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Yerba Mate: Chemistry, Technology, and Biological Properties
Abstract
Yerba mate (Ilex paraguariensis) is a plant original from the subtropical regions of South America, present in Southern Brazil, Northeastern Argentina, Paraguay and Uruguay. It is primarily consumed as a beverage made by steeping the leaves of the plant in hot water. The growing interest in mate products has made it paramount that research on this herbal tea continues, as it has shown extraordinary possibilities not only as a consumer beverage but also in the nutraceutical industry. Yet, there is much to be done: human-based studies to support the properties verified in vitro and in vivo models with animas are scarce.
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