The antioxidant capacity of aqueous extracts from yerba mate and some of its polyphenolic components, namely, quercetin, rutin, chlorogenic and caffeic acids, was studied. Aqueous extracts from mate discolored the cation radicals of 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) in a dose-dependent manner and caused a latent period of luminol chemiluminescence induced by 2,2'-azobis(2-amidinopropane) dihydrochloride. The following sequence of the studied substances in order of decreasing antioxidant capacity: quercetin, rutin, chlorogenic acid, and caffeic acid occurred in both model systems, represented as trolox equivalents. The antioxidant capacity of quercetin was higher than that of chlorogenic and caffeic acids. An increase was found in the antioxidant capacity of blood plasma in healthy volunteers which was assessed with the chemiluminescent system at 1 and 2 h after a single consumption of a tea made from 8 g of mate. The results show that aqueous extracts from yerba mate can be used to create phytopreparations with antioxidant properties.

研究了越橘提取物及其某些多酚组分（槲皮素，芦丁，绿原酸和咖啡酸）的抗氧化能力。伴侣的水提物以剂量依赖的方式使2,2'-叠氮基双（3-乙基苯并噻唑啉-6-磺酸）的阳离子自由基褪色，并导致2,2'-偶氮双（2- mid基丙烷）二盐酸盐。按照降低抗氧化剂能力的顺序，研究物质的以下顺序：槲皮素，芦丁，绿原酸和咖啡酸在两个模型系统中均出现，表示为trolox等效物。槲皮素的抗氧化能力高于绿原酸和咖啡酸。发现健康志愿者血浆中的抗氧化能力有所增加，这是在单次饮用8 g茶伴侣制成的茶后1和2小时用化学发光系统评估的。结果表明，从马黛茶中提取的水提取物可用于创建具有抗氧化特性的植物修复。