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The potential cardioprotective bioactive compounds in fermented alcoholic beverages: Mechanisms, challenges, and

Sakshi Hans¹, Ioannis Zabetakis², Ronan Lordan³

¹Department of Biological Sciences, University of Limerick, Limerick, Ireland; Bernal Institute, University of Limerick, Limerick, Ireland.

Nutrition Research (New York, N.Y.)

|December 20, 2024

Summary

This summary is machine-generated.

Moderate consumption of red wine and beer may offer cardiovascular benefits due to phytochemicals. These beneficial compounds, found in both alcoholic and dealcoholized versions, suggest health effects are not solely alcohol-dependent.

Keywords:

Anti-inflammatory Beer Cancer Cardiovascular disease Platelet-activating factor Stroke Wine

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Area of Science:

Nutritional Science
Cardiovascular Health
Food Chemistry

Background:

Excessive alcohol intake is linked to severe health issues like heart disease, stroke, and cancer.
Epidemiological data suggests moderate consumption of red wine and beer may reduce cardiovascular disease (CVD) risk.
Previous research attributed these cardioprotective effects to phytochemicals present in these beverages.

Purpose of the Study:

To review potential cardioprotective phytochemicals in alcoholic beverages and their mechanisms of action.
To explore the health effects of dealcoholized wine and beer.
To identify future research directions for safe beverage options with cardioprotective properties.

Main Methods:

Narrative review of existing literature.
Analysis of data from trials on alcoholic beverage consumption.
In vitro analyses of bioactive phytochemical compounds.

Main Results:

Moderate alcohol consumption's cardioprotective effects are primarily due to anti-inflammatory polyphenolic and bioactive substances.
These beneficial phytochemicals are derived from raw materials and brewing processes.
Dealcoholized wine and beer also exhibit health benefits, indicating effects are not alcohol-dependent.

Conclusions:

Cardioprotective effects associated with moderate wine and beer consumption are linked to their phytochemical content.
The beneficial properties are present in dealcoholized versions, suggesting alcohol itself is not the primary driver.
Developing fortified or enhanced dealcoholized beverages is a promising area for future research.