《Bioavailability and antioxidant effect of the Ilex Paraguariensis polyphenols》
《马黛茶多酚的生物利用度和抗氧化作用》
作者：
Lucila Sánchez Boado, Raquel
Maria Fretes and Luis Alberto Brumovsky
研究单位：
National University of Misiones
（阿根廷米西奥内斯国家大学）
研究目的
The purpose of this study
was to evaluate in vivo the
bioavailability of the Ilex paraguariensis
polyphenols due to total polyphenols
and changes in antioxidant capacity (AOC)
in human plasma after an acute intake
of 300 ml of an infusion of yerba maté (YM)
for 120 minutes. Also,
we evaluated the variation of plasma
protein or plasma uric acid after
the acute intake of YM infusion.
本研究的目的，是在体内评估由总多酚，
引起的马黛茶多酚的生物利用度，
以及急性摄入300毫升马黛茶 (YM)
120 分钟后人血浆中
抗氧化能力(AOC)的变化。
此外，我们还评估了急性摄入马黛茶后，
血浆蛋白或血浆尿酸的变化。
YM consumption in the
population of Argentina, Paraguay,
Brazil and Uruguay is very high,
either in the traditional form of
hot priming maté, tea maté in tea bags
or cold priming maté (tereré).
Hot priming maté consists of putting
between 30 and 50 g of YM in a gourd,
where a device similar to a straw
(bombilla) that has a filter on
its end is inserted into the YM.
Then fractions of approximately 30 ml
of hot water (70 to 85°C)
are poured repeatedly on the YM,
and finally the infusion is
extracted and ingested
by using the “bombilla”.
阿根廷、巴拉圭、巴西和乌拉圭的
马黛茶消费量非常高，
无论是传统形式的热饮马黛茶、
茶包茶伴侣还是冷泡马黛茶 (tereré)。
统形式的热饮马黛茶
包括将30至50 克马黛茶放入葫芦中，
将末端带有过滤器的类似于
吸管 (bombilla) 的装置插入 马黛茶。
然后将大约 30 毫升热水（70 至 85°C）
的部分反复倒在马黛茶上，
最后用“bombilla”提取并摄取输液。
Infusions of YM contain a high
amount of polyphenols,
mainly caffeoylquinic acids
which have a tested in vitro
antioxidant activity through
its neutralizing effect
of free radicals
(superoxide, 2,2-diphenyl-1-picrylhydrazyl
(DPPH)˙ and 2,2 -azinobis-3-
ethylbenzothiazoline-6-sulfonic
acid diammonium salt [ABTS˙+]),
decreasing the low density
lipoproteins oxidation (LDL)
in vitro and in vivo with a potential
comparable to that of vitamin C.
The consumption of aqueous extracts
of YM decreased LDL plasma oxidation
was also demonstrated ex vivo
(Natella, et al, 2007).
马黛茶中含有大量的多酚，
主要是咖啡酰奎尼酸，
通过其中和自由基
（超氧化物、2,2-二苯基-1-苦基肼 (DPPH)
˙ 和 2,2-偶氮二氮苯）的中和作用，
在体外测试了抗氧化活性
-3-乙基苯并噻唑啉-6-磺酸二铵盐
[ABTS˙+]),
在体外和体内降低低密度脂蛋白氧化
(LDL) 的潜力与维生素 C 相当。
马黛茶物的消耗量
减少LDL血浆氧化也被证明有效
(Natella, et al, 2007)。
Due to the amount of biological
activity attributed to polyphenols
infusions in YM in the past decade,
current emphasis is directed toward
the measurement of their content in
different ways of consumption and
to the study of their bioactive
properties. In a “traditional maté
consumption” of hot maté between
2.5 and 3.3 g GAE/500 mL total
polyphenols are intake
(Hartwig et al., 2012).
The composition of the polyphenols
of Ilex paraguariensis
infusions consists of approximately
45 per cent chlorogenic acid,
32 per cent of di- and
tricaffeoylquinic acids,
which would explain its remarkable
antioxidant properties
(Bravo et al., 2007; Heck et al., 2008).
由于过去十年中
注意到马黛茶中多酚的生物活性量，
目前的重点是测量它们在不同消费方式中的含量，
并研究它们的生物活性特性。
在热马黛茶的“传统马黛茶消费”中，
每 500 毫升总多酚摄入量为
2.5至3.3克GAE（Hartwig 等人，2012 年）。
巴拉圭冬青浸液的多酚成分
包括约45%的绿原酸和 32% 的二咖啡酰奎宁酸
和三咖啡酰奎宁酸，
这可以解释其卓越的抗氧化特性
（Bravo 等人，2007 年；Heck 等人，2008 年） .
The study protocol was approved by