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Yerba Mate, Rich in Antioxidants"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
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