Yerba Maté is a South American tree that is cultivated to produce a green leaf tea. It contains vitamins and minerals, including magnesium, vitamin C, and B-complex vitamins. Maté also provides fifteen amino acids, plant sterols and saponins. It is a very good source of antioxidants called polyphenols - more than average Green tea. This is thought to help strengthen the body.
Yerba Maté contains naturally occurring caffeine (between 0.7-2%) but because the caffeine is part of a complex called Mateine it is noticeably different in its benefits to tea or coffee for those with busy lifestyles.
Yerba Maté provides nutrients, it has stimulating and tonic properties that contribute to the resistance against mental and physical fatigue. Yerba Maté capsules can be used as a nutritional supplement - or, like Green tea capsules, can be used to contribute to the maintenance of a healthy body weight.
Infuse 1 teabag in a cup of boiling water for 5-10 minutes. Sweeten with honey or sugar as desired. Drink 3 cups per day at least half an hour before meals.
Pure shredded leaves of Yerba Maté (Ilex paraguariensis). Teabag: Unbleached paper.
Contains caffeine and other xanthines.
Common Names: Yerba Maté, Caminu, Congonha, Erva Maté, Erveira, Jesuit’s tea, Maté, Paraguay tea, South American Holly. Botanical names: Ilex paraguariensis (or paraguayiensis).
Yerba mate tea – a popular drink in South America – may prevent colon cancer, say researchers. Caffeine from the tea killed human colon cancer cells in a laboratory, and reduced inflammation, which helps cancer develop. University of Illinois researchers saw colon cancer cells self-destruct as they came into contact with CQA (caffeoylquinic acid) derivatives from the tea. Cell death, or apoptosis, suggests that CQA from mate tea could be effective against many other cancers, too. It not only killed cancer cells, it also prevented healthy cells from becoming cancerous. Its other quality as a natural anti-inflammatory suggests it could also help reverse diseases such as heart problems and arthritis.
(Source: Molecular Nutrition & Food Research, 2011; 55: 1509-22).