Wpływ występujących w piwie związków polifenolowych na organizm – przegląd literatury

• Main Authors: Aleksandra Kołota, Michał Oczkowski, Joanna Gromadzka-Ostrowska
• Format: Article
• Language: English
• Published: Termedia Publishing House 2014-09-01
• Series: Alcoholism and Drug Addiction
• Subjects: Beer; Flavonoids; Xanthohumol; Isoxanthohumol; 8-prenylnaringenin
• Online Access: http://www.sciencedirect.com/science/article/pii/S0867436114700203

The long term health consequences of alcoholic beverage drinking are related primarily to the unfavourable influence of ethyl alcohol on the organism, which contributes to an increased risk of the development of various diseases. It is obvious that the excessive drinking of alcoholic beverages, including beer, has a negative impact on health, but it must be emphasised that compounds of hops are characterised by a multidirectional influence, including a health-related properties. Hop is a valuable source of polyphenolic compounds, which were classified into several structural groups characterised by various biological activities. Studies concerning bioactive substances present in beer, indicate that certain flavonoid compounds derived from hop are characterised by antioxidant, anti-inflammatory, anti-cancer, antiangiogenic or estrogenic properties. Due to these properties, it is important to determine the potential applicability of selected polyphenol compounds. Examination of their effects on the human body, as well as understanding the mechanisms of this influence will allow the development of methods for using these compounds in natural adjuvant treatment. The aim of the study was to characterise the main flavonoids found in beer – xanthohumol, isoxanthohumol and 8-prenylnaringenin and specify their multidirectional impact on the human body based on the literature.