Yerba mate (Ilex paraguariensis) microparticles modulate antioxidant markers in the plasma and brains of rats

• Published in: Food bioscience 2021-06, Vol.41, p.100999, Article 100999
• Main Authors: Vargas, Bruna Krieger, Frota, Elionio Galvão, Franco dos Santos, Lára, Gutkoski, Julia Pedó, Lopes, Samuel Teixeira, Bertol, Charise Dallazem, Bertolin, Telma Elita
• Format: Article
• Language: English
• Subjects: Antioxidant protection; Enzymatic modulation; Free radicals; Functional foods; Oxigen-reactive species; Phytochemicals
• ISSN: 2212-4292; 2212-4306
• DOI: 10.1016/j.fbio.2021.100999

Yerba mate is a South American plant known for its beneficial health properties. In this study, the antioxidant activity of yerba mate aqueous extracts or microencapsulated using ionic gelation were compared in vivo. The encapsulation efficiency of the extract was observed to be 65%, and the water solubility and diameter of the particles were observed to be 21% and 92 μm, respectively. The in vivo study was done for 30 days using 32 male Wistar rats, which were divided into 4 groups (n = 8): control and those treated with the yerba mate extract, its microparticles, and empty microparticles. Significantly higher antioxidant activities and reduced lipid peroxidation were observed in the plasma and brains of rats, respectively, which received the yerba mate microparticles compared to those shown by the other groups. These results suggested that microencapsulation had favored the bioactivity of the yerba mate extract. [Display omitted] •Microencapsulation protected the functional compounds from yerba mate.•Microencapsulation favored the bioactivity of the yerba mate compounds.•Yerba mate microparticles retained high concentrations of phenolic compounds.•Yerba mate microparticles reduced lipid peroxidation in the brains of rats.•Yerba mate microparticles enhanced antioxidant activity in the plasma of rats.