Author: A. Lugasi 1
View More View Less
  • 1 Fodor József National Centre of Public Health, National Institute of Food-Hygiene and Nutrition H-1097 Budapest, Gyáli út 3/a. Hungary
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

Total polyphenol content and in vitro antioxidant properties were investigated in five lager and three dark beers. The average concentration of total polyphenols in lager and dark beers was 376 and 473 mg l -1, respectively. All samples exhibited strong hydrogen-donating property and reducing power in a concentration-dependent manner. Beers also showed copper(II)-chelating ability and antioxidant property in Randox TAS measurement. The differences of polyphenol content and antioxidant characteristics between lager and dark beers were statistically not different. Antioxidant properties were dependent on the total polyphenol content of beers. The concentration of polyphenols and antioxidant properties except for chelating ability of beers measured in the same in vitro test system was very similar to those characteristics of white wine, while the extent of chelating ability of beers showed similarity to that of red wines. Studies evaluating the relative benefits of wine versus beer versus spirits suggest that moderate consumption of any alcoholic beverage is associated with lower rates of cardiovascular disease. Although beers have antioxidant capacity like white wines with having half the alcoholic content of wines, beers should be good sources of antioxidant polyphenols, and moderate consumption as a part of a well-balanced diet cannot be criticised either medically or socially and may have a beneficial effect on reducing oxidative disorders.

  • Duthie, G. G., Duthie, S. J. & Kyle, J. A. (2000): Plant polyphenols in cancer and heart disease: implications as nutritional antioxidants. Nutr. Res. Rev., 13, 79-106.

    'Plant polyphenols in cancer and heart disease: implications as nutritional antioxidants. ' () 13 Nutr. Res. Rev. : 79 -106.

    • Search Google Scholar
  • Formica, J. V. & Regelson, A. W. (1995): Review of the biology of quercetin and related bioflavonoids. Fd Chem. Tox., 33, 1061-1080.

    'Review of the biology of quercetin and related bioflavonoids. ' () 33 Fd Chem. Tox. : 1061 -1080.

    • Search Google Scholar
  • Gasbarrini, A., Addolorato, G., Simoncini, M., Gasbarrini, G., Fantozzi, P., Mancini, F., Montari, L., Nardini, M., Ghiselli, A. & Scaccini, C. (1998): Beer affects oxidative stress due to ethanol in rats. Dig. Dis. Sci., 43, 1332-1338.

    'Beer affects oxidative stress due to ethanol in rats. ' () 43 Dig. Dis. Sci. : 1332 -1338.

    • Search Google Scholar
  • Hayes, P. J., Smyth, M. R. & McMurrough, I. (1987): Comparison of electrochemical and ultraviolet detection methods in high-performance liquid chromatography for the determination of phenolic compounds commonly found in beers. Analyst, 112, 1205-1207.

    'Comparison of electrochemical and ultraviolet detection methods in high-performance liquid chromatography for the determination of phenolic compounds commonly found in beers. ' () 112 Analyst : 1205 -1207.

    • Search Google Scholar
  • Herrman, K. (1988): On the occurrence of flavonol and flavone glycosides in vegetables. Z. Lebensm.-Unters. Forsch., 186, 1-5.

    'On the occurrence of flavonol and flavone glycosides in vegetables. ' () 186 Z. Lebensm.-Unters. Forsch. : 1 -5.

    • Search Google Scholar
  • Hertog, M. G. L., Hollman, P. C. H. & Van De Prutte, B. (1993): Content of potentially anticarcinogenic flavonoids of tea infusions, wines, and fruit juices. J. agric. Fd Chem., 41, 1242-1246.

    'Content of potentially anticarcinogenic flavonoids of tea infusions, wines, and fruit juices. ' () 41 J. agric. Fd Chem. : 1242 -1246.

    • Search Google Scholar
  • Hollman, P. C. H. & Katan, M. B. (1999): Dietary flavonoids: intake, health effects and bioavailability. Fd Chem. Tox., 37, 937-942.

    'Dietary flavonoids: intake, health effects and bioavailability. ' () 37 Fd Chem. Tox. : 937 -942.

    • Search Google Scholar
  • Kaneda, H., Kano, Y., Osawa, T., Kawakishi, S. & Kamimura, M. (1990): Effect of free radicals on haze formation in beer. J. agric. Fd Chem., 38, 1909-1912.

    'Effect of free radicals on haze formation in beer. ' () 38 J. agric. Fd Chem. : 1909 -1912.

    • Search Google Scholar
  • Liégeois, C., Lermusieau, G. & Collin, D. S. (2000): Measuring antioxidant efficiency of wort, malt, and hops against the 2, 2-azobis(2-amidinopropane)-dihydrochloride induced oxidation of an aqueous dispersion of linoleic acid. J. agric. Fd Chem., 48, 1129-1134.

    'Measuring antioxidant efficiency of wort, malt, and hops against the 2, 2-azobis(2-amidinopropane)-dihydrochloride induced oxidation of an aqueous dispersion of linoleic acid. ' () 48 J. agric. Fd Chem. : 1129 -1134.

    • Search Google Scholar
  • Lugasi, A. (2000): A vörösborok feltételezett preventív hatása. (Possible preventive effect of red wines.) Kompl. Med., 4, 10-14.

    'A vörösborok feltételezett preventív hatása. (Possible preventive effect of red wines.) ' () 4 Kompl. Med. : 10 -14.

    • Search Google Scholar
  • Lugasi, A. (2001): Élelmiszer eredetü antioxidánsok hatása primer és szekunder prevencióban: állatkísérletes és humán tanulmányok. (Effect of antioxidants of food origin in primary and secondary prevention: animal and human experiments.) Thesis of PhD. Semmelweis Medical University, Budapest, Hungary.

  • Ghiselli, A., Natella, F., Guidi, A., Montari, L., Fantozzi, P. & Scaccini, C. (2000): Beer increases plasma antioxidant capacity in humans. J. Nutr. Biochem., 11, 76-80.

    'Beer increases plasma antioxidant capacity in humans. ' () 11 J. Nutr. Biochem. : 76 -80.

    • Search Google Scholar
  • Hatano, T., Kagawa, H., Yasuhara, T. & Okuda, T. (1988): Two new flavonoids and other constituents in licoryce root: their relative astringency and radical scavenging effects. Chem. Pharm. Bull., 36, 2090-2097.

    'Two new flavonoids and other constituents in licoryce root: their relative astringency and radical scavenging effects. ' () 36 Chem. Pharm. Bull. : 2090 -2097.

    • Search Google Scholar
  • Lugasi, A., Blázovics, J. & Fehér, J. (1999): Magyar vörösborok in vitro antioxidáns tulajdonságai. (In vitro antioxidant activity of Hungarian red wines.) Orvosi Hetilap, 140, 2050-2057.

    'Magyar vörösborok in vitro antioxidáns tulajdonságai. (In vitro antioxidant activity of Hungarian red wines.) ' () 140 Orvosi Hetilap : 2050 -2057.

    • Search Google Scholar
  • Madigan, D., McMurrough, I. & Smyth, M. R. (1994): Determination of proanthocyanidins and catechins in beer and barley by high-performance liquid chromatography with dual-electrode electrochemical detection. Analyst, 119, 863-868.

    'Determination of proanthocyanidins and catechins in beer and barley by high-performance liquid chromatography with dual-electrode electrochemical detection. ' () 119 Analyst : 863 -868.

    • Search Google Scholar
  • McMurrough, I., Roche, G. P. & Cleary, K. G. (1984): Phenolic acids in beers and worts. J. Inst. Brewing, 90, 181-187.

    'Phenolic acids in beers and worts. ' () 90 J. Inst. Brewing : 181 -187.

  • Miller, N. J., Rice-Evans, C., Davies, M. J., Gopinathan, V. & Milner, A. (1993): A novel method for measuring antioxidant capacity and its application to monitoring the antioxidant status in premature neonates. Clin. Sci, 84, 407-412.

    'A novel method for measuring antioxidant capacity and its application to monitoring the antioxidant status in premature neonates. ' () 84 Clin. Sci : 407 -412.

    • Search Google Scholar
  • Miranda, C. L., Stevens, J. F., Ivanov, V., McCall, M., Frei, B., Deinzer, M. L., & Buhler, D. R. (2000): Antioxidant and prooxidant actions of prenylated and non-prenylated chalcones and flavanones in vitro. J. agric. Fd Chem., 48, 3876-3884.

    'Antioxidant and prooxidant actions of prenylated and non-prenylated chalcones and flavanones in vitro. ' () 48 J. agric. Fd Chem. : 3876 -3884.

    • Search Google Scholar
  • Oyaeu, M. (1986): Studies on products of browning reaction: Antioxidative activities of products of browning reaction prepared from glucosamine. Japan J. Nutr., 44, 307-315.

    'Studies on products of browning reaction: Antioxidative activities of products of browning reaction prepared from glucosamine. ' () 44 Japan J. Nutr. : 307 -315.

    • Search Google Scholar
  • Ratty, A. K. & Das, N. P. (1988): Effects of flavonoids on nonenzymic lipid peroxidation: structure activity relationship. Biochem. Med. metab. Biol., 39, 69-79.

    'Effects of flavonoids on nonenzymic lipid peroxidation: structure activity relationship. ' () 39 Biochem. Med. metab. Biol. : 69 -79.

    • Search Google Scholar
  • Rodriguez, R. J., Miranda, C. L., Stevens, J. F., Deinzer, M. L. & Buhler, D. R. (2001): Influence of prenylated and non-prenylated flavonoids on liver microsomal lipid peroxidation and oxidative injury in rat hepatocytes. Fd Chem. Tox., 39, 437-445.

    'Influence of prenylated and non-prenylated flavonoids on liver microsomal lipid peroxidation and oxidative injury in rat hepatocytes. ' () 39 Fd Chem. Tox. : 437 -445.

    • Search Google Scholar
  • Shahidi, F. & Naczk, M. (1995): Food phenolics: sources, chemistry, effects, applications. Technomic Publishing Co., Lancaster, PA. pp. 128-136.

    Food phenolics: sources, chemistry, effects, applications , () 128 -136.

  • Shimada, K., Fujikawa, K., Yahara, K. & Nakamura, T. (1992): Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion. J. agric. Fd Chem., 40, 945-948.

    'Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion. ' () 40 J. agric. Fd Chem. : 945 -948.

    • Search Google Scholar
  • Stevens, J. F., Taylor, A. W. & Deinzler, M. L. (1999): Quantitative analysis of xanthohumol and related prenylflavonoids in hops and beer by liquid chromatography-tandem mass spectrometry. J. Chrom. A., 832, 97-107.

    'Quantitative analysis of xanthohumol and related prenylflavonoids in hops and beer by liquid chromatography-tandem mass spectrometry. ' () 832 J. Chrom. A. : 97 -107.

    • Search Google Scholar
  • Suter, P. M. (2001): Alcohol and mortality: if drink, do not forget fruits and vegetables. Nutr. Rev., 59, 293-297.

    'Alcohol and mortality: if drink, do not forget fruits and vegetables. ' () 59 Nutr. Rev. : 293 -297.

    • Search Google Scholar
  • Thompson, M., Williams, C. R. & Elliot, G. E. (1976): Stability of flavonoid complexes of copper (II) and flavonoid antioxidant activity. Anal. chim. Acta, 85(2), 375-381.

    'Stability of flavonoid complexes of copper (II) and flavonoid antioxidant activity. ' () 85 Anal. chim. Acta : 375 -381.

    • Search Google Scholar
  • Tinkilic, N. & Uyanik, A. (2001): Spectrophotometric determination of the tannin content of various Turkish black tea, beer and wine samples. Int. J. Fd Sci. Nutr., 52, 288-294.

    'Spectrophotometric determination of the tannin content of various Turkish black tea, beer and wine samples. ' () 52 Int. J. Fd Sci. Nutr. : 288 -294.

    • Search Google Scholar
  • Van Dromme, M. (1979): Bierstabilisierung mit Tannin. Brauerei Rundschau, 90, 23-25.

    'Bierstabilisierung mit Tannin. ' () 90 Brauerei Rundschau : 23 -25.

  • Yilmazer, M., Stevens, J. F., Deinzer, M. L. & Buhler, D. R. (2001): In vitro biotransformation of xanthohumol, a flavonoid from hops (Humulus lupulus L.) by rat liver microsomes. Drug Metab. Dispos., 29, 223-231.

    'In vitro biotransformation of xanthohumol, a flavonoid from hops (Humulus lupulus L.) by rat liver microsomes. ' () 29 Drug Metab. Dispos. : 223 -231.

    • Search Google Scholar
  • Zhang, K., Yang, E. B., Tang, W. Y., Wong, K. P. & Mack, P. (1997): Inhibition of glutathione reductase by plant polyphenols. Biochem. Pharmacol., 54, 1047-1053.

    'Inhibition of glutathione reductase by plant polyphenols. ' () 54 Biochem. Pharmacol. : 1047 -1053.

    • Search Google Scholar
  • Jerumanis, J. (1985): Quantitative analysis of flavonoids in barley, hops and beer by high-performance liquid chromatography. J. Inst. Brew., 91, 250-252.

    'Quantitative analysis of flavonoids in barley, hops and beer by high-performance liquid chromatography. ' () 91 J. Inst. Brew. : 250 -252.

    • Search Google Scholar
  • Afanas'ev, I. B., Dorozhko, A. I., Brodskii, A. V., Kostyuk, V. A. & Potapovitsch, A. I. (1989): Chelating and free radical scavenging mechanisms of inhibitory action of rutin and quercetin in lipid peroxidation. Biochem. Pharmacol., 38, 1763-1769.

    'Chelating and free radical scavenging mechanisms of inhibitory action of rutin and quercetin in lipid peroxidation. ' () 38 Biochem. Pharmacol. : 1763 -1769.

    • Search Google Scholar
  • A.O.A.C. (1990): Official methods of analysis. 15th ed., Arlington USA 952.03/A-C.

  • Bors, W., Heller, W., Michel, C. & Saran, M. (1990): Flavonoids as antioxidants: determination of radical scavenging efficiencies. Method's Enzymol., 186, 343-355.

    'Flavonoids as antioxidants: determination of radical scavenging efficiencies. ' () 186 Method's Enzymol. : 343 -355.

    • Search Google Scholar
  • Bravo, L. (1998): Polyphenols: Chemistry, dietary sources, metabolism, and nutritional significance. Nutr. Rev., 56, 317-333.

    'Polyphenols: Chemistry, dietary sources, metabolism, and nutritional significance. ' () 56 Nutr. Rev. : 317 -333.

    • Search Google Scholar
  • Denke, M. A. (2000): Nutritional and health benefits of beer. Am. J. Med. Set, 320, 320-326.

    'Nutritional and health benefits of beer. ' () 320 Am. J. Med. Set : 320 -326.

  • Diplock, A. T., Charleux, J. L., Crozier-Willi, G., Kok, F. J., Rice-Evans, C., Roberfroid, M., Stahl, W. & Viña-Ribes, J. (1998): Functional food science and defence against reactive oxidative species. British J. Nutr., 80, (1) S77-S111.

    'Functional food science and defence against reactive oxidative species ' () 80 British J. Nutr. : S77 -S111.

    • Search Google Scholar
  • Duthie, G. G. & Crozier, A. (2000): plant-derived phenolic antioxidants. Curr. Opin. Lipid., 11, 43-47.

    'plant-derived phenolic antioxidants. ' () 11 Curr. Opin. Lipid. : 43 -47.

  • Duthie, S. J. & Dobson, V. L. (1999): Dietary flavonoids protect human colonocyte DNA from oxidative attack in vitro. Eur. J. Nutr., 38, 28-34.

    'Dietary flavonoids protect human colonocyte DNA from oxidative attack in vitro. ' () 38 Eur. J. Nutr. : 28 -34.

    • Search Google Scholar
  • McMurrough, I., Madigan, D. T. & Kelly, R. J. (1996a): The role of flavonoid polyphenols in beer stability. J. Am. Soc. Brew. Chem., 54, 141-148.

    'The role of flavonoid polyphenols in beer stability. ' () 54 J. Am. Soc. Brew. Chem. : 141 -148.

    • Search Google Scholar
  • McMurrough, I., Madigan, D. T. & Smyth, M. R. (1996b): Semipreparative chromatographic procedure for the isolation of dimeric and trimeric proanthocyanidins from barley. J. agric. Fd Chem., 44, 1731-1735.

    'Semipreparative chromatographic procedure for the isolation of dimeric and trimeric proanthocyanidins from barley. ' () 44 J. agric. Fd Chem. : 1731 -1735.

    • Search Google Scholar
  • Melzig, M. F., Loose, R. & Schonherr, G. (1997): Effect of flavonoids on daunomycin-induced toxicity in cultivated endothelial cells. Pharmazie, 52, 793-796.

    'Effect of flavonoids on daunomycin-induced toxicity in cultivated endothelial cells. ' () 52 Pharmazie : 793 -796.

    • Search Google Scholar
  • Blois, M. S. (1958): Antioxidant determination by the use of a stable free radical. Nature, 4617, 1198-1200.

    'Antioxidant determination by the use of a stable free radical. ' () 4617 Nature : 1198 -1200.

    • Search Google Scholar

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Jul 2020 17 2 2
Aug 2020 34 1 2
Sep 2020 28 0 0
Oct 2020 34 1 2
Nov 2020 18 1 0
Dec 2020 27 1 2
Jan 2021 4 0 0