Introduction to Chimarrão, Brazilian Yerba Mate - Circle of Drink Introduction to Chimarrão, Brazilian Yerba Mate By Dave Mate on February 13, 2015 in Chimarrão , Videos What is Chimarrão Brazilian Yerba Mate? Chim-A-What…? Yeah, I know. That was my reaction the first time I heard about Brazilian yerba mate. It’s pronounced “sheem-a-HOE” and sometimes spelled without the tilde mark as chimarrao. Basically, chimarrão is the term for traditional yerba mate from Brazil. Less formally, it’s synonymous with erva mate (pronounced “erva-MATCH”, with a soft “a” for “match”)—the Brazilian way of saying “yerba mate.” Pheww! Did you get all that? Bottom line: It’s the traditional “Gaucho” herbal infusion of the three lower states of Brazil: Rio Grande do Sul, Santa Catarina, and Paraná, where mate is predominately consumed in the country. What are the differences between Chimarrão and Uruguayan yerba mate?

As you saw in my video “ The Different Types of Yerba Mate ” (below), there’s a confusion surrounding Uruguayan and Brazilian mate. The befuddled mate drinker who’s looking into this issue can blame it on one thing: PRIDE! Well, no, that’s only half true. You see, Uruguayans love their mate. I mean, they REALLY love it! Per capita, they drink more mate than any other country. Interestingly, they don’t grow their own mate. From the humble sausage stand, La Pasiva, which has been serving panchos (hot dogs) for 45 years (look for the queue near Plaza Fabini) to yerba mate, that grassy-tasting tea-like infusion the entire population is addicted to. While Argentinians also enjoy this hot beverage, only in Uruguay do locals clutch the flasks as if they are personal oxygen tanks. And if they’re not sipping from the mate they are carrying it across their shoulders in stylish leather bags. “We like to make an occasion of it,” says one young woman, in the understatement of the year.

—“ Uruguay: South America’s next big thing ” Most of the land in Uruguay is allocated for livestock, soy, and pulp production. Though mate does naturally grow in Uruguay, there simply isn’t enough space and economic resources to produce a commercial-grade product. But it’s hardly a problem when you have a neighboring country that’s more than happy to do all the growing for them, i.e., Brazil. Across the border, several notable, Uruguayan owned and operated, companies grow their mate. Canarias is the most recognizable brand; a staple mate found in all corners of Uruguay. Any seasoned mate drinker has come to know that eponymous yellow bag. And when I said pride, I meant it. Despite their mate being grown in Brazil, no Uruguayan considers their mate as “Brazilian”. No, absolutely not! They consider it Uruguayan mate. Hence, the deep pride each country has for their mate despite regions where it’s grown. So on one hand we have Uruguayan-owned companies that grow yerba mate in Brazil, specifically for the Uruguayan market.

And on the other hand—and here’s where it can get a bit fuzzy—we have Brazilian mate companies producing chimarrão, exclusively for the local Brazilian market (chimarrão). Gaucho yerba mate Years ago, when I realized this distinction, and after receiving multiple blows from angry Uruguayans and Brazilians proselytizing me on the distinctions, I simplified all the confusion over which country grew what mate for whom, and whether or not a mate was considered Brazilian or Uruguayan, by calling all mate from the region (across both countries) “Gaucho Mate.” The reason being, both mate varieties are usually powdery and lack stems, typical of the Gaucho (cowboys) of the region (which also spans Northern Argentina, though that sort of mate is no longer popular there). As you’ll see in the video below, Stephen and I will discuss some of the finer distinctions between chimarrão and Uruguayan mate, helping to mollify the Uruguayan and Brazilian purist (Materos!), while educating a surprisingly strong and growing community of mate drinkers throughout Europe, Canada, Middle East, and the United States (we’re getting there!).

Stephen will explain the the easiest way to distinguish and identify true chimarrão by the bright—almost neon—green composition of the finely chopped leaves. It’s looks like fresh green matcha tea. The chimarrão is usually vacuum packed in foil within the first week of harvest, allowing it to retain high levels of chlorophyll. However, what you gain in freshness, you lose in shelf live and, in some cases, the ability of the mate to remain strong for a long period of time in the gourd (what we refer to as the “cycle of the mate”). A good example of this mate is Ximango . In contrast, Galaxy , Canarias , and Del Cebador , all Uruguayan mates grown in Brazil, are starkly darker and coarser than traditional chimarrão. How to Drink Yerba Mate in South America | MUNCHIES How to Drink Yerba Mate in South America February 7, 2016 / 2:00 pm By Carla McKirdy Photo by Cristiani / Getty Images. These dried, finely chopped leaves of the yerba mate plant are consumed in Brazil, Paraguay, Argentina, and Uruguay in an almost compulsive manner.

Particularly in the latter two countries, the mate gourd seems to be a natural extension of people’s hands. For some South Americans, a well-prepared mate will replace a morning coffee just as well as a 5 o’clock tea. The best part? It’s naturally caffeinated leaves give drinkers stimulation in the form of a balanced sense of focus and alertness—with no jitters or post-coffee crash—that lasts throughout the day. Yerba mate, the term used to denote its dry form, is best consumed on its own as an energizing and nutrient-rich infusion, sipped through a filtered straw straight out of a mate gourd. But much like a Japanese tea ceremony, it’s not as simple as one, two, three—there is a certain art to brewing a proper mate. MUNCHIES went straight to the source for insight: the artisans and shopkeepers of the San Telmo street market in Buenos Aires, Argentina. Every Sunday, from dusk till dawn, these dedicated craft-makers and street-sellers offer their wares to passersby, powered by a thermos full of hot water and their trusty mate. The Right Yerba Mate Brewing a proper mate starts with the basic ingredient: the yerba mate.

“Caco,” an artisan in his early 60s, sits alongside his friend Nestor every Sunday, sharing a mate and occasionally pausing his ritual to haggle with tourists. Caco, sipping his mate. Photos by the author. His secret to the perfect brew? “Use proper yerba mate. Uruguayan yerba mate,” he affirms. “And I should know—I’m Argentine!” he adds with a smirk, emphasizing a historical rift between the two countries. Uruguayan yerba, he says, has no palo—or stems—and that is what makes it better. “Stems add no flavor; they only wash out the mate and weigh it down. Yerba mates without stems produce a more delicious and longer-lasting mate.” Yet, whether you’re a veteran mate-drinker like Caco or a novice, after sipping on yerba mate for a long time—regardless of whether you add a bit of sugar or not—the flavor can get quite boring. Guadalupe, a flower shop owner, has just the tip.

Her Sundays are spent in good company, taking care of regulars and chitchatting with her friends Estela and Rosa, who work the stalls nearby, over a round of mates. With Guadalupe being Argentine, Estela originally from Brazil, and Rosa from Paraguay, this trio quickly becomes our best informants. “Adding just a little spoonful of coffee to your mate adds a lot of flavor,” Guadalupe reveals. Estela offers up her own special Brazilian touch: “I like to add a bit of grated orange or lemon peel.” Mint and lemongrass are also good to spice up your mate, the women say. Estela recalls the Brazilian chimarrão—their word for mate—typically consumed in the southern region of Brazil. “The yerba is different, a very dark green,” she explains. “Here, it’s drier, more powdery. In Brazil, our yerba is more fresh.” She uses her hands for emphasis: “Our mate gourds are huge, and our straws are broader in the bottom, to better absorb the type of yerba we use there.” “In Paraguay,” Rosa jumps in, “we like our mate foamy.

We also like it with a lot of herbs mixed in. The gourd has to have a narrow top: when the opening is too broad, the flavor escapes.” Estela and Guadalupe. Back on the mean streets of the open-air market, we turn to Ayelen. In her early 20s, her tips reflect the eco-conscious trends of her generation. “I prefer organic yerba mate. It’s better for your health and for the environment.” It’s All in the Water A common mistake made by novice mate-drinkers (this writer included!) is inundating their mate gourd with boiling water. Nestor, Caco’s mate-drinking buddy, weighs in. “Don’t ever fill up the mate with water to the very top!” he adds with a sense of urgency that connotes sacrilege. “And always pour the water in the same spot—not just all around the mate.” Ayelen, the young artisan, concurs: “The water can’t be scalding hot.” For the perfect mate, “the temperature of the water is as important as the quality of the yerba,” she asserts.

“I first pour in the yerba into the gourd, turn it around, and shake it around a bit to get the powder to settle on the upper part and not the bottom. So you don’t choke with the yerba powder in your first sip,” Ayelen continues. “Then I pour in a bit of cold water and I let it sit for a bit. Then I pour in a squirt of hot water, and let it sit again. Only then do I put in the mate straw and brew the mate.” If that sounds like an awful lot of effort, there’s a simpler alternative: the increasingly popular and refreshing summer version of the traditional mate that is made with either cold juice (preferably powdered, store-bought) or icy water: the tereré. Ayelen, sipping her mate. “In Paraguay, the tereré is traditionally a mate made with very cold water, and infused with herbs,” says Rosa. Just prepare a mate and replace the almost-to-boiling-point hot water for your favorite Tang flavor mixed with cold water.

The Gourd Gringos typically forget a very important step: classic mate gourds made out of pumpkins or wood—typically the most affordable option found at fairs like the San Telmo—have to be cured before their first use. Overlooking this step will first result in funky-tasting mates that absorb the flavors of the container; soon after, these will become moldy mate gourds that need to be thrown away. Can’t be bothered with curing a gourd? You’re not alone. In the modern age, metal or even silicone mates have become completely acceptable. Straw Placement for Dummies The number-one thing that budding mate enthusiasts do that makes mate aficionados cringe is seeing them move the straw around in a feeble attempt to mix up the yerba once the mate has already been brewed. The unspoken rule is that when the bombilla, or straw, goes in, it’s never moved again until the mate round is completely over. As in, you move the straw again only when you’re ready to dump the old, washed-up yerba. Caco also has an excellent pointer: Cover up the mouth of the straw with your finger when you place it into the mate gourd, already filled two-thirds with yerba.

Gourds and straws available on the streets. “If you put your finger on the tip of the straw, you place it in the yerba and the little water you poured in during the prep phase doesn’t enter the straw immediately. This also blocks yerba powder and the like from getting into your straw.” Company and Tradition Mate brings people together. The ladies of the flower shop all agreed: There is nothing better than sharing a mate with friends, and there’s nothing sadder than seeing mate pop up as a menu item in cafés throughout Buenos Aires. Although drinking mate on one’s own while at home or work is quite common, sharing it with people—the closer, the better—is part of the broader cultural experience. Traditionally, brewing the mate is the private step of the ritual: every person brews their mate based on knowledge passed down from older generations, or simply their own personal taste. Drinking the mate, though, is the social step of the ritual. “Sharing a mate is a reason to talk, to have a chat,” says Rosa. “Here, it’s like drinking a coffee; you drink it to have a chat, among friends.” “And among family. In a couple, if one drinks mate, both drink mate.

They become more than your husband or wife: they’re your partner in every sense of the world. It unites people in friendship, like us, who spend every day here sitting around a mate,” says Guadalupe, pointing at her friends. “Having a mate is about the ceremony, about the sharing experience,” adds Estela. “It’s an intimate experience,” informs the Brazilian. “For me, it’s unthinkable to sit down with a friend without sharing a chimarrão. It’s something that simply must be present.” “It’s conducive to conversation, to talking about yourself, about your personal life. It’s about friendship,” confirms Guadalupe. It is something private, that is brewed and sipped, often shared and passed around a circle, but never sold at a coffee shop—or purchased by locals at one, for that matter. Curious about the virtues of yerba mate? Get a group of friends, acquire your kit, and host a true mate-drinking experience—great conversation and all.

Yerba Mate - Hapibeli - The Biohacker's Database Categories: Supplement Yerba mate (from Spanish [ˈɟʝeɾβa ˈmate]; Portuguese: erva-mate [ˈɛɾvɐ ˈmate] or [ˈɛɾvɐ ˈmatʃɪ]; Guarani: ka'ay, IPA: [kaʔaɨ] ) is a species of the holly family (Aquifoliaceae), with the botanical name Ilex paraguariensis A. St.-Hil. named by the French botanist Auguste François César Prouvençal de Saint-Hilaire. Yerba mate is widely known as the source of the beverage called mate (Portuguese: chimarrão, tererê/tereré and other variations). It is traditionally consumed in central and southern regions of South America, particularly Argentina, Bolivia, southern and center-western Brazil, Uruguay, Paraguay and southern Chile. It is also very popular in Syria where it is imported from Argentina. Yerba mate was initially utilized and cultivated by the Guaraní people and in some Tupí communities in southern Brazil, prior to European colonization.

It was scientifically classified by the Swiss botanist Moisés Santiago Bertoni, who settled in Paraguay in 1895. Yerba mate can also be found in various energy drinks on the market today.

Products </div> <div class="concept-links"> <h2>Links</h2> <ul> <li> <a class="link link-color link-black" href="">Examine</a> </li> <li> <a class="link link-color link-black" href=" Mate">Pubmed</a> </li> <li> <a class="link link-color link-black" href="">Wikipedia</a> </li> <li> <a class="link link-color link-black" href="#q=Yerba_Mate">Google</a> </li> </ul> </div> </div> </div> </div> <div id="footer" class="footer"> <div class="footer-container"> </div> </div> </body> </html> Yerba Mate: Facts about Yerba Mate By Uno Cookbook on July 10, 2013 Used for centuries, Yerba Mate is an ancient herb and the key ingredient to an iconic beverage for many South American countries, and is especially beloved in Argentina, Uruguay and Paraguay.

Believed to be a gift from the Gods to the Guarani people, the thin tree is found in great numbers throughout the South American forests. The youngest, greenest leaves are gathered, dried and then poured into a “mate” – a ceramic bowl or dried, hollowed squash – and then hot water (never boiling) is poured over it and it’s left to infuse. The drink is taken with a “bombilla”, a metal straw or reed that features a kind of strainer at the bottom, so the herbal infusion never enters the mouth. Once prepared, the infusion is drunk throughout the day; just by adding hot water one can continue to drink without adding any more leaves. Known for its anti-oxidant properties, Yerba Mate also increases metabolism and helps the body burn calories faster. That being said, its high caffeine quotient makes it unsuitable for too much consumption. There is a ritual of sharing that is a part of the Yerba Mate experience. If an Argentine invites you to share in a cup, it means he is showing you hospitality, friendship and trust. Just like in the tea rituals of Japan, there are different meanings to the various gestures.

For example, pouring a small amount of water, very slowly, means that there is a strong interpersonal connection because it makes both the infusion and the ritual last longer. The server is usually called cebador, or “celebrator”, and is the only person that can pour the water, pass the mate from person to person and maintain the freshness of the leaves. Beyond the traditional recipe, there are many variants to this ancient herb: Yerba mate cocido is an infusion much like traditional tea, which foresees the use of either a tea bag or a French press, and creates a clear beverage that is immediately ready for consumption. Yerba mate gringo style refers to the way the beverage is enjoyed in North America: the leaves are poured into a mug, cold water is added and then they are left to soak for a few minutes, with the hot water being added afterwards. It’s consumed with a bombilla, and water is added until the aroma is gone.

Yerba mate terere is the refreshing, summertime version: start by preparing a cold, sweet lemonade with agave or maple syrup and then pour it into the mate – in this case it’s better to use the ceramic kind – and after letting the infusion sit for a few minutes, you can drink it with the bombilla. Yerba mate espresso is a green concentrate used to flavor the “matte lattes”, a kind of cappuccino, which can be poured over crushed ice to obtain almost a green granite. To prepare: sprinkle two teaspoons over herbs in a bowl and then add a tiny bit of water in order to create a sticky paste. Use this paste to fill the espresso filter and then prepare the drink as if you were making a coffee. Like green tea leaves, Yerba Mate leaves are used to color and flavor desserts and sweets. Tags Taragüí Traditional Yerba Mate Review - Yerba Mate Land Yerba Mate Land Taragüí Traditional Yerba Mate Review Origin: Corrientes, Argentina Product: Page As the prototypical mate of Argentina, 60% of the country drinks Taragüí.

Not too strong and certainly not lacking flavors, this Corrientes-grown variety is a safe selection. Before sipping, enjoy the feathery whiffs of sweet bread, whole grains, Raisin Bran, peaches, and sweet potatoes. But don’t expect this mate to taste like it smells. Expect that grassy, tangy, and vegetal essence, so emblematic Argentine mate philosophy. The light body and flimsy structure represent a simple mate, without much depth and complexity. Nothing too extraordinary going on here. Nevertheless, you’ll receive a nice kick in the butt with high energy effects. The asparagus and green tea components couched in a soft doughy base may appeal to seasoned Materos outside of South America — perhaps not on par with Canarias and Rosamonte , which show more diversity and character — but new drinkers looking for a starting point should consider this popular brand. Erva Mate Chimarrao - The Green Tea Of Brazil @Organicmate.net Select Page Chimarrao – Erva Mate: The Green Tea Of Brazil It’s wild, unbroken and undomesticated.

Erva mate or Chimarrao, pronounced “shee-mah-HOE”, and also known as Erva mate is the Portuguese for the traditional Yerba mate. Yerba mate has its legacy amongst the ancient Aymara natives, Quechua and Guarani people. The herb is native to South America and it’s used to make the national drink of Argentina, Paraguay, Uruguay and Brazil. In fact, yerba mate is consumed six times more than coffee in these countries. Discover more on Yerba mate at Organicmate.net . Chimarrão – Brasilian Erva Mate The herb is popular all over the world but is mainly known as Chimarrao in Brazil. It’s used as a beverage for its stimulant, depurative and diuretic properties. There are other names for Chimarrao – Erva mate, Paraguay tea, St. Bartholomew’s tea, Terere in Africa, and Jesuit’s tea. It depends on in which part of the world you are. The Chimarrao Culture When in Rome, do as the Romans do. The same case applies for taking Chimarrao. The tradition of sipping the mate is different from one country to the next.

In Uruguay, the locals walk around with a thermos for the beverage. There are plenty of hot water stations around where they can refill it, In Argentina, they serve a toasted version of the Erva mate and serve it alongside pastries for breakfast or take it as a beverage in the afternoon. Brasilian Erva Mate in Gourd with Bombilla The Brazilians have their unique way of preparing their mates – they use large gourds or calabashes. The traditional gourd is mostly found in the states of Santa Catarina, Paraná, the Rio Grande do Sul, and in parts of Mato Grosso do Sul and Mato Grosso. Each region has its own yerba mate – it depends on the particle size. The Brazilian Chimarrao – Erva mate is also different from that of Uruguay, Argentina, and Paraguay in that it has no stems. The mate is taken using the bomba (bombilla in Portuguese). It’s a metal straw can be purchased either separately or as part of a complete mate set. It has a filter attached to the lower end to prevent consumption of the leaf fragments. When on your trip to Brazil, you may want to experience traditional Brazilian mate.

Here are some tips for you: never wipe the mouthpiece of the bomba before drinking. Your hosts and other people in the circle may get offended. In addition, never touch or rearrange the bomba. Remember to always respect the order in which the gourd will be passed around. Health benefits of Chimarrao It’s naturally caffeinated, which makes it an excellent alternative to coffee. In a Chimarrao serving, you’ll get about 27 mg of caffeine. Coffee has 85mg, while black tea has about 40mg. Chimarrao also contains compounds like theophylline and theobromine which naturally energize you and improve your mood. It does all this without causing jitters and you won’t experience any crashes later. Chimarrao provides long lasting and balanced energy and focus. In case you’re watching your caffeine intake, ensure you check the caffeine amounts specific to the product you’re purchasing. Erva Mate leaves Chimarrao increases stamina, which explains why it’s a top choice among Brazilian athletes. It’s packed with over 20 vitamins and nutrients that help the body to process and assimilate food, and stay energized.

These include the B vitamins (B1, B2, B3, and B5). They keep your muscles and skin healthy. In addition, they improve the lush in your hair and enhances its growth. It promotes hair growth by renewing the hair follicles that are already growing. This results in thicker, fuller and healthier looking hair. Vitamin A improves your eyesight, boosts your immune system and enhances cell growth, Vitamin C is great for your skin health and promotes the repair of damaged tissues. This makes it a great addition to your fitness and workout nutritional regimen. The minerals include potassium, magnesium, calcium, manganese, iron, sulfur, selenium, phosphorus, and even zinc. Each of these is beneficial in its own way. For instance, potassium promotes your heart’s health, and magnesium enables your body to synthesize proteins faster. Speaking of proteins, Chimarrao provides your body with up to 15 amino acids, which are the building blocks of every single protein in your body. According to WebMD, drinking tea containing Chimarrao three times daily for 40 days will lower total cholesterol and low-density lipoprotein (LDL or “bad”) cholesterol for people with high levels of lipids (fats) in the blood.

In addition, Chimarrao – Erva mate can lower blood sugar levels in people with diabetes. Chimarrao comes with powerful antioxidants and polyphenols that are beneficial to you in a number of ways. For instance, polyphenols boost the immune system and improve your overall health and wellness. There are also studies that show it improves sleep and reduces allergies. The antioxidants also slow down the aging process in cells, enabling you to look younger for longer. It reduces the rate of cell degeneration, thus strengthening your body against injury. The antioxidants also prohibit the growth of cancer cells and reduce the risk of cardiovascular disease and stroke. How To Store Chimarrao The right storage ensures that it will remain fresh for as long as possible. In fact, it can go for 1-2 years if placed in the right conditions. It doesn’t really spoil, but it will get stale if you leave it exposed to weather elements for long periods of time. It’s best to store it in a cool dark place. You can keep it in an airtight container that is completely dry. In addition, store it away from other items like spices and coffee that can leach their flavors into the mate. How Does It Taste?

It varies depending on the regions where it was grown, the cultivation practices and the brewing techniques that you’ll use. Generally, it has an earthy, vegetal, herbaceous flavor. It brings the feeling of a fresh rainforest onto your palate. Some people will call it bitter-sweet. Some producers will have roasted the leaves and twig, which gives it a roasted flavor. Recent Posts Yerba mate - Scientific Review on Usage, Dosage, Side Effects | Examine.com Yerba mate Citations Yerba mate Ilex paraguariensis, also known as yerba mate, is a tea brewed from a plant native to South America. It is a good source of Caffeine and contains bioactive compounds like Quercetin and Ursolic Acid . Summary All Essential Benefits/Effects/Facts & Information Ilex paraguariensis , commonly called yerba mate, is a flowering tree. Traditionally, its leaves are brewed into a stimulating tea, popular throughout the Middle East and South America. Yerba mate is marketed for its supposed ability to suppress appetite and burn fat. Evidence suggests its appetite-suppression effect can only be achieved through high doses, if at all.

Yerba mate’s fat burning effect is attributed to its Caffeine content. It has not been shown to be a more effective fat burner than compounds like Green Tea Catechins , though it can help reverse some of the adverse health effects associated with obesity. Yerba mate has anti-inflammatory and anti-oxidant properties. It is able to reduce LDL cholesterol within 20 days of supplementation. Like many supplements derived from plants, it protects the heart and cardiovascular system. Yerba mate contains a cocktail of xanthines (like Caffeine ), flavonoids (like Quercetin ), saponins (like Ursolic Acid ), and cinnamic acid compounds (like Chlorogenic Acid ). Yerba mate is a healthy tea, but it is not necessarily healthier than other plant-based drinks, like coffee. It does, however, have a unique nutrient composition. Your e-mail is safe with us. We don’t share personal data. 1Sources and Composition 1.1. Sources Yerba Mate is a commonly used tea also known as Ilex paraguariensis, in which Ilex refers to the genus.

Yerba Mate is a small shrub that grows up to 15 feet as a tree when aged, and bears small white flowers and red fruits. While the tree is the 'Mate' tree, the leaves are commonly referred to as Yerba; hence 'Yerba Mate' tends to be composed of the leaves from this plant. [3] [4] The main producers and consumers of Yerba Mate tea are the countries of Argentina, Paraguay and Brazil. [4] It is possible that crude yerba mate is more effective than commercial yerba mate, as one animal study investigating crude (drying the plant) against commercial (blanching, drying, milling, and aging) found the crude extract more potent. [5] This may be due to significantly higher levels of Caffeine and theobromine in the crude extract relative to commercial (1075.04±29.7ug/mL crude; 959.57±12.6 commercial) and saponin content (386.81±1.6ug/mL crude; 102.98±0.6 commercial).

In addition to the lower bioactive component quantities, the processing of Yerba Mate may also produce Polyaromatic Hydrocarbons; compounds formed from heating some molecules that are seen as carcinogenic. [6] [7] Its a plant that people make tea from the leaves. Some of the bioactives can be destroyed in processing though 1.2.

Composition As a herbal supplement, yerba leaves contains a variety of molecules including: Flavonoids such as Quercetin , Kaempferol and Rutin, the latter at 6.10 ± 0.21mg/g dry weight, [8] although it varies on extraction [9] Various (5+) cinnamic acids such as Caffeic, 3,4-dicaffeoylquinic acid, feruloylquinic acid, and Chlorogenic Acid , in which amounts of the latter can degrade by half through freeze drying (10.4 to 5.6mg/g dry weight) [8] [10] Caffeine (at around 17.5mg/g fresh weight Yerba Mate) and related xanthines [11] 27+ different saponins, of which are combinations of Ursolic Acid , acetyl-ursolic acid, oleanolic acid as well as pomolic acid [12] These three in varying glycosides make up the majority of the saponin content [10] and make up about 3-10mg/g dry weight of the leaves.

[13] Megastigmane compounds, sometimes referred to as Matenosides [14] Vitamin B2 [15] The fruit of the Yerba Mate tree (not commonly used in teas) includes: Matesaponins, usually ursolic acid and oleanolic acid although Ilexoside II (glycoside of pomolic acid) and brevicuspisaponin-1 (another pomolic acid compound) are also present in the fruit [16] It should be noted that Yerba Mate is frequently referred to as possessing 'Matesaponins'; these are usually glycosides of ursolic acid (ursolic acid bound to sugars). [12] [17] Matenosides also exist, and Matenoside A and B appear to refer to another class of Megastigmane compounds. [14] The two classes of compounds above are referred to as the 'active' ingredients, although all classes found in Yerba appear to be significantly bioactive.

The fresh leaves of Yerba Mate have the highest polyphenolic and saponin content when compared to leaf extract of dried leaves, but still less overall phenols than Camellia Sinensis (Green Tea). [18] These two plants, however, have more polyphenols than a wide variety of other plants. [19] During Yerba Mate processing (consisting of blanching, drying, milling, and aging) saponin and xanthine content both appear to be significantly reduced (xanthines to 89% of original values, saponins to 27% of original value). [5] In general, it would be good to think of Yerba Mate as the five compounds pictured above. Each compound represents a class (and there are most likely hundreds of compounds in Yerba Mate belonging to these classes), and each class tends to have similar biological effects 2Neurology 2.1. Appetite It is theoretically possible that Yerba Mate can suppress appetite, due to its Caffeine content (a conditional appetite suppressant) and its ability to reduce gastric emptying after meals.

[20] This appetite suppression has been noted in rats fed 50-100mg/kg bodyweight (human equivalent dose of 8-16mg/kg bodyweight), in which GLP-1 and leptin increases via caffeic compounds and the Yerba Mate saponins were credited. [21] One human study using YGD capsules (Yerba Mate, Guarana , and Damiana Leaf ) found that after 10 days of using 3 YGD capsules before major meals (3 capsules totalling 336mg Yerba, 285mg Guarana, 108mg Damiana) that placebo group lost 0.3+/-0.03kg and YGD lost 0.8+/-0.05kg. [20] When the study was extended to 45 days, the difference were a loss of 0.3+/-0.08kg (placebo) and 5.1+/-0.5kg (YGD).

[20] A 12 month maintenance period was done in an unblinded manner and without placebo, but it was found that continual ingestion of YGD capsules was able to maintain this weight loss. [20] No dietary records or excretory measures were taken (not even total dose of YGD daily), so a suppression in food intake or food absorption cannot be ruled out. Other studies looking at the possibility of appetite suppression have varied. One study investigating HDL oxidation rates that did not instruct dietary changes found that, after 15 days supplementation, dietary intake was significant reduced from an average of 1706.9+/-414.8kcal daily to 1470.8+/-446.5kcal in a sample of 15 women; suggesting appetite suppression from 3 servings of 330mL yerba mate tea. [22] A larger scale study investigating Yerba Mate where diet was recorded, however, did not find statistically significant differences; the group instructed to 'eat more fruits, veggies and less bad fats' ate about 100kcal more than the group simply told to drink 1 liter of yerba mate tea daily.

[23] A study on men (half with type II diabetes) also found a non-significant trend of decreased food consumption, but more minor than the previous study and around 50-100kcal with tea intervention. [24] Its possible yerba mate suppresses appetite, but the studies aren't of a quality to support this view. The unblinded nature could have just steered participants away from a cookie, or the yerba tea could have made the ice cream taste bad. 3Cardiovascular Health 3.1. Absorption Yerba Mate, at 1-2g/kg bodyweight, has been shown to inhibit pancreatic lipase in mice. [25] In vitro analysis showed a dose-dependent increase in inhibition until Yerba Mate hit 3mg/mL, corresponding to 9mg of Yerba Mate extract per gram of enzyme substrate (in this case, fatty acids) and with a 79+/-1.3% inhibition. [25] Weight gain was attenuated with Mate, but fecal fat analysis was not conducted to assess fat malabsorption.

[25] This lipase inhibition appears to be related to the matesaponins, and a pure water extract of yerba mate seems to be less effective in vitro (58%) than other extracts (88-95%) as the most potent lipase inhibitor are fat soluble. [26] 3.2. Atherosclerosis An ex vivo study using blood from volunteers found that ingestion of Yerba Mate tea was able to reduce the rate of forced oxidation of LDL induced by copper, but was apparently ineffective at protecting LDL from oxidation induced by lipoxygenase or peroxynitrate. [27] This protection has also been seen in vivo with the HDL molecule in vitro [28] and after consumption of 5g instantized Yerba Mate in adult men. [22] This protection from lipid peroxidation extends to polyunsaturated fatty acids, as a study in mice livers found reduced rates of PUFA oxidation with Yerba Mate at dosages starting at 0.5g/kg bodyweight and up to 2g/kg bodyweight. [29] 3.3.

Cholesterol An intervention study using 1 liter of Yerba Mate tea daily over a period of 90 days found that LDL cholesterol was significantly decreased (160mg/dL to 150mg/dL) in dyslipidemic women without any dietary changes needed. [23] This same study design was carried out in diabetic and pre-diabetic men to much the same effects, decreasing LDL-C and also improving parameters of glucose metabolism. [24] In both cases, the tea itself did not influence diet significantly yet the other groups fed yerba and given new diets fared better than the groups given yerba in isolation. [23] [24] The effects seen with Yerba Mate also appear to be additive to statin therapy, and may offer hope as a adjunct therapy. [30] Studies that measure lipids over time (usually 20, 40, and 60 days after the start of the study) note a statistically significant improvement in parameters by 20 days, but no further significant improvements over time. Yerba's benefits on lipid parameters appear to manifest fast but may not culminate over time.

[30] [23] [24] 4Interactions with Glucose Metabolism 4.1. Carbohydrate Absorption Yerba Mate has been shown to decrease SLGT1 gene expression in the intestines after 1g/kg ingestion for 28 days in diabetic and non-diabetic rats. [31] This effect was hypothesized to be from the flavonoid content (of which includes Quercetin ) and Chlorogenic Acid , [31] with variable degress of downregulation (53.8% and 19.3% reduction in upper small intestine activity of nondiabetic and diabetic rats, respectively; 26.6% and 46.2% reduction in middle small intestine, respectively). [31] 4.2. Obesity induced Diabetes A study on C57BL/6J mice indicated that 2g/kg of Yerba Mate daily was able to bring abnormal blood glucose levels (induced by a high (60%) fat diet) to match control, and doses lower than that (0.5, 1g/kg) were able to attenuate the changes over 6 weeks.

[32] These results are not unanimous, as some studies do note no significant changes in blood glucose. One study using 1g/kg bodyweight Yerba Mate over 28 days noted no significant differences in glucose, insulin, or glucose-6-phosphatase activity in the liver in non-obese alloxan-induced diabetic rats. [31] In humans, Yerba Mate tea (3 cups of 330mL daily) over a period of 60 days was able to decrease elevated blood glucose by 25mg/dL and reduce HbA1c by approximately 0.85%. [24] 5Interactions with Body Fat 5.1. Adipogenesis Yerba Mate appears to be able to inhibit adipocyte differentiation in vitro, and the compounds rutin (100ug/mL) and Chlorogenic Acid (300ug/mL) appear to contribute most potently to this effect. [8] Suppression was also noted on genes associated with adipogenesis (C/EBPα, PPARγ2, TNF-α) in which both rutin and CA were again the most potent.

[8] These isolated compounds were more effective than leaf extracts (fresh and dried), suggesting that synergy between nutrients in Yerba Mate do not exist or apply to adipogenesis. [8] A study in C57BL/6J mice using Yerba Mate at three doses (0.5, 1, and 2g/kg bodyweight) for 6 weeks significantly reduced food and water intake (seemingly dose dependent, but differences between doses not significant) [32] Sounds nice, and may contribute to some of the soon-to-be-mentioned anti-obesity effects. 5.2. Metabolic Rate A rat study using high dose Yerba Mata (1g/kg bodyweight; human equivalent dose of 160mg/kg) found that after obesity was induced, consumption of Yerba Mate was able to reduce the state of obesity without influencing food intake. [33] Yerba Mate was able to greatly attenuate changes in adipose mRNA associated with obesity, including an attentuation of TNF-α, IL-6, Leptin, and CCR2 and CCL2.

A significant rise in anti-obesity mRNA including PPARy2, Adiponectin, PCG-1α and UCP1 was noted, as well as a decreased macrophage infiltration of adipose. [34] [33] Another rat study using 0.24%w/w Yerba Mate in the food during inducing obesity in rats was able to reduce final body weight by 10.7%, and food intake appeared to be reduced by 4.32%, [34] and attenuation of body weight gain and reversing of some negative health effects of obesity has been seen at lower dosages of 100mg/kg bodyweight as well (16mg/kg bodyweight human equivalent). [35] Possibly related to improvements in mRNA of PGC-1α and PPARy2, it was noted that Yerba at 0.24%w/w of the diet was able to negate the suppression of AMPKα induced by obesity and cause a relative increase in protein content of AMPKα in adipose tissue.

[34] Interestingly, a study using up to 2g/kg bodyweight Yerba Mate in C57BL/6J mice found significant decreases in weight that could not solely be explained by the reduction of food intake noted; [32] body weight was significantly reduced after 1 week, but declined at a lesser rate beyond that until study cessation at 6 weeks. This curve mimicks the metabolic curve of Caffeine , in which fat burning becomes desensitized to after a week. Another study investigating lipase inhibition noted a similar curve for 1 week after Mate ingestion at similar dosages. [25] A case can be made for fat burning effects of Yerba Mate to be due greatly to the xanthine component. [32] This is not to conflate overall weight loss, however, as Yerba Mate may inhibit nutrient uptake and reduce appetite (both of which would contribute to weight loss independent of metabolic rate). Rat studies have shown benefit in attenuating weight gain rather than inducing weight loss, and high dosages used as well.

A study investigating 1.5g of Yerba Mate powder in a blinded manner found that there was no significant effect of Yerba Mate on the Metabolic Rate , although the respiratory quotient dropped indicating more fatty acids burnt for metabolic purposes over glucose. [36] A decrease in heart rate alongside no influences on blood pressure were noted. [36] A second placebo-controlled crossover study in young health volunteers taking 1000mg Yerba Mate 60 minutes before exercising found a 24% increase in energy derived from fatty acid oxidation at exercises of low to moderate intensity (Human studies have shown acute benefit on shifting metabolism from carbohydrates to fats, although there is no evidence of overall increased metabolic rate. 6Immunology and Inflammation 6.1. Mechanisms Cinnamic compounds in Yerba Mate, the dicaffeoylquinic acids, suppress inflammation and NO release from macrophages (immune cells) by preventing NF-kB from translocating into the nucleus; particularly subunits p50 and p65.

[37] The effect seen here (preventing iNOS activation in macrophages) is also seen with both the saponin fraction and the flavonoid fraction, synergistically. [38] The bioactive saponins appear to be oleanolic acid and perhaps pomolic acid, as ursolic acid shows little anti-inflammatory effects. [38] Yerba Mate extract may also protect macrophages from cytotoxicity (death) induced by nitrosylation, with a potency greater than Green Tea and Red Wine . [39] Nitrosylation is a process by which superoxide radicals bind with Nitric Oxide (NO) to form peroxynitrate (OONO-) and damages cells that tend to form Nitric Oxide such as Macrophages or the endothelium. [40] [41] 6.2.

In vivo When preloaded at a dose of 150mg/kg daily (225mL Yerba Mate tea human equivalent) Yerba Mate appears to be effective in reducing the inflammatory insult on lung tissue from cigarette smoke; [42] less immune cells are recruited and less pro-inflammatory cytokines (TNF-α) are seen when Yerba Mate is consumed. Yerba Mate, at 1g/kg bodyweight in mice, also reduces the presence of macrophages in adipose tissue; of which their presence is correlated with the state of obesity. [33] This same dose has also been shown to reduce transcloation of NF-kB in mouse liver and skeletal muscle, which promotes anti-inflammatory effects and may ameliorate the state of insulin resistance associated with obesity. [43] Both studies note a decreased level of circulating pro-inflammatory factors IL-6 and TNF-α. [33] [43] Yerba Mate possesses anti-inflammatory effects, and its locations of action appear to be promising. Too soon to make conclusions on its effects in the body, however. 7Interactions with Cancer Metabolism 7.1.

Epidemiology A meta-analysis of four epidemiological studies on the association between Yerba Mate tea consumption and oro-pharyngeal and oral cancers found a weak but significant OR of 2.11 with a CI of 1.39–3.19. [44] Individual studies tend to show ORs around 1.5-3. [45] [46] The carcinogenicity of Mate is usually given to Hot Mate, and the thermal injury associated with drinking hot beverages to upper digestive tissue. [47] [48] [49] This is heavily based upon one case-control survey noting no associated with Yerba Mate per se and cancer, but an association with temperature. [50] This designation seems to be tentative waiting for further studies. [47] Yerba Mate has been associated with cancers beyond the oral cavity (implicating factors beyond thermal trauma), being connected once to lung cancer in a case-control study of 996 persons over 6 years [51] with a 1.6-fold increase in lung risk associated with heavy mate drinking.

It has once been implicated in bladder cancer with an OR of 2.2, [52] which extended to coffee and other teas as well; a case-control study from a population with high rats of bladder cancer, however, reported no association. [53] This small increase in cancers beyond the upper digestive tract implies chemical carcinogens, and may be due to carcinogens (benzo(a)pyrene and Polyaromatic hydrocarbon compounds) produced as a heat by-product during Yerba Mate processing and preparation. [54] [55] The content of heavy metals such as aluminum does not appear to be significant enough to warrant concern. [56] [57] Yerba Mate is repeatedly associated with upper digestive tract cancers, although the severity of this association is not overly alarming. It is most likely due to the heat at which Yerba Mate is traditionally consumed causing thermal damage, but chemical carcinogens cannot be ruled out right now 8Nutrient-Nutrient Interactions 8.1.

Quercetin Saponins from Yerba Mate, particularly oleanolic acid, have the ability to prevent iNOS activation and to inhibit COX-2 in macrophages in the presence of a pro-inflammatory insult; exerting an anti-inflammatory effect. This reaction is synergistically enhanced by Quercetin . [38] Luckily, there is a Quercetin component in Yerba Mate tea. 8.2. Caffeine One study investigating learning in mice found that as it pertains to social memory, something in Yerba Mate (possibly rutin or kaempferol) is able to synergistically potentiate caffeine and make non-effective dosages of caffeine effective. [58] 9Safety and Toxicology 9.1. General In a acute and chronic study using research animals (rats and rabbits), Yerba Mate at a dose of 2g/kg bodyweight in both species was not associated with any toxicological or biochemical changes of toxicity. [59] Scientific Support & Reference Citations

Question: Mate (or maté, yerba mate, or chimarrão) is a popular South American-originating?
Answer: Drink