Authors:
- Offers an essential reference guide to yerba mate products
- Discusses these products’ safety and health effects on humans
- Analyzes the current market with a focus on authenticity and traceability
Part of the book series: SpringerBriefs in Molecular Science (BRIEFSMOLECULAR)
Part of the book sub series: Chemistry of Foods (BRIEFSCHEFO)
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Table of contents (8 chapters)
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Front Matter
About this book
This book explores the traditional use of Ilex paraguariensis, a plant that is widely distributed in South America. Thanks to its purported properties, it has been used for centuries in the form of teas with a variety of names, including: ‘yerba mate’ (Argentina), ‘chimarrão’ (Brazil), and others.
Ilex paraguariensis and its teas (also referred to as ‘mate teas’) are well known because of their alleged pharmacological effects in numerous common conditions, including obesity, osteoporosis, constipation, arthritis, and hypertension. These effects are generally ascribed to yerba mate teas because the botanical species contains bioactive and stimulating substances like caffeine (originally dubbed ‘mateine’), various alkaloids, and several phenolic acids. Interestingly, the chemical profiles of these teas can fluctuate over time, creating serious production problems. As a result, it is difficult to reliably determine their safety and health effects on humans.
In response to the global interest in these products, this book offers a reference guide to ‘yerba mate’/‘chimarrão’ teas. It analyzes their chemical profiles, discusses their bioactive features, and addresses their safety and health effects. In addition, since the cultural heritage of yerba mate has greatly contributed to its international success, the book also provides information on its historical legacy, regulatory aspects, and the global market.
Authors and Affiliations
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Food Safety and Public Health Consultant, Milan, Italy
Candela Iommi
About the author
Candela Iommi is a health and public safety consultant working in the field of food science and technology, with a particular focus on phenolic substances. Dr. Iommi obtained her M.Sc. in Medicine from the Instituto Universitario Hospital Italiano, Buenos Aires, Argentina, in 2018. Since then, she has followed a two-pronged career approach, including pediatrics (in Argentina) and food chemistry and safety (in Italy). She has co-authored three papers concerning polyphenols in foods and beverages for a special section in the Journal of AOAC International (SGE: Salvatore Parisi). Pursuing her interest in phenolic compounds and their effects on human health, she is also investigating the therapeutic performance of foods and beverages with related chemical profiles.
Bibliographic Information
Book Title: Chemistry and Safety of South American Yerba Mate Teas
Authors: Candela Iommi
Series Title: SpringerBriefs in Molecular Science
DOI: https://doi.org/10.1007/978-3-030-69614-6
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: The Author(s), under exclusive license to Springer Nature Switzerland AG 2021
Softcover ISBN: 978-3-030-69613-9Published: 20 March 2021
eBook ISBN: 978-3-030-69614-6Published: 19 March 2021
Series ISSN: 2191-5407
Series E-ISSN: 2191-5415
Edition Number: 1
Number of Pages: VII, 84
Number of Illustrations: 4 b/w illustrations, 7 illustrations in colour
Topics: Food Science, Nutrition, Plant Biochemistry, Analytical Chemistry