Chlorogenic Acid, Quercetin-3-Rutinoside and Black Tea Phenols Are Extensively Metabolized in Humans

Olthof, Margreet R.; Hollman, P.C.H.; Buijsman, Michel N.C.P.; Amelsvoort, J.M.M. van; Katan, Martijn B.

doi:10.1093/jn/133.6.1806

Cited by 423 publications

(339 citation statements)

References 39 publications

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“…Therefore, wet milling can be successfully used in order to decrease the content of free as well as esterified FA in worts. However, health-related reasons might dictate increasing the content of phenolic acids in wort and beer as these strong antioxidants are very effectively absorbed after consumption 3,6,36,41,43 .…”

Section: Resultsmentioning

confidence: 99%

Dry and Wet Milling of Malt. A Preliminary Study Comparing Fermentable Sugar, Total Protein, Total Phenolics and the Ferulic Acid Content in Non-Hopped Worts

Szwajgier

2011

Journal of the Institute of Brewing

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In this work, fermentable sugar, total protein, phenolics and ferulic acid content were estimated in sweet worts at different points of lautering. Transfer of these selected malt compounds into worts was analyzed in relation to the method of malt milling (wet milling of malt -the "test worts" or dry milling of maltthe "reference worts"). Glucose, maltose and maltotriose were more rapidly transferred into sweet worts at the early stages of lautering (40 hL and/or 80 hL of wort) after wet milling in comparison to dry milling. Total protein content in the test worts was significantly higher than in the corresponding reference worts at each stage of lautering. Transfer of phenolic compounds and ferulic acid (in the free as well as in the ester form) from the mash into sweet worts was significantly improved by dry milling, but not by wet milling. No difference in the total antioxidant activity was observed between the two types of worts. In conclusion, it can be stated that wet conditioning of malt before milling enhances the fast transfer of fermentable sugars and proteins from the mash into the sweet wort during lautering. Lautering is a time-consuming process, and time reduction without the loss of wort quality should be a priority. Therefore, wet milling can be of interest to professionals in the field as an interesting alternative method to improve the mashing process.

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Section: Resultsmentioning

confidence: 99%

Dry and Wet Milling of Malt. A Preliminary Study Comparing Fermentable Sugar, Total Protein, Total Phenolics and the Ferulic Acid Content in Non-Hopped Worts

Szwajgier

2011

Journal of the Institute of Brewing

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“…Until recently, only traces of CA and/or 5-CQA had been identified in both animal and human plasma (Lafay et al, 2006;Wittemer et al, 2005;Olthof, Hollman, Buijsman, Van Amelsvoort, & Katan, 2003;Rice-Evans, Spencer, Schroeter, & Rechner, 2000). However, currently it is known that the absorption of CGA is much higher than previously thought and studies have been shown that some individuals seem to be able to absorb up to 73% of the total of CGA ingested .…”

Section: Metabolism Absorption and Bioavailability Of Hydroxycinnamimentioning

confidence: 99%

Anticancer Properties of Hydroxycinnamic Acids -A Review

Rocha¹,

Monteiro²,

Teodoro

2012

CCO

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Hydroxycinnamic acid compounds are an important source of antioxidants due to their ubiquitous occurrence in the plant kingdom and their characteristic activities. Due to their antioxidant activity, several researchers have attributed a probable role of these compounds in the prevention of various diseases associated with oxidative stress, such as cancer and cardiovascular diseases. Recent evidence suggests that these compounds may also act by other mechanisms in addition to the antioxidant capacity as modulating the activity of some specific enzymes and inhibit cell proliferation. This paper is a comprehensive review of the effects of hydroxycinnamic acids on cancer. The review encompasses the occurrence and bioavailability of these compounds evidences for their effects on cancer and the various mechanisms by which may exert their effects. There are several common mechanisms by which these chemicals exert their effects that could be conducive to additive, synergistic, or antagonistic interactions. These include effects on cellular differentiation, proliferation, and apoptosis; effects on proteins and enzymes that are involved in these processes at a molecular level, and other various effects through altered immune function and chemical metabolism.

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“…It has been reported that peak plasma concentrations of phenolic acids from beer were attained 30 and 60 min after beer ingestion (73). A number of works have shown that phenolic acids are not degraded in the gastrointestinal tract prior to absorption (72)(73)(74)(75)(76)(77)(78)(79)(80)(81). Moreover, free phenolic acids are easily released from foods in the gastrointestinal tract by bacterial esterases (82) and directly absorbed, as early as in the proximal part of the small intestine (71,73).…”

Section: Phenolic Acids As Efficient Ache and Bche Inhibitorsmentioning

confidence: 99%

Phenolic acids from malt are efficient acetylcholinesterase and butyrylcholinesterase inhibitors

Szwajgier

Borowiec

2012

J. Inst. Brew.

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Anticholinesterase activities of mashes produced using wheat ('Wheat Pale') or barley malts ('Pilsner', 'Pale Ale', 'Munich Light', 'Carahell' or 'Carared') were studied by spectrophotometric method. The highest inhibition of acetylcholinesterase and butyrylcholinesterase was observed at 52 C and/or 64 C, followed by a decrease or stabilization of the activity at 72 C. Changes in the total phenolics content in the test mashes were correlated with changes in the acetylcholinesterase and/or butyrylcholinesterase activities. Phenolic acids were singled out from phenolic compounds for more detailed studies owing to their simplicity and structural similarity to well-known cholinesterase inhibitors. The main phenolic acids in the test malts were ferulic, gallic, p-coumaric and vanillic acids followed by chlorogenic, caffeic, syringic, p-OH-benzoic, sinapic and protocatechuic acids. The anticholinesterase activities of the phenolic acids were studied using model standard solutions at concentrations similar to the maximal content of these compounds in the test mashes. Among the phenolic acids, p-coumaric acid had the largest share in the anticholinesterase activity, even though it was present in the test mashes at a significantly lower concentration (~0.38 mM L À1 ) than ferulic acid (~1.00 mM L À1 ). Sinapic acid and p-OH-benzoic acid (0.03 and 0.01 mM L À1 , respectively) were equally efficient inhibitors as ferulic acid at~1.00 mM L À1 . This preliminary study should be extended to other phenolic compounds from malt (wort) in the near future.

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Chlorogenic Acid, Quercetin-3-Rutinoside and Black Tea Phenols Are Extensively Metabolized in Humans

Cited by 423 publications

References 39 publications

Dry and Wet Milling of Malt. A Preliminary Study Comparing Fermentable Sugar, Total Protein, Total Phenolics and the Ferulic Acid Content in Non-Hopped Worts

Dry and Wet Milling of Malt. A Preliminary Study Comparing Fermentable Sugar, Total Protein, Total Phenolics and the Ferulic Acid Content in Non-Hopped Worts

Anticancer Properties of Hydroxycinnamic Acids -A Review

Phenolic acids from malt are efficient acetylcholinesterase and butyrylcholinesterase inhibitors

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