A Study Shows That Consumption of Yerba Mate Retards Cellular Aging
A study conducted by Argentine scientists found that yerba mate contains a high percentage of an antioxidant substance that retards cellular aging and prevents certain diseases, sources told Efe research.
The study was funded by the Regional Program of Assistance to the Sector herbalist and the National Institute of Yerba Mate (INYM) of Argentina, and led by Luis Brumovsky chemical engineer from the Universidad Nacional de Misiones.
This is a pioneering research as it is the first to be made with the mate priming infusion made with the mate and is consumed as tea.
According to their results, the infusion has a high amount of polyphenols that improves the human body's natural defenses, protecting against cell damage and thus preventing the deterioration of the body and the development of disease.
Brumovsky established in the study that the highest intake of the 25 polyphenols, which make up the yerba mate is obtained with 50 grams of grass and half a liter of water at 70 degrees Celsius, which is achieved between 500 and 600 milligrams of antioxidants, a number much higher than that obtained with the same amount of green or black tea, for example.
This discovery may lead to the expansion of the mate, especially in first world markets, because in them there is a growing demand for antioxidants and natural products.
According to the chairman of INYM, Luis Prieto, this study provides the scientific endorsement infusion needed to “support your kindness”, but believes that it is the people that looks really benefited from the discovery, because, he said, from Now you can eat for pleasure not only kill but also to benefit their health.
The study was conducted in the province of Misiones, in northeastern Peru, the largest producing area of Argentina yerba mate, which is leading exporter of this product, with Syria as its main market
