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Ilex paraguariensis A. St. Hil. - Aquifoliaceae - erva-mate (port.), yerba mate (span.), mate tree, Paraguay tea, Mate-Strauch, Mate-Baum, Yerbabaum, Paraguaytee
Evergreen shrub or tree, native in Brazil, Paraguay, and Argentina; leaves 6-20cm long, serrate; flowers small, white; fruit red, with 4-8 seeds.
„Soon after harvesting the leaves are briefly toasted at 300°C for about 1 min to avoi d fermentation
(inactivation of phenoloxydase) [Knöss 2005]. This procedure is called “sapeco”. So called “Green
Maté” is yi elded after drying at 80 -100°C/about 24 h, powdering and removing twigs. Sometimes, a
further roasting produces “roasted Maté”, in Brazil known as “chá mate”.“
[Assessment report on . Ilex paraguariensis. St. Hilaire, folium EMA/HMPC/580545/2008, Committee on Herbal Medicinal Products (HMPC), 2010] http://www.ema.europa.eu/docs/en_GB/document_library/Herbal_-_HMPC_assessment_report/2011/02/WC500102100.pdf
„Numerous active phytochemicals have been identified in Mate tea that may be responsible for its health benefits. Among them, the 2 highest compounds are the polyphenols (chlorogenic acid) and xanthines (caffeine and theobromine), followed by purine alkaloids (caffeic acid, 3, 4-dicaffeoylquinic acid, 3, 5-dicaffeoylquinic acid), flavonoids (quercetin, kaempferol, and rutin), amino acids, minerals (P, Fe, and Ca), and vitamins (C, B1, and B2). Not only has Mate tea been shown to contain high concentrations of bioactive compounds, it has also been shown to be cytotoxic to human cancer hepatoma cells (HepG2), and can act as a catalytic inhibitor of topoisomerase II.“
[Heck, C. I., De Mejia, E. G., Yerba Mate Tea (Ilex paraguariensis): a comprehensive review on chemistry, health implications, and technological considerations. Journal of Food Science, Vol.72(9), 2007, 138-151]
http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2007.00535.x/full
„Despite the health promoting properties of mate and other herbal teas, their characteristic flavours are still not well characterized. However, recent application of increasingly sophisticated analytical techniques, such as GC–MS, GC × GC, and GC × GC-qMS, have resulted in the identification of an array of volatile compounds in mate and other herbal tea infusions. The composition of these compounds was varied and depended on the manufacturing process and the starting raw materials. In the case of mate tea, the 10 main compounds identified were linalool, α-ionone, β-ionone, α-terpineol, octanoic acid, geraniol, 1-octanol, nerolidol, geranylacetone and eugenol. While these compounds have similarly been identified in Camellia sinensis, other herbal teas were characterized by the presence of a wide range of terpenes such as guaiacol, 4-vinylguaiacol, eugenol, citral, phenol, carvone, menthol, 1,8-cineole and citronellyl acetate. It is noteworthy that significant numbers of polycyclic aromatic hydrocarbons (PAHs) and other contaminants were identified in several of the mate tea infusions.“
[Lasekan, O., Lasekan, A., Flavour chemistry of mate and some common herbal teas. Trends in Food Science & Technology, Vol.27(1), 2012, 37-46]
