Bioactive Compounds of Ilex paraguariensis: A Critical Update on Extraction, Gastrointestinal Stability, and Technological Applications.

Ilex paraguariensis A. St. Hil., commonly known as yerba mate, is a native South American species widely used in traditional beverages such as chimarrão, terere, and mate tea. In recent years, this plant has attracted growing scientific and industrial interest due to its richness in bioactive compounds such as phenolic acids, flavonoids, methylxanthines, and saponins, which are associated with antioxidant, anti-inflammatory, hypolipidemic, and neurostimulant properties. This review article provides a comprehensive and critical analysis of the botanical, genetic, and agronomic aspects of I. paraguariensis, also discussing how industrial processing, conventional and advanced extraction methods, and consumption forms influence its phytochemical and functional composition. Particular emphasis is given to studies on simulated gastrointestinal digestion, which reveal the bioaccessibility and stability of key compounds such as chlorogenic acid and caffeine. The review also explores the wide range of technological applications of yerba mate, spanning functional foods, cosmetics, pharmaceuticals, biodegradable packaging, and international patents. Current data highlight the potential of yerba mate as a functional and strategic ingredient for the development of safe and sustainable products, while also identifying relevant scientific gaps, such as the lack of comparative studies between cultivars and standardized extraction methods that need to be addressed to support health claims. By integrating multidisciplinary knowledge, this work provides solid foundations for the scientific and technological valorization of I. paraguariensis.

© 2025 The Author(s). Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.