Abstract
Beer is a complex alcoholic beverage made from barley (malt), hop, water and yeast.
Phenolic constituents of beer are derived from malt (70–80%) and hop (20–30%). Structural
classes include simple phenols, benzoic- and cinnamic acid derivatives, coumarins,
catechins, di-, tri- and oligomeric proanthocyanidins, (prenylated) chalcones and
flavonoids as well as alpha- and iso-alpha-acids derived from hop. Compounds belonging to different structural classes
have distinct profiles of biological activity in in vitro test systems, and in combination might lead to enhanced effects. Scientific evidence
has accumulated over the past 10 years pointing to the cancer preventive potential
of selected hop-derived beer constituents, i.e., prenylflavonoids including xanthohumol and isoxanthohumol, and hop bitter acids.
Chemopreventive activities observed with these compounds relevant to inhibition of
carcinogenesis at the initiation, promotion and progression phases, as well as results
from in vivo studies on metabolism, bioavailability and efficacy are summarised in this review.
Keywords
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Article info
Publication history
Accepted:
April 1,
2005
Received:
March 24,
2005
Identification
Copyright
© 2005 Elsevier Ltd. Published by Elsevier Inc. All rights reserved.
