Use of olive (Olea europaea L.) leaves as beer ingredient, and their influence on beer chemical composition and antioxidant activity.

Olive leaves are well known for their high polyphenol content and beneficial effects to human health. The two main phenolic compounds of olive leaves are oleuropein and 3-hydroxytyrosol. Use of olive leaves as beer ingredient was evaluated, to investigate their contribution to bitterness and antioxidant activity of beer. Thirteen beer samples were produced, adding olive leaves during boiling at different boiling times, in different forms and concentrations. Three different forms were used: dry crumbled leaves, infusion, and atomized extract. The effects of olive leaves addition were evaluated through following analysis: total polyphenols content, oleuropein and 3-hydroxytyrosol content, antioxidant capacity, sensory analysis, shelf-life prediction. Results confirmed that addition of olive leaves highly increased polyphenol content of beers. Boiling time favored hydrolysis of oleuropein to 3-hydroxytyrosol. Antioxidant activity was not influenced by addition of olive leaves. Higher polyphenol content of beer samples increased colloidal instability of beer. Sensory analysis results demonstrated that about 10 g/L of olive leaves imparts a sour/astringent taste and herbal aroma. A lower quantity of olive leaves (about 5 g/L) allowed to obtain a beer with a pleasant sensory profile. PRACTICAL APPLICATION: Our research was inspired by both the high interest in alternative ingredients able to add nutraceutical value to traditional food, and by the growing craft beer market, with its constant research for innovative and characterizing ingredients. This project has several aims: evaluate if olive leaves could partially substitute hops in beer bittering (reducing costs); if their addition increase beer polyphenol content; which amount and using technique gives the best results in terms of polyphenol extraction and sensory profile; how this addition influence beer stability. This work could then encourage new research about the nutraceutical value of this new type of beer.

Alcohol reduces MMP-2 in humans and isolated smooth muscle cells.

Alcoholic beverages are known to exert a protective effect on atherosclerotic disease. This study aimed to assess the in vivo and in vitro effects of alcohol on matrix metalloproteinase (MMP) -2 and -9, known to determine atherosclerosis progression. Eighteen healthy volunteers, regular drinkers (two standard alcohol servings/day, on average) at first examination (baseline) were asked to abstain from any alcoholic beverage for one week (abstention), and then to assume two standard alcohol servings of beer daily for 1 week (re-exposure). Activity of MMP-2 and -9, total antioxidant activity (AOA), glutathione (GSH) plasma levels were carried out at baseline, at the end of abstention, and after 1 week of re-exposure. To validate the in vivo results, MMP-2 activity and expression, AOA, and GSH, were determined in human smooth muscle cells treated for 96 h with increasing concentrations (12.5-100 mM) of ethanol. MMP-2, but not MMP-9 plasma activity was higher at abstention than at baseline or re-exposure (P<.001 and P< or =.005, respectively). Changes in AOA and GSH throughout the study were not significant. No correlation was found between MMPs and antioxidant activity. In vitro, ethanol at 25 mM reduced by around 10% MMP-2 activity (P=.003) in smooth muscle cells, whereas MMP-2 expression, AOA, and GSH were unaffected. Alcohol reduces MMP-2 plasma activity in healthy humans and in isolated vascular smooth muscle cells. This in vitro reduction is unrelated to MMP-2 expression in vascular cells or to antioxidant levels changes.