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Yerba mate (Ilex paraguariensis) is widely consumed in South America as hot and iced tea, representing an important economic activity in several countries within this region. Yerba mate leaves contain high concentrations of phenolic compounds, mainly tannins, flavonoids and phenolic acids, which provide a significant amount of antioxidants to the herb, decreasing the oxidation of human low density lipoprotein (LDL) either in vitro or in vivo.