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Bioavailability and antioxidant effect of the Ilex Paraguariensis polyphenols

Lucila Sánchez Boado (Department of Science and Food Technology, Faculty of Exact, Chemical and Natural Sciences, National University of Misiones, Posadas, Argentina)
Raquel Maria Fretes (Department of Science and Food Technology, Faculty of Exact, Chemical and Natural Sciences, National University of Misiones, Posadas, Argentina)
Luis Alberto Brumovsky (Department of Science and Food Technology, Faculty of Exact, Chemical and Natural Sciences, National University of Misiones, Posadas, Argentina)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 9 March 2015

Abstract

Purpose

The purpose of this study was to evaluate in vivo the bioavailability of the Ilex paraguariensis polyphenols due to total polyphenols and changes in antioxidant capacity (AOC) in human plasma after an acute intake of 300 ml of an infusion of yerba maté (YM) for 120 minutes. Also, we evaluated the variation of plasma protein or plasma uric acid after the acute intake of YM infusion.

Design/methodology/approach

Seventeen healthy young volunteers participated in the determining plasma of total polyphenols concentration (TPC, Folin-Ciocalteu method), plasma AOC for ferric reducing antioxidant power (FRAP) and 2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonic acid diammonium salt [ABTS] methods), plasmatic uric acid and plasma total protein over the 120 minutes test.

Findings

It was found that the bioavailability of YM polyphenols during 120 minutes was 49.3 ± 11.9 per cent, the TPC was increased to 6.0 ± 1.5 per cent, the plasma AOC was increased by FRAP 8.3 ± 3.3 per cent and by ABTS 6.0 ± 2.0 per cent and no significant variation of plasma protein or plasma uric acid was found.

Practical implications

Maté polyphenols has a thrifty effect on the natural antioxidant defenses of the body, which are beneficial to human health.

Originality/value

There was no information on the bioavailability of polyphenols in YM infusions prepared in its traditional form as “hot mate”.

Keywords

Acknowledgements

The authors thank the National Institute of Yerba Mate (INYM) and the Foundation for Development and Scientific and Technological Research (DINCYT) for collaboration in this project and especially the volunteers who participated in the present work for their patient cooperation.

Citation

Sánchez Boado, L., Fretes, R.M. and Brumovsky, L.A. (2015), "Bioavailability and antioxidant effect of the Ilex Paraguariensis polyphenols", Nutrition & Food Science, Vol. 45 No. 2, pp. 326-335. https://doi.org/10.1108/NFS-08-2014-0079

Publisher

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Emerald Group Publishing Limited

Copyright © 2015, Emerald Group Publishing Limited