The effects of roasted yerba mate (Ilex paraguariensis A. ST. Hil.) consumption on glycemia and total serum creatine phosphokinase in patients with traumatic brain injury

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• 作者：Mariana Carvalho Ribeiro^a ; ^b ; ^{marianacr83@yahoo.com.br} ; Â ; ndria Santos^b ; ^{andria.nutricionista@gmail.com} ; Liza Ghassan Riachi^c ; ^{lizagr00@gmail.com} ; Antonio Carlos Babo Rodrigues^b ; ^{babomed@globo.com} ; Geraldo Ceni Coelho^d ; ^{cenicoelho@gmail.com} ; Paulo Sé ; rgio Marcellini^e ; ^{marcellinips@yahoo.com} ; Cleonice Alves de Melo Bento^f ; ^{cbento@globo.com} ; Carlos Alberto Bastos de Maria^c ; ^g ; ^{carreb@uol.com.br}
• 关键词：Mate tea ; TBI patient ; Chlorogenic acid ; Glycemia and CPK
• 刊名：Journal of Functional Foods
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：28
• 期：Complete
• 页码：240-245
• 全文大小：391 K
• 卷排序：28

文摘

Effect of roasted mate tea in head trauma patients was studied. The level of total serum creatine phosphokinase was reduced. Glycemic control was improved.