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Nativa Yerba Mate Antioxidant Activity and Caffeine Levels

Medallion Laboratories Analysis of a 2g Nativa Yerba Mate Tea Bag steeped 3 minutes in 8 fl. oz. of 150-degree water. Levels may vary.

Antioxidants comparison chart

yerba mate nutrition
Caffeine (sometimes called mateine):
A central nervous system (CNS) stimulant, having the effect of warding off drowsiness and restoring alertness.
Theophylline:
It is often used as a drug in therapy for respiratory diseases. It relaxes bronchial smooth muscle, and can increase blood pressure and renal blood flow.
Theobromine:
Is the primary alkaloid found in cocoa and chocolate, and is one of the causes for the mood-elevating effects of chocolate. In medicine, it is used as a diuretic, vasodilator, and myocardial stimulant.

Caffeine, Theobromine, and Teophyline Content of Nativa:
1 Tea Bags (2g) steeped in 8 fl oz for 3 minutes, strained.

Hot(150*): 20 mg Caffeine; 5 mg Theobromine; 1 mg Teophyline

USDA Caffeine Comparison:
Coffee, made from ground, 8 fl oz cup:
137 mg Caffeine; 0 mg Theobromine; Teophyline N/A

Tea, made from leaves, 8 fl oz cup:
47 mg Caffeine; 5 mg Theobromine; Teophyline N/A

Excerpted from Medallion Laboratories Analytical progress, Summer 2001, Volume 19, Number 2:

"What are antioxidants? Antioxidant compounds in food play an important role as a health-protecting factor. Scientific evidence suggests that antioxidants reduce risk for chronic diseases including cancer and heart disease. Primary sources of naturally occurring antioxidants are whole grains, fruits and vegetables. Plant sourced food antioxidants like vitamin C, vitamin E, carotenes, pholenic acids, phytate and phytoestrogens have been recognized as having the potential to reduce disease risk. Most of the antioxidant compounds in a typical diet are derived from plant sources and belong to various classes of compounds with a wide variety of physical and chemical properties.

The main characteristic of an antioxidant is its ability to trap free radicals. Highly reactive free radicals and oxygen species are present in biological systems from a wide variety of sources. These free radicals may oxidize nucleic acids, proteins, lipids, or DHA and can initiate degenerative disease. Antioxidant compounds like phenolic acids, polyphenols and flavonoids scavenge free radicals such as peroxide, hydroperoxide or lipid peroxyl and thus inhibit the oxidative mechanisms that lead to degenerative diseases.

There are a number of clinical studies suggesting that the antioxidants in fruits, vegetables, tea and red wine are the main factors for the observed efficacy of these foods in reducing the incidence of chronic diseases including heart disease and some cancers. The free radical scavenging activity of antioxidants in foods have been substantially investigated and reported in the literature."


- Medallion Laboratories Analytical progress, Summer 2001, Vol. 19, No. 2
(1) Aruna Prakash, PhD, "Medallion Laboratories Analytical Progress Antioxidant Activity", Takes you into the Heart of a Giant Resource, Volume 19, Number 2, pp 1-4
(3) Medallion Laboratories Analysis of 2g Nativa Yerba Mate steeped 3 minutes in 150-degree water.
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