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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Effects of Mate Tea Intake on ex Vivo LDL Peroxidation Induced by Three Different Pathways

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Author(s):
Matsumoto, Ruth Lobato T. [1] ; Mendonca, Simone [2] ; de Oliveira, Daniela Moura [1] ; Souza, Marina F. [1] ; Markowicz Bastos, Deborah H. [1]
Total Authors: 5
Affiliation:
[1] Univ Sao Paulo, Dept Nutr, Sch Publ Hlth, BR-01246904 Sao Paulo - Brazil
[2] EMBRAPA, Empresa Brasileira Pesquisa Agr, AGROENERGIA, BR-70770901 Brasilia, DF - Brazil
Total Affiliations: 2
Document type: Journal article
Source: NUTRIENTS; v. 1, n. 1, p. 18-29, SEP 2009.
Web of Science Citations: 9
Abstract

Yerba mate (Ilex paraguariensis) is a native South America plant widely consumed as different beverages. Yerba mate leaves contains high concentrations of polyphenols that are responsible for its high in vitro and in vivo antioxidant activity. The in vivo antioxidant properties vis a vis LDL particles has not yet been studied for mate tea, the roasted yerba mate product. The aim of this study was to evaluate the antioxidant activity of mate tea ingestion ex vivo on human LDL. Fasting peripheral venous blood samples of healthy women were taken in three different times: before drinking the tea, one hour later and after one week (7 days) of daily consumption of mate tea. The isolated LDL was oxidized by three different pathways {[}copper (CuSO(4)), lipoxygenase and peroxynitrite (SIN-1)]. Conjugated dienes and structural modifications on LDL were evaluated. Ingestion of mate tea increased LDL resistance towards ex vivo copper oxidation, but did not alter the peroxidation pattern when SIN-1 or lipoxygenase were used as oxidants (AU)