IT'S ALL
ABOUT THE MATE
About Yerba Mate
Yerba mate (Spanish) or erva mate (Portuguese) (Ilex paraguariensis) is a
species of holly (family Aquifoliaceae) native to subtropical South America in
Argentina, southern Paraguay, western Uruguay and southern Brazil.
The infusion called mate is prepared by steeping the dry leaves (and twigs) in
hot water rather than boiling water like black tea or coffee. It is slightly
less potent than coffee and much gentler on the stomach. Drinking mate with
friends from a shared hollow gourd (also called a mate in Spanish, or cabaça or
cuia in Portuguese) with a metal straw (a bombilla in Spanish, bomba or canudo
in Portuguese) is an extremely common social practice in Argentina, Uruguay,
Paraguay, eastern Chile, southern Bolivia and Brazil.
The flavor of brewed yerba mate is strongly vegetal, herbal, and grassy,
reminiscent of some varieties of green tea. Many consider the flavor to be very
agreeable, however, it is generally bitter if steeped in boiling water, so is
made using hot but not boiling water. Unlike most teas, it does not become
bitter and astringent when steeped for extended periods, and the leaves may be
infused several times. Additionally, one can purchase flavored mate in many
varieties.
In Brazil, a toasted version of mate, known as chá mate or "mate tea", is sold
in teabag and loose form, and served, sweetened, in specialized shops, either
hot or iced with fruit juice or milk. An iced, sweetened version of toasted mate
is sold as an uncarbonated soft drink, with or without fruit flavoring. The
toasted variety of mate has less of a bitter flavor and more of a spicy
fragrance. It is more popular in the coastal cities of Brazil, as opposed to the
far southern states where it is consumed in the traditional way (green, drunk
with a silver straw from a shared gourd).
Similarly a form of mate is sold in Argentina, Uruguay and Paraguay in tea bags
to be drunk in a similar way to tea. This is known in Spanish as 'Mate cocido'
or more commonly 'Cocido'. In Argentina this is commonly drunk with breakfast or
'la merienda' (afternoon tea) often with a selection of 'facturas' (sweet
pastries). It is also made by heating yerba in water and straining it as it
cools.
The yerba mate plant is a shrub or small tree growing up to 3 meters tall. The
leaves are evergreen, 7–11 cm long and 3–5.5 cm wide, with a serrated margin.
The flowers are small, greenish-white, with four petals. The fruit is a red
berry 4–6 mm diameter.
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Nomenclature
The word hierba is Spanish for grass or herb; yerba is a variant spelling of it
which is quite common in Argentina. Mate is from the Quechua mati, meaning
"cup". Yerba mate is therefore literally the "cup herb".
The (Brazilian) Portuguese name is erva mate and is known colloquially as
chimarrão (when taken hot) or tereré (when taken cold). The name given to the
plant in Guaraní, language of the indigenous people who first cultivated and
enjoyed yerba mate, is ka'a, which has the same meaning as yerba.
Mate is often written maté in English to indicate that the pronunciation is not
the same as the much more common English word "mate", by analogy with words of
French origin such as "café" and other words whose é distinguishes their
pronunciation from otherwise identically spelled English words, such as résumé
and resume. Linguistic prescriptivists regard this usage as erroneous, a case of
hypercorrection. Purely descriptive linguists regard this sort of usage as a
natural evolution of the language.
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Cultivation
The plant is grown mainly in South America, more specifically in Northern
Argentina (Corrientes, Misiones), Paraguay, Uruguay and southern Brazil (Rio
Grande do Sul, Santa Catarina and Paraná). The Guaraní are reputed to be the
first people who cultivated the plant; the first Europeans to do this were
Jesuit missionaries, who spread the drinking habit as far as Ecuador.
When the yerba is harvested, the branches are dried sometimes with a wood fire,
imparting a smoky flavor. Then the leaves and sometimes the twigs are broken up.
There are many brands and types of yerba, with and without twigs, some with low
powder content. Some types are less strong in flavor (suave, "soft") and there
are blends flavored with mint, orange and grapefruit skin, etc.
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Chemical composition and properties
Yerba mate with stems Mate contains xanthines, which are alkaloids in the same
family as caffeine, theophylline, and theobromine, well-known stimulants also
found in coffee and chocolate. Mate also contains elements such as potassium,
magnesium and manganese. Caffeine content varies between 0.3% and 1.7% of dry
weight (compare this to 2.5–4.5% for tea leaves, and 1.5% for ground coffee).
Mate products are sometimes marketed as "caffeine-free" alternatives to coffee
and tea, and said to have fewer negative effects. This is often based on a claim
that the primary active xanthine in mate is "mateine".
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Health Benefits
Users report a mental state of wakefulness, focus and alertness reminiscent of
most stimulants, but often remark on mate's unique lack of the negative effects
typically created by other such compounds, such as anxiety, diarrhea,
"jitteriness", and heart palpitations. (The laxative effect of coffee derives
from a substance that surrounds the raw bean, not the caffeine itself).
Reasons for mate's unique physiological attributes are beginning to emerge in
scientific research. Studies of mate, though very limited, have shown
preliminary evidence that the mate xanthine cocktail is different from other
plants containing caffeine most significantly in its effects on muscle tissue,
as opposed to those on the central nervous system, which are similar to those of
other natural stimulants. Mate has been shown to have a relaxing effect on
smooth muscle tissue, and a stimulating effect on myocardial (heart) tissue.
Mate's negative effects are anecdotally claimed to be of a lesser degree than
those of coffee, though no explanation for this is offered or even credibly
postulated, except for its potential as a placebo effect. Many users report that
drinking yerba mate does not prevent them from being able to fall asleep, as is
often the case with some more common stimulating beverages, while still
enhancing their energy and ability to remain awake at will. However, the net
amount of stimulant in one preparation of yerba mate is typically quite high, in
large part because the repeated filling of the mate with hot water is able to
extract the highly-soluble xanthines extremely effectively. It is for this
reason that one mate may be shared among several people and yet produce the
desired stimulating effect in all of them.
In-vivo and in-vitro studies are showing yerba mate to exhibit significant
cancer-fighting activity. Researchers at the University of Illinois (2005) found
yerba mate to be "rich in phenolic constituents" and to "inhibit oral cancer
cell proliferation".
An August 11, 2005 United States patent application (documents #20050176777,
#20030185908[3], and #20020054926) cites yerba mate extract as an inhibitor of
MAO activity; the maximal inhibition observed in vitro was 40–50%. A monoamine
oxidase inhibitor is a type of antidepressant, so there is some data to suggest
that yerba mate has a calming effect in this regard.
Perhaps the main area to benefit from Mate is
the gastrointestinal tract.
Reported effects range from immediate improvement in digestion to the ability to
repair damaged and diseased gastrointestinal tissues. Constipation, acute or
chronic, can easily be overcome through the use of Mate. Mate appears to work
mainly by softening the fecal mass, but it also appears to stimulate normal
movement of the intestines to some degree.
Better than any other xanthine alkaloid, Mate has the ability to increase mental
alertness and acuity and to do it without any side effects such as nervousness
and jitters.
It seems to act like a tonic, stimulating a weakened and depressed nervous
system and sedating an overexcited one. Our knowledge of Mate's effects is
currently limited to observations of behavior changes such as more energy and
vitality; better ability to concentrate; less nervousness, agitation, and
anxiety; and increased resistance to both physical and mental fatigue.
Improvement in mood, especially in cases of depression, often follows drinking
the tea.
This may be a direct or indirect result of increased energy.
One of the remarkable aspects of Mate is that it does not interfere with sleep
cycles; in fact, it has a tendency to balance the cycles, inducing more rapid
eye movement (REM) sleep when necessary, or increasing the amount of time spent
in delta states (deep sleep).
Heart Ailments of all kinds have been treated or prevented through Yerba Mate
use. Yerba Mate supplies many of the nutrients required by the heart for growth
and repair.
In addition, it increases the supply of oxygen to the heart, especially during
periods of stress or exercise. Mate has become a favorite of body builders and
anyone interested in the health benefits of exercise.
The metabolic effects of Mate appear to include the ability to maintain aerobic
glycolysis (breakdown of carbohydrates) during exercise for longer periods of
time.
This results in burning more calories, increasing cardiac efficiency, and
delaying anaerobic glycolysis and the resulting buildup of lactic acid during
exercise.
Reports of Mate reducing blood pressure are not uncommon.
A consistent observation in most South American literature on Mate is that it
increases the immune response of the body, stimulating natural resistance to
disease.
This results in a nourishing and strengthening effect on the ill person, both
during the course of the illness and during convalescence, sometimes
dramatically accelerating recovery times.
Exact mechanisms of Mate's action have not been worked out, but they involve
both a direct action against infectious organisms, and an effect on overall
resistance to disease.
The nutritional content of the plant probably plays a major role here, but it is
also probable that other constituents contribute to the action by stimulating
the activity of white blood cells.
The interaction of the many nutrients in Mate have never been systematically
studied. But the stories surrounding the nutritional application of Mate tea are
nothing short of amazing.
Mate is often used as a staple food, sometimes substituting for such important
foods as bread and vegetables.
It easily eliminates the sensation of hunger and can impart as much invigoration
as a full meal, according to the well-known Chilean herbalists J. Zin and R.
Weiss.
Peace Corps workers have reported cases in which large groups of natives remain
in good health for extended periods of drought and famine, even though they eat
only one small meal per day.
How so? By drinking copious amounts of Yerba Mate tea.
Some natives spend their entire lives on such a diet and live to very advanced
ages, sometimes in excess of 100 years. South American governments have adopted
the practice of encouraging mothers, especially in the poorer regions, to
include Yerba Mate in the diet of their school-age children.
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Legend of the Guarani
Indians
There is an old Guarani Indian legend that relates the origins of the Guarani in
the Forests of Paraguay.
According to the legend, the ancestors of the Guarani at one time in the distant
past crossed a great and spacious ocean from a far land to settle in the
Americas.
They found the land both wonderful yet full of dangers; through diligence and
effort they subdued the land and inaugurated a new civilization.
The Guarani tribes worked the land and became excellent craftsmen.
They looked forward to the coming of a tall, fair-skinned, blue eyed, bearded
God (Pa' i Shume) who, according to legend, descended from the skies and
expressed his pleasure with the Guarani.
He brought religious knowledge and imparted to them certain agricultural
practices to be of benefit during times of drought and pestilence as well as on
a day-to-day basis.
Significantly, He unlocked the secrets of health and medicine and revealed the
healing qualities of native plants.
One of the most important of these secrets was how to harvest and prepare the
leaves of the Yerba Mate tree. The Mate beverage was meant to ensure health,
vitality and longevity.
It was like this:
the tribe would clear part of the forest, plant manioc and corn, but after four
or five years the soil would be worn out and the tribe had to move on.
Tired of such moving, an old Indian refused to go on and preferred to stay where
he was. The youngest of his daughters, beautiful Jary, had her heart split:
to go on with the tribe's youths, or remain isolated, helping the old man until
death would take him to Ivy-Marae's peace.
Despite her friends' pleas, she ended up staying with her father.
This love gesture deserved a prize.
One day, a unknown shaman arrived at the ranch and asked Jary what she wanted in
order to feel happy.
The girl did not ask anything. But the old man asked: "I want new forces to go
on and take Jary to the tribe that went away".
The shaman gave him a very green plant, perfumed with kindness, and told him to
plant it, pick the leaves, dry them on fire, grind them, put the pieces in a
gourd, add cold or hot water and sip the infusion. "In this new beverage, you
will find an healthy company, even in the sad hours of the cruelest solitude."
After which he went away.
Thus was born and grew the "caá-mini," whence came the caá-y beverage that white
people would later adopt under the name of Chimarrão in Brazil and Yerba Mate in
Argentina, Uruguay and Paraguay.
Sipping the green sap, the old man recovered, gained new strengths and was able
to resume their long journey toward meeting their kinsmen.
They were received with the greatest joy.
And the whole tribe adopted the habit of drinking the green herb, bitter and
sweet, that gave strength and courage and would comfort friendships at the sad
hours of utmost solitude.
Mate became the most common ingredient in household cures of the Guarani, and
remains so to this day.
In current practice in modern Argentina and Paraguay, Mate tea is made from the
leaves steeped in hot water.
Actually, a large quantity of ground leaf is first soaked in cold water, then
the hot water is added, over and over again, until all the good stuff has been
extracted.
In between each addition of hot water the tea is ingested through a special wood
or metal straw, called a bombilla, that filters out the leafy material. It is
also used as a cold beverage.
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How to Use It.
Yerba Mate is a tea, and can be used like any other tea.
Its most popular form comes in 500 gram (17.6 oz.) bags of loose-leaf tea that
is dried and ground.
In some places it is available in tea bags, called Mate Cocido, but these do not
provide the strength and full benefit of the more traditional methods for
drinking it.
Yerba Mate (literally, the "Mate Herb") gets its name from the traditional cup
(called Mate as well) used to drink it.
This cup, originally a dried and decorated gourd, can be made out of almost
anything these days. In South America, where Maté was introduced to the world,
Maté is still sipped from the Maté cup using a metal or wood decorative straw &
filter called a bombilla.
The modern Maté drinker can choose any number of ways to extract the beneficial
tea from the herb. It can be brewed like normal loose-leaf tea and filtered
before pouring into a cup.
It can be use in a coffee press, where the herb is infused with hot water, and
then the herb is pressed out of the way of the tea.
It can be made into a flavorful iced tea to drink on a hot summer day. It can be
made like coffee, in a standard automatic coffee maker (make sure you use a
large amount of the herb).
And, if you have a Maté cup and a bombilla, you can follow in the foot steps of
the ancients by sipping Maté the traditional way.
How to prepare a traditional Mate infusion
To prepare the Maté infusion, the dried minced leaves of the Yerba Maté are
placed inside the Maté cup and hot water (approx. 70 C) is added (this is called
"cebar el Maté").
The infusion is sucked through a metal pipe called "bombilla," which has a
strainer at its lower end to prevent the minced leaves from reaching the mouth.
There are as many different techniques to prepare Maté as Maté drinkers, here is
a fairly traditional method:
Fill the Maté cup with Yerba Maté up to 3/4 of its capacity.
A variation that will give you more tea per infusion and a less potent taste is
to fill the Maté cup only half way, or even a little less than that.
Pour some hot water in until it nearly fills the cup.
Don't worry if some of the leaves remain dry, floating on the top.
They will eventually absorb water in subsequent infusions.
Let it stand a few seconds and replenish with hot water when the previous one is
absorbed by the dry Maté leaves.
When the water is not absorbed anymore, close the bombilla's "mouthpiece" with
your thumb and insert it firmly into the Maté.
Some people add sugar and/or some herbs (like mint, for example).
Some replace the water with milk, specially for the children.
You drink and replenish the Maté with hot water many times till the liquid comes
out with almost no taste.
The repetitive extraction with hot water seems to be an efficient way of
extracting the beneficial properties of the herb.
Enjoy! Although the first taste will be an unusual flavor for newcomers, it is a
haunting taste that beckons you back time and time again. It's almost as if the
body knows how good Maté is for you and calls out for you to take in more.
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How to cure the Mate gourd.
The mate infusion must be prepared using a cured mate.
The curing process adapts the mate to the kind of infusion for which is going to
be used.
Mates are divided in two categories: curable and incurable.
Incurable mates are those made of non-porous materials (glass, metal, china,
etc.). They should not be used because they lose all "memory" of the taste when
they are washed, and, therefore, are unable to impart that aged taste that only
a cured mate can do.
The curing process is divided in two steps: before the first use (or proper
curing) and the curing that results from the everyday use of the gourd with only
one kind of infusion (for example pure mate with no additives).
The proper curing has two purposes: the removal of soft tissues and the
adaptation of the gourd to the particular kind of infusion.
For the removal of soft tissues, fill the gourd with used yerba mate add hot
water and let stand for a day. It is better to use pure yerba mate and not yerba
mate that was used with sugar because the latter decomposes easily.
Next day, remove the yerba, rinse the gourd and scrap the soft tissues.
Repeat the whole process one more time. For the adaptation to "black" mate or
cimarrón (that is pure yerba mate with no additives like sugar), fill the gourd
with fresh yerba mate and add boiling water.
Let stand for a day.
Repeat for two or three days if you feel like it. For "sweet" mate, first add
two or three teaspoons of sugar and a small piece of burning coal.
Cover the gourd mouth and shake vigorously to burn the sugar homogeneously.
Empty the gourd and proceed as for the cimarrón mate.
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Sharing Mate.
Mate is more than just good for the body; it's good for the soul.
Drinking it can be a form of meditation or reflection - allowing the goodness to
infuse into the body while stimulating and resting the mind. But this wholeness
does not always happen alone.
In traditional Mate use, the cup is often shared among close friends and family
- using the same straw, or bombilla.
Reminiscent of the kind of closeness written about in Robert Heinlein's
"Stranger in a Strange Land," where the characters become "water brothers" or
"water sisters" when they drank from the same cup one after the other, those who
share the Mate cup join in a kind of bond where the sharing of the health and
meditation of the Yerba Mate is a sign of total acceptance and friendship.
In Uruguay, Argentina, and Brazil, fellow gouchos or farmers, knit together by
the work of taming a wild land, will share a Mate around the camp fire to
enhance their bonds of companionship.
In Montevideo it's common to find a close-knit family or two lovers, or two or
three best friends sharing a Mate on an outing to a local park or beach. In all
these places, when an individual or group finally offers to include you in their
Mate sharing, it should be taken as the highest possible compliment and entered
in to with great appreciation. To avoid offending the offering party, there are
a few rules you should follow as a part of a Mate fellowship.
In a traditional Mate sharing event, there is one person who pours the hot water
and serves up the cup. At a party of close friends, this person is often the
host. At outings or at home, this responsibility may change from one sharing to
the next.
Generally the server will start a new infusion and then take the first drink. He
or she will drink all the water in the Mate cup, taking several good sips until
air is heard coming through the bombilla. Once done, the server will again fill
the cup with hot water and hand it to the next drinker, who will also drink the
entire contents of the cup before handing it back to the server.
The cup will once again be filled and handed to the next person, who does the
same. This process will continue, going around the circle many times, until
there is no flavor left in the infusion.
Some may worry that such an intimate sharing is unsanitary.
It probably is, but no more than kissing. It is precisely this fact that makes
sharing the Mate into such an intense friendship event.
You don't share it with the casual friend. You share it with those with whom you
would share your soul. Mate friendships are the best kind of friendships to
have.
Sharing Rules.
1.Don't ask for sugar
Many people are accustomed to drinking sugar in their coffee and tea, and it is
perfectly fine to ask for it. Many people also drink sugar in their Mate.
But when you are asked to join a Mate fellowship, you could make the worst
sacrilege ever imagined by asking for sugar.
2.Don't say that Mate is unhygienic.
You may feel that it is unhygienic to put your mouth where everybody puts
theirs.
Of course it is, but that is expressly why sharing a Mate is such an intimate
experience.
The offer to share something so intimate is the highest honor of all. If you
don't want to be that close to someone, don't share a Mate with them.
Otherwise, don't say anything about the hygiene of the experience.
3.Don't say the Mate is too hot
If everyone else is happy with the temperature it would be considered rude to
ask them to cool it down, or to wait until it cools naturally.
4.Don't leave the Mate half-way.
Despite the great similarity between Mate and the peace pipe, there are some
basic differences.
While everyone just takes one puff in the calumet and passes it on, don't ever
do that with Mate.
You must sip all the water until hearing the noise signaling the gourd is empty.
See the next rule.
5.Don't feel ashamed of the noise at the end.
If, after sipping, you hear the gourd "snoring," don't feel ashamed. It is all
right, no one will look upon you as being rude. It's what you are suppose to do.
6.Don't stir the gourd.
The gourd may get clogged from time to time, due to itself, to the Yerba or to
who prepared the Mate.
If that happens, you have all the right to complain.
But, please, don't stir the gourd.
Talk to who offered you the Mate or passed the gourd to you.
But don't stir the gourd, don't stir the gourd and, above all, don't touch the "bombilla"
with yours fingers.
7.Don't change the order
A Mate round works like a clock.
The gourd passes from hand to hand, always in the same order.
If you are being served, hand it back to the server.
If people are pouring their own water, which happens in some places, always pass
it the next person without changing the order.
8.Don't slow down the rhythm.
Drinking Mate alone is an excellent way to meditate on the things in your life.
You drink leisurely, thinking about whatever drifts your way.
To have a Mate in a circle of people is quite different.
The essence is not meditation but rather integration. In a Mate round, you talk,
discuss, laugh, swear; you are part of a community; it is a fraternization.
Don't forget to sip; the other people are waiting.
9.Don't condemn the server for being the first to drink.
If you say the server is rude because he or she prepares the Mate and is the
first to drink, well, you are the rude one.
The strongest sip is the first one, and whoever takes it is seen as doing the
group a favor.
10.Don't say Thanks before of time.
Saying thanks only if we don't wish to continue drink the "mate".
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Diet Supplement / Weight
Loss
A traditional plant from the forests of South America may be the next big diet
breakthrough, holding important chemical keys to weight loss and a lean
physique. Yerba Mate’ (Ilex paraguariensis) is a tree cultivated in Paraguay,
Brazil and northern Argentina. For centuries yerba mate’ has been consumed as a
traditional tonic and natural stimulant beverage. The leaves of Yerba Mate’ are
made into a hot or cold beverage, and this Yerba Mate’ “tea” is drunk to
alleviate fatigue, suppress appetite, stimulate body and mind, and boost
metabolism. Yerba mate’ also demonstrates 5-lipoxygenase inhibitory activity,
which makes the herb of use in some cases of mild to moderate asthma. Over the
past few years, extracts of Yerba mate’ have shown up in the dietary supplement
market for weight loss.
Yerba mate’ contains over 250 known natural compounds, most notably the
alkaloids caffeine, theophylline and theobromine. These agents promote central
nervous stimulation, and act as diuretics, causing the body to shed water.
Additionally, caffeine, theophylline and theobromine appear to suppress
appetite, and boost metabolism. This makes Yerba mate’ an ideal agent in the
fight against unwanted fat.
Dried Yerba Mate’ naturally contains approximately 1 - 2% caffeine. Yet some
extracts may contain appreciably more natural caffeine content. But most
significant is the theobromine value of Yerba mate’ extracts. Like caffeine,
theobromine is a central nervous system stimulant alkaloid, though it is
appreciably weaker than caffeine. But theobromine is a stronger cardiac
stimulant, smooth muscle relaxant, and diuretic. While dried Yerba Mate’
naturally contains approximately 0.45% - 0.9% theobromine, extracts may contain
as much as 2% theobromine. This increase in theobromine gives Yerba mate’
extracts unique diet properties.
There are several means by which weight loss and weight control can be achieved.
Though calorie restriction almost inevitably results in better weight control,
this approach is often difficult in and of itself. Exercise too is a highly
significant factor in weight control, but often people find that due to
lifestyle demands they cannot be consistent enough in an exercise program to
achieve weight goals. Among the other means of weight control, thermogenesis,
appetite suppression and increased diuresis can enhance your ability to reduce
weight and keep it off. Yerba mate’ performs these functions, thereby improving
the odds of achieving weight goals. Extracts of Yerba mate’ suppress appetite,
increased caloric burn rate, and increase urination, thereby reducing overall
body water weight. Safe and effective, Yerba mate’ may be just what you require
to meet your weight goals.
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Yerba mate: the newest
coffeehouse "it" drink may beat out java for health and energy benefits
Article by Jordana Brown
Americans cry, "I need coffee," when they want
a quick pick-me-up. But those living in the southern hemisphere cry out for an
entirely different drink--one that has more in common with tea--when they're
feeling a bit blah.
Called yerba mate (pronounced yerba mah-tay), it's found both in the wild and in
mugs from Paraguay and Uruguay to Brazil and Argentina. It has a long history as
a medicinal herb used for everything from increasing immunity and cleansing the
blood to reducing stress and battling insomnia. But why should we switch out our
coffee?
Yerba mate contains three different xanthines, or stimulant compounds, one of
which is caffeine. However, fans swear mate's xanthine cocktail is better than
coffee or tea when it comes to increasing energy and alertness without inducing
jittery side effects. And that same cocktail may be the reason for mate's
apparent weight-loss effect.
Research shows that the compounds acts on the body in three ways. Like many
stimulants, yerba mate suppresses appetite. It also increases metabolism, and
lastly, it is thermogenic, which means that this herb encourages the body to
burn calories. This effect was seen in subjects who took yerba mate extract in a
1999 University of Lausanne, Switzerland, study; the participants showed an
increase in the amount of fat their bodies burned for energy.
Mate also appears to slow digestion, according to a study published in June 2001
in the Journal of Human Nutrition and Dietetics, which could also aid in weight
loss.
Still not swayed? Mate's antioxidant content is another reason to drink up. One
study, published in February 2005 in the lournal of Agricultural and Food
Chemistry, showed that mate's high amount of polyphenols, or plant antioxidants,
inhibited the growth of oral cancer cells; another, published in Mutation
Research in 2004, found that mate's antioxidant content, which is comparable
with green tea's, makes it a potentially potent preventive against cancer.
If you think coffee cutback Is in order, there are two ways You can consume the
slightly spicy, cocoa-tasting yerba mate One is the traditional method: simply
enjoying it as a hot drink. It is also possible to take yerba mate extract in
tablet form. The typical recommended dose is about 2 grams once or twice a day,
but it's always wise to follow the labeling information on the specific product
you purchase
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Yerba mate: a review
Article by Irina Dralyuk
Introduction
Many physicians have long sought healthful alternatives to coffee for their
patients, in part because the American beverage of choice continues to receive
mixed health reviews. Likewise, many health-conscious individuals, in general,
are looking for energizers that go beyond the "daily grind" to supply
antioxidant and other benefits. One possible answer is yerba mate (or mate), a
tea-like beverage with a flavor characterized as being somewhat sweet with
slightly bitter tones and a similarity to tea (Camellia sinensis), although with
less astringency. Consumed widely in Argentina, Uruguay, Paraguay, and southern
Brazil, it also is used in local traditional medicine and in commercial herbal
preparations.
Mate remains a mystery to most American consumers, yet mate bars are as common
in South America as coffee bars are in North America and Europe. Yerba mate,
Ilex paraguariensis, or erva mate in Portuguese, comes from the Aquifoliaceae
holly family, native to South America, and has numerous common names, including
congonha, erveira, Paraguay cayi, Paraguay tea, South American holly,
mateteestrauch, erva-verdadeira, St. Bartholomew's tea, Jesuit's tea, hervea,
caminu, kkiro, and kali chaye. The plant is indigenous to Argentina, Uruguay,
Paraguay, and Southern Brazil. In the 16th century, a Spanish explorer, Juan de
Solis, was introduced to mate through the Guarani Indians of Paraguay. He
brought it back to Spain, from which its use spread to neighboring European
countries. Currently, countries such as France, Germany, and Britain all use
mate as an herbal remedy for various maladies. Indeed, a number of medical uses
are listed in the official German Commission E monographs.
Yerba mate is characteristically brewed into a tea. Yerba mate leaves are dried,
chopped, ground into a fine mixture, and then placed into a gourd and submerged
in hot water. (24) The tea is sipped out of a hollow gourd through a silver
metal straw called bombilla. The bombilla is flared at the bottom end and has
small holes dispersed over the bulb. The word bombilla means "little pump" or
"straw" in Spanish, and prevents the ground mate leaves from coming up through
the straw. Similar to coffee and tea, milk, sugar, and/or honey may be added.
Overview of Traditional Uses & Modern Research
South American traditional herbal systems employ yerba mate as a tonic,
diuretic, stimulant (to reduce fatigue), and as an aid to gastric functions. It
also is used to promote internal cleansing and the elimination of wastes from
the body. In Europe, it is used for weight loss and to combat physical and
mental fatigue. In Germany, it is the subject of an official monograph that
lists its uses as including mental and physical fatigue. In France, yerba mate
is approved for lack of energy and as an aid in weight-loss programs, among its
other functions. Similarly, in the British Herbal Phamacopoeia (1996) it is
indicated for the treatment of fatigue, for use in weight loss, etc. Yerba mate
now is cultivated even in India and is listed in the Indian Ayurvedic
Phamacopoeia. (Refer to Figure 1 for a list of uses. (26))
The traditional uses of yerba mate enjoy some support from modern research,
which has uncovered the presence of a number of active compounds. The most
important of these are known as caffeoylquinic acids, which include chlorogenic
acid. These are powerful antioxidants that also are found in artichoke extracts
and likely play a role in the digestive benefits associated with the intake of
mate. Chlorogenic acid is linked to the improved secretion of bile and may
inhibit the actions of toxins upon the liver. Insufficient bile flow is a common
cause of many digestive disturbances. Choleretics (substances that increase bile
flow) aid digestion, especially in cases of overindulgence and the consumption
of excessive alcohol. Although choleretics are generally healthful, one group
that should exercise caution regarding mate consumption consists of individuals
with gall bladder disease or bile duct blockage. (Refer to Figure 2 for a list
of properties and actions. (26))
Recently, at least one European herbal extractor has begun to make available
"green mate." Green mate is related to typical yerba mate much as green tea is
to black tea. Just as black tea has been fermented, whereas green tea has not,
traditional mate is often aged for up to 12 months. Volatile and unstable
compounds, such as antioxidants, are either destroyed or greatly changed by slow
fermentation and by other procedures used to stabilize the leaf. The parallel
between tea and mate as beverages is very strong in other ways. Of the 196
volatile chemical compounds found in yerba mate, 144 are also found in tea.
Fermentation is especially destructive to the caffeoylquinic acids, including
chlorogenic acid, that give mate much of its antioxidant "punch" and its
digestive benefits. Therefore, for some purposes a "green" extract of mate may
prove preferable.
A number of properties and actions of Ilex paraguariensis have been documented.
These are summarized in Figure 2. (26) The plant contains a number of compounds
which are listed in Figure 3. (26)
The primary active compounds are considered to be the xanthine alkaloids
(caffeine, theobromine, and theophylline), saponins, and chlorogenic acid.
Ergosterol- and cholesterol-resembling sterols are also present, as well as
novel saponins called metasaponins. Saponins are phytochemicals that have
documented pharmacological activities. Immune system stimulation has recently
been shown to be one of these. (11,12,17,18,20,21) Mate leaves also contain
vitamins, minerals, and 15 amino acids. The purpose of this review is to explore
the research conducted on ilex paraguariensis in an to attempt provide a better
understanding of its therapeutic actions.
Active Compounds
Phenolics: Ilex paraguariensis has a number of active constituents, including
purine alkaloids (caffeine, theobromine, and theophylline), caffeyol derivatives
(caffeic acid, chlorogenic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic
acid and 4,5-dicaffeoylquinic acid), and flavonoids (quercetin, rutin and
kaempferol). Numerous studies have been published on the presence, amount, and
purification processes appropriate to the various compounds. (11,12,20,21)
A study conducted by Filip, et al, (12) looked at the presence of phenolic
compounds in the Ilex species. The study compared Ilex paraguariensis to six
congeneric substances using high performance liquid chromatography (HPLC). The
following compounds were detected and quantifed: caffeyol derivatives (caffeic
acid, chlorogenic acid, 3,4-dicaffeyolquinic acid, 3,5-dicaffeyolquinic acid,
and 4,5-dicaffeyolquinic acid) and flavonoids (quercetin, rutin and kaempferol).
Leaves of each plant material were collected and voucher specimens deposited at
the Herbarium of the CEFYBO (Centro de Estudios Farmacologicos y Botanicos) or
the Miguel Lillo Institute in Argentina. Dried and powdered leaves were boiled
with water, cooled, filtered, and adjusted for volume. HPLC analysis was then
conducted on the compounds, achieved by the external standard method using Carl
Roth chlorogenic acid, caffeic acid, rutin, quercetin, and kaempferol standards.
Ilex paraguariensis showed the highest content of flavonoids and caffeyol
derivatives of all the assayed species, namely, 9.608% total caffeyol
derivatives, and 0.0643% total flavonoids. The choleretic, antioxidant, and
hypocholesteremic activities exhibited by mate are supported by the high amounts
of caffeyol derivatives and flavonoids found in Ilex paraguariensis. (12)
Purines: The presence of caffeine, theophylline, and theobromine in mate has
been demonstrated in several experiments. These purine alkaloids are also found
in coffee, guarana, and cocoa beans and stimulate the central nervous system,
muscles, and circulatory systems. A study by Saldana, et al, (20) examined the
extraction of purine alkaloids from mate using supercritical C[O.sub.2]. High
performance liquid chromatography was used to identify the caffeine,
theophylline, and theobromine in the extracted fractions, and carbon dioxide was
used as the solvent to remove the alkaloids from mate leaves. Carbon dioxide was
used in this experiment instead of other standard solvents such as water or
organics (i.e., dimethyl chloride). It is considered more fitting as a food
solvent because of its low critical temperature (31[degrees]), non-toxicity, and
low cost. Results identified alkaloid presence and a higher selectivity of
C[O.sub.2] for caffeine than for theobromine and theophylline. Nine grams of dry
ground mate yielded 38.77 mg of caffeine, 3.13 mg theobromine, and 0.42 mg of
theophylline.
This is equal to 4,308 mg of caffeine, 348 mg of theobromine, and 47 mg of
theophylline per kilogram of dry mate. These numbers are in agreement with the
values reported by Mazzafera (18) of 5,371 mg/kg caffeine, 340 mg/kg theobromine,
and 142 mg/kg theophylline. Approximately 94% of the caffeine, 68% of the
theobromine, and 57% of the theophylline were recovered within the first seven
hours of extraction. (20)
A later study by Saldana, et al, (21) looked at the extraction of
methylxanthines from guarana seeds, mate leaves, and cocoa beans using
supercritical carbon dioxide and ethanol. Significant contents of caffeine
(0.5-0.8%), theophylline (0.01-0.08%), and theobromine (0.03%) were once again
documented. A retrograde behavior (a decrease in solubility with a temperature
increase) was documented for the mate leaves in both studies at pressures under
19 MPa. (Normal behavior of solubility is to increase with rising temperatures.)
This behavior pattern demonstrates the influence of temperature and pressure on
supercritical extraction of methylxanthines from tested plants. The latter
experiment also demonstrated that the presence of ethanol as a cosolvent
increased extracted methylxanthine amount. (21)
Purines in Leaf Waxes: Caffeine and theobromine also have been recovered from
the epicuticular waxes of the mate leaf. (3) Samples from three populations of
Ilex paraguariensis collected from three different states in Brazil were
examined for methylxanthine content by undergoing soluble chloroform fraction of
the whole dried leaves (epicuticular wax) and, in some selected samples, the
residual crushed leaves as well. Results showed that the content of leaf wax was
about 0.5% on average of dry leaf weight. Caffeine content varied from 0.16 to
127.6 [micro]g/mg. Theobromine content varied from 0 to 9.5 [micro]g/mg. To see
if a correlation between epicuticular wax methylxanthines and intracellular
amounts of these substances exists, the inner methylxanthine content was
calculated in selected samples. A significant correlation was found for inner
caffeine and epicuticular caffeine. No significant correlation was found for the
theobromine. These results demonstrate the presence of substantial amounts of
caffeine and theobromine inside the leaves as well as smaller amounts in the
epicuticular waxes of the leaves. (3)
Mateine--Real or Fictitious?: As mate started becoming more popular in North
America, a question was raised about the presence of caffeine in mate. It was
hypothesized that mateine, not caffeine, was present in mate and that the
mateine is a stereoisomer of caffeine with markedly different properties. There
is no isomer of caffeine. The caffeine molecule lacks a stereocenter and thus
has no rotational isomers whatsoever. This is important to remember when reading
advertising claims on mateine and its supposed properties (i.e., lack of
habituation to mateine drinks, milder diuretic properties than caffeine,
peripheral blood vessel relaxation, and others). Ilex paraguariensis does, in
fact, contain caffeine, as has been demonstrated by numerous studies. (25)
Individuals, indeed, often may react differently to mate than to coffee, but
this likely reflects the different mix and amounts of methylxanthines and/or
other factors rather than supposed special properties of mateine.
Caffeoyl Derivatives & Flavonoids: In addition to identifying phenol presence in
Ilex paraguariensis, research has shown the presence of caffeoyl derivatives and
flavonoids. Filip and Feraro (11) used a reverse phase column and applied a
gradient to resolve the compounds. They isolated and quantified the following
caffeoyl derivatives: chlorogenic acid, caffeic acid, 3,4--dicaffeoylquinic
acid, 3,5-dicaffeoylquinic acid, and 4,5--dicaffeoylquinic acid. Furthermore,
they identified the following flavonoid compounds: rutin, quercetin, and
kaempferol. An external standard method was used to quantify the compounds. In
addition to identifying active substances in the mate extract, biological
activity assays showed a significant increase in bile flow in rats in the
initial 30 minutes after mate intake, as well as in the percentage of bile flow
increase in the intestinal propulsion activity. The analyzed doses of mate had
no associated toxic effects. This ability to increase intestinal propulsion
suggests that mate could be a useful aid in gastric function and weight loss.
Additionally, mate extract demonstrated high antioxidant activity. To assess the
antioxidant capacity of Ilex paraguariensis, free radicals were generated in
liposomes by 2,2'-azobis [amidinopropane] chloride (AAPH) oxidation. After
undergoing incubation, liposomes were examined for damage, and antioxidant
activity was calculated. Expressed in equivalents of a common antioxidant (trolox)
for the 50% inhibition of TBARS (2,2'-thiobarbituric-reactive substances), the
antioxidant capacity for mate was found to be 7.78 (mM trolox). This is slightly
lower than the established capacity of red wine at 8.85 mM. (150 ml of red wine
is equivalent to 300 ml of green or black tea. [23 in Filip, Feraro]) Thus, it
is evident that Ilex paraguariensis exhibits powerful antioxidant activity. (11)
Antioxidant & Propulsion Activity: Further studies on the antioxidant abilities
of mate include an experiment conducted by A. Gugliucci, (15) which examines the
antioxidant effects of mate by measuring its ability to decrease oxidability of
human LDL [low density lipoprotein] in vivo. This was a follow-up study to the
one conducted by Gugliucci and Stahl in 1995 showing inhibition of oxidized LDL
by mate extract in vitro with a potency comparable to that of ascorbic acid. The
1996 study looked at oxidability in whole plasma from healthy fasted human
subjects prior to and following mate ingestion. The study showed that mate
antioxidants are absorbed in high enough amounts into plasma to inhibit
copper-induced LDL autoxidation by increasing aqueous-phase antioxidant
capacity. The ability of mate to provide protection from oxidative damage
suggests its possible use in helping prevent progression of such pathological
conditions as diabetes and atherosclerosis. These and other diseases often
escalate due to the production of free radicals that can be scavenged by the
polyphenols and flavonoids found in Ilex paraguariensis.
In a study comparing the antioxidant activity of three red wines, tea, and yerba
mate infusions, three different assays were used to evaluate the antioxidant
capacity of each substance. (1) The inhibition of the luminal-induced-chemiluminescence
assay (TRAP), the inhibition of TBARS formation in liposomes by fluorescence,
and the protection of Jurkat cells from AMVN-induced oxidation were examined (AMVN--2,2'-Azobis
(2,4-dimethylvaleronitrile). The spectrophotometric data showed that the wines
had 2-5 times higher phenol content than the tea and the mate [p<0.01]. The TRAP
assay showed that the Cabernet Sauvignon had the highest antioxidant capacity,
followed by mate, Malbec wine, the generic wine, and finally the tea. While a
significant and positive correlation [p<0.001] was found between the TRAP values
and the total phenolic content for the other beverages, one was not detected for
mate. This is likely due to the fact that part of the total antioxidant capacity
of mate is related to non-phenolic compounds. The highest TBARS inhibition was
found in Cabernet and Malbec wines, followed by mate and tea, indicating
beverage ability to inhibit lipid oxidation by radicals generated in the aqueous
phase. The assay results also suggest a surface-related action of polyphenols.
The final method of beverage evaluation, ability to protect cells from AMVN-mediated
oxidation, showed tea and Cabernet wine to be the strongest, followed by mate.
Calculations of matrix effects of the different beverages (derived by comparing
the antioxidant capacity of a beverage with a solution that had an equivalent
amount of phenols) showed the Cabernet to be the most effective of the beverages
by the TRAP assay and the cell oxidation inhibition parameters. Tea and mate,
however, were the most powerful antioxidants when matrix effects were calculated
for liposome oxidation inhibition, indicating that not all the methods used to
evaluate the beverages are equivalent. More importantly, the experiment
demonstrates the ability of all examined beverages to provide antioxidant
protection at tissue levels in a regular human diet. The results also indicate
that populations drinking large amounts of mate daily benefit significantly from
the antioxidant defenses provided by ilex paraguariensis.
Other studies on the antioxidant properties of Ilex paraguariensis include the
work of Schinella, et al, (22) which looks at the effects of mate on free
radical-generating systems. Enzymatic and non-enzymatic lipid peroxidation in
rat liver microsomes was inhibited, as was the [H.sub.2][O.sub.2]-induced
peroxidation of red blood cell membranes. Mate further demonstrated radical
scavenging ability toward superoxide anion and 2,2-diphenyl-1-picrylhydrazyl
radical. It did not exhibit radical scavenging properties toward the hydroxyl
radical within the range of concentrations used. This study further supports the
idea that mate can help lower free radical damage in an organism.
A study by Bracesco, et al, (5) showed protective properties of mate against
[H.sub.2][O.sub.2]--induced DNA double-strand breaks and lethality in
Saccharomyces cerevisiae, as well as against LDL-oxidation by peroxide and
lipoxygenase. Total polyphenol content was also calculated for mate, green and
black teas, at 6.5[+ or -]0.8; 1.8[+ or -]0.5; and 1.13[+ or -]0.3 mM of
quercetin equivalents per liter, respectively. Interesting to note are the
respective free radical quenching activities at dilutions of 1x[10.sup.-1] v/v:
75[+ or -]5%; 35[+ or -]5%; 2[+ or -]5%, demonstrating that the antioxidant
properties of mate are comparable to that of green tea, a widely accepted source
of phenols.
Gastric & Weight Loss Effects
The effects of Ilex paraguariensis on gastric emptying and weight loss have been
examined in a number of studies, including the study by Filip and Ferraro (11)
cited previously. A study by Gorzalczany, et al, (14) looked at choleretic
effect and intestinal propulsion properties of mate and its substitutes or
adulterants. An increase in bile flow and intestinal propulsion was found in
response to Ilex paraguariensis and Ilex brevicuspis, but not in response to
Ilex argentina or Ilex theezans. When consuming commercial products of yerba
mate, it is important to note that the therapeutic properties of Ilex
paraguariensis can be affected in the presence of one or more adulterants.
Anderson and Fogh (2) conducted a study on YGD, an herbal preparation that
contains Yerba mate, Guarana, and Damiana, looking at the weight loss effects of
the preparation. They found that a prolonged gastric emptying time followed YGD
ingestion versus a placebo capsule (58[+ or -]15 min; 38[+ or -]7.6 min).
Gastric emptying prolongation was statistically significant (P=0.025).
Reductions in body weight were 0.8[+ or -]0.05 kg after 10 days of YGD treatment
and 0.3[+ or -]0.03 kg after 10 days of placebo treatment. After 45 days of YGD
treatment, weight loss was 5.1[+ or -]0.5 kg. It was 0.3[+ or -]0.08 kg after 45
days of placebo treatment. Maintenance treatment over 12 months resulted in no
further weight loss (73 kg at the beginning of the 12 months and 72.5kg at the
end of the 12 months). YGD's ability to significantly delay gastric emptying,
reduce the time required to perceive gastric fullness, and induce weight loss
implicates potential benefits in obesity-related diseases such as diabetes and
hypertension. Further research is needed to examine energy intake, dietary
quality, satiety ratings, body weight, and body composition in relation to mate
and other herbals indicated as weight loss aids.
Conclusion
Move over, green tea? Perhaps. It is certainly true that the field of
antioxidant-rich health beverages has gotten more crowded. Mate offers many
benefits. These benefits include free radical scavenging, protection of
cholesterol against oxidative damage, and promotion of digestive health. Due to
its methylxanthine content, mate is a proven energizer. Yerba mate consumption
appears to be a means of mildly increasing thermogenesis and daily caloric
expenditure while, at least in certain herbal combinations, slightly reducing
caloric intake.
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