Nutrients 2009, 1(1), 18-29; doi:10.3390/nu1010018
Article

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

Ruth Lobato T. Matsumoto 1 email, Simone Mendonça 2 email, Daniela Moura de Oliveira 1 email, Marina F. Souza 1 email and Deborah H. Markowicz Bastos 1,* email
1 Nutrition Department, School of Public Health, University of São Paulo. Av Dr Arnaldo, 715, 01246-904. São Paulo – SP, Brazil 2 Empresa Brasileira de Pesquisa Agropecuária, AGROENERGIA. Parque Estação Biológica - PqEB s/n Asa Norte 70770-901 EMBRAPA - Brasilia- DF, Brazil
* Author to whom correspondence should be addressed.
Received: 20 April 2009 / Accepted: 24 June 2009 / Published: 29 June 2009
(This article belongs to the Special Issue Feature Papers)
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Abstract: Yerba maté (Ilex paraguariensis) is a native South America plant widely consumed as different beverages. Yerba maté 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 maté tea, the roasted yerba maté product. The aim of this study was to evaluate the antioxidant activity of maté 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 maté tea. The isolated LDL was oxidized by three different pathways [copper (CuSO4), lipoxygenase and peroxynitrite (SIN-1)]. Conjugated dienes and structural modifications on LDL were evaluated. Ingestion of maté 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
Keywords: antioxidant; phenolic compounds; Ilex paraguariensis; lipid peroxidation; LDL; ApoB

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MDPI and ACS Style

Matsumoto, R.L.T.; Mendonça, S.; Moura de Oliveira, D.; Souza, M.F.; Markowicz Bastos, D.H. Effects of Maté Tea Intake on ex Vivo LDL Peroxidation Induced by Three Different Pathways. Nutrients 2009, 1, 18-29.

AMA Style

Matsumoto RLT, Mendonça S, Moura de Oliveira D, Souza MF, Markowicz Bastos DH. Effects of Maté Tea Intake on ex Vivo LDL Peroxidation Induced by Three Different Pathways. Nutrients. 2009; 1(1):18-29.

Chicago/Turabian Style

Matsumoto, Ruth Lobato T.; Mendonça, Simone; Moura de Oliveira, Daniela; Souza, Marina F.; Markowicz Bastos, Deborah H. 2009. "Effects of Maté Tea Intake on ex Vivo LDL Peroxidation Induced by Three Different Pathways." Nutrients 1, no. 1: 18-29.

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