Yerba Mate (Ilex paraguariensis) and Rheumatoid Arthritis: A Systematic Review of Mechanistic and Clinical Evidence
Year: 2025
Type: article
Language: en
Topic: Heavy Metals in Plants
Authors and affiliations:
raw_author_name: Manuela Cassotta
raw_affiliation_strings: Joint Laboratory on Food Science, Nutrition, and Intelligent Processing of Foods, Polytechnic University of Marche, Italy, Universidad Europea del Atlántico Spain and Jiangsu University, China, at Universidad Europea del Atlántico, 39011 Santander, Spain
Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres 21, 39011 Santander, Spain
raw_author_name: Qingwei Cao
raw_affiliation_strings: Department of Clinical Sciences, Università Politecnica delle Marche, 60131 Ancona, Italy
Joint Laboratory on Food Science, Nutrition, and Intelligent Processing of Foods, Polytechnic University of Marche, Italy, Universidad Europea del Atlántico Spain and Jiangsu University, China, at the Polytechnic University of Marche, 60130 Ancona, Italy
raw_author_name: Haixia Hu
raw_affiliation_strings: Department of Clinical Sciences, Università Politecnica delle Marche, 60131 Ancona, Italy
Joint Laboratory on Food Science, Nutrition, and Intelligent Processing of Foods, Polytechnic University of Marche, Italy, Universidad Europea del Atlántico Spain and Jiangsu University, China, at the Polytechnic University of Marche, 60130 Ancona, Italy
raw_author_name: Carlos Rabeiro Martinez
raw_affiliation_strings: Department of Clinical Sciences, Università Politecnica delle Marche, 60131 Ancona, Italy
Joint Laboratory on Food Science, Nutrition, and Intelligent Processing of Foods, Polytechnic University of Marche, Italy, Universidad Europea del Atlántico Spain and Jiangsu University, China, at the Polytechnic University of Marche, 60130 Ancona, Italy
raw_author_name: Luis Alonso Dzul Lopez
raw_affiliation_strings: Faculty of Nutrition and Dietetics, Universidad Internacional Iberoamericana, Campeche 24560, Mexico
Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres 21, 39011 Santander, Spain
Research Group on Food, Nutritional Biochemistry and Health, Universidad de La Romana, La Romana 22000, Dominican Republic
raw_author_name: Santos Gracia Villar
raw_affiliation_strings: Faculty of Human Nutrition and Dietetics, Universidade Internacional do Cuanza, Cuito EN250, Bié, Angola
Faculty of Nutrition and Dietetics, Universidad Internacional Iberoamericana, Campeche 24560, Mexico
Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres 21, 39011 Santander, Spain
raw_author_name: Maurizio Battino
raw_affiliation_strings: Department of Clinical Sciences, Università Politecnica delle Marche, 60131 Ancona, Italy
International Joint Research Laboratory of Intelligent Agriculture and Agri-Products Processing, Jiangsu University, Zhenjiang 212013, China
Joint Laboratory on Food Science, Nutrition, and Intelligent Processing of Foods, Polytechnic University of Marche, Italy, Universidad Europea del Atlántico Spain and Jiangsu University, China, at the Polytechnic University of Marche, 60130 Ancona, Italy
Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres 21, 39011 Santander, Spain
raw_author_name: Francesca Giampieri
raw_affiliation_strings: Department of Clinical Sciences, Università Politecnica delle Marche, 60131 Ancona, Italy
Joint Laboratory on Food Science, Nutrition, and Intelligent Processing of Foods, Polytechnic University of Marche, Italy, Universidad Europea del Atlántico Spain and Jiangsu University, China, at the Polytechnic University of Marche, 60130 Ancona, Italy
Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres 21, 39011 Santander, Spain