Absorption of ferulic acid from low-alcohol beer

Flavonoids and monophenolic compounds have been well-described over recent years for their properties as antioxidants and scavengers of reactive oxyge n and nitrogen species. A number of epidemiological studies implicate a rol e for flavonoids in reducing the risk of coronary heart disease. In particu lar, the focus has been on flavonol-rich fruit and vegetables and flavonoid -rich beverages, especially tea and red wine. Mechanisms of protection are unclear since the absorption, distribution, metabolism and elimination of d ietary phenolics have not yet been extensively investigated. Here we report the bioavailability of ferulic acid, 4-hydroxy-3-methoxy-cinnamic acid, th e major hydroxycinnamate in beer. Studies of the pharmacokinetics of urinar y excretion of ferulic acid from low alcohol beer consumption in humans hav e been undertaken. The results show that ferulic acid is absorbed with a pe ak time for maximal excretion of ca. 8 h and the mean cumulative amount exc reted is 5.8 +/- 3.2 mg. These findings are consistent with the uptake of f erulic acid from dietary sources, such as tomatoes, and suggest that feruli c acid is more bioavailable than individual dietary flavonoids and phenolic s so far studied.