The analysis on the contents of polyphenolic compounds, catechins, and caffeine in Mate (Ilex paraguariensis)

Abstract

Not many people in South America have life-style related diseases though they eat a lot of meat. It has been speculated that it has something to do with their strong habit of drinking Mate. However, not much has been revealed physiologically and pharmacologically. In this study, we examined the amount of polyphenolic compounds, catechins and caffeine in Mate as a mean of studying pharmacological effects of Mate. Mate has 1.3-1.5 times as much polyphenolic compounds as green tea. The content of each catechins; epigallocatechin (EGC), epicatechin (EC), epigallocatechin gallate (EGCg) and epicatechin gallate (ECg) are 0.139-0.152%, 2.97-3.39×10 ^-3 %, 1.90-2.04×10 ^-2 % and 6.24-7.89×10 ^-2 % respectively. These numbers are lower than in green tea. The level of caffeine in Mate is 1.70-2.04%, which is 56-67% of green tea. Therefore, we have assumed that Mate has the remarkable effect of preventing cancer and arteriosclerosis because of its high polyphenolic level. The low caffeine in Mate may reduce your chances of causing stress on the central nervous system and developing cardiac diseases.