Bioactive Compounds of <i>Ilex paraguariensis</i> : A Critical Update on Extraction, Gastrointestinal Stability, and Technological Applications

Abstract

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