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Review

Melatonin in Wine and Beer: Beneficial Effects

Department of Pharmacy, Faculty of Health Sciences, Campus de los Jerónimos, Catholic University of San Antonio (UCAM), Guadalupe, 30107 Murcia, Spain
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Academic Editor: Urszula Gawlik-Dziki
Molecules 2021, 26(2), 343; https://doi.org/10.3390/molecules26020343
Received: 21 December 2020 / Revised: 4 January 2021 / Accepted: 5 January 2021 / Published: 11 January 2021
(This article belongs to the Special Issue Antioxidant Activity of Natural Compounds)
Melatonin is a hormone secreted in the pineal gland with several functions, especially regulation of circadian sleep cycle and the biological processes related to it. This review evaluates the bioavailability of melatonin and resulting metabolites, the presence of melatonin in wine and beer and factors that influence it, and finally the different benefits related to treatment with melatonin. When administered orally, melatonin is mainly absorbed in the rectum and the ileum; it has a half-life of about 0.45–1 h and is extensively inactivated in the liver by phase 2 enzymes. Melatonin (MEL) concentration varies from picograms to ng/mL in fermented beverages such as wine and beer, depending on the fermentation process. These low quantities, within a dietary intake, are enough to reach significant plasma concentrations of melatonin, and are thus able to exert beneficial effects. Melatonin has demonstrated antioxidant, anticarcinogenic, immunomodulatory and neuroprotective actions. These benefits are related to its free radical scavenging properties as well and the direct interaction with melatonin receptors, which are involved in complex intracellular signaling pathways, including inhibition of angiogenesis and cell proliferation, among others. In the present review, the current evidence on the effects of melatonin on different pathophysiological conditions is also discussed. View Full-Text
Keywords: melatonin; wine; beer; polyphenols; free radical melatonin; wine; beer; polyphenols; free radical
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MDPI and ACS Style

Marhuenda, J.; Villaño, D.; Arcusa, R.; Zafrilla, P. Melatonin in Wine and Beer: Beneficial Effects. Molecules 2021, 26, 343. https://doi.org/10.3390/molecules26020343

AMA Style

Marhuenda J, Villaño D, Arcusa R, Zafrilla P. Melatonin in Wine and Beer: Beneficial Effects. Molecules. 2021; 26(2):343. https://doi.org/10.3390/molecules26020343

Chicago/Turabian Style

Marhuenda, Javier, Débora Villaño, Raúl Arcusa, and Pilar Zafrilla. 2021. "Melatonin in Wine and Beer: Beneficial Effects" Molecules 26, no. 2: 343. https://doi.org/10.3390/molecules26020343

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