Drinking mate is, for most Argentines, an indisputable daily habit. However, science has just found a compelling medical reason to never stop baiting: researchers from the University of Buenos Aires (UBA) discovered that regular consumption of mate—like coffee—could delay the onset and progression of Parkinson’s disease.
The finding, led by the UBA Parkinson’s Disease Neurobiology Laboratory, demonstrated that certain components of yerba mate act as a true «protective shield» for the brain, managing to drastically reduce the mortality of neurons.
Cellular cleansing: the biological shield of mate
Parkinson’s disease is characterized by the progressive loss of dopaminergic neurons (those responsible for producing dopamine and controlling body movements). What the scientific team discovered is that mate contains high doses of chlorogenic acida powerful antioxidant that represents nothing less than 40% of the chemical composition of the herb.
This component externally activates a biological process called autophagy. Scientifically speaking, autophagy is the natural mechanism with which cells “clean up” and recycle their own biological waste and defective proteins. By drinking mate, this deep cleaning in the brain is stimulated, allowing neurons to eliminate accumulated toxins, stay healthy and resist much longer before deteriorating.
The discovery numbers
To reach this conclusion, the researchers carried out laboratory tests with cell cultures and animal models for three months. The results were overwhelming:
- 10% less neuronal death: Rodents that consumed mate regularly showed a 10% reduction in the loss of key brain cells compared to those that did not.
- Symptom delay: In neurological medicine, 10% cell survival represents an enormous difference, capable of postponing the manifestation of the motor symptoms of the disease for years.
The study not only places scientific value on one of the country’s most deeply rooted traditions, but also opens the doors to the development of future preventive treatments based on the natural compounds of yerba mate.
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