Nutrition Department, School of Public Health, University of Sao Paulo. Av Dr Arnaldo 715, 01246-904 Sao Paulo-SP, Brazil.
J Agric Food Chem. 2009 Mar 11;57(5):1775-80. doi: 10.1021/jf803096g.
The antioxidant activity of mate tea, the roasted product derived from yerba mate (Ilex paraguarienis), was observed in vitro and in animal models, but studies in humans are lacking. The aim of this study was to investigate the effects of mate tea supplementation on plasma susceptibility to oxidation and on antioxidant enzyme gene expression in healthy nonsmoking women, after acute or prolonged ingestion. We evaluated plasma total antioxidant status (TAS), the kinetics of diene conjugate generation, and thiobarbituric acid reactive substance (TBARS) contents in plasma, as well as mRNA levels of antioxidant gluthatione peroxidase (GPx), superoxide dismutase (SOD), and catalase (CAT). After the supplementation period with mate tea, lipid peroxidation was acutely lowered, an effect that was maintained after prolonged administration. Total antioxidant status and the level of antioxidant enzyme gene expression were also demonstrated after prolonged consumption. These results suggest that regular consumption of mate tea may increase antioxidant defense of the body by multiple mechanisms.
马黛茶的抗氧化活性在体外和动物模型中得到了观察，但在人类中缺乏相关研究。本研究旨在探讨马黛茶补充剂对健康不吸烟女性在急性或长期摄入后血浆氧化易感性和抗氧化酶基因表达的影响。我们评估了血浆总抗氧化状态（TAS）、二烯共轭生成的动力学以及血浆中硫代巴比妥酸反应物质（TBARS）含量，以及抗氧化谷胱甘肽过氧化物酶（GPx）、超氧化物歧化酶（SOD）和过氧化氢酶（CAT）的 mRNA 水平。在马黛茶补充期后，脂质过氧化作用被急性降低，这种作用在长期给药后仍然存在。长期摄入后还显示出总抗氧化状态和抗氧化酶基因表达水平。这些结果表明，经常饮用马黛茶可能通过多种机制增加身体的抗氧化防御能力。
