Yerba mate (Ilex paraguariensis) favors survival and growth of dopaminergic neurons in culture

Abstract

The infusion from Ilex paraguariensis (popularly known as Yerba mate [YM]) produces the very popular South American beverage called mate (pronounced as “mateI” or maté), and its intake has been inversely associated with the development of Parkinson’s disease (PD) in a large population study in Argentina.1 Given that the influence of diet on health (and disease) of the brain is currently a major issue, and the improvement in the tools to detect the signs and symptoms of PD in its prodromal period,2 it becomes highly relevant to identify and validate potential neuroprotective dietary products that may positively impact on the progression of the disease.