Moderate beer consumption promotes silymarin-like redox status without affecting the liver integrity in vivo

• Published in: Food bioscience Vol. 43; p. 101307
• Main Authors: Caon, Glauco, Morrone, Maurílio, Feistauer, Lucas, Sganzerla, Daniel, Moreira, José C.F.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-10-2021
• Subjects: American lager; Craft beer; Hormesis; Moderate consumption; Redox status; Moderate consumption; Redox status; Craft beer; Hormesis; American lager
• ISSN: 2212-4292; 2212-4306
• DOI: 10.1016/j.fbio.2021.101307

Moderate beer intake can have beneficial effects against chronic diseases due to the flavonoids in the hops. The present study investigated the effect of moderate beer consumption on redox parameters and liver integrity in Wistar rats subjected to a carbon tetrachloride (CCl4) exposure. The total reactive antioxidant potential of eight beers from five different styles (four different standard American lagers, and the imperial red ale, Belgian tripel, blonde ale, and extra special bitter craft beers) were analyzed. Craft beers had higher antioxidant properties than standard American lager beers, with imperial red ale exhibiting the highest antioxidant properties in vitro. To observe the redox effects of beers in vivo, 70 male Wistar rats were separated in five control and five CCl4 groups (n = 7), and were given water, standard American lagers, imperial red ale, ethanol, or silymarin. Liver histology indicated no harmful effects in any of the control groups, but none of the treatments was hepatoprotective against CCl4-induced liver injury, including silymarin. Imperial red ale presented a silymarin-like effect in abdominal fats and redox status of serum and liver, suggesting that moderate daily consumption of this beer is not harmful and can increase enzymatic and non-enzymatic redox status after CCl4 insult. These results can pave the way for a better understanding of the biological and hormesis effects of beer moderate consumption.