Chemistry and Safety of South American Yerba Mate Teas (SpringerBriefs in Molecular Science)

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. Contents 1 Yerba Mate Tea, a Traditional South American Beverage. An Introduction 1.1 Vegetable Phenolics for Food Purposes. A General Introduction 1.2 Tea Infusions and Regional Products. A South American Perspective 1.3 Ilex Paraguariensis, a Peculiar Plant, and Yerba Mate 1.3.1 Biodiversity in South America. I. Paraguariensis and Localisations 1.3.2 Native Versus Cultivated Yerba Mate. An Introduction to National Differences 1.3.3 Native Versus Cultivated Yerba Mate. Harvesting and Cultivation Procedures, and National Differences 1.4 Consumption Behaviours and Yerba Mate Products. One or More Mate Infusions? Differences Between Countries in Latin America 1.4.1 Commercial Classification, Types, and Reasons for National Diversification 1.4.2 Hot Yerba Mate Infusions. Preparation Procedures (Brazil, Argentina) 1.4.3 Cold Yerba Mate Infusions (Tererê). Preparation Procedures (Paraguay) 1.5 An Introduction to Chemical Profiles of Yerba Mate Products 1.6 The Safety Importance of Yerba Mate and Similar Infusions 1.7 Yerba Mate Between Regulatory Norms and Commercial Matters 1.8 Could Yerba Mate Be Associated with Food Frauds? References 2 Botanic Features of Ilex paraguariensis 2.1 The Botanical Classification of Yerba Mate: A General Introduction 2.2 The Problem of Ilex-Related Non-Yerba Mate Plants, Between Confusion and Adulterations References 3 Chemical Profiles of Yerba Mate Infusions Across South American Countries 3.1 Chemical Profiles of Yerba Mate Infusions 3.1.1 Polyphenols 3.1.2 Xanthines 3.1.3 Saponins 3.1.4 Trace Mineral Substances References 4 Bioactive Features of Yerba Mate Infusions: Alkaloids, Phenolics, and Other Stimulating Compounds 4.1 Safety and Health Features of Yerba Mate 4.2 Health and Polyphenols 4.3 Health and Xanthines 4.4 Health and Saponins 4.5 Health and Trace Mineral Substances: The Role of Manganese References 5 Safety and Health Effects Ascribed to Yerba Mate Consumption 5.1 Connections Between Chemical Profiles and Health Properties 5.2 General Anti-oxidant and Anti-inflammatory Features—Defence Against Oxidative Stress. Defence Against Cardiovascular Diseases 5.3 Protection Against Diabetes, Cancer, and Lipid Peroxidation References 6 Yerba Mate, Tereré or Chimarrão? Different Countries, Historical Legacy, and Similar Preparations 6.1 Yerba Mate, History, and National/Regional Traditions 6.2 Yerba Mate Types 6.3 National Differences... Why? References 7 Regulatory Aspects Concerning Yerba Mate Tea 7.1 The Global Importance of Yerba Mate 7.2 Yerba Mate Regulation in Argentina and Brazil References 8 Yerba Mate, the Global Commerce, and Possible Adulteration. The Current Situation and New Perspectives 8.1 Food Frauds and Yerba Mate. Possible Connections 8.2 Undeclared and Fraudulent Addition of Carbohydrates 8.3 Fraudulent Identification of Origin Concerning Yerba Mate Products 8.4 Fraudulent Addition and Mixing of I. Paraguariensis with Other Ilex Species 8.5 Fraudulent Labelling in Terms of Mandatory and Facultative Information to the Consumer References 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), chimarrao (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/chimarrao 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