Antioxidant potential of mate tea (Ilex paraguariensis) in type 2 diabetic mellitus and pre-diabetic individuals

Brunna Cristina Bremer Boaventura; Patricia Faria Di Pietro; Graziela Alessandra Klein; Aliny Stefanuto; Elayne Cristina de Morais; Fernanda de Andrade; Elisabeth Wazlawik; Edson Luiz da Silva

Journal of Functional Foods (Jul 2013)

Antioxidant potential of mate tea (Ilex paraguariensis) in type 2 diabetic mellitus and pre-diabetic individuals

Brunna Cristina Bremer Boaventura,
Patricia Faria Di Pietro,
Graziela Alessandra Klein,
Aliny Stefanuto,
Elayne Cristina de Morais,
Fernanda de Andrade,
Elisabeth Wazlawik,
Edson Luiz da Silva

Affiliations

Brunna Cristina Bremer Boaventura: Nutrition Postgraduate Program, Nutrition Department, Health Sciences Center, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina, Brazil
Patricia Faria Di Pietro: Nutrition Postgraduate Program, Nutrition Department, Health Sciences Center, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina, Brazil
Graziela Alessandra Klein: Nutrition Postgraduate Program, Nutrition Department, Health Sciences Center, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina, Brazil
Aliny Stefanuto: Nutrition Postgraduate Program, Nutrition Department, Health Sciences Center, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina, Brazil
Elayne Cristina de Morais: Pharmacy Postgraduate Program, Department of Clinical Analyses, Health Sciences Center, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina, Brazil
Fernanda de Andrade: Pharmacy Postgraduate Program, Department of Clinical Analyses, Health Sciences Center, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina, Brazil
Elisabeth Wazlawik: Nutrition Postgraduate Program, Nutrition Department, Health Sciences Center, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina, Brazil
Edson Luiz da Silva: Nutrition Postgraduate Program, Nutrition Department, Health Sciences Center, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina, Brazil; Pharmacy Postgraduate Program, Department of Clinical Analyses, Health Sciences Center, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina, Brazil; Corresponding author at: Department of Clinical Analyses, CCS, Federal University of Santa Catarina, Campus Universitario s/n, Trindade, 88.040-970 Florianópolis-SC, Brazil. Tel.: +55 48 37219712; fax: +55 48 37219542.

Journal volume & issue: Vol. 5, no. 3
pp. 1057 – 1064

Abstract

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The effect of long-term mate tea (Ilex paraguariensis) consumption on the oxidative stress biomarkers of type 2 diabetic mellitus and pre-diabetic individuals was investigated. A 60-day intervention pilot study where 11 T2DM and 11 pre-diabetic volunteers ingested 1 L/day of mate tea was carried out. Ferric reducing antioxidant power (FRAP), erythrocyte reduced glutathione (GSH), serum lipid hydroperoxides (LOOH) using ferrous oxidation-xylenol orange (FOX2), advanced glycation end-products (AGEs), and glycaemic and lipid profiles were assessed at baseline and after 20, 40, and 60 days of intervention. Mate tea consumption promoted a significant increase of GSH concentration and a decrease of LOOH levels in T2DM and pre-diabetic subjects. In addition, GSH concentration was inversely correlated with LOOH in T2DM and pre-diabetic individuals and with AGEs in T2DM subjects. No correlations between glycaemic and lipid profiles with oxidative stress biomarkers were found. Thus, ingestion of mate tea attenuated oxidative stress in T2DM and pre-diabetic subjects, which may prevent diabetes complications.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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