A systematic review on the yerba mate (Ilex paraguariensis A. St. Hil.)

Abstract

Yerba mate, a plant native to South America and traditionally brewed and consumed as an infusion, has recently garnered attention beyond its native region for its potential health benefits. Recognized as a new food raw material in China in 2023, yerba mate is currently primarily consumed as an infusion but holds broader application prospects. Although numerous studies have reported its rich bioactive compounds, such as polyphenols, alkaloids, and saponins, as well as its biological activities, including antioxidant, anti-inflammatory, anticancer, anti-obesity, anti-diabetic, antimicrobial, and organ-protective effects, comprehensive reviews on its processing, chemical diversity, and potential toxicological risks remain limited. This review synthesizes previous studies, primarily from the past decade, to highlight yerba mate’s processing, bioactive components, biological activities, potential toxicity, and its applications in food, pharmaceuticals, and agriculture. Furthermore, it discusses promising future research directions for yerba mate based on recent advancements, laying a foundation for innovative applications. It is hoped that this review will draw greater attention to yerba mate and contribute to its further utilization in functional foods, food packaging, therapeutic medicine, fodder, fertilizer and materials.