Extracts of the unripe fruit of Ilex paraguariensis as a potential chemical control against the golden apple snail Pomacea canaliculata (Gastropoda, Ampullariidae)

Plant extracts can provide a viable alternative to controlling many crop pests. This study sought to assess the efficacy of vegetable extracts of the unripe fruits of Ilex paraguariensis (yerba maté) for chemical control of the channeled apple snail (Pomacea canaliculata) and of non-target species as the South American catfish (Rhamdia quelen) under laboratory conditions. In P. canaliculata, the LC₅₀ of the decoction extract was 31.39 mg.L^-1 and the LT₅₀ was over 26 h. The LC₅₀ of the butanol extract was 24.75 mg.L^-1 and the LT₅₀ was in the range of 28 to 32 h. In juvenile R. quelen, the LC₅₀ of the decoction was 17.98 mg.L^-1 and the LT₅₀ was in the range of 10-12 h. These extracts are particularly attractive considering the source of compounds and their effectiveness as molluscicides.

‘Mate’ Intake, Hormone-Based Risk Factors and Breast Cancer: a Case-Control Study

Previous reports on the inverse association between ‘mate’ intake (infusion of Ilex Paraguariensis herb) and breast cancer (BC) risk led us to consider two main roles for the infusion: as a substantial antioxidant contributor and as a hormone regulator, particularly through anti-aromatase capacities. Since menstrual-reproductive risk factors for BC reflect women’s estrogenic exposure during the reproductive lifespan, and considering that ‘mate’ intake exerts putative stronger protection among high antioxidant contributors, we attempted to analyze interactions among the infusion, hormon-linked reproductive factors and BC risk, which have hitherto remained unexplored. We analyzed a database of 572 BC incident cases and 889 controls. Women were interviewed with a specific questionnaire featuring socio-demographic, lifestyle and reproductive variables (age at menarche, 1st live birth and menopause; number of live births; breastfeeding months), and a food frequency questionnaire, focusing on ‘mate’ intake (consumer status, daily intake, age at start, age at quit, duration of habit). Odds ratios (OR) and their 95% confidence Intervals were calculated through unconditional logistic regression, adjusting for relevant potential confounders. ‘Mate’ intake showed strong inverse associations with some high-risk hormone-related factors: early menarche, nulliparity, low breastfeeding, long reproductive years and high number of ovulatory cycles. Moreover, all subsets of high dietary energy demonstrated even stronger associations. In conclusion, regarding exposure to known hormone risk factors, we found strong inverse associations between high ‘mate’ intake and BC, which were greater among those consuming higher calorific diets. Our analyses support possible combined antioxidant and antiestrogenic effects for ‘mate’ infusions.

Distribution of Major Chlorogenic Acids and Related Compounds in Brazilian Green and Toasted Ilex paraguariensis (Maté) Leaves

Ilex paraguariensis (maté) is one of the best sources of chlorogenic acids (CGA) in nature. When leaves are toasted, some isomers are partly transformed into 1,5-γ-quinolactones (CGL). Both CGA and CGL are important contributors to the brew's flavor and are thought to contribute to human health. In this study, we quantified 9 CGA, 2 CGL, and caffeic acid in 20 samples of dried green and toasted maté that are commercially available in Brazil. Total CGA content in green maté varied from 8.7 to 13.2 g/100 g, dry weight (dw). Caffeic acid content varied from 10.8 to 13.5 mg/100 g dw, respectively. Content in toasted maté varied from 1.5 to 4.6 g/100 g and from 1.5 to 7.2 mg/100 g dw, respectively. Overall, caffeoylquinic acid isomers (CQA) were the most abundant CGA in both green and toasted maté, followed by dicaffeoylquinic acids (diCQA) and feruloylquinic acids (FQA). These classes accounted for 58.5%, 40.0%, and 1.5% of CGA, respectively, in green maté and 76.3%, 20.7%, and 3.0%, respectively, in toasted maté. Average contents of 3-caffeoylquinolactone (3-CQL) and 4-caffeoylquinolactone (4-CQL) in commercial toasted samples were 101.5 mg/100 g and 61.8 mg/100 g dw, respectively. These results show that, despite overall losses during the toasting process, CGA concentrations are still substantial in toasted leaves, compared to other food sources of CGA and phenolic compounds in general. In addition to evaluating commercial samples, investigation of changes in CGA profile and formation of 1,5-γ-quinolactones was performed in experimental maté toasting.

Hierarchical key for the LC-MSn identification of all ten regio- and stereoisomers of caffeoylglucose

A chromatographic method was developed to separate all 10 regio- and stereoisomers of caffeoylglucose. Following chromatographic separation on reversed phase, the fragmentation behavior of all 10 regio- and stereoisomers of caffeoylglucose has been investigated using LC-MS(n). It is possible to discriminate between each of the isomers based on their characteristic fragment spectra and order of elution, including those for which commercial standards are not available. On the basis of the synthesis of authentic standards for 6-caffeoylglucose and 3-caffeoylglucose and nonselective further synthesis of suitable mixtures of isomers, it was possible to fully assign regiochemistry of all 10 isomeric compounds and stereochemistry of eight isomeric compounds. Their fragmentation pattern was rationalized based on assuming different hydrogen-bonding arrays of gas-phase ions opening distinct fragmentation pathways. An analysis of yerba maté extract showed all 10 regio- and stereoisomers of caffeoylglucose to be present in this dietary material, which could all be assigned to regioisomeric level and eight to stereoisomeric level.

Maté consumption and the risk of esophageal squamous cell carcinoma: a meta-analysis

Maté, a tea-like infusion of Ilex paraguariensis, is suspected to be a risk factor for esophageal squamous cell carcinoma; however, no meta-analysis on the subject has been performed to date. A meta-analysis of studies reporting the consumption of maté in patients with esophageal squamous cell carcinoma was conducted to provide a quantitative estimate of the risk of esophageal squamous cell carcinoma associated with maté consumption. A search was conducted through MEDLINE, PubMed, EMBASE, and Current Contents Connect to April 5, 2012. We calculated pooled odds ratios (ORs) and 95% confidence intervals (CIs) using a random effects model for the risk of esophageal squamous cell carcinoma associated with exposure to maté (ever- vs. never-drinkers), as well as for the dose-dependent risk of esophageal squamous cell carcinoma associated with different levels of maté consumption (highest vs. lowest intake). Nine studies, with 1565 esophageal squamous cell carcinoma cases, met our inclusion criteria. Esophageal squamous cell carcinoma was associated with exposure to maté drink, with an OR of 2.57 and a 95% CI of 1.66-3.98. There was an increased risk of esophageal squamous cell carcinoma associated with a higher consumption of maté versus low consumption (OR 2.76, 95% CI 1.33-5.73 vs. OR 1.84, 95% CI 1.12-3.00). Heterogeneity was observed in the ever versus never and the high-consumption analyses but not in the low-consumption analysis. Publication bias was present. Maté consumption was associated with an increased risk of esophageal squamous cell carcinoma.