A recent scientific study published in the journal "Food Science and Biotechnology" on October 26 revealed the impact of yerba mate preparation methods on the amount of active compounds released from its leaves and their retention of antioxidant properties during digestion.
Researchers from Brazil and Uruguay compared three yerba mate preparation methods: traditional steeping, the Brazilian "chimarrão" method using finely ground leaves, and pressure extraction, to evaluate the effect of each method on the release and stability of phenolic compounds and flavonoids.
The results showed that traditional steeping recorded higher levels of phenolic compounds, while the "chimarrão" method helped release larger quantities initially, whereas pressure extraction showed greater stability for some compounds during the intestinal phase of digestion.
The researchers noted that compounds such as caffeine, theobromine, and saponins exhibited varying levels of stability and bioavailability, opening the door for further research to understand the effects of this beverage on human health.
Phenolic compounds are characterized by antioxidant properties that help mitigate the effects of free radicals and protect cells from oxidative stress and inflammation.
Source: Syrian Arab News Agency (SANA)
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