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Inhibition of induced DNA oxidative damage by beers: correlation with the content of polyphenols and melanoidins.
J Agric Food Chem 2005; 53(9):3637-42JA

Abstract

Beers are a source of dietary flavonoids; however, there exist differences in composition, alcohol concentration, and beneficial activities. To characterize these differences, three kinds of lager beer of habitual consumption in Spain, dark, blond, and alcohol-free, were assayed for total phenolic content, antioxidant activity, superoxide and hydroxyl radical scavenging activities, and in vitro inhibitory effect on DNA oxidative damage. Furthermore, their melanoidin content and correlation with antioxidant activity were evaluated. Dark beer contained the highest total phenolic (489 +/- 52 mg/L) and melanoidin (1.49 +/- 0.02 g/L) contents with a 2-fold difference observed when compared to the alcohol-free beer. For the three kinds of beer, the antioxidant activity measured as N,N-dimethyl-p-phenylenediamine dihydrochloride concentration was strongly correlated with the total polyphenol content (R(2) = 0.91102, p < 0.005) and with the melanoidin content (R(2) = 0.7999, p < 0.05). The results support a positive effect of beers on the protection of DNA oxidative damage, by decreasing the deoxyribose degradation, DNA scission (measured by electrophoresis), and inhibition of 8-hydroxydeoxyguanosine (8-OH-dG) formation. Furthermore, a correlation between the total melanoidin content (R(2) = 0.7309, p < 0.01) and inhibition of 8-OH-dG was observed.

Authors+Show Affiliations

Departmento de Biotecnología y Ciencia de los Alimentos, Facultad de Ciencias, Universidad de Burgos, 09001 Burgos, Spain.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15853413

Citation

Rivero, Dolores, et al. "Inhibition of Induced DNA Oxidative Damage By Beers: Correlation With the Content of Polyphenols and Melanoidins." Journal of Agricultural and Food Chemistry, vol. 53, no. 9, 2005, pp. 3637-42.
Rivero D, Pérez-Magariño S, González-Sanjosé ML, et al. Inhibition of induced DNA oxidative damage by beers: correlation with the content of polyphenols and melanoidins. J Agric Food Chem. 2005;53(9):3637-42.
Rivero, D., Pérez-Magariño, S., González-Sanjosé, M. L., Valls-Belles, V., Codoñer, P., & Muñiz, P. (2005). Inhibition of induced DNA oxidative damage by beers: correlation with the content of polyphenols and melanoidins. Journal of Agricultural and Food Chemistry, 53(9), pp. 3637-42.
Rivero D, et al. Inhibition of Induced DNA Oxidative Damage By Beers: Correlation With the Content of Polyphenols and Melanoidins. J Agric Food Chem. 2005 May 4;53(9):3637-42. PubMed PMID: 15853413.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Inhibition of induced DNA oxidative damage by beers: correlation with the content of polyphenols and melanoidins. AU - Rivero,Dolores, AU - Pérez-Magariño,Silvia, AU - González-Sanjosé,M Luisa, AU - Valls-Belles,Victoria, AU - Codoñer,Pilar, AU - Muñiz,Pilar, PY - 2005/4/28/pubmed PY - 2005/6/29/medline PY - 2005/4/28/entrez SP - 3637 EP - 42 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 53 IS - 9 N2 - Beers are a source of dietary flavonoids; however, there exist differences in composition, alcohol concentration, and beneficial activities. To characterize these differences, three kinds of lager beer of habitual consumption in Spain, dark, blond, and alcohol-free, were assayed for total phenolic content, antioxidant activity, superoxide and hydroxyl radical scavenging activities, and in vitro inhibitory effect on DNA oxidative damage. Furthermore, their melanoidin content and correlation with antioxidant activity were evaluated. Dark beer contained the highest total phenolic (489 +/- 52 mg/L) and melanoidin (1.49 +/- 0.02 g/L) contents with a 2-fold difference observed when compared to the alcohol-free beer. For the three kinds of beer, the antioxidant activity measured as N,N-dimethyl-p-phenylenediamine dihydrochloride concentration was strongly correlated with the total polyphenol content (R(2) = 0.91102, p < 0.005) and with the melanoidin content (R(2) = 0.7999, p < 0.05). The results support a positive effect of beers on the protection of DNA oxidative damage, by decreasing the deoxyribose degradation, DNA scission (measured by electrophoresis), and inhibition of 8-hydroxydeoxyguanosine (8-OH-dG) formation. Furthermore, a correlation between the total melanoidin content (R(2) = 0.7309, p < 0.01) and inhibition of 8-OH-dG was observed. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15853413/Inhibition_of_induced_DNA_oxidative_damage_by_beers:_correlation_with_the_content_of_polyphenols_and_melanoidins_ L2 - https://dx.doi.org/10.1021/jf048146v DB - PRIME DP - Unbound Medicine ER -