The influence of beer with different antioxidant potential on plasma lipids, plasma antioxidant capacity, and bile excretion of rats fed cholesterol-containing and cholesterol-free diets

Gasowski, Bartosz; Leontowicz, Maria; Leontowicz, Hanna; Katrich, Elena; Lojek, Antonı́n; Čı́ž, Milan; Trakhtenberg, Simon; Gorinstein, Shela

doi:10.1016/j.jnutbio.2004.03.004

Cited by 34 publications

(27 citation statements)

References 35 publications

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“…The results of the present investigation have shown that the hypolipidemic effect of peeled grapefruits and their peels like of other natural products investigated by us is genuine (Krzeminski et al, 2003;Gasowski et al, 2004): diets supplemented with these fruits have increased the bile flow, bile cholesterol and bile acids concentrations.…”

Section: Discussionmentioning

confidence: 49%

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Red Star Ruby (Sunrise) and blond qualities of Jaffa grapefruits and their influence on plasma lipid levels and plasma antioxidant activity in rats fed with cholesterol-containing and cholesterol-free diets

Gorinstein

Leontowicz

et al. 2005

Life Sciences

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Section: Discussionmentioning

confidence: 49%

“…At these time points, a wide range of laboratory tests was performed. Total cholesterol (TC), LDL-cholesterol (LDL-C), HDL-cholesterol (HDL-C), total phospholipids (TPH) and TC in liver, bile flow, bile cholesterol and bile acids concentrations were determined as previously described (Krzeminski et al, 2003;Gasowski et al, 2004).…”

Section: Rats and Dietsmentioning

confidence: 99%

Red Star Ruby (Sunrise) and blond qualities of Jaffa grapefruits and their influence on plasma lipid levels and plasma antioxidant activity in rats fed with cholesterol-containing and cholesterol-free diets

Gorinstein

Leontowicz

et al. 2005

Life Sciences

Self Cite

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“…The concentration of phenolics in beer is, however, much lower than in wines (Tab. 5); nevertheless, a beneficial effect on plasma lipids was observed in animal experiments [78]. Of course, beer consumption is usually much higher in beer-drinking countries than the consumption of wine in wine-drinking countries.…”

Section: Main Sources Of Natural Antioxidants In Beveragesmentioning

confidence: 97%

Are natural antioxidants better – and safer – than synthetic antioxidants?

Pokorný

2007

Euro J Lipid Sci & Tech

304

120

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Are natural antioxidants better -and saferthan synthetic antioxidants?Antioxidants are necessary in the Western diet as it is rich in polyenoic fatty acids, which are easily oxidized with formation of free radicals that are harmful if present in higher amounts. Consumers prefer natural antioxidants to synthetic antioxidants, mainly for emotional reasons. The common Western daily diet contains about 1 g natural antioxidants even if no natural antioxidants have been added for lipid stabilization. Their main sources are cereals, fruits, vegetables, and beverages. Only a part of the natural antioxidants is absorbed and used as free-radical scavengers in vivo. Natural antioxidants should be added to food in larger amounts than synthetic antioxidants as they are less active, but the actual activity depends very much on particular conditions and food composition. Nevertheless, the addition of additional antioxidants is still negligible in comparison with the dietary supply of native antioxidants. The safety limits of natural antioxidants are mostly not known, but they are hardly safer than synthetic antioxidants. The best protection would be to replace high-polyenoic oils in the diet with high-oleic oils, and to use alternative methods of food protection against autoxidation.

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“…Ghiselli et al (2000) indicated that beer, which has a moderate antioxidant capacity coupled with a low ethanol content, is an alcoholic beverage that is able to improve plasma antioxidant capacity without the negative effects produced by high doses of ethanol. Later, Gasowski et al (2004) found that beer has a positive effect on plasma lipid profile and plasma antioxidant capacity, and increases bile volume and bile acid concentrations mainly in rats fed cholesterol-containing diets. The degree of this positive influence of beer is directly connected to the bioactive compounds (flavonoids) in beer.…”

Section: Beermentioning

confidence: 99%

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Shahidi

Ambigaipalan

2015

Journal of Functional Foods

2,240

1,342

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Available online A B S T R A C TThis review reports on the latest research results and applications of phenolic and polyphenolic compounds. Phenolic compounds, ubiquitous in plants, are an essential part of the human diet and are of considerable interest due to their antioxidant properties and potential beneficial health effects. These compounds range structurally from a simple phenolic molecule to complex high-molecular-weight polymers. There is increasing evidence that consumption of a variety of phenolic compounds present in foods may lower the risk of health disorders because of their antioxidant activity. When added to foods, antioxidants control rancidity development, retard the formation of toxic oxidation products, maintain nutritional quality, and extend the shelf-life of products. Due to safety concerns and limitation on the use of synthetic antioxidants, natural antioxidants obtained from edible materials, edible by-products and residual sources have been of increasing interest. This contribution summarizes both the synthetic and natural phenolic antioxidants, emphasizing their mode of action, health effects, degradation products and toxicology. In addition, sources of phenolic antioxidants are discussed in detail.

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The influence of beer with different antioxidant potential on plasma lipids, plasma antioxidant capacity, and bile excretion of rats fed cholesterol-containing and cholesterol-free diets

Cited by 34 publications

References 35 publications

Red Star Ruby (Sunrise) and blond qualities of Jaffa grapefruits and their influence on plasma lipid levels and plasma antioxidant activity in rats fed with cholesterol-containing and cholesterol-free diets

Red Star Ruby (Sunrise) and blond qualities of Jaffa grapefruits and their influence on plasma lipid levels and plasma antioxidant activity in rats fed with cholesterol-containing and cholesterol-free diets

Are natural antioxidants better – and safer – than synthetic antioxidants?

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

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