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- Yerba Maté (Ilex paraguariensis, Aquifoliaceae)
- Obesity
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Date:
07-15-2015 | HC# 031544-524
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Re: Yerba Maté May Be Helpful against Obesity
Gambero A, Ribeiro ML. The positive effects
of yerba maté (Ilex paraguariensis)
in obesity. Nutrients. January 22,
2015;7(2):730-750.
As the prevalence of obesity rises worldwide,
researchers continue to seek lifestyle and diet modifications to slow the
epidemic. Many are studying natural products as anti-obesity candidates, and both
in vitro and in vivo studies report yerba maté (Ilex paraguariensis, Aquifoliaceae) leaf's effects on obesity and
obesity-related inflammation. The authors summarize and discuss these effects.
Obesity involves social, biological, and
cultural factors. Sedentary lifestyle and a high-calorie diet seem most
important in its development. It is a major public health concern because
weight-related disorders cause considerable mortality, morbidity, and lowered
quality of life. Low-grade inflammation in adipose (fatty) tissue, now known to
be not only an energy (in the form of fatty acids) storage and release organ
but also an active endocrine organ secreting many hormones and signaling
compounds, is a precursor of obesity-related disorders, e.g., type 2 diabetes
and cardiovascular disease. Compounds originating in adipose tissue alter satiety
and appetite control, glucose and lipid metabolism, blood pressure regulation,
inflammation, and immune modulation.
Exactly how inflammation develops in adipose
tissue is not yet fully understood and involves multifactorial mediators and
mechanisms. Changes in macrophage phenotype ratio, free fatty acid
concentrations, and hypertrophied adipocytes may all contribute to increased
production of pro-inflammatory mediators and lower levels of anti-inflammatory ones.
Activated pro-inflammatory pathways in adipose tissue start an inflammatory
cascade. Inflammatory mediators in adipose tissue limit the ability of
preadipocytes to differentiate, impairing insulin signaling and glucose uptake.
Adipogenesis involves several genes, with peroxisome proliferator-activated
receptor-γ (PPARγ) being a major regulator, vital for late stages of
differentiation. It is suggested that self-regulation of PPARγ and transcription
factor CCAAT/enhancer-binding protein (C/EBP)-α is key to adipocyte differentiation.
Dietary compounds such as polyphenols and some fatty acids suppress systemic
and adipose tissue inflammation and may be of benefit in obesity-related
disorders.
Yerba maté, from subtropical South America,
is traditionally consumed in four different aqueous extracts ("teas").
Chimarrão and tererê are each made with dried, crushed green leaves; the first
with hot water, the second with cold. Maté
tea, from roasted leaves, and maté
cocido, from green leaves, are brewed with hot water; the latter is often
sold commercially as "maté tea." Biological activities attributed to yerba
maté are thought to be due to its polyphenol content, including flavonoids
(rutin and quercetin) and phenolic acids (caffeic and chlorogenic acids); it
also contains caffeine and saponins. Antioxidant activity, protective effects
against induced DNA damage, vasodilation, inhibition of glycation and
atherosclerosis, better glucose tolerance, better insulin resistance, and anti-inflammatory,
anti-cancer, thermogenic, and anti-obesity effects are reported.
A 2001 double-blind, controlled, parallel
trial found that a preparation with "YGD" (yerba maté, guaraná [Paullinia cupana, Sapindaceae], and
damiana [Turnera diffusa, Passifloraceae])
significantly delayed gastric emptying, reduced time to satiety, and caused
significant weight loss over 45 days in overweight patients. In a randomized,
controlled trial (RCT), YGD caused acute reductions in calorie intake and meal
duration in healthy women. In a 2009 single-blind RCT in healthy subjects with
normo- or dyslipidemia, significant reductions in lipids and improved lipid
profiles were seen at 20 and 40 days of yerba maté use.
In vivo studies in high-fat diet models report
that yerba maté promotes satiety through mechanisms including inducing and/or
enhancing intestinal glucagon-like peptide-1 (GLP-1), modulation of serum
leptin levels, and possibly direct central satiety-stimulatory effects. It
suppresses body weight gain and visceral fat accumulation and decreases serum
lipids, glucose, insulin, pancreatic lipase, leptin, endothelin, and
thromboxane A2 while increasing nitric oxide and 6-keto prostaglandin F1α (6-keto-PGF1α),
inhibiting atherosclerosis. Yerba maté's high polyphenol content may be
involved in these observed effects; the main polyphenol in yerba maté, chlorogenic
acid, is thought to modulate activity of glucose-6-phosphatase, involved in
glucose metabolism, and to lower risk of cardiovascular disease by reducing low-density
lipoprotein (LDL) cholesterol and cholesterol oxidation. Yerba maté's saponin
content is also credited, at least in part, with its lipid-lowering effect.
Molecular mechanisms of yerba maté in
regulating obesity have been studied in vivo and in vitro. It modulates
adipogenesis, the creation of new fat cells, by influencing expression of
pre-adipogenic transcription factors and genes that are essential to
adipogenesis. It has been found to modulate adipogenesis in a
β-catenin-dependent manner, through the wingless-type MMTV integration site
protein family (WNT), as well as by enhancing expression of Gata2, Gata3, and Klf2. Given
its many bioactive compounds, an effort has been made to determine which has
the greatest effect on adipogenesis. Reports indicate that synergy among
chlorogenic acid, quercetin, rutin, and other yerba maté compounds may be
responsible for its anti-adipogenic effects. Similarly, yerba maté acts on
expression of genes related to thermogenesis, inflammation, insulin resistance,
and glucose metabolism. It modulates genes that are altered by obesity and
restores them to more normal expression levels. Taken together, the data show
that it may be useful in obesity, improving lipid parameters and exerting
positive effects on insulin resistance.
—Mariann
Garner-Wizard
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