Yerba mate tea: a critical review on its phytochemicals, health benefits, safety, and food industry applications

The leaves of Ilex paraguariensis, known as Yerba Mate (YM), have been traditionally consumed as an infusion in South America. Drawing on research from major scientific databases (PubMed, ScienceDirect, ACS, and Web of Science), this review provides an overview of YM's phytochemical composition, health effects, safety, and food applications. YM 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. Evidence supports several health benefits of YM, including anti-inflammatory, antioxidant, anti-obesity, and cardioprotective properties, along with potential prebiotic effects. However, safety concerns exist, particularly the possible formation of polycyclic aromatic hydrocarbons (PAHs) during traditional drying processes. Beyond its use as a beverage, YM shows strong potential in the food industry for applications in functional foods, nutraceuticals, and natural preservatives. In conclusion, YM represents a promising source of functional ingredients with broad potential for health-oriented and culinary applications.