4.2 Health and Polyphenols
51
Parisi and Dongo 2020; Parisi and Haddad 2019; Parisi et al. 2020; Singla et al.
2019).
Phenolics are chemically a broad group of molecules with many sub-classes: the
presence of one or more aromatic rings and the concomitant presence of one or more
hydroxyl groups on the same rings as conjugated structures determine the role of
partner in oxidation and reduction reactions. As a result, vegetable organisms can
use polyphenols for different reasons, including (Matta 2019):
(a) Anti-insect action
(b) Anti-mammal feeding substance
(c) Colour enhancement
(d) Defence against ultraviolet rays
(e) Defence against thermal variations
(f) Antioxidant activity (with the aim of preserving extremely important molecules
and tissues)
(g) Defence against toxic heavy metals by means of chelation effect
(h) General defence against pathogen agents.
In this ambit, yerba mate is reported to block chemically reactive oxygen species
(ROS) by means of the enhancement of peroxidase-like activity. This biological
‘power’ is notably augmented on condition that polyphenols increase, meaning
substantially that vegetable polyphenols can become important ‘partners’ of the
natural antioxidant systems. In other terms, the augment of polyphenols ‘boosts’
the performance of enzymatic systems and reactions relying on oxidation–reduction
reactions. As a consequence, polyphenols appear to justify the claimed mate action
against different diseases and safety-menacing facts, including (a) oxidative stress in
livers and heart, (b) general cardiovascular diseases and post-ischemic reperfusion
and tissutal damages after heart attack, (c) peroxidation of lipids, (d) damages to the
genetic human code, (e) stroke and myocardial ischemia, and (f) cellular death. In
some case, mate consumption appears to be more significant than the assumption of
red wine and green tea (Gorgen et al. 2005; Heck and De Mejia 2007; Schinella et al.
2005).
In this ambit, chlorogenic acid seems to be the main agent, in yerba mate and in
other vegetables (Heck and De Mejia 2007; Ristow 2014). Actually, there are different
chlorogenic acids, including 5-caffeoylquinic acid (Matta 2019). In general, chlorogenic acid is reported to have different health effects against pathogens, diabetes,
cancer, and anti-inflammatory properties (against oxidative stress) also because of
its action as a metal-chelating agent, and the reduction of lipid peroxidation. On the
other time, more research is needed when speaking of possible countereffects such
as the inhibition of endogenous antioxidant systems (Tajik et al. 2017). Anyway, the
abundance of chlorogenic acid and its similar compounds has to be highlighted as
one of the most interesting health features ascribed to yerba mate infusions.
51
Parisi and Dongo 2020; Parisi and Haddad 2019; Parisi et al. 2020; Singla et al.
2019).
Phenolics are chemically a broad group of molecules with many sub-classes: the
presence of one or more aromatic rings and the concomitant presence of one or more
hydroxyl groups on the same rings as conjugated structures determine the role of
partner in oxidation and reduction reactions. As a result, vegetable organisms can
use polyphenols for different reasons, including (Matta 2019):
(a) Anti-insect action
(b) Anti-mammal feeding substance
(c) Colour enhancement
(d) Defence against ultraviolet rays
(e) Defence against thermal variations
(f) Antioxidant activity (with the aim of preserving extremely important molecules
and tissues)
(g) Defence against toxic heavy metals by means of chelation effect
(h) General defence against pathogen agents.
In this ambit, yerba mate is reported to block chemically reactive oxygen species
(ROS) by means of the enhancement of peroxidase-like activity. This biological
‘power’ is notably augmented on condition that polyphenols increase, meaning
substantially that vegetable polyphenols can become important ‘partners’ of the
natural antioxidant systems. In other terms, the augment of polyphenols ‘boosts’
the performance of enzymatic systems and reactions relying on oxidation–reduction
reactions. As a consequence, polyphenols appear to justify the claimed mate action
against different diseases and safety-menacing facts, including (a) oxidative stress in
livers and heart, (b) general cardiovascular diseases and post-ischemic reperfusion
and tissutal damages after heart attack, (c) peroxidation of lipids, (d) damages to the
genetic human code, (e) stroke and myocardial ischemia, and (f) cellular death. In
some case, mate consumption appears to be more significant than the assumption of
red wine and green tea (Gorgen et al. 2005; Heck and De Mejia 2007; Schinella et al.
2005).
In this ambit, chlorogenic acid seems to be the main agent, in yerba mate and in
other vegetables (Heck and De Mejia 2007; Ristow 2014). Actually, there are different
chlorogenic acids, including 5-caffeoylquinic acid (Matta 2019). In general, chlorogenic acid is reported to have different health effects against pathogens, diabetes,
cancer, and anti-inflammatory properties (against oxidative stress) also because of
its action as a metal-chelating agent, and the reduction of lipid peroxidation. On the
other time, more research is needed when speaking of possible countereffects such
as the inhibition of endogenous antioxidant systems (Tajik et al. 2017). Anyway, the
abundance of chlorogenic acid and its similar compounds has to be highlighted as
one of the most interesting health features ascribed to yerba mate infusions.