Malika Ayane - Cosa hai messo nel mate? (Video Ufficiale)

EFFETTO DIMAGRANTE E ANTIDIABETICO DEL MATE. STUDIO SCIENTIFICO

Lab Anim Res. 2012 Mar;28(1):23-9. doi: 10.5625/lar.2012.28.1.23. Epub 2012 Mar 21.

Anti-obesity and anti-diabetic effects of Yerba Mate (Ilex paraguariensis) in C57BL/6J mice fed a high-fat diet.

Kang YR, Lee HY, Kim JH, Moon DI, Seo MY, Park SH, Choi KH, Kim CR, Kim SH, Oh JH, Cho SW, Kim SY, Kim MG, Chae SW, Kim O, Oh HG.

Source

Huvet Co. Ltd, Iksan, Korea.

Abstract

Yerba Mate, derived from the leaves of the tree, Ilex paraguariensis, is widely-used as a tea or as an ingredient in formulated foods. The aim of the present study was to evaluate the effects of Yerba Mate extract on weight loss, obesity-related biochemical parameters, and diabetes in high-fat diet-fed mice.To this end, by using in vivo animal models of dietary-induced obesity, we have made the interesting observations that Yerba Mate has the ability to decrease the differentiation of pre-adipocytes and to reduce the accumulation of lipids in adipocytes, both of which contribute to a lower growth rate of adipose tissue, lower body weight gain, and obesity. Our data from in vivo studies revealed that Yerba Mate treatment affects food intake, resulting in higher energy expenditure, likely as a result of higher basal metabolism in Yerba Mate-treated mice. Furthermore, in vivo effects of Yerba Mate on lipid metabolism included reductions in serum cholesterol, serum triglycerides, and glucose concentrations in mice that were fed a high fat diet. In conclusion, Yerba Mate can potentially be used to treat obesity and diabetes.

MULTI PROPRIETA' DEL MATE: ANTIOSSIDANTE, ANTIINFIAMMATORIA, ANTIMUTAGENA

J Ethnopharmacol. 2011 Jul 14;136(3):378-84. doi: 10.1016/j.jep.2010.06.032. Epub 2010 Jun 26.

Recent advances on Ilex paraguariensis research: minireview.

Bracesco N, Sanchez AG, Contreras V, Menini T, Gugliucci A.

Source

Lab Radiobiología Dpt. Biofísica, Facultades de Medicina y Ciencias, University de la República, Uruguay.

Abstract

Ilex paraguariensis dried and minced leaves are made into a brewed tea, prepared in a sui generis manner by large populations in South America, having evolved from a tea drunk by the Guarani ethnic group to a beverage that has a social and almost ritualistic role in some South American modern societies. It is used both as a source of caffeine, in lieu or in parallel with tea and coffee, but also as a therapeutic agent for its alleged pharmacological properties. Although with some exceptions, research on biomedical properties of this herb has had a late start and strongly lags behind the impressive amount of literature on green tea and coffee. However, in the past 15 years, there was a several-fold increase in the literature studying Ilex paraguariensis properties showing effects such as antioxidant properties in chemical models and ex vivo lipoprotein studies, vaso-dilating and lipid reduction properties, antimutagenic effects, controversial association with oropharyngeal cancer, anti-glycation effects and weightreduction properties. Lately, promising results from human intervention studies have surfaced and the literature offers several developments on this area. The aim of this review is to provide a concise summary of the research published in the past three years, with an emphasis on translational studies, inflammation and lipid metabolism. Ilex paraguariensis reduces LDL-cholesterol levels in humans with Ilex paraguariensis dyslipoproteinemia and the effect is synergic with that of statins. Plasma antioxidant capacity as well as expression of antioxidant enzymes is positively modulated by intervention with Ilex paraguariensis in human cohorts. A review on the evidence implicating Ilex paraguariensis heavy consumption with some neoplasias show data that are inconclusive but indicate that contamination with alkylating agents during the drying process of the leaves should be avoided. On the other hand, several new studies confirm the antimutagenic effects of Ilex paraguariensis in different models, from DNA double breaks in cell culture models to mice studies. Novel interesting work has emerged showing significant effect on weight reduction both in mice and in rat models. Some mechanisms involved are inhibition of pancreatic lipase, activation of AMPK and uncoupling of electron transport. Intervention studies in animals have provided strong evidence of anti-inflammatory effects of Ilex paraguariensis, notably protecting cigarette-induced lung inflammation acting on macrophage migration and inactivating matrix-metalloproteinase. Research on the effects of Ilex paraguariensis in health and disease has confirmed its antioxidant, anti-inflammatory, antimutagenic and lipid-lowering activities. Although we are still waiting for the double-blind, randomized prospective clinical trial, the evidence seems to provide support for beneficial effects of mate drinking on chronic diseases with inflammatory component and lipid metabolism disorders.

IL MATE RIDUCE IL SENSO DELLA FAME. STUDIO SCIENTIFICO

Mate tea (Ilex paraguariensis) promotes satiety and body weight lowering in mice: involvement of glucagon-like peptide-1.

Hussein GM, Matsuda H, Nakamura S, Hamao M, Akiyama T, Tamura K, Yoshikawa M.

Source

Kyoto Pharmaceutical University, Japan.

Abstract

We previously investigated the effects of an aqueous extract of maté (mate) tea, made from the leaves of Ilex paraguariensis, on the diabesity and metabolic syndrome features in a mouse model. Mate induced significant decreases in body weight (BW), body mass index, and food intake (FI). In this study, to verify the mode of action of mate on FI and consequently on BW, we examined the anorexic effects of mate on the appetite and satiety markers glucagon-like peptide 1 (GLP-1) and leptin in high-fat diet-fed ddY mice. GLP-1 is a peptide signal generated by the gastrointestinal tract, which regulates appetite and influences BW, whereas leptin is an afferent signal from the periphery to the brain in a homeostatic feedback loop that regulates adipose tissue mass, thus leading to decreased appetite and FI and increased energy expenditure. Chronic administration of mate (50, 100 mg/kg) for 3 weeks significantly reduced FI, BW, and ameliorated blood fats, liver fats, and adipose tissue. Mate induced significant increases in GLP-1 levels and leptin levels compared with the control. Acute administration of major constituents of mate showed significant increases in GLP-1 levels by dicaffeoyl quinic acids and matesaponins, and significant induction of satiety by caffeoyl quinic acids and caffeine in ddY mice. These findings suggest that mate may induce anorexic effects by direct induction of satiety and by stimulation of GLP-1 secretion and modulation of serum leptin levels.

PMID:

 

22130241

 

[PubMed - indexed for M

Beneficios para la Salud de la Yerba Mate - Medicina Organica y Estetica.

Fresh Look on Yerba Mate's Social and Health Benefits

How To Drink Yerba Mate

Il Mate perfetto

Yerba Mate Preparazione e Attrezzatura

IL MATE SU TV 2000 Prepariamo il mate, la bevanda argentina, e dei deliziosi cioccolatini c...

Facendo la prima colazione con il Mate

LA YERBA MATE NON E' PERICOLOSA PER LA SALUTE!

Yerba Mate - Health Drink or Health Risk?

What is Yerba Mate?

FONTE: https://www.caring4cancer.com/go/cancer/nutrition/questions

Yerba mate, also called erva mate or mate, is a popular drink in some areas of South America (1). It is made from mixing the roasted leaves of the herb Ilex paraguariensis with hot or cold water. Traditionally, this mixture is prepared in a hollowed gourd, but when consumed outside of these customary settings, it may not be prepared in a gourd.
Yerba mate has a reputation as a health drink and indeed, a Google search on yerba mate yields over 3 million websites, many of which tout the benefits of this drink. As well, yerba mate commonly is referred to as “the ancient drink of health and friendship” by those promote it.

Yerba Mate and Cancer

Despite its healthy reputation, numerous research studies have linked regular drinking of yerba mate with increased risk of cancers of the mouth, head and neck, esophagus, bladder, larynx, kidney, and lung and non-Hodgkin’s lymphoma (NHL) (2-18). Yerba mate drinking is most consistently associated with esophageal cancer (4-6,8,9,13-16,19). Some studies suggest that it is the very hot temperature at which yerba mate is typically consumed that increases esophageal cancer risk, rather than yerba mate itself (13,15).

Other research supports that yerba mate naturally contains carcinogenic (cancer causing) compounds, and this is the reason why the drink is linked with increased cancer risk (20-22). Two research programs that evaluate carcinogenic activity of hundreds of chemicals, mixtures, and natural substances are the International Agency for Research on Cancer (IARC) Evaluation of Carcinogenic Risks to Humans and the US National Toxicology Program's Report of Carcinogens. The information from these agencies places yerba mate in the category of having a moderate level of evidence of posing a cancer risk to humans (20).

The Healthy Reputation Continues

Regardless of the concerns raised by this research, yerba mate continues to be promoted as a health drink and researchers have identified components of mate that may have cancer prevention activity (23-25). These contradictory findings have led to much confusion regarding whether mate is a health drink or a health risk.

The Latest on Yerba Mate

A recent study aimed to provide more concrete information about this topic by carefully examining both hot and cold preparations of mate. The researchers wanted to determine whether yerba mate contained a group of compounds called polycyclic aromatic hydrocarbons (26). Polycyclic aromatic hydrocarbons (PAHs) are classified as carcinogens which means they are substances that are known to cause cancer in animals and humans.
Beyond looking for PAHs, the researchers wanted to know how much of these compounds are in mate. This is important because many foods and beverages contain small amounts of PAHs. These trace amounts of potentially cancer-causing chemicals typically do not cause any health problems. In larger quantities however, they may cause damage in the body that will increase cancer risk over the long term.

The researchers looked for levels of 21 different PAHs in eight commonly used commercial brands of yerba mate. They examined PAH levels in the mate leaves and in tea, prepared both hot and cold, from the leaves. As mentioned, many things we eat and drink can contain some PAHs, so the researchers also checked PAH levels in green tea leaves for comparison purposes.

When looking at the leaves of the eight commercial yerba mate products, the researchers found that they contained total PAH concentration ranging from 2 to 11 times the levels found in green tea leaves. Regarding the amount of PAHs found in the drinks made from yerba mate leaves, the researchers found that both hot and cold water preparations contained significant amount of PAHs. The researchers did not compare this directly to green tea.

However, they did determine that if prepared in the traditional way and consumed in amounts typically enjoyed by South Americans who drink mate, the intake of certain carcinogenic PAHs was comparable to what a person would get by smoking a pack of cigarettes per day. The study authors noted that the comparison with cigarette smoking is supported by other research that shows that urine levels of the breakdown products of PAHs are similar after smoking cigarettes and after drinking mate.

The Bottom Line

Despite the general belief that mate is a health drink, the evidence suggests otherwise. When prepared and consumed in the traditional South American manner, yerba mate contains high levels of carcinogenic (cancer causing) chemicals called PAHs (26).

It is important to note that the traditional preparation of yerba mate involves adding water to the same batch of leaves several times and drinking all of these cups of tea. This will expose the person consuming mate to higher levels of PAHs than if the drink were prepared once and the leaves discarded. In this sense, enjoying a single cup of yerba mate tea that has been prepared from a fresh tea bag is unlikely to expose a person to the high levels of PAHs that are found in traditionally prepared brews.

The bottom line is that when consumed in the traditional South America way, yerba mate drinks contribute significant amounts of carcinogenic PAHs to the diet. If you have enjoyed a cup of yerba mate yourself from time to time, do not panic. You have not been exposed to PAH levels beyond what is found in many foods and drinks in the average American diet.

In summary yerba mate may not be the best choice of beverages for good health, but when consumed occasionally, yerba mate is very unlikely to be linked with any type of cancer.

References

1. Heck CI, de Mejia EG. Yerba Mate Tea (Ilex paraguariensis): a comprehensive review on chemistry, health implications, and technological considerations. J Food Sci. 2007;72(9):R138-51.
2. De Stefani E, Boffetta P, Deneo-Pellegrini H, Correa P, Ronco AL, Brennan P, Ferro G, Acosta G, Mendilaharsu M. Non-alcoholic beverages and risk of bladder cancer in Uruguay. BMC Cancer. 2007;7:57.
3. Bates MN, Hopenhayn C, Rey OA, Moore LE. Bladder cancer and mate consumption in Argentina: a case-control study. Cancer Lett. 2007;246(1-2):268-73.
4. Ribeiro Pinto LF, Teixeira Rossini AM, Albano RM, Felzenszwalb I, de Moura Gallo CV, Nunes RA, Andreollo NA. Mechanisms of esophageal cancer development in Brazilians.Mutat Res. 2003;544(2-3):365-73.
5. Goldenberg D, Golz A, Joachims HZ. The beverage maté: a risk factor for cancer of the head and neck. Head Neck. 2003;25(7):595-601.
6. Sewram V, De Stefani E, Brennan P, Boffetta P. Maté consumption and the risk of squamous cell esophageal cancer in uruguay. Cancer Epidemiol Biomarkers Prev. 2003;12(6):508-13.
7. Goldenberg D. Maté: a risk factor for oral and oropharyngeal cancer. Oral Oncol. 2002;38(7):646-9.
8. Nishimoto IN, Pintos J, Schlecht NF, Torloni H, Carvalho AL, Kowalski LP, Franco EL. Assessment of control selection bias in a hospital-based case-control study of upper aero-digestive tract cancers. J Cancer Epidemiol Prev. 2002;7(3):131-41.
9. Castellsagué X, Muñoz N, De Stefani E, Victora CG, Castelletto R, Rolón PA. Influence of mate drinking, hot beverages and diet on esophageal cancer risk in South America. Int J Cancer. 2000;88(4):658-64.
10. De Stefani E, Fierro L, Mendilaharsu M, Ronco A, Larrinaga MT, Balbi JC, Alonso S, Deneo-Pellegrini H. Meat intake, 'mate' drinking and renal cell cancer in Uruguay: a case-control study. Br J Cancer. 1998;78(9):1239-43.
11. De Stefani E, Fierro L, Barrios E, Ronco A. Tobacco, alcohol, diet and risk of non-Hodgkin's lymphoma: a case-control study in Uruguay. Leuk Res. 1998;22(5):445-52.
12. De Stefani E, Fierro L, Correa P, Fontham E, Ronco A, Larrinaga M, Balbi J, Mendilaharsu M. Mate drinking and risk of lung cancer in males: a case-control study from Uruguay. Cancer Epidemiol Biomarkers Prev. 1996;5(7):515-9.
13. Rolón PA, Castellsagué X, Benz M, Muñoz N. Hot and cold mate drinking and esophageal cancer in Paraguay. Cancer Epidemiol Biomarkers Prev. 1995;4(6):595-605.
14. Pintos J, Franco EL, Oliveira BV, Kowalski LP, Curado MP, Dewar R. Maté, coffee, and tea consumption and risk of cancers of the upper aerodigestive tract in southern Brazil.Epidemiology. 1994;5(6):583-90.
15. Castelletto R, Castellsague X, Muñoz N, Iscovich J, Chopita N, Jmelnitsky A. Alcohol, tobacco, diet, mate drinking, and esophageal cancer in Argentina. Cancer Epidemiol Biomarkers Prev. 1994;3(7):557-64.
16. Muir CS, McKinney PA. Cancer of the oesophagus: a global overview. Eur J Cancer Prev. 1992;1(3):259-64.
17. De Stefani E, Correa P, Fierro L, Fontham E, Chen V, Zavala D. Black tobacco, maté, and bladder cancer. A case-control study from Uruguay. Cancer. 1991;67(2):536-40.
18. Oreggia F, De Stefani E, Correa P, Fierro L. Risk factors for cancer of the tongue in Uruguay. Cancer. 1991;67(1):180-3.
19. De Stefani E, Muñoz N, Estève J, Vasallo A, Victora CG, Teuchmann S. Mate drinking, alcohol, tobacco, diet, and esophageal cancer in Uruguay. Cancer Res. 1990;50(2):426-31.
20. Abnet CC. Carcinogenic food contaminants. Cancer Invest. 2007;25(3):189-96.
21. Fagundes RB, Abnet CC, Strickland PT, Kamangar F, Roth MJ, Taylor PR, Dawsey SM. Higher urine 1-hydroxy pyrene glucuronide (1-OHPG) is associated with tobacco smoke exposure and drinking maté in healthy subjects from Rio Grande do Sul, Brazil. BMC Cancer. 2006;6:139.
22. Fonseca CA, Otto SS, Paumgartten FJ, Leitão AC. Nontoxic, mutagenic, and clastogenic activities of Mate-Chimarrão (Ilex paraguariensis). J Environ Pathol Toxicol Oncol. 2000;19(4):333-46.
23. Gonzalez de Mejia E, Song YS, Ramirez-Mares MV, Kobayashi H. Effect of yerba mate (Ilex paraguariensis) tea on topoisomerase inhibition and oral carcinoma cell proliferation. J Agric Food Chem. 2005;53(6):1966.
24. Ramirez-Mares MV, Chandra S, de Mejia EG. In vitro chemopreventive activity of Camellia sinensis, Ilex paraguariensis and Ardisia compressa tea extracts and selected polyphenols. Mutat Res. 2004;554(1-2):53-65.
25. Chandra S, De Mejia Gonzalez E. Polyphenolic compounds, antioxidant capacity, and quinone reductase activity of an aqueous extract of Ardisia compressa in comparison to mate (Ilex paraguariensis) and green (Camellia sinensis) teas. J Agric Food Chem. 2004;52(11):3583-9.
26. Kamangar F, Schantz MM, Abnet CC, Fagundes RB, Dawsey SM. High levels of carcinogenic polycyclic aromatic hydrocarbons in mate drinks. Cancer Epidemiol Biomarkers Prev. 2008;17(5):1262-68.

MATE UN'ALTRA MINI REWIEW

Yerba Mate (Ilex paraguariensis)
Yerba Mate (Erba Mate) o semplicemente Mate è un alberello o arbusto
sempreverde originario del Brasile, del Paraguay, dell’Argentina e dell’Uruguay
ma diffuso anche nelle altre regioni del Sudamerica.
Il Mate è conosciuto in tutto il mondo per la famosa e omonima bevanda
apprezzata da secoli dalle popolazioni locali per le sue proprietà benefiche.
In origine era una bevanda degli indigeni Guaranì col tempo divenne una bibita
tradizionale dei guacho in Argentina, Paraguay, Uruguay, sud del Brasile. In
Argentina bere il mate è diventato un rito quotidiano in quasi tutte le
famiglie.
Le foglie di Erba Mate sono ancora lavorate secondo la tradizione. Dopo la
raccolta vengono lasciate essiccare al sole per ventiquattro ore e poi
sminuzzate con uno speciale mulino.
Proprietà
L’infuso di Erba Mate è un ottimo alleato contro il cancro al colon. La
scoperta si deve a un gruppo di ricercatori americani dell’Università
dell’Illinois negli Stati Uniti che hanno osservato come i composti bioattivi
presenti nella pianta sudamericana fossero in grado di distruggere le cellule
tumorali del cancro al colon, riducendo allo stesso tempo anche alcuni
importanti marcatori dell’infiammazione (studio pubblicato sulla rivista
“Molecular Nutrition and Food Research”).
L’infuso di Erba Mate può essere assunto come alternativa al caffè per la
concentrazione di caffeina ma a differenza gli effetti durano più a lungo e
sono più tollerati nel suo complesso.
E’ inoltre ricca di vitamine B1, B2, C, Sali minerali e polifenoli, che ne
garantiscono una benefica azione antiossidante sulle cellule del nostro
organismo, ha proprietà digestive in grado di favorire l’attività dello stomaco
e dell’intestino: il cibo viene elaborato più velocemente favorendo
l’eliminazione delle scorie e delle tossine dal nostro corpo. Stimola
efficacemente la diuresi rivelandosi utile nel caso si abbia la necessità di
facilitare l’eliminazione dei liquidi in eccesso. Funge da stimolante per una
corretta attività dell’apparato cardiocircolatorio e immunitario, potenzia la
memoria, l’energia fisica e allevia il dolore, brucia i grassi e riduce
l’appetito (buon coadiuvante naturale nelle diete dimagranti).
Come si prepara
Il Mate si prepara sostanzialmente come un infuso. In commercio esistono sia le
confezioni di Mate sfuso che i filtri già predisposti per l’infusione. La
bevanda può essere preparata o secondo la tradizione Guaranì o semplicemente
come si prepara un tè o una tisana.
Per preparare il Mate secondo la tradizione Guaranì è necessario rispettare una
serie di passi ben precisi e avere a disposizione utensili specifici come la
tazza “mate” ricavata da una zucca e la “bombilla” una particolare cannuccia.
Per la preparazione tradizionale del Mate e per chi volesse approfondire
l’usanza del rituale “cebar mate” (preparare e servire il mate) può fare riferimento a questo link
http://erboteca.altervista.org/piante_m/mate_file/mate_bevanda.html.
Il metodo più veloce consiste nel scaldare l’acqua fino a una temperatura di
70-80°C, versare nel contenitore 2-3 cucchiaini di Erba Mate, lasciare in
infusione per 5-6 minuti, filtrare e assumere naturale. Se il sapore è troppo
amaro è possibile dolcificare la bevanda con zucchero grezzo o miele.
Utilizzi personali
Ho conosciuto l’Erba Mate durante un corso di erboristeria quando il docente,
un affermato erborista, ha iniziato a parlare del Mate come sostituto del
nostro caffè e dei suoi effetti positivi sul nostro organismo e sul nostro
cervello. Mesi fa ripensando a quella lezione sono andata alla ricerca del Mate
e ho iniziato a sostituirlo all’irrinunciabile caffè del mattino con facilità
grazie alle sue proprietà energizzanti. Il gusto della bevanda non è così amaro
come molti lo descrivono se vogliamo fare un paragone, sembra di bere un tè
senza aggiunta di zucchero o di miele.
Effetti indesiderati
Gli effetti indesiderati del Mate come nervosismo o insonnia sono legati alla
presenza di caffeina.
Un sovradosaggio può aumentare la frequenza della minzione e può generare
disturbi gastrointestinali come diarrea.
Interazioni
Può avere interazioni con farmaci anticoagulanti, litio e ormoni tiroidei.

http://www.iltempodellasalute.com/uploads/1/1/9/4/11941262/yerba_mate.pdf

MATE CALIENTE

San Telmo, Buenos Aires

Ieri parlavo con una mia amica che dall’italia mi chiedeva: “Ma il mate fa bene? provoca effetti secondari? lo bevi sempre bollente come quello che mi hai fatto provare?”
Dopo essermi bevuta un mate ho provato a risponderle secondo la mia umile esperienza: un effetto secondario è andare molte volte a fare la pipì o se il mate è molto “lavato”, molto annacquato, può vere un effetto lassativo. Il mate non è bollente nel vero senso della parola, cioè l’acqua non deve mai bollire, deve essere tra gli 83 e gli 85 gradi.

E tornando alla prima domanda le ho detto “m’informo”. Ho cercato su internet, in un paio di forums appariva il dubbio sulla nocività delle alte temperature dell’acqua e sul consiglio di usare bombillas che non scottassero, ma niente di scientifico, fino ad arrivare a questo articolo che riassume una ricerca del 2003 che aveva come scopo cercare di capire se il mate era un fattore di rischio per il cancro alla testa e al collo. Interessanti le cifre e la ricerca.

Mentre la leggevo ho posato il mate sul tavolo. Poi ho chiuso l’articolo e con l’amaro in bocca, non so se per l’articolo o per il mate, ho continuato a lavorare.

Archiviato in:Vivere in Argentina Etichettato con: effetti collaterali, mate, mate caliente

Lolly

Una payasa arrivata nella terra della chacarera nel 2006, perdendosi con la sua mongolfiera. Assistente Sociale, fotografa e clown, ama i colori, gli 'awayos' e il nord Argentina, che le ha insegnato il rispetto per la Pachamama. Crede fortemente nella potenza della fotografia, del naso rosso, dell'arte e del gioco come agenti di trasformazione sociale.