The presentation focuses on the major bioactive compounds in alcoholic beverages mainly red wines components that aid in human heath with their antiaging, antiinflammatory, anticancer and neuroprotective activities.
Bioactive compounds in alcoholic beverages and their role in human health
1. Presented by-
Pooja (L-2011-BS-65-D)
Ph.D (Microbiology)
COBS&H, PAU
Ludhiana, Punjab, India.
BIOACTIVE COMPOUNDS IN
ALCOHOLIC BEVERAGES AND THEIR
ROLE IN HUMAN HEALTH
2. CONTENTS
Alcoholic beverages
Bioactive compounds
Wines as main source of bioactive compounds
Important bioactive compounds in alcoholic beverages and their
synthesis
Bioactive compounds’ role in human health
Antioxidant (antiaging effect)
Antiaggregation properties
Cancer chemopreventive and chemotheraupatic agents
Cardioprotective action
Neurodegenerative protection
Conclusion
Future prespectives
3. Any fermented liquor that contains ethyl
alcohol as an intoxicating agent.
Alcoholic
beverages
Beer Wine Spirit
4. Distilled v/s undistilled beverages
•Relatively harsh
• Don’t contain any
nutritional compounds
Distilled
beverages
•Health friendly
• Contain high amount of
nutritional constituents
Undistilled
Beverages
5. WINE AS MAIN SOURCE OF
BIOACTIVE COMPOUNDS
Wine contains enormous amount of health promoting biologically
active compounds.
In comparison to beer, wine seems to have more health benefits due
presence of various flavonoids, non-flavonoids and anthocyanins.
Bioactive
compound
Red wine White wine Beer
Flavonoids 5.9±1.6 mg/L 2.3± 1.2 mg/L 1.3±0.2 mg/L
Non-flavonoids 5.4±2.8 mg/L 2.7±1.1 mg/L 1.8±0.3 mg/L
Anthocyanins 4.7±2.6 mg/l ND ND
6. FRENCH PARADOX
By Renauld and De lorgeril (1992)
A Dutch epidemiological study showed inverse
relationship between-
“Large intake of wine lead to low mortality rate from
cardiovascular diseases among French people despite
their high consumption of saturated fats”
Flavonoids
intake
Coronary
heart
diseases
(Fernandz et al
7. Bioactive compounds
Biologically active compounds
Extra nutritional constituents
Occur in small quantity in foods
Health stimulating – therapeutic benefits
(Kris-Etherton et al
9. THREE MAJOR BIOACTIVE COMPOUNDS IN
WINE
RESVERATROL
HYDROXYTYROSOL
MELATONIN
A stillbene; synthesize
from phenylalanine
through shikimic acid
pathway
A phenyl ethyl alcohol;
synthesized from tyrosol
An indolamine;
synthesized from
tryptophan
(Fernandz et al
10. SYNTHESIS OF
RESVERATROL
3,5,4 -trans-trihydroxystillbene
Found in skin and seed of
grapes
Three key enzymes are
involved in this pathway:
phenylalanine ammonium
lyase, coenzyme A ligase and
stilbene synthase
Derivatives: piceid,
pterostilbene, ε-viniferin, and δ-
viniferin
Concentration in wine -
2.7 1.5 mg/L
11.
12. SYNTHESIS OF HYDROXYTYROSOL
2-(3,4-dihydroxyphenyl)
ethanol (3,4-DHPEA)
Found in grapes seeds
and olives
Synthesized from tyrosol
and oleuropein
Concentration in wine-
5.3 ± 0.2 mg/L
13. SYNTHESIS OF MELATONIN
N-acetyl-5-methoxytryptamine
Melatonin synthesized from
tryptophan via 5-
hydroxytryptophan, serotonin
and N-acetylserotonin and to be
metabolized by deacetylation to
5-methoxytryptamine .
In yeast, melatonin can also
be formed by O-methylation of
serotonin followed by N-
acetylation of 5-
methoxytryptamine.
Concentration in wine - 0.5 ±
0.4 ng/L
17. ANTIOXIDANT ACTIVITY
Bioactive compounds act as free radical scavengers by
acting reducing agent (donating the H atom).
Chelation of transition metal ions by bioactive compounds
diminishes the capacity of metal ions to generate reactive
oxygen radicals in Fenton reaction.
18. Antioxidants Mop Up Loose Free
Radicals
+ OH
OH OH
+ H2O
O O
Antioxidant Free Radical
19. Antioxidant Capabilities of Resveratrol
and Hydroxytyrosol
Wines ORAC value (mm TE/L)
Red wine 14.60 ± 5.76
White wine 3.37 ± 1.04
(Arranz et al 2012)
20. Chelation of Cu2+ ions by
polyphenols
Chelated copper
ion by
polyphenols
21. Resveratrol activates the Antiaging
gene
Sirtuins; family of NAD-
dependent deacetylase.
SIRT 1-SIRT7 promotes
stress resistance and
survival in times of
adversity and adaptability.
Resveratrol activates the
antiaging gene Sirt1by 13
folds.
22. BIOACTIVE COMPOUNDS INCREASES THE
HIGH-DENSITY LIPOPROTEIN CONTENT
HDL – required for transport of cholesterol from arteries and other body parts
back to the liver for its metabolism.
HDL; protective against arteriosclerosis.
24. CARDIOPROTECTIVE ACTIVITY
Bioactive compounds protects the cardiovascular
system in multidimensional way.
Resveratrol - At low concentration
• Inhibits apopotic cell death
Resveratrol – At high concentration
• Facilitates apopotic cell death
Behave as a
chemopreventiv
e alternative
26. Ethanol reduces the calcium influx
and release
Ethanol activates coronary vascular
smooth muscles by modulating Ca2+
metabolism
Decrease in Ca2+ influx through voltage-
dependent and receptor mediated Ca2+
channels in sarcolemmal membrane and
decrease in Ca2+ release from sarcoplasmic
reticulum.
As a result, ethanol dilates the coronary
arteries and increases the coronary flow
leading to cardioprotection
(Das et al 2009)
27. Resveratrol action towards
cardioprotection
Reseveratrol mediates the
vasorelaxation by-
• Endothelial-dependent pathway
• Endothelial-independent
pathway
Endothelial-dependent
• Increase in eNOS (endothelial
nitric oxidee synthase) activity
• Release of NO (Nitric) enzyme;
modulates vascular tone
Endothelial-independent
• Release of K+ ions
• Energy in form of ATP is required
28. ANTIINFLAMMATORY
ACTIVITY
Arachidonic acid (stored in cell membranes of mammalian
cells) is transformed into powerful pro-inflammatory and
platelet aggregating thromboxanes through cycloygenase
(COX) and to leukotrienes through lipoxygenase (LOX)
enzymes.
50% Inhibition concentrations (IC 5O) for both resveratrol
and quercetin are approximately 100µM.
Other antioxidants, vitamin E and BHT are ineffective at
inhibiting platelet aggregation.
29.
30. INHIBITION OF COX AND LOX
ENZYMES
Resveratro
l
Resveratr
ol
Resveratr
ol
32. ANTICANCER ACTIVITY
By Inhibition of polymearse DNA
ornithine decarboxylase enzyme
By antiproliferative effect
By inhibition of COX enzyme
By inducing apoptosis of cancer cells
Bioactive compounds inhibit the
carcinogenesis at multiple stages-
initiation promotion progression
33. Contd
..
Anti-initiation activity of bioactive compounds is because of their anti-
inflammatory and antimutagenic effects.
Anti-promotion activity corresponds by inhibiting the action of carcinogens.
Anti-progression activity by decreasing the MMPS (Metalloproteinases) and
VEGF(Vascular endothelial growth factor) action.
Resveratrol induces apoptosis in human breast carcinoma and human leukemia
cells.
Oral administration of 25µM of resveratrol and 30-32 µM of hydroxytyrosol lead
to 70% growth inhibition of cancerous cells.
(Arranz et al 2012)
34. NEUROPROTECTIVE
ACTIVITY
Bioactive compounds have neuroprotective activity due to
their anti-inflammatory, estrogenic and hypolipemic
properties.
They lowers the levels of amyloid-β peptides (formed by non-
amyloidogenic pathways) whose aggregation leads to telltale
senile plaques of Alzheimer’s disease and Parkinson’s
disease.
Bioactive compounds stimulates the degradation of amyloid-
β peptides by proteasome; a barrel shaped multiprotein
complex that specifically digest proteins to small peptides
and amino acids.
(Fernandz et al 2012)
36. Contd..
Bioactive compounds are capable of crossing
blood-brain barrier and exerts strong
neuroprotection; even at low doses.
Consumption of 500nM resveratrol/day -
needed to protect neurons.
38. Impressive progress is being made in defining the role of
bioactive compounds in reducing the risk of major
chronic diseases.
Moderate wine consumption have antiaging, anti-
inflammatory, cardioprotective, neuroprotective
activites.
National Institute on Alcohol Abuse and Alcoholism
(NIAAA) reported that moderate drinkers have the
greatest longevity. Drinking alcohol in moderation (1-2
drinks per day for women and 2-3 for men) was found to
reduce risk of mortality significantly.
39. FUTURE PRESPECTIVES
A deep study of bioavailability and pharmacokinetics of
bioactive compounds is required in humans.
Various oenological practices and fermentative parameters
(skin contact and maceration of grapes) need to be optimized
for effective extraction of these bioactive compounds in wines.
Awareness amongst the people to differentiate between the
benefits of undistilled and harmful effects of distilled
beverages.