Erva-mate (Ilex paraguariensis St. Hil.): consumo, composição química e influência sobre o metabolismo

Abstract

Ilex paraguariensis St. Hil. is used in the preparation of tonic and stimulant beverages and recently this species has been studied for beneficial biological effects mainly related to cardiovascular health and glycemic metabolism. These benefits are mainly attributed to the presence of phenolic compounds derived from chlorogenic acid. The aim of this study was to quantify the contribution of phenol compounds to the consumption of maté in typical beverages, to evaluate the possible benefits on lipid and glycemic metabolism in humans and to verify the possible mechanisms of these benefits in studies with biochemical markers and anthropometric. Initially, a survey was conducted with 450 consumers of terere and chimarrão from the city of Toledo, PR, who answered a socioeconomic questionnaire and about habits of consumption of typical beverages. The average daily intake of chimarrão and tereré was 942.84 mL and 271.62 mL, respectively. After collected the information from the interviews, extractions were performed that simulated the consumption of terere and chimarrão and it was estimated that in each 100 mL of ingested beverage, the total amount of phenolic compounds extracted is 673.6 mg in the chimarrão and 271.62 mg in the terere. Mono-dicafeoilquinones constitute about 38.4% of the phenolic compounds of the chimarrão and 55.3% of terere. The daily intake of phenolic compounds in the chimarrão ranges from 529.6 to 1765.4 mg/day and in terere the variation is from 583.1 to 1779.7 mg/day. The clinical trial consisted of a randomized, double-blind, cross-over trial and the subjects were healthy men aged 45 to 65 years. The volunteers took 4-week placebo or dry-mate capsules, which provided about 580 mg of chlorogenic acids, 75 mg of caffeine and 8 mg of theobromine per day. Antropometric and hemodynamic parameters (abdominal circumference, weight, body mass index, pulse, blood pressure) and biochemical variables (lipid and glycemic profile) were verified in fasting volunteers, before and after each intervention period. No significant statistical differences were found between yerba mate and placebo in the investigated parameters. However, a statistically significant difference was observed between fasting glycemia levels before (4.99 ± 0.09 mmol/L) and after (4.42±0.09 mmol/L) consumption of yerba mate extract. Plasma concentrations of the glycemic curve, insulin and HOMA-IR showed a tendency to decrease with the consumption of yerba mate. HDL-c levels presented a significant elevation, although not statistically significant. Although the trial did not reveal significant differences between the treatment groups (maté x placebo) it is suggested a potential interest in the consumption of the species for the improvement of glycemic and lipid control.