Antioxidant and Chemopreventive Effect of Aliophen® Formulation Based on Malts and Hops

Tedesco, Idolo; Spagnuolo, Carmela; Bilotto, Stefania; Izzo, Angelo A.; Borrelli, Francesca; Rigano, Daniela; Russo, Maria; Tarricone, Fabrizio; Russo, Gian Luigi

doi:10.3390/antiox10010029

Cited by 6 publications

(3 citation statements)

References 70 publications

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“…The pH of the environment is important for the equilibrium state of these compounds since it is known that the structure at pH closer to alkaline zones leads to the transformation and further degradation of catechins and catechin oligomers, which affects the color, taste, and appearance of beer [21]. It is noted that catechin derivatives were found in beer in the form of (+)catechin and (−)epigallocatechin in low amounts [76,77]. Some data suggest the significance of flavonoid configurations with respect to the sensory properties they present.…”

Section: Discussionmentioning

confidence: 99%

The Influence of Hop Phenolic Compounds on Dry Hopping Beer Quality

et al. 2022

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Background: The article considers the phenolic hop compounds’ effect on the quality indicators of finished beer. The topic under consideration is relevant since it touches on the beer matrix colloidal stability when compounds with potential destabilizing activity are introduced into it from the outside. Methods: The industrial beer samples’ quality was assessed by industry-accepted methods and using instrumental analysis methods (high-performance liquid chromatography methods—HPLC). The obtained statistical data were processed by the Statistics program (Microsoft Corporation, Redmond, WA, USA, 2006). Results: The study made it possible to make assumptions about the functional dependence of the iso-α-bitter resins and isoxanthohumol content in beer samples. Mathematical analysis indicate interactions between protein molecules and different malted grain and hop compounds are involved in beer structure, in contrast to dry hopped beer, where iso-a-bitter resins, protein, and coloring compounds were significant, with a lower coefficient of determination. The main role of rutin in the descriptor hop bitterness has been established in kettle beer hopping technology, and catechin in dry beer hopping technology, respectively. The important role of soluble nitrogen and β-glucan dextrins in the perception of sensory descriptors of various technologies’ beers, as well as phenolic compounds in relation to the formation of bitterness and astringency of beer of classical technology and cold hopping, has been shown. Conclusions: The obtained mathematical relationships allow predicting the resulting beer quality and also make it possible to create the desired flavor profiles.

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Section: Discussionmentioning

confidence: 99%

The Influence of Hop Phenolic Compounds on Dry Hopping Beer Quality

et al. 2022

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“…Phenols and melanin in beer have antioxidant properties, which can reduce the content of free radicals in human metabolism, and have obvious effects against cancer or cardiovascular diseases [84]. Moderate intake of beer is attributed to polyphenols, vitamins and fiber; low dose (3 mg / kg) inhibits the formation of lesions, polyps and tumors, while high dose (300 mg / kg) protects against the early cancer [85]. The prenylated flavonoids of beer and hops have anti-cancer and therapeutic metabolic syndrome [11].…”

Section: Anticancermentioning

confidence: 99%

Actional Mechanism of Functional Ingredients in Beer and Barley for Human Health

Zeng,

Ahmed,

et al. 2024

Preprint

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Nutrition therapy is the best solution to human chronic diseases, especially beer and barley which play an important role in human health and civilization. We demonstrated the actional mechanism of functional ingredients in beer and barley to combat chronic diseases, based on PubMed, google, CNKI, and ISI Web of Science databases from 1997 to 2024. Beer is rich in functional ingredients that is a complex of barley malt and hops; the health effect of beer against 26 chronic diseases is highly similar to that of barley, due to molecular mechanism of polyphenols (phenolic acids, flavonoids), melatonin, minerals, bitter acids, vitamins, and peptides. The ancient German Beer Purity Law provides much scientific basis today, especially indirectly supporting the human one cell disease theory. Low purine beer can be produced by enzymatic and biological degradation and adsorption of purines as well as dandelion addition. Functional beer with low purine and high active ingredients made from Beer Purity and barley malt as well as functional foods addition will be the key and important development direction, such as ginger beer and ginseng beer, especially coix-lily beer at the ancestors ca. 9000 years ago. This review paper not only reveals the actional mechanism of beer overcoming human chronic diseases, but also provides scientific basis for the development of functional beer for the prevention and treatment of human chronic diseases.

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“…An example of such a product is Aliophen R, an unfermented beverage based on malt and hops and possessing a polyphenol load similar to that of beers on the market. Experimental studies show that the product has an effective antioxidant and chemopreventive action, all the more important, as it can be consumed in larger quantities than beer because it does not contain alcohol [ 107 ].…”

Section: Safety and Prospectsmentioning

confidence: 99%

Antioxidants in Hops: Bioavailability, Health Effects and Perspectives for New Products

Zugravu

Bohîlțea

Salmen³

et al. 2022

Antioxidants

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Hop plant (Humulus lupulus L.) has been used by humans for ages, presumably first as a herbal remedy, then in the manufacturing of different products, from which beer is the most largely consumed. Female hops cones have different useful chemical compounds, an important class being antioxidants, mainly polyphenols. This narrative review describes the main antioxidants in hops, their bioavailability and biological effects, and the results obtained by now in the primary and secondary prevention of several non-communicable diseases, such as the metabolic syndrome related diseases and oncology. This article presents in vitro and in vivo data in order to better understand what was accomplished in terms of knowledge and practice, and what needs to be clarified by additional studies, mainly regarding xantohumol and its derivates, as well as regarding the bitter acids of hops. The multiple protective effects found by different studies are hindered up to now by the low bioavailability of some of the main antioxidants in hops. However, there are new promising products with important health effects and perspectives of use as food supplements, in a market where consumers increasingly search for products originating directly from plants.

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Antioxidant and Chemopreventive Effect of Aliophen® Formulation Based on Malts and Hops

Cited by 6 publications

References 70 publications

The Influence of Hop Phenolic Compounds on Dry Hopping Beer Quality

The Influence of Hop Phenolic Compounds on Dry Hopping Beer Quality

Actional Mechanism of Functional Ingredients in Beer and Barley for Human Health

Antioxidants in Hops: Bioavailability, Health Effects and Perspectives for New Products

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