Antimutagenic effect and phenolic content of green and roasted yerba mate beverages in different packages available in the Brazilian market
2012
Kaezer, A.R. | Aiub, C.A.F. | Mazzei, J.L. | Ribeiro-Pinto, L.F. | Felzenszwalb, I.
Yerba mate extract, made from leaves of Ilex paraguariensis, is a tea-like beverage consumed in South America. Considering reports that I. paraguariensis leaves have been associated with antioxidant and anticancer activity, the aim of the present work was to investigate the effect of yerba mate beverages available in the Brazilian market on DNA damage induced by known mutagens. Salmonella/microsome assay was performed with strains TA97, TA98, TA100, and TA102, with and without metabolic activation. For the antimutagenic analysis, co-, pre- and post-treatments were performed. No significant mutagenicity was induced by the yerba mate samples for any of the strains tested. A significant antimutagenic effect against 4-nitroquinoline-1-oxide was detected for each sample using TA97 in the presence of S9 mix. The results suggest that the tested samples of yerba mate have the potential to protect DNA against oxidative damage induced by 4-nitroquinoline-1-oxide, independent of their processing or packaging.
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