Chalcones
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Chalcones are phenolic compounds formed from phenylpropanoids via condensation with three molecules of malonyl-CoA. Among chalcone compounds present in beer, the prenylated hop-derived chalcone xanthohumol has certainly been studied the most due to its biological activity (in human health). Depending on the hopping regimen and brewing technology, concentrations of xanthohumol in commercial beers were found to be around 0.2 mg/L. Most of the xanthohumol added during the brewing process is isomerized to the prenylated flavonone isoxanthohumol.[1]
Chalcones are biosynthetic precursors of flavonoids. Prenylated flavonoids with one or more isoprene units attached to the flavonoid core structure are present only in a limited number of plant families, of which about 80% belong to the Moraceae–Cannabinaceae (with Humulus lupulus), Leguminosae and Asteraceae. Beer is the major dietary source of prenylated flavonoids. In spite of its relatively low levels in commercial beers, the prenylated chalcone xanthohumol has gained considerable interest because of its potential cancer chemopreventive properties.[2]
References[edit]
- ↑ 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.
- ↑ Gerhäuser C, Becker H. Chapter 12: Phenolic compounds in beer. In: Preedy VR, ed. Beer in Health and Disease Prevention. Academic Press; 2009:124–144.