The Chemistry and Health Benefits of Dietary Phenolamides

Phenolamides, also known as hydroxycinnamic acid amides or phenylamides, have been reported throughout the plant kingdom, while a few of these amine-conjugated hydroxycinnamic acids are unique in foods. The current knowledge of their specific functions in plant development and defense is readily available as is their biosynthesis; however, their functionality in humans is still largely unknown. Of the currently known phenolamides, the most common are avenanthramides, which are unique in oats and similar to the well-known drug Tranilast, which possess anti-inflammatory, antioxidant, anti-itch, and antiatherogenic activities. While recent data have brought to light more information regarding the other known phenolamides, such as hordatines, dimers of agmatine conjugated to hydroxycinnamic acid, and kukoamines, spermine-derived phenolamides, the information is still severely limited, leaving their potential health benefits to speculation. Herein, to highlight the importance of dietary phenolamides to human health, we review and summarize the four major subgroups of phenolamides, including their chemical structures, dietary sources, and reported health benefits. We believe that the studies on phenolamides are still in the infancy stage and additional health benefits of these phenolamides may yet be identified.

Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality

For the past 100 years, polyphenol research has played a central role in brewing science. The class of phenolic substances comprises simple compounds built of 1 phenolic group as well as monomeric and oligomeric flavonoid compounds. As potential anti- or prooxidants, flavor precursors, flavoring agents and as interaction partners with other beer constituents, they influence important beer quality characteristics: flavor, color, colloidal, and flavor stability. The reactive potential of polyphenols is defined by their basic chemical structure, hydroxylation and substitution patterns and degree of polymerization. The quantitative and qualitative profile of phenolic substances in beer is determined by raw material choice. During the malting and brewing process, phenolic compounds undergo changes as they are extracted or enzymatically released, are subjected to heat-induced chemical reactions or are precipitated with or adsorbed to hot and cold trub, yeast cells and stabilization agents. This review presents the current state of knowledge of the composition of phenolic compounds in beer and brewing raw materials with a special focus on their fate from raw materials throughout the malting and brewing process to the final beer. Due to high-performance analytical techniques, new insights have been gained on the structure and function of phenolic substance groups, which have hitherto received little attention. This paper presents important information and current studies on the potential of phenolics to interact with other beer constituents and thus influence quality parameters. The structural features which determine the reactive potential of phenolic substances are discussed.