Yerba mate

Yerba Mate (Ilex paraguariensis)

1. Identity: Botanical Classification, Names, and Natural Source

Ilex paraguariensis A. St.-Hil. (also referred to by the common names Paraguay holly and yerba mate) is a plant species of the holly genus Ilex, native to South America, belonging to the family Aquifoliaceae, and is used for the production of yerba mate tea (Mate folium). The plant was named by the French botanist Augustin Saint-Hilaire.

Ilex paraguariensis A. St. Hil. (Aquifoliaceae), commonly known as yerba mate, is a plant native to the subtropical regions of South America, traditionally cultivated and consumed in Brazil, Argentina, Paraguay, and Uruguay.

The plant is known under numerous synonyms and common names in different countries and traditions. These include Chimarrao, Green Mate, Hervea, Ilex, Ilex paraguariensis, Jesuit's Brazil Tea, Jesuit's Tea, Maté, Maté Folium, Paraguay Tea, St. Bartholomew's Tea, Thé de Saint Barthélémy, Thé des Jésuites, Thé du Brésil, Thé du Paraguay, Yerbamate, Yerba Mate, and Yerba Maté.

Common Forms and Preparations

Its consumption remains deeply rooted in the cultures of Brazil, Argentina, Paraguay, and Uruguay, particularly in the forms of chimarrão, tererê, and mate tea.

Traditional products consumed in Argentina, Uruguay, and Brazil prepared by pouring hot water over the leaves are referred to as "mate," "mate cocido," or "chimarrão." In Paraguay and southwestern Brazil, a popular drink is "tererê," prepared by pouring cold water over the leaves and often served with lemon or other citrus fruit.

The dry tea is poured into a vessel (matero) in the amount of one-quarter or a little more of its volume, poured with water at a temperature of 65–80 °C to about two-thirds of the vessel's volume, and left for 3–5 minutes. The drink is sipped through a tube called a bombilla. The infusion can be poured over with fresh water many times, even six or seven times, until it loses its taste.

Numerous commercial products are also available, including capsule and tablet formulations marketed for energizing, rejuvenating, and nutritional qualities. Today, yerba mate has transcended cultural and geographic boundaries, reaching international markets such as Germany, Japan, the United States, and France, driven by the appeal of its functional properties and nutraceutical potential.

2. Traditional and Historical Use

Indigenous Origins (Pre-Columbian Era)

The indigenous Guaraní and some Tupi communities, whose territory covered modern Paraguay, first cultivated and consumed yerba mate prior to European colonization of the Americas. Its consumption was exclusive to the natives of two regions of the territory that became Paraguay, specifically the departments of Amambay and Alto Paraná.

Yerba mate was originally consumed by the Guaraní people, who lived in what is today Paraguay, north of Argentina, south of Brazil, and parts of Uruguay and Bolivia. It was consumed first by chewing the green leaves of I. paraguariensis, and then they began using the mate gourd and a small straw made out of cane.

The plant was known as a medicinal plant since pre-Columbian times and was used by indigenous peoples to reduce the feeling of hunger, fatigue, and stress; as a diuretic; and as a physical and mental stimulant.

Spread Through Colonial South America

The consumption of yerba mate became widespread in the Spanish colony of Paraguay in the late 16th century, both among Spanish settlers and indigenous Guaraní people, who had to some extent consumed it before the Spanish arrival. Mate consumption spread in the 17th century to the Platine region and from there to Chile and Peru.

After the Jesuits discovered its commercialization potential, yerba mate became widespread throughout the province and even elsewhere in the Spanish Crown. In the mid-17th century, the Jesuits managed to domesticate the plant and establish plantations.

This widespread consumption turned yerba mate into Paraguay's main commodity above other wares like tobacco, and Indian labour was used to harvest wild stands.

Traditional Medicinal and Social Uses

Maté is a traditional caffeine- and vitamin-containing beverage used for its stimulant, diuretic, and depurative properties. Traditional South American use encompassed management of fatigue, hunger suppression, and use as a general tonic.

The social dimension of mate consumption is deeply embedded in culture. The traditional way of drinking yerba mate is to fill a hollow gourd with dried leaves and hot water, then sip the drink through a metal filter straw called a bombilla. The gourd is usually shared with friends and family, who take turns sipping. This practice reflects the social and communal aspect of the culture surrounding the consumption of yerba mate.

3. Key Constituents and Active Compounds

Overview of Phytochemical Classes

Yerba mate contains a variety of bioactive compounds, including polyphenols, methylxanthines, saponins, and flavonoids. Its chemical profile and biological activity are significantly influenced by processing methods such as drying, aging, and grinding. Once consumed, these compounds are bioavailable and widely distributed in the body, contributing to various physiological effects.

Different chemical components responsible for yerba mate's health benefits have already been identified, such as organic acids, minerals, enzymes, vitamins, amino acids, xanthines, saponins, lignin, lutein, cellulose, and especially phenolic compounds.

Methylxanthines (Purine Alkaloids)

The leaves contain a wide range of secondary metabolites with biological activity, including phenolic acids, flavonoids, saponins, vitamins, minerals, and methylxanthines such as caffeine, theobromine, and theophylline.

Caffeine content in yerba mate can vary from 25 to 175 mg/g and theobromine from 6 to 28 mg/g of dry mass.

Using TLC densitometry, caffeine was quantified at 5.4 mg/g and theobromine at 2.7 mg/g in a representative sample, showing no statistical difference to the content of total xanthines (7.6 mg/g) obtained by UV-Vis spectrophotometry.

Methylxanthines, the main stimulant compounds present in yerba mate, have presented several biological properties, including peripheral vasoconstriction, central nervous system and myocardial stimulation, smooth muscle relaxation, neuroprotective, hypoglycemic, anti-inflammatory, diuretic, and cardioprotective effects, among other benefits.

Among the highest compounds are the polyphenols (chlorogenic acid) and xanthines (caffeine and theobromine), followed by purine alkaloids (caffeic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid), flavonoids (quercetin, kaempferol, and rutin). The saponin concentration is also noteworthy in that saponins are not found at high concentrations in other teas; they contribute to the flavor and may also be attributed to anti-inflammatory and hypocholesterolemic properties characteristic of mate as a medicinal herb. Though mate is high in many compounds not found in other teas, it does not contain catechins like green tea and is not as high in flavonoids as black tea.

Polyphenols and Phenolic Acids

The predominant bioactive fraction consists of chlorogenic acids, which account for 71–76% of total polyphenols, together with methylxanthines, saponins, and flavonoids.

The most notable polyphenols include caffeoylquinic acids such as 3,5-O-dicaffeoylquinic acid, 5-O-caffeoylquinic acid, and 3-O-caffeoylquinic acid, which are known for their antioxidant properties. Additionally, yerba mate contains significant amounts of flavonoids such as rutin and quercetin, and other phenolic compounds like chlorogenic acid and caffeic acid.

Among phenolic compounds, chlorogenic acids — especially the 3‐, 4‐, and 5‐caffeoylquinic acid isomers — are the most abundant.

Using TLC densitometry, the following specific bioactive compounds have been identified and quantified in yerba mate: chlorogenic acid (2.1 mg/g), caffeic acid (1.5 mg/g), rutin (5.2 mg/g), quercetin (2.2 mg/g), and kaempferol (4.5 mg/g).

Saponins

Saponins, an important class of compounds found in yerba mate, have been reported to interfere with cholesterol metabolism. Specifically, saponins may influence lipid metabolism by modulating intestinal lipid absorption.

Minerals and Other Constituents

Numerous active phytochemicals have also been identified in yerba mate, including amino acids, minerals (phosphorous, iron, and calcium), and vitamins (C, B1, and B2). All tested samples show the presence of elements such as magnesium, zinc, copper, iron, and manganese.

Effect of Processing on Composition

The lowest content of organic compounds has been found in roasted material, related to the degradation of these compounds by thermal processing. Industrial processing can affect the polyphenol content and their composition, as well as the antioxidant activity of yerba mate extracts.

Caffeine concentration increases with brewing time, obtaining the highest content in beverages poured over water at 70 °C, brewed for 45 minutes. Brewing with boiling water was very inefficient and, regardless of the time, the drink had two times lower caffeine concentration.

4. Mechanisms of Action

These compounds contribute to the plant's antioxidant, anti‐inflammatory, stimulant, and hypolipidemic properties, with studies suggesting protective effects against cardiovascular, neurodegenerative, and metabolic diseases.

Chlorogenic acid is noteworthy as a lipid regulator and may be beneficial in preventing cardiovascular disease. The behavior of signaling pathways may mediate these effects, for example the AMPKα-LXRα/SREBP-1c axis controlling lipolysis in adipose tissue.

Polyphenols combat oxidative stress and inflammation by neutralizing reactive oxygen species; saponins may influence lipid metabolism by modulating intestinal lipid absorption.

The caffeine in mate increases resting energy expenditure and stimulates thermogenesis. Its polyphenols, notably chlorogenic acid, reduce adipose tissue–induced inflammation and inhibit pancreatic lipase activity, decreasing the absorption of dietary fats. Saponins also help reduce lipid accumulation in adipocytes and promote activation of AMPK, which regulates energy metabolism.

Inhibition of advanced glycation end-product (AGE) formation by aqueous extracts of yerba mate (1:100 dilution) in vitro was comparable to the activity of standard concentrations of the well-known anti-diabetic agent aminoguanidine, which was not exhibited by green tea. Such a strong antiglycation effect of yerba mate is mainly due to polyphenols: chlorogenic acid and caffeic acid, and, to the least extent, the saponoside compound known as oleanolic acid.

5. Scientific Evidence by Area of Use

5.1 Lipid Profile and Cardiovascular Health

Epidemiological and clinical studies indicate yerba maté may influence lipid homeostasis, decreasing total cholesterol, LDL-C (low-density lipoprotein cholesterol), and triglycerides as well as increasing HDL-C (high-density lipoprotein cholesterol).

One of the most frequently cited human trials in this area is a single-blind, controlled trial involving 102 subjects. One hundred and two individuals participated in this single-blind controlled trial. Normolipidemic (n = 15), dyslipidemic (n = 57), and hypercholesterolemic subjects on long-term statin therapy (n = 30) ingested 330 mL, 3 times/day, of green or roasted yerba mate infusions for 40 days. Compared with the baseline period, yerba mate intake by dyslipidemic individuals for 20 and 40 days lowered LDL-cholesterol by 8.1 and 8.6% (p < 0.001) and non-HDL cholesterol by 5.4 and 6.5% (p < 0.01).

A 2025 randomized, controlled, blind, crossover trial in nonhabitual consumers found that yerba mate intake shows cardiometabolic beneficial effects decreasing blood pressure, blood lipids, inflammatory biomarkers, and body fat in healthy and hypercholesterolemic non-habitual consumers. The study further reported that serum antioxidant capacity increased after yerba mate consumption in normocholesterolemic and hypercholesterolemic subjects when measured by the FRAP method, and also in the hypercholesterolemic group according to ORAC values.

A 2025 systematic review and meta-analysis of RCTs (published in Frontiers in Endocrinology) that analyzed 13 eligible RCTs following PRISMA guidelines noted that no significant effects were found on triglycerides, total cholesterol, HDL-C, LDL-C, fasting glucose, fasting insulin, waist circumference, or BMI across the pooled RCT dataset. Yerba maté has been suggested to offer health benefits including lipid regulation and weight management; however, existing evidence remains inconclusive. This contrast with individual trial data underscores the need for caution in interpreting effect sizes, as pooled RCT analyses may differ from single-trial results due to population heterogeneity and methodological variation.

In vitro studies of mate suggest that the combined lipolytic effects of the caffeine component with the interference of saponins in cholesterol absorption/metabolism influence lipid profiles and thereby protect against atherosclerosis.

Evidence strength: Preliminary to moderate. Individual RCTs report significant but modest LDL-lowering effects. The pooled meta-analysis of 13 RCTs found no statistically significant effects on standard lipid markers, indicating the overall evidence base is currently inconclusive.

5.2 Body Weight and Obesity

Preliminary clinical investigations suggest that yerba maté may exert beneficial effects on weight management through multiple mechanisms, including pancreatic lipase inhibition, modulation of gastric motility, and enhancement of energy expenditure. Several pilot studies have demonstrated modest yet statistically significant body weight and waist-to-hip ratio decreases in the supplemented group versus placebo cohorts.

A randomized, double-blind, placebo-controlled trial conducted in Korean subjects with obesity examined supplementation of yerba mate capsules. Subjects with obesity (BMI ≥ 25 but < 35 kg/m² and waist-hip ratio [WHR] ≥ 0.90 for men and ≥ 0.85 for women) were given oral supplements of yerba mate capsules (n = 15) or placebos (n = 15) for 12 weeks, with subjects taking three capsules per meal, three times a day (3 g/day). During 12 weeks of yerba mate supplementation, decreases in body fat mass (P = 0.036) and percent body fat (P = 0.030) compared to the placebo group were statistically significant. WHR was significantly decreased (P = 0.004) in the yerba mate group compared to the placebo group. No clinically significant changes in any safety parameters were observed.

Compared to placebo, increased fat oxidation was observed with a 2 g dose of yerba maté (four 500 mg capsules) given 2 hours prior to prolonged exercise in 12 young, healthy women.

Evidence strength: Preliminary. Existing clinical trials are generally small (n = 15–30 per arm), short-term (8–12 weeks), and heterogeneous in study populations and dosing regimens. Larger, adequately powered RCTs are needed.

5.3 Glycemic Control and Diabetes

There is preliminary evidence suggesting yerba maté may play a role in modulating postprandial glycemic responses and decreasing HbA1c (glycated hemoglobin) levels.

The 2025 systematic review and meta-analysis found that the results with pre-diabetes patients suggest significant decreases in postprandial glucose (MD -12.76, 95% CI -16.78, -8.74; N = 2), HbA1c (MD -0.37, 95% CI -0.56, -0.18; N = 2), and the homeostatic model assessment index (HOMA index) (MD -0.24, 95% CI -0.37, -0.11; N = 2), though further research is needed to confirm these findings.

Early research suggests that drinking yerba mate tea three times daily for 60 days can lower blood sugar in people with diabetes.

In vitro inhibition of AGE formation by aqueous extracts of yerba mate was comparable to the activity of standard concentrations of the well-known anti-diabetic agent aminoguanidine. This antiglycation effect is mainly attributed to polyphenols: chlorogenic acid and caffeic acid.

Evidence strength: Preliminary and largely based on a small number of RCTs (N = 2 per analysis in the most recent meta-analysis). Animal and in vitro data are supportive but not directly translatable to humans.

5.4 Antioxidant Activity

Yerba mate spray-dried extract presents high catalase-like activity, suggesting it is a strong free-radical scavenger. The antioxidant activity, as expressed as catalase-like activity, was related to total polyphenol content.

The highest antioxidant activity was determined for infusion prepared from yerba mate samples from Brazil. The highest content of organic compounds with antioxidant properties (phenolic compounds and caffeine) was found in yerba mate infusions from Brazil.

Serum levels of the lipid peroxidation biomarker MDA showed a decrease in normocholesterolemic subjects after both the control and yerba mate stages, while only mate decreased MDA levels in hypercholesterolemic subjects.

Evidence strength: Antioxidant activity in vitro is well-established and consistently observed. Translational human data showing meaningful in vivo antioxidant effects are more limited and require further confirmation in larger clinical trials.

5.5 Physical Performance and Fat Oxidation

The review of results from preclinical and clinical studies indicates activity in relation to the stimulating effect, reducing weight by stimulating lipolysis, cardioprotective, anti-diabetic, and anti-inflammatory effects.

A study in 12 young, healthy women demonstrated that a 2 g dose of yerba mate (four 500 mg capsules) administered 2 hours before prolonged exercise significantly increased fat oxidation compared to placebo. Benefits in measurements of satiety and mood were also observed.

Evidence strength: Very preliminary. The fat oxidation trial was a small single study (n = 12). The stimulant effects attributable to caffeine are well-characterized, but outcomes specific to yerba mate's overall complex require further investigation in larger, controlled trials.

5.6 Bone Mineral Density

Postmenopausal women (n = 146) who consumed 1 L daily of mate tea during 4 or more years had higher bone mineral density at the lumbar spine and femoral neck compared with an equal number of women who did not drink the tea.

Evidence strength: This represents a single observational study. A causal relationship cannot be established from this data, and no RCTs on this outcome have been identified.

5.7 Cognitive Function and Neuroprotection

Experimental studies have shown that yerba mate enhances antioxidant defenses, increases chaperonin expression, and reduces acetylcholinesterase (AChE) activity and amyloid beta (Aβ) expression.

A 2025 pilot study at the Trinidad Mitre Hospital and Favaloro Foundation in Buenos Aires, Argentina, evaluated the potential association between yerba mate consumption and the risk of developing cognitive impairment. The study was conducted from January 2023 to December 2024, and a structured survey was administered to individuals aged ≥50 years who underwent neurocognitive testing.

The association between gut microbiota and polyphenols has been related to the improvement of the signs of depression, mitigation of cognitive dysfunction, improvement in blood flow and vasodilation in cerebrovascular circulation, and acting as a neuronal protector due to diminishing neuroinflammation, with immunomodulatory effects.

Evidence strength: Predominantly preclinical and observational. Human RCT evidence for cognitive effects of yerba mate specifically is lacking. Current evidence is insufficient to support claims of neuroprotection in clinical settings.

6. Body Systems and Health Areas of Association

• Central nervous system: Stimulant and alertness effects primarily attributed to caffeine and co-occurring methylxanthines (theobromine, theophylline).
• Cardiovascular system: Studies suggest protective effects against cardiovascular disease, attributed to the plant's antioxidant and hypolipidemic properties.
• Metabolic/endocrine system: Polyphenols, xanthines, and saponins contribute to antioxidant, anti-inflammatory, and metabolic health benefits. Regular consumption of yerba mate is associated with improved cardiovascular health, enhanced metabolic function, weight management, and potential neuroprotective effects.
• Gastrointestinal system: Mate has traditional use as a depurative agent, and its polyphenols influence gut microbiota and lipid absorption.
• Renal/urinary system: Diuretic properties are attributed to the caffeine and methylxanthine content. According to the EMA monograph data, maté is classified as a traditional herbal medicinal product recommended to relieve symptoms of weakness and fatigue.
• Skeletal system: Observational data link long-term consumption with higher bone mineral density in postmenopausal women.
• Immune/inflammatory system: Phenolic acids, flavonoids, methylxanthines, and saponins are associated with antioxidant, anti‐inflammatory, hypolipidemic, and neurostimulant properties.

7. Dosage Forms and Reported Dosages

Mate is widely consumed as a beverage; however, clinical data to form a basis for dosing are limited.

Beverage / Infusion

In countries where yerba mate occurs in its natural state, the average consumption of dried leaves is estimated at 12–23 g/day (equivalent to approximately 1 L of drink).

Studies have used mate tea dosages of 990 to 1,500 mL/day (often in divided doses) over 6 to 12 weeks to evaluate its effects on diabetes and other cardiometabolic outcomes. In a trial evaluating the effects of maté on obesity, 3 capsules (each containing yerba maté 333.38 mg) were administered 3 times daily (total daily dose of 3 g) for 12 weeks.

According to the EMA monograph data, maté is classified as a traditional herbal medicinal product recommended to relieve symptoms of weakness and fatigue. It is generally consumed as an infusion: 2 to 4 g of dried leaves in hot water, up to three times a day.

The dyslipidemia trial administered 330 mL of green or roasted yerba mate infusions 3 times/day (approximately 990 mL/day) for 40 days.

Caffeine Content by Preparation Type

One "cuia" (the apparatus used to drink chimarrão and tererê, comprising 500 mL) of chimarrão contains 135 mg of caffeine and 226 mg of 5-caffeoylquinic acid. One cuia of tererê contains 85 mg of caffeine and 163 mg of 5-caffeoylquinic acid. One cup (182 mL) of maté tea contains 13 mg of caffeine and 16 mg of 5-caffeoylquinic acid.

The amount of caffeine in an average serving of maté ranges from 65 to 130 mg.

Capsule/Supplement Form

In the Korean obesity RCT, subjects with obesity were given oral supplements of yerba mate capsules (n = 15) for 12 weeks, taking three capsules per each meal, total three times a day (3 g/day).

A dose of 2 g of yerba maté (four 500 mg capsules) was used in the fat oxidation exercise study, given 2 hours prior to prolonged exercise.

8. Safety Considerations and Interactions

Cancer Risk and Temperature

Drinking hot beverages, especially maté, a type of tea traditionally consumed in South America at very hot temperatures (≥65 °C = 149 °F), was classified as "probably carcinogenic to humans (Group 2A)" by the International Agency for Research on Cancer (IARC), based on limited evidence for oesophageal cancer. Evidence came mainly from hospital-based case-control studies in South America.

There is physical evidence that very hot beverages can contribute to cell injury in the esophagus and thus contribute to cancer formation. The observed links between mate drinking and cancer of the esophagus seem to be largely driven by drinking mate very hot. Similar associations are seen for other very hot beverages, like tea or coffee.

Using yerba mate long-term, especially with alcohol or nicotine, has been linked to an increased risk of various types of cancer, including stomach, kidney, lung, and mouth cancer.

First associations between mate and esophageal cancer were reported for yerba mate, and it was initially believed that high content of polycyclic aromatic hydrocarbons (PAH) might explain the risk. However, subsequent analysis determined that the temperature of consumption is the predominant risk driver rather than PAH content specifically.

Adverse Effects Reported in Clinical Trials

Adverse events reported in clinical trials included mucosal irritation, insomnia, tachycardia, angina, headache, and gastrointestinal discomfort.

Pregnancy and Lactation

Use during pregnancy and lactation should be avoided due to documented adverse effects. Low birth weight, birth defects, and premature birth have been associated with caffeine ingestion. High concentrations of the alkaloid theobromine have been found in the placenta, cord serum, neonatal urine, and breast milk. Case reports exist of neonatal withdrawal syndrome resulting from long-term maternal consumption of maté; symptoms included increased irritability, crying, and hypertonia in the limbs.

Cardiovascular and Hypertension Precautions

Restricted use of maté is warranted in patients with hypertension or cardiac disorders.

Unstated Safe Doses

Maximum safe doses have not been established in pregnant or nursing women, young children, or people with severe liver or kidney disease.

Drug Interactions

MAO Inhibitors: In persons taking MAO inhibitors, the caffeine in maté could cause dangerous drug interactions. There is concern that caffeine can interact with MAOIs. If caffeine is taken with these medications, it might increase the risk for serious side effects including fast heartbeat and very high blood pressure. Some common MAOIs include phenelzine (Nardil), selegiline (Zelapar), and tranylcypromine (Parnate).

Anticoagulants and Antiplatelet Drugs: Theoretically, the caffeine in yerba mate may increase the risk of bleeding if used with anticoagulant or antiplatelet drugs. Yerba mate contains caffeine, which is reported to have antiplatelet activity. Theoretically, it might increase the risk of bleeding when used concomitantly with these agents; however, this interaction has not been reported in humans. In vitro prothrombin time (PT) testing showed that both traditional and composed yerba mate could prolong prothrombin time and INR in a concentration-dependent manner, with results indicating that yerba mate could interact with warfarin and might cause bleeding.

Stimulant Drugs: Those taking stimulant drugs, such as those prescribed for ADHD, may find the stimulant effects of maté to be amplified.

Antiarrhythmics and Other Medications: The caffeine in maté may interfere with the action of drugs used to prevent heart arrhythmias or treat insomnia, heartburn, ulcers, or anxiety.

Diabetes Medications: Caffeine can either increase or decrease blood sugar. Diabetes medications are used to lower blood sugar. Taking some medications for diabetes along with caffeine might change the effects of those diabetes medications.

Mexiletine: Mexiletine can decrease how quickly the body breaks down caffeine, and taking mexiletine along with yerba mate might increase the risk of caffeine side effects.

References

• Yerba Mate—A Long but Current History (PMC8622869)
• Yerba Mate as a Source of Elements and Bioactive Compounds with Antioxidant Activity (PMC8868397)
• Bioactive Compounds of Ilex paraguariensis: A Critical Update on Extraction, Gastrointestinal Stability, and Technological Applications (PMC12595258)
• Phenolic Compounds Present in Yerba Mate Potentially Increase Human Health: A Critical Review (PMC9516501)
• Yerba Maté and its impact on glycemic control and metabolic health: a systematic review and meta-analysis (PMC12611702)
• Anti-obesity effects of Yerba Mate (Ilex Paraguariensis): a randomized, double-blind, placebo-controlled clinical trial (PMC4583719)
• Anti-obesity and anti-diabetic effects of Yerba Mate (Ilex paraguariensis) in C57BL/6J mice fed a high-fat diet (PMC3315195)
• Determination of Flavonoids, Phenolic Acids, and Xanthines in Mate Tea (Ilex paraguariensis St.-Hil.) (PMC3690244)
• Consumption of Yerba Mate Improves Serum Lipid Parameters in Healthy Dyslipidemic Subjects (J. Agric. Food Chem.)
• Yerba Mate Tea May Have Cardiometabolic Beneficial Effects in Healthy and At‐Risk Subjects (Molecular Nutrition & Food Research, 2025)
• Comparative oesophageal cancer risk assessment of hot beverage consumption (coffee, mate and tea) (PMC5831222)
• Can Yerba Mate Reduce the Risk of Cognitive Impairment? A pilot study (PMC12725838)
• Yerba Mate Tea (Ilex paraguariensis): A Comprehensive Review on Chemistry, Health Implications, and Technological Considerations (Heck 2007, Journal of Food Science)
• Maté Uses, Benefits & Dosage – Drugs.com Natural Products
• Yerba mate – Wikipedia
• History of yerba mate – Wikipedia
• Yerba Mate: Comprehensive Review of Its Phytochemistry, Health Benefits, and Cultural Significance (Journal of Tea Science Research)
• The Chlorogenic Acid and Caffeine Content of Yerba Maté Beverages (Latin American Journal of Pharmacy)
• Maté's Therapeutic Uses – EBSCO Research Starters
• Yerba Maté Supplement Exerts Beneficial, Tissue-Specific Effects on Mitochondrial Efficiency and Redox Status in Healthy Adult Mice (PMC10609848)