Yerba maté is typically consumed as an infusion of the leaves of the Ilex paraguariensis tree, native to South America. The leaves contain caffeine, adding to its stimulant properties, making it a good alternative to tea and coffee. It is thymoleptic (uplifting), diuretic, antirheumatic and has mild analgesic properties (2). It can be used for fatigue, nervous depression, rheumatic pains, and specifically for headaches associated with fatigue (2). Yerba maté stimulates the mind, and is often used to improve memory and concentration (3). It may be a useful addition to a weight loss regime, as it supports healthy metabolic function and there is evidence that it may support a reduction in elevated blood cholesterol levels (1,4).

The wide spectrum of constituents providing antioxidant support offer numerous beneficial health effects, including liver and cardiovascular protection (5).

Yerba maté contains numerous active phytochemicals which are responsible for its physiological effects, mainly methylxanthines, phenolics and saponins (6). One of the most highly concentrated are a group of compounds called methylxanthines, which include caffeine and theobromine. Caffeine and theobromine are potent central nervous system (CNS), cardiac and respiratory stimulants that share some structural similarities to adrenaline (7). The caffeine content of yerba maté will vary with the preparation method, but is typically 80 mg per cup, similar to a cup of coffee (1,8,9). As well as being CNS stimulants, caffeine and theobromine are also antioxidant and diuretic (1).

There is also a high concentration of polyphenols including chlorogenic acid, and flavonoids including quercetin and rutin, which account for the high antioxidant capacity and free radical inhibition (1). The polyphenols in yerba maté act in a similar way to the body’s natural antioxidant enzymes, providing potent support to these systems (1). Data from human trials have shown that regular consumption of yerba maté increases antioxidant gene expression and the total antioxidant status of the body, reducing oxidative stress and lipid peroxidation (10). Oxidative stress and lipid peroxidation are indicated as causative factors in many chronic conditions including cardiovascular disease, arterial damage, and diabetic complications (1,6). In these conditions antioxidant defences are essential to mitigating further disease progression (1,6).  

The triterpene saponins in yerba maté bind with cholesterol in the intestines and reduce absorption, as well as inhibit cholesterol synthesis in the liver (9). Saponins are also anti-inflammatory by inhibiting the production of proinflammatory cytokines (1). 

The combination of these bioactive compounds along with various vitamins, and minerals, all contribute to the therapeutic benefits  of yerba maté.

For centuries the leaves have been used ceremoniously in South America to make a stimulant, tonic, and diuretic drink (11). The tea is traditionally drunk from a vessel called a gourd, using a metal straw with a sieve at the bottom, called a bombilla (1). In the 16th century, Jesuit missionaries came to South America and began to cultivate and trade yerba maté, which contributed to the expansion and consumption in other regions (9). In some parts of South America yerba maté is still consumed more frequently than coffee or black tea (3). It is often served with burnt sugar and lemon juice (3).

Potter’s Compend of Materia Medica listed maté under “common stimulant beverages”, with a caffeine content of 1.2%, and an intermediate stimulating effect between tea and coffee (12).  It was thought to “retard the retrograde metamorphosis of the body-tissues (tissue-waste); thereby enabling the work of the individual to be done upon a smaller supply of reparative material (food), and with less fatigue…stimulating to the mental processes” (12). In 1918, Remington included Paraguay tea, or maté, in the Dispensary of the United States of America (13). It was reported to have a corroborant (strengthening) effect on the stomach, though large doses were cautioned to cause purging and vomiting (13).

Nervous system 

Yerba maté is a central nervous system (CNS) stimulant. The caffeine and theobromine in yerba maté are potent CNS, cardiac and respiratory stimulants(7). Yerba maté can be used for symptoms of mental and physical fatigue, and sensations of weakness, approved by the European Medicines Agency and Commission E for these uses (14,15). Yerba maté can be taken as an alternative to coffee, providing alertness, energy, elimination of fatigue, mental acuity and focus, without the anxiety and nervousness that can occur with coffee in some individuals (5,7). This effect has been demonstrated in clinical research where yerba maté increased focus, energy, and concentration (16).  It is important to note that chronic fatigue or exhaustion as a result of long term stress or illness often require a period of rest and convalescence, rather than using stimulating herbs to keep going. In these conditions, tonic herbs and adaptogens such as ashwagandha (Withania somniferum), oats (Avena sativa), tulsi (Occimum sanctum), and astragalus (Astragalus membranaceus) may be suitable to support the body systems and the root cause of the fatigue.  

Yerba maté has been suggested to specifically help headaches associated with fatigue, however, there is no clinical evidence to support this, and needs to be assessed on an individual basis (2). Caffeine is a vasoconstrictor, making it helpful for some types of migraine (7) .  

Weight management 

Yerba maté is popularly used in South America for losing weight and has been well documented to reduce appetite and increase satiety (8,16,17). Yerba maté is a thermogenic agent and supplementation has a positive effect on energy expenditure, supporting a reduction of body fat (6). Clinical studies have demonstrated that yerba maté can increase daily energy expenditure, promote weight loss and fat reduction , and increase fat oxidation during exercise (8,16,18,19, 20). This supports its efficacy in the treatment of obesity. Based on the clinical evidence, yerba maté may support weight loss by enhancing fat oxidation and improving metabolic health, and might be supportive in weight management (4). 

The effect of yerba maté on weight loss could be due to its caffeine concentration, contributing to lipolytic activity, accelerated metabolism, and increased energy expenditure (4). The positive effect on weight and fat loss could also be due to the saponin concentration, interfering with cholesterol metabolism and delaying intestinal absorption of dietary fat (21). . 

Cardiovascular

Yerba maté conveys a number of beneficial effects on the cardiovascular system due its antioxidant and anti-inflammatory actions.  The antioxidant status of the body is essential to counteract free-radical induced oxidative stress and lipid peroxidation (10). Free radical-induced oxidation of low-density lipoprotein (LDL) plays a role in atherosclerosis, and yerba maté has been shown to inhibit LDL oxidation as an effective scavenger of superoxides, preventing lipid peroxidation and DNA oxidation (1). The increased antioxidant activity acquired by consuming yerba maté also extends to protecting high-density lipoproteins (HDL), ensuring the cardioprotective function of the anti-atherosclerotic HDL cholesterol particles (4). Additionally, the saponins in yerba maté tea contribute to the anti-inflammatory and hypocholesterolaemic properties, by forming micelles in the small intestine that cannot be absorbed and are therefore excreted (1). 

Consuming yerba maté has been shown in human clinical research to significantly reduce LDL cholesterol, reduce LDL oxidation, protect HDL, and reduce risk factors for cardiovascular risks factors (22,23). Similarly, daily consumption of the tea has been shown to reduce blood viscosity and improve microcirculation in patients with high blood viscosity (24). Since elevated blood viscosity is a risk factor for atherosclerosis, thrombosis and other cardiovascular events, drinking yerba maté tea is a therapeutic and preventative strategy for patients at risk of cardiovascular diseases (24).

Urinary

Yerba maté has a diuretic action and is approved by EMA and Commission E as an adjunct treatment for minor urinary complaints to increase renal excretion by increasing the amount of urine and promoting flushing of the urinary tract (14,15). Yerba maté can be added to tea blends to support the removal of metabolic waste from the body (3).  

Topical 

The saponins and tannin content make it useful as a wash for cleansing wounds and as a compress to speed healing (3). An infusion of yerba maté tea applied to the skin has been shown to prevent the growth of Malassezia furfur, a fungus responsible for skin exfoliation, dandruff, seborrheic dermatitis and skin rashes, supporting its use as an antifungal agent (25).

Weight management

Martinet conducted a double-blind placebo controlled study to explore the thermogenic effect of various herbs, including yerba maté (18). Energy expenditure was measured using indirect calorimetry for three hours after the ingestion of 1.5g yerba mate (capsules) or placebo. The other plant preparations tested were Paullinia cupana, Ephedra sinica, Garcinia Cambogia, Camellia thea, Cynara scolymus, Iris versicolor, Corylus avellana, Crithmum mariti mum, Fucus versiculosus, Phytolacca decandra and Laminara digitate. None of the preparations significantly affected overall energy expenditure. However, only the yerba maté significantly decreased the respiratory quotient (RQ) compared to placebo, indicating an increased fat oxidation. Yerba maté was shown to be advantageous over the other plant preparation as it did not influence blood pressure and heart response (18). 

Forty-seven overweight patients took part in a double-blind placebo-controlled parallel trial, comparing a herbal supplement containing yerba maté (112 mg extract), guarana (95 mg extract), and damiana (36 mg extract) in the form of three capsules, taken before each meal, for 45 days (8). Gastric emptying time was significantly slowed immediately following the herbal supplement, altering the perception of gastric fullness and increasing satiety. This was also followed by a significantly greater weight loss after 45 days in the supplement group (5.1 kg) compared to the placebo group (0.3 kg) (8).

Kim conducted a randomised, double-blind, placebo-controlled trial in 30 obese participants. The participants were given supplement capsules of yerba maté (3 g/d) or placebo for 12 weeks. The yerba maté supplementation resulted in a significant decrease in body fat mass, body fat percentage, and waist-hip ratio. The authors concluded that yerba maté is a potent anti-obesity agent that does not produce significant adverse effects, and may be effective for treating obese individuals (19).

Alkhatib used a ‘repeated measures cross over design’ to assess the effect of yerba maté (1 g capsule) taken one hour before incremental exercise, in fourteen volunteers. Yerba maté significantly increased fat oxidation by 24% over a wide range of exercise intensities when compared to a placebo. These effects were more pronounced at the light and moderate exercise intensities, which are often prescribed for weight loss and disease prevention. This suggests the potential for yerba maté to increase the effectiveness of weight loss regimes by promoting fat metabolism (20). 

A repeated measures crossover study of twelve females investigated the effect of a single dose of yerba maté (2 g) on mood, appetite, and fat oxidation during 30 minutes of moderate exercise (16). In the two hours rest before and during the exercise, hunger, prospective eating, and desire to eat were all significantly reduced, while focus, energy, and concentration were all increased. Fat oxidation was significantly higher during the 30 minute exercise after consuming yerba maté. This suggests that combining yerba maté with exercise improves fat oxidation, satiety and mood state, providing an important role for fat and weight-loss lifestyle interventions (16).

Cardiovascular

De Morais conducted a clinical trial involving 102 participants, exploring the effect of yerba maté on lipid and lipoprotein levels in normolipidemic (n=15), dyslipidemic (n=57) and hypercholesterolemic individuals on statin therapy (n=30) (22).  The participants ingested 330 ml yerba maté infusion (16.5 g green, 6.6 g roasted) three times a day for 40 days. Yerba maté consumption significantly reduced LDL-cholesterol (LDL-C) in the normolipidemic group (8.7%). In the dyslipidemic group there was a significantly decreased LDL-C (8.6%) and non-HDL cholesterol (6.5%), apolipoprotein B (6.0%), whilst HDL-cholesterol had significantly increased (4.4%). In the hypercholesterolemic individuals on statin therapy, LDL-C reduced by 13.1% and HDL-cholesterol increased by 6.2% after 40 days. It was concluded that intake of yerba maté infusion improved the lipid parameters in normolipidemic and dyslipidemic individuals, and provided an additional LDL-cholesterol reduction in hypercholesterolemic individuals on statin treatment, which may reduce the risk of cardiovascular diseases (22). 

A further study analysed the effect of 60 days consumption of yerba maté tea (2.5g/d) on oxidative stress biomarkers and LDL-c oxidation in normolipidemic and hyperlipidaemic volunteers (23). Serum total antioxidant status and activity significantly increased, and DNA damage was significantly decreased in both groups. The reduction of plasma lipid peroxidation was only significant in the hyperlipidaemic group. The authors concluded that regular ingestion of yerba maté tea may improve antioxidant capacity and the resistance of LDL particles to oxidation (23).

Yu recruited 142 subjects with high blood viscosity for a  randomised, double-blind, placebo controlled study, administering either yerba maté tea or placebo (5 g/day) for 6 weeks (24). After treatment, parameters of blood viscosity and microcirculation significantly improved in the yerba maté tea group, but not in the placebo group. Overall, the  yerba mate tea group saw nearly all measured values improve to levels comparable to those characteristic of patients with normal microcirculation. The authors concluded that yerba maté has therapeutic capacity in the treatment of high blood viscosity and may reduce some key risk-factors of cardiovascular disease (24). 

The common name maté, comes from the Quechua word mati, referring to the cup which was traditionally used for drinking it, made from a hollowed-out fruit (3). The species name “paraguariensis” means “native of Paraguay” (3).

Native to South America, specifically Argentina, Brazil, Paraguay and Uruguay (28). It has also been introduced in Hawaii and grows in a wide variety of conditions (28). It prefers iron rich soil, and can grow in full sun or shade (1,3). Yerba maté has many methods of cultivation and processing, each contributing to the tea’s own unique flavour (3).

The International Union for Conservation of Nature (11) globally assessed Ilex paraguariensis in 1998 and listed it as “lower risk/near threatened”. This means that the estimates of the population size are close to the “vulnerable thresholds” and it is close to qualifying for the “Vulnerable” category (11). It should be noted that these assessments took place in 1998 and are due to be updated, so may not reflect the current populations (11).

Yerba maté is not listed by Convention on International Trade in Endangered Species of Wild Fauna and Flora (29).

Yerba maté is unranked by Nature Serve and does not appear on the U.S. Endangered Species act (30), nor does it appear on the United Plant Savers “to watch” list due to the threat of overharvesting (30,31).

Habitat loss and over-harvesting from the wild are two of the biggest threats faced by medicinal plant species. There are an increasing number of well-known herbal medicines at risk of extinction. We must, therefore, ensure that we source our medicines with sustainability in mind.

The herb supplement industry is growing at a rapid rate and until recent years a vast majority of medicinal plant produce in global trade was of unknown origin. There are some very real and urgent issues surrounding sustainability in the herb industry. These include environmental factors that affect the medicinal viability of herbs, the safety of the habitats that they are taken from, as well as the welfare of workers in the trade.

The botanical supply chain efforts for improved visibility (transparency and traceability) into verifiably sustainable production sites around the world is now certificated through the emergence of credible international voluntary sustainability standards (VSS). 

Read our article on Herbal quality and safety: What to know before you buy and Sustainable sourcing of herbs to learn more about what to look for and questions to ask suppliers about sustainability.

Herbal medicines are often very safe to take; however, their safety and efficacy can be jeopardised by quality issues. So, it is important to buy herbal medicines from a reputable supplier, from sources known to test their herbs to ensure there is no contamination, adulteration or substitution with incorrect plant matter, as well as ensuring that recognised marker compounds are at appropriate levels in the herbs.

Some important quality assurances to look for are certified organic labelling, the correct scientific/botanical name, and the availability of information from the supplier about ingredient origins. A supplier should be able to tell you where the herbs have come from, what contaminants are not in the herb, and what the primary compounds are.

Ilex paraguariensis is native to South America and is relatively difficult to cultivate elsewhere in the world, and attempts to cultivate it in similar climates (North America, Asia, Africa), have been unsuccessful (5). The main crops primarily come from wild growing trees, however there are an increasing amount of land areas under controlled cultivation in South America (5).

Get up and go tea

This tea provides a stimulating alternative to black tea or coffee, to be drunk in the morning to stimulate the senses, digestion and metabolism. Mix all the ingredients and store in an airtight container. 

Ingredients

• Yerba maté leaf (10 g)
• Cinnamon bark (10 g)
• Dried ginger root (7 g)
• Dried orange peel (5 g)
• Dried turmeric root (5 g)
• Black pepper (3 g)

Method

• Use 2–5g per cup, place in a teapot or tea infuser.
• Add boiled water and leave to steep for 10–15 minutes before drinking.
• Drink up to three cups per day, limiting consumption to the morning, due to the stimulating effect of the caffeine.

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