Alcoholic and NonAlcoholic Beverages

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Alcoholic and Non-Alcoholic Beverages Garry
Duthie Molecular Nutrition Group
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Lecture plan

• Beverages -general
• Composition and possible health benefits
• Tea
• Coffee
• Wine
• Beer
• Summary

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Water The original beverage
Water Life No Water
No life
Maintain tissue integrity Transport of
nutrients, oxygen, glucose, waste products
Optimum medium for cellular processes
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Beverages Adulterated water
Long tradition More palatable Social
aspects Contain compounds which modify cellular
processes Pro/anti nutritional aspects
Commonly consumed plant-derived beverages Tea,
Coffee, Wine, Beer
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Lecture plan

• Beverages -general
• Composition and possible health benefits
• Tea
• Coffee
• Wine
• Beer
• Summary

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Tea
Infusion of Camellia sinensis leaves Drunk 5000y
ago in China Most widely consumed beverage in the
world Average UK consumption is 3.5 cups/day UK
consumption decreased by 50 in 20y
National Food Survey
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Main types of tea
Composition depends on numerous factors eg
variety, growing conditions, processing and
storage
Green tea Genmaicha (Japan) Mattcha
(Japan) Sencha (Japan) Longjing (China) Gunpowder
(China)
Oolong tea Ti Kuan Yin (China) Keemum
(China) Formosa (Taiwan)
Black Ceylon (Sri Lanka) Assam (India) Darjeeling
(India) Nilgiri (India) Sikkim (India) Yunnan
(China)
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Tea processing
Quickly steamed to minimise oxidation
Short peroxidase-mediated fermentation
Prolonged peroxidase-mediated fermentation
Firing
Green tea
Oolong tea
Black tea
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Contribution of tea to RNI

• Provides negligible quantity of macronutrients
• Can provide essential micronutrients

Eg. of contributions to RNI 3 cups black tea/day
can provide Riboflavin 34 ?g
2.6 Niacin 262 ?g
2.2 Folate 2.6 ?g
1.3 Potassium 60 mg 2.0 Zinc 0.8 mg
9.4
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Main Bioactive Phytochemicals in Tea

• Caffeine (approx 200mg/cup) - see coffee later
• Catechins family of polyphenols called
  flavon-3-ols

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Chemistry of Tea Processing
Courtesy of Dr. Paul Quinlan, Unilever
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Tea Main Contributor to Catechin Intake
Total estimated UK catechin intake 59mg/day
(2-263mg)
Kyle Duthie, 2005
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However, intake will depend on infusion time
Total phenols
Decrease in infusion time over the years (6 min
? 1 min).
Total catechins
Kyle Duthie 2006
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Bio-activity of catechins?

• Good antioxidant ability in vitro
• Vasodilatory in vitro
• Anti-inflammatory in vitro
• Also may be bioavailable

Gardner et al, 1997
Decrease risk of cancer and CHD? Epidemiology
Van het Hof et al, 1999
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Tea and Heart Disease
In vitro studies ? LDL oxidation ? COX ? NO
Epidemiology (meta-analysis) 11 decrease in MI
with 3 cups/day But not in UK or USA! Peters et
al, 2001
Courtesy of Dr. Paul Quinlan, Unilever
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Tea and Cancer
Numerous animal models suggest anti-carcinogenic
effects through range of mechanisms.
Epidemiology less convincing
Confounders? Eg. Recall bias? Infusion
times? Temperature?
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Coffee

• Made from dried cherries of Caffea plant
• Arrived in Europe in 17C
• 1.7 x 109 cups consumed each day
• Composition affected by variety, roasting,
  growing conditions etc.

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Main types of coffee
Arabica Coffee Coffea arabica 70 of world market
drying
roasting
Robusta Coffee Coffea canephora 30 of world
market
African coffees Coffea liberica Coffea
racemosa Coffea dewevrei
removal of husk
95 consumed in UK is Instant
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Contribution of coffee to RNI

• Too low in macronutrients to sig. contribute to
  RNIs
• Can provide some essential micronutrients

Eg. of contributions to RNI Amount from average
daily intake Riboflavin 7 ?g
0.5 Niacin 2800 ?g
28 Potassium 280 mg 9 Zinc 40 mg
0.5
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Main Bioactive Phytochemicals in Coffee
Roasted coffee contains 700 volatile
compounds About 40 phenolics identified in
roasted coffee

• Selected compounds
• Caffeine
• Phenolic acids
• Diterpenes

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Caffeine
Potential adverse effects of coffee ascribed to
caffeine.

• Affects
• Adenosine A1 and A2 receptors
• Phosphodiesterases
• Intracellular Ca homeostasis

But tea also contains caffeine no bad press
Cup of coffee 420mg/150ml Cup of tea
280mg/150ml
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Phenolic acids in Coffee

• Coffee contains 40 phenolic acids
• Many have antioxidant and anti-inflammatory
  effects in vitro
• Antioxidant capacity of tea and coffee similar
  (TEAC)
• Chlorogenic acid and caffeic acid appear to be
  absorbed in small intestine.
• Chlorogenic acid may prevent LDL and DNA
  oxidation
• May interfere with iron absorbtion

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Diterpenes in Coffee

• Appear to increase LDL and trigs and decrease
  HDL-mechanism unclear
• Found mainly in boiled coffee, not instant or
  filtered.

Urgert and Katan, 1997, Ann Rev Nut 17
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Coffee and heart disease
Meta analysis suggests little adverse effects or
even mild beneficial effects
Scottish Heart Health Lifestyle and Risk
Factor Study, 1999

• Despite caffeine and diterpenes, recent
  prospective study shows no adverse effect of
  coffee consumption on CHD risk

Recommended reading
Circulation 2006, 113
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Coffee and cancer
Data from WCRF, 1997
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Lecture plan

• Beverages -general
• Composition and possible health benefits
• Tea
• Coffee
• Wine
• Beer
• Summary

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Wine
Fermented grape juice Made since 4000 BC Very
heterogenous 20 million bottles/year Rich in
phenolics Major health claims
Drink no longer water, but use a little wine for
thy stomachs sake and thine other
infirmities Timothy 523
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Main Bioactive Phytochemicals in Wine

• Wine is a rich source of polyphenols and
  phenolics
• Red has more than white
• Huge variation between wines
• Most polyphenols are attached to sugars improve
  bioavailability?

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Antioxidant Capacity of Wine
Antioxidant capacity relates to total phenol
content
Burns et al, 2000
Some wine phenolics arebioavailable
Duthie et al, 1998
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Wine and Heart Disease
Several epidemiological studies suggest that
drinking wine protects against CHD
Possible mechanisms incl. Antioxidant NO-dependent
vasodilation ? HDL ?LDL ? COX
Confounding factors Income Exercise Social
class Alcohol effect
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Wine and Cancer
Possible anti-carcinogenic effects through range
of mechanisms.
Reseveratrol inhibits proliferation and DNA
synthesis in a number of cancer cell lines
resveratrol
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Wine and Cancer
However, epidemiology is contradictory-is alcohol
a confounding factor?
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Lecture plan

• Beverages -general
• Composition and possible health benefits
• Tea
• Coffee
• Wine
• Beer
• Summary

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Beer

• Made from malted grains (barley or wheat)
• Dates to 4000BC
• Huge number of varieties
• Composition affected by variety, brewing process
  etc.

Beer consumption by world area
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Main types of beer
Composition depends on numerous factors eg grain
variety, strain of yeast, fermentation conditions
etc.
Hops added for flavour
heat
Grain (barley or wheat) allowed to germinate
Yeast added
Grinding water to produce wort
Amylases hydrolyse starch
S.cervisiae, warm fermentation
S.carlsbergensis, cool fermentation
Ale
Lager
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Contribution of beer to RNI

• Beer energy dense (alcohol 3-7mg/100ml)
• Also provides sig quantities of micronutrients

Eg. of contributions to RNI Amount from average
pint (568ml) Folate 23 ?g
11 Niacin 1.7 mg 10 Riboflavin
0.02 mg 13 Phosphorus 62 mg
11 Potassium 210 mg
6 Magnesium 40 mg 13 Calcium 45
mg 6
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Main Bioactive Phytochemicals inBeer

• Beer contains range of phenolic compounds
• Total phenol content comparable to white wine
• Phenolics come from the grain and the hops
• Major ones include ferulic acid, catechins and
  procyanidins
• Most polyphenols are attached to sugars improve
  bioavailability?

ferulate
catechin
Procyanidin B3
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Beer and Health

• Unlike wine there are few epidemioogical studies
  linking beer consumption to heart disease and
  cancer risk
• moderate to excess consumption may be related to
  increased to cancer of lung and and GI tract
  (Gronbaek et al, 1998 Prescott et al, 1999)
• Consumption of up to 1L/day associated with
  reduced risk of CHD.

However, are these effects of wine and beer due
to phytochemicals or alcohol?
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Alcohol consumption and risk of heart disease and
cancer
Heart disease
Cancer
Non wine drinkers
Non wine drinkers
Wine drinkers
Wine drinkers
Type of Alcohol Consumed and Mortality from All
Causes, Coronary Heart Disease, and Cancer
Grønbæk M. et al Ann Intern Med. 2000133411-419.
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Key points
Beverages are highly complex chemically Beverages
can make significant contributions to the RNI of
many micro-nutrients Many phytochemicals in
beverages are anti-cancer and anti-heart disease
in vitro Epidemiology is often contradictory Need
to know more about the bio-availability of
phytochemicals in beverages Phytochemicals can
be toxic too! Maybe need clinical trials with
tea and wine
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Summary of main phytochemicals
G.Duthie_at_rowett.ac.uk