Nutrients: A randomized clinical trial study of tyrosol in beer and red wine that produces antioxidant hydroxytyrosol

Beer and wine contain simple phenolty tyrosol (TYR), which is converted by CYP2A6 and CYP2D6 polymorphic enzymes into one of the strongest dietary antioxidants, hydroxytytytyrol (HT)We studied the rate of this biotransformation after ingesting beer and red wine (RW) in humansin a single-blind, randomized, cross-over, controlled clinical trial (n s 20 healthy subjects), we evaluated single-dose (i) RW, (ii) Indian pale ale (IPA), (iii) golden beer, and (iv) non-alcoholic beerCyP2A6 and CYP2D6 are genetically typed on individuals and a multigene activity score (PAS) is obtainedresults showed the highest increase in RW-induced TYR recycling, followed by IPA, Golden Beer and Non-Alcoholic BeerAlthough the HT content in beer was very small, the increase in HT yield was observed in dose response mode in all beers after TYR, confirming the biotransformation of TYR to HTGender differences were found in the conversion rate after RWThe PAS score was linearly correlated with the recovery rate (HT:TYR ratio) of HT after ingesting RWin short, after beer and RW consumption, TYR is absorbed and endogenous organisms are converted into HTThis mechanism can be regulated by gender, genetics and matrix composition