Bioavailability and antioxidant effect of the Ilex Paraguariensis polyphenols

Author： Fretes Raquel Maria Brumovsky Luis Alberto

E-ISSN： 1758-6917|45|2|326-335

ISSN： 0034-6659

Source： Nutrition & Food Science, Vol.45, Iss.2, 2015-03, pp. : 326-335

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Abstract

Purpose– 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.Design/methodology/approach– Seventeen healthy young volunteers participated in the determining plasma of total polyphenols concentration (TPC, Folin-Ciocalteu method), plasma AOC for ferric reducing antioxidant power (FRAP) and 2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonic acid diammonium salt [ABTS] methods), plasmatic uric acid and plasma total protein over the 120 minutes test.Findings– It was found that the bioavailability of YM polyphenols during 120 minutes was 49.3 ± 11.9 per cent, the TPC was increased to 6.0 ± 1.5 per cent, the plasma AOC was increased by FRAP 8.3 ± 3.3 per cent and by ABTS 6.0 ± 2.0 per cent and no significant variation of plasma protein or plasma uric acid was found.Practical implications– Maté polyphenols has a thrifty effect on the natural antioxidant defenses of the body, which are beneficial to human health.Originality/value– There was no information on the bioavailability of polyphenols in YM infusions prepared in its traditional form as “hot mate”.