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Cittadini MC, Repossi G, Albrecht C, Di Paola NR, Miranda AR, Pascual-Teresa S, Soria EA
(2019b) Effects of bioavailable phenolic com-pounds from Ilex paraguariensis on the brain of
mice with lung adenocarcinoma. Phytother Res 33(4):1142–1149. https://doi.org/10.1002/ptr.
6308
Clarence-Smith WG, Topik S (eds) (2003) The global coffee economy in Africa, Asia, and Latin
America, 1500–1989. Cambridge University Press, Cambridge
Crighton E, Coghlan ML, Farrington R, Hoban CL, Power MW, Nash C, Mullaney I, Byard
RW, Trengove R, Musgrave IF, Bunce M, Maker G (2019) Toxicological screening and DNA
sequencing detects contamination and adulteration in regulated herbal medicines and supplements for diet, weight loss and cardiovascular health. J Pharm Biomed Anal 176:112834. https://
doi.org/10.1016/j.jpba.2019.112834
Croge CP, Cuquel FL, Pintro PTM (2020) Yerba mate: cultivation systems, processing and chemical
composition. A Rev Sci Agricola 78(5):e20190259. https://doi.org/10.1590/1678-992X-20190259
da Silveira TFF, de Souza TCL, Carvalho AV, Ribeiro AB, Kuhnle GGC, Godoy HT( 2017) White
açaí juice (Euterpe oleracea): phenolic composition by LC-ESI-MS/MS, antioxidant capacity
and inhibition effect on the formation of colorectal cancer related compounds. J Funct Foods
36:215–223. https://doi.org/10.1016/j.jff.2017.07.001
Dartora N, de Souza LM, Santana AP, Iacomini M, Valduga AT, Gorin PAJ, Sassaki GL (2011)
UPLC-PDA–MS evaluation of bioactive compounds from leaves of Ilex paraguariensis with
different growth conditions, treatments and ageing. Food Chem 129(4):1453–1461. https://doi.
org/10.1016/j.foodchem.2011.05.112
de Camargo AC, Schwember AR (2019) Phenolic-driven sensory changes in functional foods. J
Food Bioact 5:6–7. https://doi.org/10.31665/JFB.2019.5173
De Toffoli A, Monteleone E, Bucalossi G, Veneziani G, Fia G, Servili M, Zanoni B, Pagliarini E,
Gallina Toschi T, Dinnella C (2019) Sensory and chemical profile of a phenolic extract from olive
mill waste waters in plant-base food with var-ied macro-composition. Food Res Int 119:236–243.
https://doi.org/10.1016/j.foodres.2019.02.005
Delacassa E, Bandoni AL (2001) El mate. Revista de Fitoterapia 1(4):257–265
Delgado AM, Vaz de Almeida MD, Parisi S (2016) Chemistry of the mediterranean diet. Springer
Int Publishing, Cham https://doi.org/10.1007/978-3-319-29370-7
Delgado AM, Almeida MDV, Parisi S (2017) Chemistry of the mediterranean diet. Springer Int
Publishing, Cham https://doi.org/10.1007/978-3-319-29370-7
Delgado AM, Issaoui M, Chammem N (2019) Analysis of main and healthy phenolic compounds
in foods. J AOAC Int 102(5):1356–1364. https://doi.org/10.1093/jaoac/102.5.1356
Deneo-Pellegrini H, De Stefani E, Boffetta P, Ronco AL, Acosta G, Correa P, Mendilaharsu M
(2013) Maté consumption and risk of oral cancer: case-control study in Uruguay. Head Neck
35(8):1091–1095. https://doi.org/10.1002/hed.23080
Dibanda RF, Akdowa EP, Tongwa QM (2020) Effect of microwave blanching on antioxidant activity,
phenolic compounds and browning behaviour of some fruit peelings. FoodChem 302:125308.
https://doi.org/10.1016/j.foodchem.2019.125308
Efing LC, Caliari TK, Nakashima T, De Freitas RJS (2009) Caracterização química e capacidade
antioxidante da erva-mate (Ilex paraguariensis st. Hil.). Boletim do Centro de pesquisa de Processamento de Alimentos 27(2):241–246. https://doi.org/10.5380/cep.v27i2.22034
European Commission (2019) New EU-mercosur trade agreement—the agreement in principle,
Brussels, 1 July 2019. European Commission, Brussels. Available https://trade.ec.europa.eu/doc
lib/docs/2019/june/tradoc_157964.pdf. Accessed 11 Dec 2020
European Commission (2020) EU novel food catalogue. European commission, Brussels. Available
https://ec.europa.eu/food/safety/novel_food/catalogue/search/public. Accessed 11 Dec 2020
Everstine K, Spink J, Kennedy S (2013) Economically motivated adulteration (EMA) of food:
common characteristics of EMA incidents. J Food Prot 76(4):723–725. https://doi.org/10.4315/
0362-028X.JFP-12-399
29
Cittadini MC, Repossi G, Albrecht C, Di Paola NR, Miranda AR, Pascual-Teresa S, Soria EA
(2019b) Effects of bioavailable phenolic com-pounds from Ilex paraguariensis on the brain of
mice with lung adenocarcinoma. Phytother Res 33(4):1142–1149. https://doi.org/10.1002/ptr.
6308
Clarence-Smith WG, Topik S (eds) (2003) The global coffee economy in Africa, Asia, and Latin
America, 1500–1989. Cambridge University Press, Cambridge
Crighton E, Coghlan ML, Farrington R, Hoban CL, Power MW, Nash C, Mullaney I, Byard
RW, Trengove R, Musgrave IF, Bunce M, Maker G (2019) Toxicological screening and DNA
sequencing detects contamination and adulteration in regulated herbal medicines and supplements for diet, weight loss and cardiovascular health. J Pharm Biomed Anal 176:112834. https://
doi.org/10.1016/j.jpba.2019.112834
Croge CP, Cuquel FL, Pintro PTM (2020) Yerba mate: cultivation systems, processing and chemical
composition. A Rev Sci Agricola 78(5):e20190259. https://doi.org/10.1590/1678-992X-20190259
da Silveira TFF, de Souza TCL, Carvalho AV, Ribeiro AB, Kuhnle GGC, Godoy HT( 2017) White
açaí juice (Euterpe oleracea): phenolic composition by LC-ESI-MS/MS, antioxidant capacity
and inhibition effect on the formation of colorectal cancer related compounds. J Funct Foods
36:215–223. https://doi.org/10.1016/j.jff.2017.07.001
Dartora N, de Souza LM, Santana AP, Iacomini M, Valduga AT, Gorin PAJ, Sassaki GL (2011)
UPLC-PDA–MS evaluation of bioactive compounds from leaves of Ilex paraguariensis with
different growth conditions, treatments and ageing. Food Chem 129(4):1453–1461. https://doi.
org/10.1016/j.foodchem.2011.05.112
de Camargo AC, Schwember AR (2019) Phenolic-driven sensory changes in functional foods. J
Food Bioact 5:6–7. https://doi.org/10.31665/JFB.2019.5173
De Toffoli A, Monteleone E, Bucalossi G, Veneziani G, Fia G, Servili M, Zanoni B, Pagliarini E,
Gallina Toschi T, Dinnella C (2019) Sensory and chemical profile of a phenolic extract from olive
mill waste waters in plant-base food with var-ied macro-composition. Food Res Int 119:236–243.
https://doi.org/10.1016/j.foodres.2019.02.005
Delacassa E, Bandoni AL (2001) El mate. Revista de Fitoterapia 1(4):257–265
Delgado AM, Vaz de Almeida MD, Parisi S (2016) Chemistry of the mediterranean diet. Springer
Int Publishing, Cham https://doi.org/10.1007/978-3-319-29370-7
Delgado AM, Almeida MDV, Parisi S (2017) Chemistry of the mediterranean diet. Springer Int
Publishing, Cham https://doi.org/10.1007/978-3-319-29370-7
Delgado AM, Issaoui M, Chammem N (2019) Analysis of main and healthy phenolic compounds
in foods. J AOAC Int 102(5):1356–1364. https://doi.org/10.1093/jaoac/102.5.1356
Deneo-Pellegrini H, De Stefani E, Boffetta P, Ronco AL, Acosta G, Correa P, Mendilaharsu M
(2013) Maté consumption and risk of oral cancer: case-control study in Uruguay. Head Neck
35(8):1091–1095. https://doi.org/10.1002/hed.23080
Dibanda RF, Akdowa EP, Tongwa QM (2020) Effect of microwave blanching on antioxidant activity,
phenolic compounds and browning behaviour of some fruit peelings. FoodChem 302:125308.
https://doi.org/10.1016/j.foodchem.2019.125308
Efing LC, Caliari TK, Nakashima T, De Freitas RJS (2009) Caracterização química e capacidade
antioxidante da erva-mate (Ilex paraguariensis st. Hil.). Boletim do Centro de pesquisa de Processamento de Alimentos 27(2):241–246. https://doi.org/10.5380/cep.v27i2.22034
European Commission (2019) New EU-mercosur trade agreement—the agreement in principle,
Brussels, 1 July 2019. European Commission, Brussels. Available https://trade.ec.europa.eu/doc
lib/docs/2019/june/tradoc_157964.pdf. Accessed 11 Dec 2020
European Commission (2020) EU novel food catalogue. European commission, Brussels. Available
https://ec.europa.eu/food/safety/novel_food/catalogue/search/public. Accessed 11 Dec 2020
Everstine K, Spink J, Kennedy S (2013) Economically motivated adulteration (EMA) of food:
common characteristics of EMA incidents. J Food Prot 76(4):723–725. https://doi.org/10.4315/
0362-028X.JFP-12-399