Melatonin in Wine and Beer: Beneficial Effects

Area of Science:

• Endocrinology
• Biochemistry
• Nutritional Science

Background:

• Melatonin is a key hormone produced by the pineal gland, primarily regulating circadian rhythms.
• Its physiological roles extend to various biological processes, influencing sleep-wake cycles.
• Understanding melatonin's bioavailability and presence in food sources is crucial for its therapeutic potential.

Purpose of the Study:

• To review the bioavailability and metabolic fate of melatonin.
• To investigate the presence and influencing factors of melatonin in fermented beverages (wine and beer).
• To summarize the diverse health benefits and therapeutic applications of melatonin.

Main Methods:

• Literature review of studies on melatonin bioavailability, metabolism, and presence in beverages.
• Analysis of factors affecting melatonin concentration in wine and beer.
• Synthesis of evidence regarding melatonin's pharmacological actions and clinical effects.

Main Results:

• Melatonin exhibits rapid absorption (rectum, ileum) and short half-life (0.45-1 h), with extensive hepatic inactivation.
• Melatonin concentrations in wine and beer vary (picograms to ng/mL) based on fermentation processes.
• Dietary intake of melatonin, even in low quantities, can achieve significant plasma levels and exert beneficial effects.

Conclusions:

• Melatonin possesses significant antioxidant, anticarcinogenic, immunomodulatory, and neuroprotective properties.
• These benefits stem from its free radical scavenging activity and interaction with melatonin receptors.
• Melatonin shows promise in managing various pathophysiological conditions, warranting further clinical investigation.