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Amount of phenolics in beer and wine is comparable (10). Recent claims suggest that the in vivo AO capacity of beer and red wine are similar despite different concentrations of total polyphenols, possibly due to superior absorption of the beer phenolics as compared with those in red wine (2, 10,11). Although beer per drink (of equivalent alcohol content) contains more than twice as many of the AOs as white wine and only half the amount in red wine (12), the red wine AOs may be larger molecules that are not as readily absorbed as the smaller AOs in beer (13,14).<ref name=gornov>Gorjanović SŽ, Novaković MM, Potkonjak NI, LeskoŠek-Čukalović I, Sužnjević DŽ. [https://pubs.acs.org/doi/abs/10.1021/jf903091n Application of a novel antioxidative assay in beer analysis and brewing process monitoring.] ''J Agric Food Chem.'' 2010;58(2):744–751.</ref>
Amount of phenolics in beer and wine is comparable (10). Recent claims suggest that the in vivo AO capacity of beer and red wine are similar despite different concentrations of total polyphenols, possibly due to superior absorption of the beer phenolics as compared with those in red wine (2, 10,11). Although beer per drink (of equivalent alcohol content) contains more than twice as many of the AOs as white wine and only half the amount in red wine (12), the red wine AOs may be larger molecules that are not as readily absorbed as the smaller AOs in beer (13,14).<ref name=gornov>Gorjanović SŽ, Novaković MM, Potkonjak NI, LeskoŠek-Čukalović I, Sužnjević DŽ. [https://pubs.acs.org/doi/abs/10.1021/jf903091n Application of a novel antioxidative assay in beer analysis and brewing process monitoring.] ''J Agric Food Chem.'' 2010;58(2):744–751.</ref>
The health benefits of barley β-glucans include reduction of blood cholesterol and glucose and weight loss by increased satiety, and therefore, the control of heart disease and type-2 diabetes (Baik & Ullrich 2008). However, new findings revealed that cereal grains also contain many health-promoting components such as vitamins, minerals, essential fatty acids, phytochemicals and other bioactive food components, which include phenolic compounds (Dykes & Rooney 2007).<ref name=simhor>Šimić G, Horvat D, Dvojković K, et al. [https://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=144_2016-CJFS Evaluation of total phenolic content and antioxidant activity of malting and hulless barley grain and malt extracts.] ''Czech J Food Sci.'' 2017;35(1):73–78.</ref>




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Recent studies correlate the consumption of polyphenols-rich foods with the prevention of many modern diseases associated with oxidative stress [11–14]. Even though ethanol has been regarded as carcinogenic to humans (WHO IARC group 1) [15] a mild or moderate ethanol consumption in the form of beer or wine can contribute to the overall positive status of human health [16–20].[1]

light and moderate drinking has been associated with lower mortality rates compared to heavy drinking and abstaining (Denke, 2000; Yen et al., 2012). Especially red wine consumption has been associated with a lower risk of mortality (Klatsky, Friedman, Armstrong, & Kipp, 2003), even though confounding factors such as diet, exercise and social class have been found to be favorable in wine drinkers (Klatsky et al., 2003; Wannamathee & Shaper, 1999). However, the role of alcohol as a toxin, which has deleterious effects on human health, should not be underestimated (Fernandez-Sola, 2015; Gerhauser, 2005).[2]

LTP and protein Z have been identified as the main beer allergens.[3]

Reactions to LTP appear to be more common in the Mediterranean area [44], with clinical cross-reactivity being described between foods and pollens. However, although less common in birch-endemic areas, clinical reactivity to LTP is still important in some patients, for example, Flinterman et al. [45]. Clinically, there are thus similarities with the North European pollen/fruit syndrome, but this Southern Europe variant is clinically more severe, not prevented by cooking, and due to different protein cross-reactivities.[4]

Beer proteins positively affect the plasma lipid level in rats decreasing the total cholesterol, LDL-cholesterol and triglyceride levels57. The hypolipidemic effect of beer proteins might be one of the reasons why moderate consumption of beer is associated with lower rates of cardiovascular diseases33.[5]

Beer has been implicated as the causative agent of urticaria and severe IgE-modified anaphylaxis. Despite the large worldwide beer consumption, allergic reactions to beer have been very rarely reported.[5]

Since non-alcoholic beers have significantly lower calorie content than normal beers, they are becoming more attractive to a health-conscious consumer.[6]

Although ethanol is recognised as a major contributor to cancer diseases, moderate consumption of red wine is known to have some health benefits. The decrease in coronary heart disease observed among wine drinkers despite a diet very rich in saturated fat is known as the “French paradox”.(234) Wine polyphenols and alcohol most probably contribute to this protective effect.(235,236) Beer contains much less polyphenols than wine, although one of its raw materials, hop, is much richer than grapes. The two beverages also show very different polyphenol distributions (e.g., no anthocyanidins in beer but more prenylchalcones).[7]

In conclusion, our data suggest that beer can supply molecules with potential antioxidant activity, as well as micronutrients containing part of the active site of superoxide dismutase and glutathione peroxidase, both potentially contributing to the overall antioxidant activity in vivo.[8]

Production of reactive oxygen species (ROS) in tissue contributes to the development of various chronic diseases such as cancer, neurodegenerative diseases, and cardiovascular diseases (Benzie, 2000; Stocker, 1999). Administration of antioxidants to patients may therefore help in removing ROS and thus improve the clinical outcome. Dietary antioxidants can enhance cellular defence and help to prevent oxidation damage to cellular components. There has been considerable public and scientific interest in therapeutic use of natural antioxidants. Among the natural antioxidants, polyphenols play a very important role. Dietary polyphenols are thought to be beneficial to human health by exerting various biological effects such as free radical scavenging, metal chelation, modulation of enzymatic activity, and alteration of signal transduction pathways.[9] Epidemiological studies have shown relationships between consumption of polyphenol-rich foods and prevention of diseases such as cancer, coronary heart disease, and osteoporosis, and results of these studies have promoted interest in polyphenols. This study in rats provides a scientific background of the usefulness of ferulic acid as a functional food ingredient that helps prevent pathological oxidation.

  • Cardiovascular protection. Flavonols and flavan-3-ols induce cardioprotective effects, including antioxidant effects (protection against LDL oxidation) and inhibition of platelet activity and vasodilatation.(205,237) trans-Resveratrol shows an impact on platelet aggregation and vasodilatation, and through its effect on the antioxidant status, regulates gene expression and decreases the total lipid concentration (cholesterol and triglycerides).(238) Although less potent, cis-resveratrol, trans- and cis-piceid also improve the antioxidant activity (239,240). Piceid absorption is enhanced by the presence of its sugar.(241)[7]
  • Anticancer activity. Xanthohumol is a “broad-spectrum” cancer chemopreventive agent acting on all three stages of carcinogenesis. Xanthohumol and isoxanthohumol are both active ROS scavengers, while only the former is active in superoxide scavenging assays. Isoxanthohumol, 8-prenylnaringenin, and xanthogalenol may also exert chemopreventive effects.(55,71,79,242,243) trans-Resveratrol inhibits the initiation and growth of tumors. It inhibits cyclooxygenase, ornithine decarboxylase, and angiogenesis.(244,245) trans-Piceid is a weaker inhibitor of ROS production.(246) Very little information is available on potential anticancer effects of flavonols and flavan-3-ols. Flavonoids might reduce the risk of cancer, although some procarcinogenic activities have also been reported.(115,205)[7]
  • Anti-inflammatory activity. Flavonoids alter the synthesis of eicosanoids (mediators of inflammation). They decrease the leukotriene/prostacyclin ratio by modifying lipoxygenase activity.(247,248) Immune regulation has also been observed.(249) trans-Resveratrol shows similar effects.[7]
  • Estrogenic activity. Prenylflavanones have mainly been studied for their estrogenic activity. Hopein is a very potent phytoestrogen. The authors recommend its application in prevention or treatment of (post)menopausal symptoms and osteoporosis.(71,134,242) Weak estrogenic activity has been observed for close analogs like 6-prenylnaringenin, 8-geranylnaringenin, 6,8-diprenylnaringenin, and isoxanthohumol. Prenylchalcones like xanthohumol and xanthogalenol also show low activity.(135) Estrogenic activity has recently been reported for some stilbenes, especially transresveratrol. cis-Resveratrol appears less potent.(245,251)[7]
  • Impact on neurodegenerative diseases. Hop proanthocyanidins can help prevent nitric-oxide-related disorders such as Alzheimer’s and Parkinson’s diseases.(49)[7]

Phenolic compounds in food are of particular interest due to the potential health benefits associated with them. The biological activity of phenolic compounds is partly linked to their antioxidant activity, which enables them to protect human cells from oxidative stress. In fact, light and moderate drinking has been associated with lower mortality rates compared to heavy drinking and abstaining.[2] Especially red wine consumption has been associated with a lower risk of mortality, even though confounding factors such as diet, exercise and social class have been found to be favorable in wine drinkers. This controversial phenomenon that light and moderate drinking is associated with a decrease in coronary heart disease events has been associated with the high polyphenol content of red wine. Especially resveratrol has been linked to the beneficial health effects of red wine.

xanthohumol has been identified as one of the most potent cancer-chemopreventive compounds in beer (Gerhauser et al., 2002). Xanthohumol and other prenylated hop flavonoids are still a field of active research due to their biological activity with phytoestrogenic, antioxidant and cancer-chemopreventive activities (Stevens & Page, 2004; van Hoyweghen, Biendl, & Heyerick, 2010; Venturelli et al., 2016). However, the efficiency of xanthohumol as a pharmacologically effective food compound might be limited due to its low bioavailability (Venturelli et al., 2016). Cancer-chemopreventive substances in beer and their potential modes of action were reviewed by Gerhauser (2005). The bioavailablity of phenolic compounds is affected by their chemical structure, especially glycosylation. Glycosylation adversely affects gut absorption of phenolic compounds as it inhibits passive diffusion through biological membranes. However, removal of the sugar moiety might be achieved by human β-glucosidases and enzymes of the gut microflora (Scalbert & Williamson, 2000). However, other food constituents like lipids, proteins or carbohydrates also interact with polyphenols by noncovalent bonds (hydrophobic and hydrogen bonding). These interactions have an impact on polyphenol bioavailability and bioaccessibility as recently summarized by (Jakobek, 2015). Polyphenol intake from foods is observed by the increase of plasma antioxidant activity and by measuring phenolic compound levels in urine after the ingestion of polyphenol-rich foods (Bourne, Paganga, Baxter, Hughes, & Rice-Evans, 2009; Ghiselli et al., 2000; Scalbert & Williamson, 2000). Polyphenol intake after beer ingestion has been found to depend on the alcohol content of beer, with dealcoholization resulting in lower bioavailability (Ghiselli et al., 2000). In order to evaluate the potential health benefits of beer polyphenols, further studies concerning metabolism of phenolic compounds and the specific biological effects of phenolic metabolites are needed.[2]

Resveratrol is reportedly an anti-inflammatory and anticancer agent, and also acts preventively on cardiovascular diseases development [55,56]. Cosmetic industry acknowledges it as an anti-aging agent [49].[10]

Phenolic acids are potent antioxidants and are absorbed by humans after beer ingestion.[2]

Amount of phenolics in beer and wine is comparable (10). Recent claims suggest that the in vivo AO capacity of beer and red wine are similar despite different concentrations of total polyphenols, possibly due to superior absorption of the beer phenolics as compared with those in red wine (2, 10,11). Although beer per drink (of equivalent alcohol content) contains more than twice as many of the AOs as white wine and only half the amount in red wine (12), the red wine AOs may be larger molecules that are not as readily absorbed as the smaller AOs in beer (13,14).[11]

The health benefits of barley β-glucans include reduction of blood cholesterol and glucose and weight loss by increased satiety, and therefore, the control of heart disease and type-2 diabetes (Baik & Ullrich 2008). However, new findings revealed that cereal grains also contain many health-promoting components such as vitamins, minerals, essential fatty acids, phytochemicals and other bioactive food components, which include phenolic compounds (Dykes & Rooney 2007).[12]


References

  1. ↑ Habschied K, Lončarić A, Mastanjević K. Screening of polyphenols and antioxidative activity in industrial beers. Foods. 2020;9(2):238.
  2. ↑ a b c d Wannenmacher J, Gastl M, Becker T. Phenolic substances in beer: Structural diversity, reactive potential and relevance for brewing process and beer quality. Compr Rev Food Sci Food Saf. 2018;17(4):953–988.
  3. ↑ Gorjanović S, Sužnjević D, Beljanski M, et al. Effects of lipid-transfer protein from malting barley grain on brewers yeast fermentation. J Inst Brew. 2004;110(4):297–302.
  4. ↑ Unsworth DJ, Lock RJ. Chapter 6: Food Allergy Testing. In: Makowski GS, ed. Advances in Clinical Chemistry. Vol 65. Elsevier; 2014:173–198.
  5. ↑ a b Stanislava G. Barley grain non-specific lipid-transfer proteins (ns-LTPs) in beer production and quality. J Inst Brew. 2007;113(3):310–324.
  6. ↑ Krebs G, Müller M, Becker T, Gastl M. Characterization of the macromolecular and sensory profile of non-alcoholic beers produced with various methods. Food Res Int. 2019;116:508–517.
  7. ↑ a b c d e f Callemien D, Collin S. Structure, organoleptic properties, quantification methods, and stability of phenolic compounds in beer—a review. Food Rev Int. 2009;26(1), 1–84.
  8. ↑ Fantozzi P, Montanari L, Mancini F, et al. In vitro antioxidant capacity from wort to beer. LWT. 1998;31(3):221–227.
  9. ↑ Itagaki S, Kurokawa T, Nakata C, et al. In vitro and in vivo antioxidant properties of ferulic acid: A comparative study with other natural oxidation inhibitors. Food Chem. 2009;114(2):466–471.
  10. ↑ Habschied K, Košir IJ, Krstanović V, Kumrić G, Mastanjević K. Beer polyphenols—bitterness, astringency, and off-flavors. Beverages. 2021;7(2):38.
  11. ↑ Gorjanović SŽ, Novaković MM, Potkonjak NI, LeskoŠek-Čukalović I, Sužnjević DŽ. Application of a novel antioxidative assay in beer analysis and brewing process monitoring. J Agric Food Chem. 2010;58(2):744–751.
  12. ↑ Šimić G, Horvat D, Dvojković K, et al. Evaluation of total phenolic content and antioxidant activity of malting and hulless barley grain and malt extracts. Czech J Food Sci. 2017;35(1):73–78.
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