Effect of yerba mate (Ilex paraguariensis A. St. Hil.) infusion obtained by freeze concentration technology on antioxidant status of healthy individuals
Highlights
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- Antioxidant effect of distinct concentrations of yerba mate infusion were evaluated.
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- Freeze concentrated infusion increased enzymatic and non-enzymatic antioxidants.
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- Traditional infusion enhanced only GSH values of the healthy subjects of the study.
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- Intake of control did not promote significant changes in the parameters analyzed.
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- Freeze concentrated infusion did not induce pro-oxidant or toxic effects in humans.
Abstract
The present study evaluated whether acute consumption of freeze concentrated yerba mate (Ilex paraguariensis A. St. Hil.) infusion (CM) promotes improvement on the antioxidant and lipid peroxidation parameters in healthy individuals when compared to the traditional mate infusion (TM). In this cross-over study, 31 fasted volunteers ingested 200 mL of TM, CM, or water (control). Blood samples were withdrawn before and 1 h after beverages intake for the measurement of the antioxidant enzyme activities, catalase (CAT), superoxide dismutase (SOD), and glutathione peroxidase (GPx), reduced glutathione (GSH), lipid peroxidation (LOOH), and antioxidant capacity of serum (FRAP assay). CM intake promoted significant enhancement of the CAT (28.7%), SOD (21.3%), and GPx (9.6%) activities, and increased the levels of GSH (8.8%) and serum antioxidant capacity (7.5%), while TM increased only GSH values (8.3%). Serum levels of LOOH did not change significantly after consumption of both mate infusions. Acute consumption of CM by healthy individuals improved the blood antioxidant defense systems more efficiently than the traditional yerba mate and did not promote pro-oxidant effects.
Keywords
- Cryoconcentration;
- Plant infusion;
- Yerba mate;
- Phenolic compounds;
- Oxidative stress
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