The effects of roasted yerba mate (Ilex paraguariensis A. ST. Hil.) consumption on glycemia and total serum creatine phosphokinase in patients with traumatic brain injury
Severe traumatic brain injury (TBI) patients were treated with non-commercial roasted mate tea (MT). Plants were identified botanically and roasted at 200 °C for 20 min. Eight patients were selected, of whom 4 were non-treated and 4 received MT in nasoenteric tube or oral diet for 14 days. MT-treate...
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doaj-186bad9983e741d9b105768118d4af502021-04-30T07:09:10ZengElsevierJournal of Functional Foods1756-46462017-01-0128240245The effects of roasted yerba mate (Ilex paraguariensis A. ST. Hil.) consumption on glycemia and total serum creatine phosphokinase in patients with traumatic brain injuryMariana Carvalho Ribeiro0Ândria Santos1Liza Ghassan Riachi2Antonio Carlos Babo Rodrigues3Geraldo Ceni Coelho4Paulo Sérgio Marcellini5Cleonice Alves de Melo Bento6Carlos Alberto Bastos de Maria7Food and Nutrition Postgraduation Program, Nutrition School, Federal University of Rio de Janeiro State (UNIRIO), Av. Pasteur, CEP 22290-240 Rio de Janeiro, Brazil; Getulio Vargas State Hospital, Avenida Lobo Júnior, 2293, CEP 21070-061 Rio de Janeiro, BrazilGetulio Vargas State Hospital, Avenida Lobo Júnior, 2293, CEP 21070-061 Rio de Janeiro, BrazilNursing and Biosciences Postgraduation Program, Nursing School (UNIRIO), Av. Pasteur 296, CEP 22290-240 Rio de Janeiro, BrazilGetulio Vargas State Hospital, Avenida Lobo Júnior, 2293, CEP 21070-061 Rio de Janeiro, BrazilPost Graduate Program in Environmental Science and Technology, Campus Chapecó, Federal University of South Frontier, Av. Fernando Machado, 108 E, CEP 89802-112 Chapecó, Santa Catarina, BrazilBiochemistry Department, Biomedical Institute (UNIRIO), Rua Frei Caneca 94, sala A-401, CEP 20211-040 Rio de Janeiro, BrazilMicrobiology and Parasitology Department, Biomedical Institute (UNIRIO), Rua Frei Caneca 94, sala D-405, CEP 20211-040 Rio de Janeiro, BrazilNursing and Biosciences Postgraduation Program, Nursing School (UNIRIO), Av. Pasteur 296, CEP 22290-240 Rio de Janeiro, Brazil; Collective Health Department, Biomedical Institute, (UNIRIO), Brazil; Corresponding author at: Collective Health Department, Biomedical Institute, Federal University of Rio de Janeiro State (UNIRIO), Rua Frei Caneca 94, sala A-411, CEP 20211-040 Rio de Janeiro, Brazil.Severe traumatic brain injury (TBI) patients were treated with non-commercial roasted mate tea (MT). Plants were identified botanically and roasted at 200 °C for 20 min. Eight patients were selected, of whom 4 were non-treated and 4 received MT in nasoenteric tube or oral diet for 14 days. MT-treated patients received infusion twice a day (7 g 300 mL−1 each). No significant difference (p < 0.05) was observed concerning glycemia levels between non-treated and MT-treated groups, although this last had better glycemic profile and received less insulin. This result suggested, for the first time, a possible relationship between MT administration and improvement in the glycemic control in institutionalized patients. As compared with non-treated group, MT-treated group had significant (p < 0.05) decrease in serum creatine phosphokinase (CPK). The findings from the principal components analysis in conjunction with Person’s correlation suggested, for the first time, positive correlation between MT consumption and lower CPK levels in TBI patients.http://www.sciencedirect.com/science/article/pii/S1756464616303796Mate teaTBI patientChlorogenic acidGlycemia and CPK |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Mariana Carvalho Ribeiro Ândria Santos Liza Ghassan Riachi Antonio Carlos Babo Rodrigues Geraldo Ceni Coelho Paulo Sérgio Marcellini Cleonice Alves de Melo Bento Carlos Alberto Bastos de Maria |
spellingShingle |
Mariana Carvalho Ribeiro Ândria Santos Liza Ghassan Riachi Antonio Carlos Babo Rodrigues Geraldo Ceni Coelho Paulo Sérgio Marcellini Cleonice Alves de Melo Bento Carlos Alberto Bastos de Maria The effects of roasted yerba mate (Ilex paraguariensis A. ST. Hil.) consumption on glycemia and total serum creatine phosphokinase in patients with traumatic brain injury Journal of Functional Foods Mate tea TBI patient Chlorogenic acid Glycemia and CPK |
author_facet |
Mariana Carvalho Ribeiro Ândria Santos Liza Ghassan Riachi Antonio Carlos Babo Rodrigues Geraldo Ceni Coelho Paulo Sérgio Marcellini Cleonice Alves de Melo Bento Carlos Alberto Bastos de Maria |
author_sort |
Mariana Carvalho Ribeiro |
title |
The effects of roasted yerba mate (Ilex paraguariensis A. ST. Hil.) consumption on glycemia and total serum creatine phosphokinase in patients with traumatic brain injury |
title_short |
The effects of roasted yerba mate (Ilex paraguariensis A. ST. Hil.) consumption on glycemia and total serum creatine phosphokinase in patients with traumatic brain injury |
title_full |
The effects of roasted yerba mate (Ilex paraguariensis A. ST. Hil.) consumption on glycemia and total serum creatine phosphokinase in patients with traumatic brain injury |
title_fullStr |
The effects of roasted yerba mate (Ilex paraguariensis A. ST. Hil.) consumption on glycemia and total serum creatine phosphokinase in patients with traumatic brain injury |
title_full_unstemmed |
The effects of roasted yerba mate (Ilex paraguariensis A. ST. Hil.) consumption on glycemia and total serum creatine phosphokinase in patients with traumatic brain injury |
title_sort |
effects of roasted yerba mate (ilex paraguariensis a. st. hil.) consumption on glycemia and total serum creatine phosphokinase in patients with traumatic brain injury |
publisher |
Elsevier |
series |
Journal of Functional Foods |
issn |
1756-4646 |
publishDate |
2017-01-01 |
description |
Severe traumatic brain injury (TBI) patients were treated with non-commercial roasted mate tea (MT). Plants were identified botanically and roasted at 200 °C for 20 min. Eight patients were selected, of whom 4 were non-treated and 4 received MT in nasoenteric tube or oral diet for 14 days. MT-treated patients received infusion twice a day (7 g 300 mL−1 each). No significant difference (p < 0.05) was observed concerning glycemia levels between non-treated and MT-treated groups, although this last had better glycemic profile and received less insulin. This result suggested, for the first time, a possible relationship between MT administration and improvement in the glycemic control in institutionalized patients. As compared with non-treated group, MT-treated group had significant (p < 0.05) decrease in serum creatine phosphokinase (CPK). The findings from the principal components analysis in conjunction with Person’s correlation suggested, for the first time, positive correlation between MT consumption and lower CPK levels in TBI patients. |
topic |
Mate tea TBI patient Chlorogenic acid Glycemia and CPK |
url |
http://www.sciencedirect.com/science/article/pii/S1756464616303796 |
work_keys_str_mv |
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