yerba/dental caries

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Statistical analysis of salivary pH changes after the intake of black tea and yerba maté supplemented with sweeteners.

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Many studies have demonstrated the effect of various beverages on hard tissues of the mouth. Sugar consumption has also been avoided because it is associated with caries activity, and artificial sweetener research has been promoted. In this paper, data about the buffer capacity of black tea and

Comparative study of the effect of green and roasted water extracts of mate (Ilex paraguariensis) on glucosyltransferase activity of Streptococcus mutans.

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Glucosyltransferase (GTF) plays an important role in the development of dental caries. This study was carried out to compare the efficiency of green mate (GM) and roasted mate (RM) water extracts, drinks rich in polyphenolic compounds consumed in the subtropical region of South America, on the

Cancer and yerba mate consumption: a review of possible associations.

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OBJECTIVE To identify any possible link between mate consumption and cancer, mainly of the esophagus, larynx, and oral cavity. METHODS A review of literature, published through August 2008, pertaining to the carcinogenic risk of mate consumption was undertaken by searching the two databases, MEDLINE

Effect of Ilex extracts and isolated compounds on peroxidase secretion of rat submandibulary glands.

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Free radicals are involved in diverse disorders such as tumoral, central nervous system alterations, immunological and inflammatory pathologies. Peroxidase is an oral enzyme involved in the defense of the oral cavity. Ilex species such as Ilex paraguariensis St. Hil. and the commercial product made

The inhibitory action of chlorogenic acid on the intestinal iron absorption in rats.

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The polyphenols are part of the composition of many foods, it is known the inhibitory effect of tea and coffee through the tannins on iron intestinal absorption; the "yerba mate" (Ilex Paraguarensis) is a beverage widely used in South America, that has a high content of a polyphenol named

The beverage maté: a risk factor for cancer of the head and neck.

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BACKGROUND Maté is a tealike beverage consumed habitually in South America and among South Americans throughout the world. It is brewed from the dried leaves and stemlets of the perennial tree Ilex paraguariensis (yerba maté), a species that belongs to the Aquifoliaceae family. Maté consumption has

Maté: a risk factor for oral and oropharyngeal cancer.

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Maté is a tea-like beverage consumed mainly in Argentina, Uruguay, Paraguay, southern Brazil and to a lesser degree in other areas of the world such as Germany, Syria, Lebanon and Northern Israel. It is brewed from the dried leaves and stemlets of the perennial tree Ilex paraguarensis ("yerba mate")

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