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©2000-2008.
Made exclusively by:
Nativa Yerba Mate, Inc
P.O. Box 16467
Saint Paul, Minnesota 55116
U.S.A.
Telephone: 651-698-0200
Fax: 651-698-3812 |
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Nativa Yerba Mate Health Information
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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:
3 Tea Bags (6g) steeped in 8 fl oz for 3 minutes, strained.
Dry: 61 mg Caffeine; 15 mg Theobromine;
2 mg Teophyline
Hot (150*): 48 mg Caffeine
Cold (68*): Pending
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
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Increased
Energy
Improved
Mood
Replaced
Coffee
Overall Well-Being
Suppresses
Appetite or Lost Weight
Improved
Mental Clarity
Quality
and Service Comparisons
Improved
Sleep Patterns
Levels only apply to the Nativa brand of yerba mate. Levels may vary.
*Statements have not been evaluated by the Food and Drug Administration.
The FDA does not evaluate or test herbs and health foods. These
products are not intented to diagnose, treat, cure or prevent any
disease. For diagnosis or treatment, consult your physician. Use
herbs in moderation and watch for allergic reactions. Remember that
diet, exercise and relaxation are equally important to your health.
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, vegetebles, 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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