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Ethnomedical Uses:
Erva-mate / Yerba Mate was has been used
as a beverage since the time of the ancient Indians of Brazil and
Paraguay. In addition to its standing as a popular beverage, is used
as a tonic, diuretic, and as a stimulant to reduce fatigue, suppress
appetite, and aid gastric function in herbal medicine systems
throughout South America. It also has been used as a depurative (to
promote cleansing and excretion of waste). In Brazil, mate is said
to stimulate the nervous and muscular systems and is used for
digestive problems, renal colic, nerve pain, depression, fatigue,
and obesity. A poultice of the leaves also is applied topically to
anthrax skin ulcers (for which mate's tannin content - highly
astringent - may be the reasoning behind this use).
Despite claims to the contrary, Erva
mate does contain caffeine although the level is relatively low
compared to coffee or tea. Erva mate also contains significant
amounts of vitamins and minerals and other chemicals of note such as
theobromine and theophylline. Mate contains xanthines, which are
alkaloids in the same family as caffeine, theophylline, and
theobromine, well-known stimulants also found in coffee and
chocolate. Sellers of mate products often claim that the primary
active xanthine in mate is "mateine", which they say is similar to
caffeine but with fewer of its negative effects. The plant is
classified vaguely, according to Western herbal medicine, as
aromatic, stimulant, bitter, aperient (laxative), astringent,
diuretic, purgative, sudorific (sweat inducing), and febrifuge
(fever reducing).
Studies show that the Erva-mate has the following components: water,
cellulose, gums, dextrin, mucilage, glucose, pentose, fat
substances, aromatic resin, legumin, albumin, xanthine,
theophylline, caffearin, folic acid, caffeic acid, viridic acid,
chlorophyll, cholesterin and essence oil.
Mate contains numerous vitamins and minerals. There is the usual
array of resins, fiber, volatile oil, and tannins that characterize
many plant substances. And there is also carotene; vitamins A. C, E,
B-1, B-2 and B-complex; riboflavin; nicotinic acid; pantothenic
acid; biotin; magnesium; calcium; iron; sodium; potassium;
manganese; silicon; phosphates; sulfur; hydrochloric acid;
chlorophyll; choline; and inositol. In 1964 one group of
investigators from the Pasteur Institute and the Paris Scientific
Society concluded that Mate contains practically all of the vitamins
necessary to sustain life.
In addition to the regular nutrients, Mate contains a substance
belonging to a specialized class of chemical compounds called
xanthines. Though only small amounts of these substances occur in
Mate, their presence has generated a huge amount of attention. The
primary xanthine in Erva Mate is called Mateine. Mateine appears to
possess the best combination of xanthine properties possible. For
example, like other xanthines, it stimulates the central nervous
system; but unlike most, it is not habituating or addicting.
Likewise, unlike caffeine, it induces better, not worse, attributes
of sleep. It is a mild, not a strong, diuretic, as are many
xanthines. It relaxes peripheral blood vessels, thereby reducing
blood pressure, without the strong effects on the medulla oblongata
(end part of the brain connecting to the spine) and heart exhibited
by some xanthines. We also know that it improves psychomotor
performance without the typical xanthine-induced depressant after
effects. Researchers at the Free Hygienic Institute of Hamburg,
Germany, concluded that even if there were caffeine in Mate, the
amount would be so tiny that it would take 100 tea bags of Mate in a
6-ounce cup of water to equal the caffeine in a 6-ounce serving of
regular coffee. Consequently, the active principle in Erva Mate is
not caffeine!
Properties/Actions Documented by Research: anti-inflammatory,
antioxidant, antispasmodic, bile stimulant, stimulant, thermogenic
(increases fat burning), vasodilator.
Cautions: Erva-mate contains caffeine and should not be used
by those who are sensitive or allergic to caffeine. Excessive
consumption of caffeine is contraindicated for persons with high
blood pressure, diabetes, ulcers, and other diseases. Erva-mate
should not be consumed excessively and chronically (as it has been
documented to increase the risk of certain such cancers as oral and
esophageal cancer). Erva-mate has been reported to have
MAO-inhibitor activity in one in vitro study. Those persons taking
MAO-inhibitor drugs should use erva-mate with caution to monitor
these possible effects.
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How to use/ Preparation: A
tea or infusion is the standard preparation, utilizing 2-4 g of
powder in 150 ml of hot water. General dosages recommended are
the equivalent of 2 g once or twice daily.
There are many ways to drink Erva Mate. You can drink it with hot
water, which is called in Brazil, Chimarrão, with cold water, called
Tereré or as an iced tea. Each one of these drinks require a
different preparation of the plant.
For traditional preparation you will need:
* A Gourd / Cuia - Natural gourds are used (usually the hard shell
from a local fruit), traditionally, though gourd-shaped vessels made
of metal or ceramic are also common. Gourds are commonly decorated
with silver, sporting decorative or heraldic designs with floral
motifs.
* A Bomba - A metal pipe, which has a strainer at its lower end to
prevent the minced leaves from reaching the mouth. The bomba acts as
both a straw and sieve. The submerged end is flared with small holes
or slots to allow the tea in, but block the chunky matter that makes
up much of the mixture.
To prepare the mate infusion, the dried minced leaves of the Erva
mate are placed inside the gourd and hot water (approx. 70° C, 158°
F) is added. The infusion is then sucked through the bomba.
After placing an abundant amount of mate in the gourd (1/2 of gourd
or more), water is added.
Some people add sugar and/or other herbs (such as mint). Some
replace the water with milk, especially for the children. You drink
and replenish the mate with hot water many times until the liquid
comes out with almost no taste.
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