilex paraguariensis St. Hil) beverages. Journal of Agricultural and Food Chemistry 58:2188-2193. [ Links ]

    Pagliosa, C.M., M.A. Vieira, R. Podestá, M. Maraschin, A.L.B. Zeni, E.R. Amante, and R.D.D.M.C. Amboni. 2010. Methylxanthines, phenolic composition, and antioxidant activity of bark from residues from mate tree harvesting (Ilex paraguariensis A. St. Hil.). Food Chemistry 122:173-178. [ Links ]

    Panizzi, L., C. Caponi, S. Catalano, P.L. Cioni, and I. Morelli. 2002. In vitro antimicrobial activity of extracts and isolated constituents of Rubus ulmifolius. Journal of Ethnopharmacology 79:165-168. [ Links ]

    Puangpraphant, S., M.A. Berhow, and E.G. de Mejia. 2011. Mate (Ilex paraguariensis St Hilaire) saponins induce caspase-3-dependent apoptosis in human colon cancer cells in vitro. Food Chemistry 125:1171-1178. [ Links ]

    Puangpraphant, S., and E.G. de Mejia. 2009. Saponins in yerba mate tea (Ilex paraguariensis A. St.-Hil) and quercetin synergistically inhibit iNOS and COX-2 in lipopolysaccharide-induced macrophages through NFkB pathways. Journal of Agricultural and Food Chemistry 57:8873-8883. [ Links ]

    Puupponen-Pimia, R., L. Nohynek, C. Meier, M. Kahkonen, M. Heinonen, A. Hopia, and K. M. Oksman-Caldentey. 2001. Antimicrobial properties of phenolic compounds from berries. Journal of Applied Microbiology 90:494-507. [ Links ]

    Racanicci, A.M.C., B.H. Allesen-Holm, and L.H. Skibsted. 2009. Sensory evaluation of precooked chicken meat with mate (Ilex paraguariensis) added as antioxidant. European Food Research and Technology 229:277-280. [ Links ]

    Rauha, J.P., S. Remes, M. Heinonen, A. Hopia, M. Kahkonen, T. Kujala, et al. 2000. Antimicrobial effects of Finnish plant extracts containing flavonoids and other phenolic compounds. International Journal of Food Microbiology 56:3-12. [ Links ]

    Sari, F., N. Turkmen, G. Polat, and Y.S. Velioglu. 2007. Total polyphenol, antioxidant and antibacterial activities of black mate tea. Food Science and Technology Research 13:265-269. [ Links ]

    Scalbert, A., C. Manach, C. Morand, C. Remesy, and L. Jimenez. 2005. Dietary polyphenols and the prevention of diseases. Critical Reviews in Food Science and Nutrition 45:287-306. [ Links ]

    Schinella, G.R., G. Troiani, V. Davila, P.M. de Buschiazzo, and H.A. Tournier. 2000. Antioxidant effects of an aqueous extract of Ilex paraguariensis. Biochemical and Biophysical Research Communications 269:357-360. [ Links ]

    Schmalko, M.E., and S.M. Alzamora. 2001. Color, chlorophyll, caffeine, and water content variation during yerba mate processing. Drying Technology 19:599-610. [ Links ]

    Taketa, A.T.C., E. Breitmaier, and E.P. Schenkel. 2004a. Triterpenes and triterpenoidal glycosides from the fruits of Ilex paraguariensis (Mate). Journal of the Brazilian Chemical Society 15:205-211. [ Links ]

    Taketa, A.T.C., S.C.B. Gnoatto, G. Gosmann, V.S. Pires, E.P Schenkel, and D. Guillaume. 2004b. Triterpenoids from Brazilian Ilex species and their in vitro antitrypanosomal activity. Journal of Natural Products 67:1697-1700. [ Links ]

    Taniguchi, M., A. Chapya, I. Kubo, and K. Nakanishi. 1978. Screening of East-African plants for anti-microbial activity. Chemical and Pharmaceutical Bulletin 26:2910-2913. [ Links ]

    Tsai, T.H., T.H. Tsai, Y.C. Chien, C.W. Lee, and P.J. Tsai. 2008. In vitro antimicrobial activities against cariogenic streptococci and their antioxidant capacities: A comparative study of green tea versus different herbs. Food Chemistry 110:859-864. [ Links ]