The plant is grown mainly in South America, more specifically in Paraguay, Argentina, Uruguay and Southern Brazil (Rio Grande do Sul and Paraná). The Guarani are reputed to be the first people who cultivated the plant; the first Europeans to do this were Jesuit missionaries, who spread the drinking habit as far as Ecuador.
Mate contains xanthines, which are alkaloids in the same family as caffeine, theophylline, and theobromine, well-known stimulants also found in coffee and chocolate. Maté also contains other elements, such as Potassium and Magnesium, as well as countless other vitamins and minerals.
Researchers at Florida International University in Miami have found that yerba mate does contain caffeine, but some people seem to tolerate it better than coffee or tea.
From reports of personal experience with maté, its physiological effects are similar to yet distinct from more widespread caffeinated beverages like coffee or tea. Users report a mental state of wakefulness, focus and alertness reminiscent of most stimulants, but often remark on maté’s unique lack of the negative effects typically created by other such compounds, such as anxiety, diarrhea, "jitteriness", and heart palpitations.
Studies of maté, though very limited, have shown prelimary evidence that the maté xanthine cocktail is different from other plants containing caffeine most significantly in its effects on muscle tissue, as opposed to those on the central nervous system, which are similar to those of other natural stimulants. Maté has been shown to have a relaxing effect on smooth muscle tissue, and a stimulating effect on myocardial (heart) tissue.
Maté’s negative effects are anecdotally claimed to be of a lesser degree than those of caffeine. Many users report that drinking yerba mate does not prevent them from being able to fall asleep, as is often the case with some more common stimulating beverages, while still enhancing their energy and ability to remain awake at will.

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