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Health and safety: Difference between revisions
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Moderate beer consumption has been shown to have beneficial effects on human health, many of which are based on the redox properties of the antioxidant compounds present in beer [5,16,17]. It is known that antioxidants present in beer help to improve certain diseases, for example, moderate beer consumption is associated with an increase in bone density, cardiovascular [18] and immunological benefits and is also associated with anti-inflammatory and antioxidant properties [19]. Moderate beer intake may also exert higher protection against coronary heart disease than spirits; it has been reported that systolic blood pressure, homocysteine, and several biomarkers of inflammation decreased only after the non-alcoholic beer intervention, and these effects are likely to be attributed to the non-alcoholic fraction of the beer, mainly polyphenols [20].<ref name=marcab>Martinez-Gomez A, Caballero I, Blanco CA. [https://www.mdpi.com/2218-273X/10/3/400 Phenols and melanoidins as natural antioxidants in beer. Structure, reactivity and antioxidant activity.] ''Biomolecules.'' 2020;10(3):400.</ref> | |||
'''Health Benefits of Polyphenols'''<br /> | |||
In regard to polyphenols, these are characterized by the presence in their structure of one or several phenolic groups, capable of reducing reactive oxygen species and various organic substrates and minerals. These redox properties explain the considerable interest in their role in the prevention of several major chronic diseases associated with oxidative stress, such as cardiovascular diseases, cancers, type II diabetes, neurodegenerative diseases or osteoporosis [21]. Phenols present in beer help lower blood pressure and increase the concentration of nitric oxide in the plasma, reducing the risk of cardiovascular disease [18]. | |||
These healthy properties are, in part, due to a specific type of phenolic compounds present in beer, the flavonoids. These compounds also possess anti-inflammatory, antioxidant and hypocholesterolemic properties [22]. In addition, polyphenols prevent oxidation of low-density lipoproteins [22] as they block free radicals that can oxidize fats in the body [23]. Polyphenols are recognized as preventers of colon cancer [24,25,26]. They are also able to cause positive changes in the gut microbiota, for example, flavonols induce an increase in the growth of Lactobacillus spp. and Bifidobacterium spp [24]. Polyphenols are also associated with improvements experienced by women in menopause [27] and improvements observed in people suffering from arthritis [28], but the bioavailability of polyphenol associated with this benefit, resveratrol, is low [29]. | |||
More specifically, some antioxidants have been studied such as xanthohumol (flavonoid present in beer and found only in hops [30]) and its cyclization product, isoxanthohumol, which have been studied previously by us [31] both present anti-cancer properties. Xanthohumol displays many bioactive effects such as antioxidant, anti-inflammatory, anti-microbial, hypoglycemic, and anti-obesity [32,33]. In particular, this compound is effective against different types of cancer [30] among which are: breast [34], ovarian [34], prostate [35], of colon [36] and pancreas [37] as well as being effective against leukemia [38] and protecting DNA against oxidative damage [39]. With a xanthohumol content of around 200 mg/L, beer is the principal source of this molecule in the human diet [33,40].<ref name=marcab/> | |||
'''Health Benefits of Melanoidins'''<br /> | |||
Regarding melanoidins, several works have shown that in addition to their ability to affect the color, flavor, and body of beer, these compounds can exert a certain effect on health. Difficulties in ascribing definite properties to individual melanoidins are caused by their diversity, complexity, drawbacks with purification and identification, and poor solubility in water and organic solvents. Additionally, other low molecular weight compounds are usually linked with melanoidins and may influence their properties. Furthermore, the degree of digestibility and bioavailability of melanoidins in organisms is often low [41]. | |||
Nonetheless, some studies have shown that melanoidins exert antioxidant, antimicrobial, antihypertensive, antiallergenic, and prebiotic properties [42]. Melanoidins also demonstrate the ability to bind metal ions such as Fe+2 [43] and are considered as antimutagenic and tumor growth-inhibiting compounds [44,45]. Melanoidins protect against damage caused by ROS to DNA and a more intense effect was found for dark beers than for blond beers due to dark beers are richer in melanoidins [41]. | |||
There is evidence that melanoidins behave as dietary fiber, being indigestible by humans and fermented in the gut, dietary melanoidins are not digested in the upper gastrointestinal tract and they are mainly recovered in the faeces [46]. Consequently, food melanoidins, as part of the food indigestible material that reaches the lower gut, can be metabolized by the gut microorganisms and have to be considered as a potential prebiotic material.<ref name=marcab/> | |||
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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].<ref name=hablon>Habschied K, Lončarić A, Mastanjević K. [https://www.mdpi.com/2304-8158/9/2/238 Screening of polyphenols and antioxidative activity in industrial beers.] ''Foods.'' 2020;9(2):238.</ref> | 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].<ref name=hablon>Habschied K, Lončarić A, Mastanjević K. [https://www.mdpi.com/2304-8158/9/2/238 Screening of polyphenols and antioxidative activity in industrial beers.] ''Foods.'' 2020;9(2):238.</ref> | ||