Para saber mais, consulte os links abaixo, referentes a propriedades e efeitos do consumo de chá verde:

- Yerba mate pharmacological properties research and biotechnology
- USDA Database for the flavonoid content of selected foods
- Total phenol, catechin and caffeine contents of teas
- The chlorogenic acid and caffeine content of Yerba Mate
- Teor de compostos fenólicos totais em chás brasileiros
- Phenol content of indigenous vegetables
- Polifenois - Xantinas e Saponinas
- Phenolic antioxidants identified by ESI-MS from Yerba Mate and Green Tea extracts
- Mate tea and DNA damage in liver
- Flavonoides
- Essential oil and antioxidant activity of green mate and mate tea infusions
- Effects of mate-tea on DNA repair in mice
- Determinação do perfil de compostos voláteis e avaliação do sabor e aroma de bebidas produzidas a partir da erva-mate
- Content of flavonoids of vegetables and fruits
- Content of flavonoids of tea, wines and fruit juices
- Conjugated and free phenols in fruits
- Bioactive Compounds Content of Chimarrao Infusions
- Bebidas a base de erva-mate
- Artigo chá verde - câncer
- Antioxidant activity and phenol content of black and green tea
- Antioxidant activity and content phenolic compounds in foods

Bibliografia:

CAO, G. H., SOFIC, E., AND PRIOR, R. L. (1996) Antioxidant capacity of tea and common vegetables. Journal of Agricultural and Food Chemistry 44, 3426-3431.

WANG, H. CAO, G.H., AND PRIOR, R. L. (1996) Total antioxidant capacity of fruits. Journal of Agricultural and Food Chemistry 44, 701-705

USDA Database for the Flavonoid Content of Selected Foods. 2003. U.S. Department of Agriculture.

CAO, G., SOFIC, E., PRIOR, R.. Antioxidant capacity of tea and common vegetables. Journal of Agricultural and Food Chemistry. Vol. 44, N. 11, 1996. p. 3426-3431.

HERTOG, M., HOLLMAN, P., PUTTE, B.. Content of potentally anticarcinogenic flavonoids of tea infusions, wines, and fruit juices. Journal of Agricultural and Food Chemistry. Vol. 41, N. 8, 1993. p. 1242-1246.

S. KARAKAYA, S.N. EL AND A.A. TAÇ. Antioxidant activity of some foods containing phenolic compounds. International Journal of Food Sciences and Nutrition (2001) 52, 501–508

LEE, K. W. and LEE, H. J. Antioxidant Activity of Black Tea vs. Green Tea. American Society for Nutritional Sciences. J. Nutr. 132: 785, 2002.

BASTOS, D.H.M.; TORRES, E.A.F.S. Maté (Ilex paraguariensis) beverages and public health. Nutrire: rev. Soc. Bras. Alim. Nutr. J. Brazilian Soc. Food Nutr., São Paulo, SP. v.26, p. 77-89, dez., 2003.

BASTOS, D. H. M.; OLIVEIRA, D. M.; MATSUMOTO, R. L. T.; CARVALHO, P. O.; RIBEIRO, M. L. Yerba maté: Pharmacological Properties, Research and Biotechnology. Medicinal and Aromatic Plant Science and Biotechnology 1(1), 37-46. Global Science Books, 2007.

BASTOS D..H.M., FORNARI A.C., QUEIROZ Y.S. de, SOARES R.A.M. & TORRES E.A.F.S. The Chlorogenic Acid and Caffeine Content of Yerba Maté (Ilex paraguariensis) Beverages. Acta Farm. Bonaerense v.24 (1), p. 91-5.S 2005.

BASTOS, D. H. M.; FORNARI, A. C.; QUEIROZ, Y. S.; TORRES, E. A. F. S. Bioactive compounds content of chimarrão infusions related to the moisture of Yerba Maté (Ilex Paraguariensis) leaves. Brazilian Archives of Biology and Technology an International Journal. Vol.49, n. 3 : p. 399-404,2006

BASTOS, D. H. M.; ISHIMOTO, E. Y.; MARQUES, M. O. M.; FERRI, A. F.; TORRES, E. A. F. S. Essential oil and antioxidant activity of green mate and mate tea (Ilex paraguariensis) infusions. Journal of Food Composition and Analysis 19 (2006) 538–543

BASTOS, D. H. M.; SALDANHA, L. A.; CATHARINO, R. R.; SAWAYA, A. C. H. F.; CUNHA, I. B. S.; CARVALHO, P. O.; EBERLIN, M. N. Phenolic Antioxidants Identified by ESI-MS from Yerba Maté (Ilex paraguariensis) and Green Tea (Camelia sinensis) Extracts. Molecules 2007, 12, 423-432.

ARÇARI, D. P.; MARTINS, F.; SCAGNOLATTO, F. C.; REIS, S. B.; PREDRAZZOLI JR, J.; BASTOS, D. H. M. Mate tea and DNA damage in liver.

MIRANDA, D. D.; ARÇARI, P.; PREDRAZZOLI JR, J.; CARVALHO, P. O.; CERUTTI, S. M.; BASTOS, D.H.M.; RIBEIRO, M. L. Effects of mate-tea (Ilex paraguariensis) on DNA repair in mice. Elsevier Editorial System(tm) for Mutation Research/Fundamental and Molecular Mechanisms of
Mutagenesis. 2007.

MACHADO, C. C. B.; BASTOS, D. H. M.; JANZANTTI, N. S.; FACANALI, R.; MARQUES, M. O. M.; FRANCO, M. R. B. Determinação do perfil de compostos voláteis e avaliação do sabor e aroma de bebidas produzidas a partir da erva-mate (Ilex paraguariensis). Quim. Nova, Vol. 30, No. 3, 513-518, 2007

Componente do chá verde inibe células cancerígenas. 2005. http://noticias.terra.com.br/ciencia/interna/0,,OI488167-EI298,00.html

HERTOG, M. G. L.; HOLLMAN, P. C. H.; PUTTE, B. V.; Content of Potentially Anticarcinogenic Flavonoids of Tea Infusions, Wines, and Fruit Juices. J. Agrlc. Food Chem. 1993, 4 1, 1242-1246

DONADUZZI, C. M.; CARDOZO JR., E. L.; DONADUZZI, E. M.; SILVA, M. M.;STURION, J. A.; CORREA, G. Variação nos teores de polifenóis totais e taninos em dezesseis progênies de erva mate (Ilex paraguariensis St. Hil.) cultivadas em três municípios do Paraná.

LIMA, V. L. A. G.; MÉLO, E. A.; LIMA, D. E. S. Nota Prévia: Teor de Compostos Fenólicos Totais em Chás Brasileiros. Brazilian Journal of Food Technology, v.7, n.2, p.187-190, jul./dez., 2004

KHOKHAR, S.; MAGNUSDOTTIR, S. G. M. Total Phenol, Catechin, and Caffeine Contents of Teas Commonly Consumed in the United Kingdom. Journal of Agricultural and Food Chemistry. 2002, 50, 565-570