Benefits of the beer polyphenols on the gut microbiota

Nutr Hosp. 2017 Oct 15;34(Suppl 4):41-44. doi: 10.20960/nh.1570. Review
— Read on www.ncbi.nlm.nih.gov/pubmed/29156931

Nutr Hosp. 2017 Oct 15;34(Suppl 4):41-44. doi: 10.20960/nh.1570.

Benefits of the beer polyphenols on the gut microbiota

[Article in Spanish; Abstract available in Spanish from the publisher]

Moreno Indias I1.

Author information

Abstractin English, Spanish

Gut microbiota has a central role in the homeostasis of the host. Diet is one of the key factors affecting and modulating gut microbiota profile. Dietary polyphenols, which belongs to the non-digestible part of the diet, reach the colon almost unaltered. Polyphenols and gut microbiota put in contact within the colon, where gut microbiota transforms polyphenols to give their bioactivity. The moderate consumption of alcohol is associated with a lower cardiovascular risk and mortality, with the highest cardioprotective effects from the fermented beverages with a high amount of polyphenols. Beer, with a medium amount of polyphenols, is potentially classified within these beverages with a cardioprotective role. Beer sources and the production of the different varieties are going to change the amount and profiles of the beer polyphenols. Thus, the relationship with the gut microbiota could be different among the different types of beer, with different results for the host. In this manner, it could be said that the healthy benefits reported by the beer consumption could be mediated, at least partially, by the gut microbiota. However, more detailed studies are necessary.

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