{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,21]],"date-time":"2026-10-21T12:44:29Z","timestamp":1792586669382,"version":"4.5.0"},"reference-count":50,"publisher":"Faculty of Food Technology and Biotechnology - University of Zagreb","issue":"3","license":[{"start":{"date-parts":[[2019,10,1]],"date-time":"2019-10-01T00:00:00Z","timestamp":1569888000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.ftb.com.hr\/info-for-authors\/oa-copyright-and-archiving"}],"funder":[{"award":["UID\/50006\/2025"],"award-info":[{"award-number":["UID\/50006\/2025"]}],"id":[{"id":"https:\/\/ror.org\/00snfqn58","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Food Technol. Biotechnol."],"abstract":"<jats:p>Research background. Malt is the second most abundant raw material in beer production and the main source of phenolic compounds. However, information on the specific contribution of different types of malt to the biological activity of beer and their effects on liver function remains limited. Therefore, this study aims to evaluate the antioxidant potential and effects on liver function of a Portuguese craft beer (imperial stout, IS-N) and the aqueous and ethanolic extracts of the malts present in IS-N beer (Carafa III, Caramunich III, Carapils and Pilsner).\nExperimental approach. Aqueous and ethanolic extracts of malt were obtained by solid-liquid extraction at a ratio of 1 g of powder to 9 mL of distilled water and 1 g of powder to 10 mL of \u03c6(ethanol)=95 %, respectively. Total phenolic content (TPC) was determined by the Folin-Ciocalteu method, and antioxidant activity was evaluated by ABTS, DPPH and metal chelating capacity (ferrozine) assays. Cytotoxicity was evaluated in HepG2 cells using the MTT assay after exposing the cells to different concentrations of the samples (1\u2013500 \u03bcg\/mL) for 24 and 48 h. Liver function was evaluated by determining alanine aminotransferase (ALT) activity in the cell supernatant.\nResults and conclusions. TPC values, expressed as gallic acid equivalents (GAE), ranged from (7.1\u00b10.5) to (28.2\u00b10.5) mg\/g, with the aqueous extract of Caramunich III ((23.6\u00b10.6) mg\/g) standing out for its high TPC and greater antioxidant capacity (IC50 ABTS=(17.3\u00b10.8) \u03bcg\/mL and IC50 DPPH=(152.6\u00b19.3) \u03bcg\/mL). Malt extracts showed no cytotoxicity up to 250 \u03bcg\/mL, while IS-N beer with 8.5 % ethanol showed cytotoxicity at 500 \u03bcg\/mL after 24 hours. IS-N beer induced lower ALT amounts than single malts, suggesting a possible synergistic effect between its bioactive compounds. Thus, evaluating the biological activity of malts could contribute to the production of beers with a better functional profile and reduced hepatic impact.\nNovelty and scientific contribution. This study breaks new ground by exploring the role of malts in the antioxidant activity and hepatic effects of craft beer, providing new data that could guide the development of beverages with a functional profile that is more beneficial to health.<\/jats:p>","DOI":"10.17113\/ftb.64.03.26.9286","type":"journal-article","created":{"date-parts":[[2026,6,26]],"date-time":"2026-06-26T11:26:55Z","timestamp":1782473215000},"page":"311","source":"Crossref","is-referenced-by-count":0,"title":["Assessment of the Potential Impact of Aqueous and Ethanolic Malt Extracts on HepG2 Liver Cells"],"prefix":"10.17113","volume":"64","author":[{"ORCID":"https:\/\/orcid.org\/0009-0002-9855-0686","authenticated-orcid":false,"given":"Diana","family":"Santos","sequence":"first","affiliation":[{"id":[{"id":"https:\/\/ror.org\/04988re48","id-type":"ROR","asserted-by":"publisher"}],"name":"Polytechnic Institute of Porto"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0009-5161-8488","authenticated-orcid":false,"given":"Maria","family":"Jo\u00e3o Pereira","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/04988re48","id-type":"ROR","asserted-by":"publisher"}],"name":"Polytechnic Institute of Porto"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3972-8253","authenticated-orcid":false,"given":"\u00c2ngelo","family":"Jesus","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/04988re48","id-type":"ROR","asserted-by":"publisher"}],"name":"Polytechnic Institute of Porto"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3933-5740","authenticated-orcid":false,"given":"Rita","family":"Ferraz de Oliveira","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/00nt41z93","id-type":"ROR","asserted-by":"publisher"}],"name":"University of Aveiro"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4420-6476","authenticated-orcid":false,"given":"Ana Isabel","family":"Oliveira","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/04988re48","id-type":"ROR","asserted-by":"publisher"}],"name":"Polytechnic Institute of Porto"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3157-3712","authenticated-orcid":false,"given":"Cl\u00e1udia","family":"Pinho","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/04988re48","id-type":"ROR","asserted-by":"publisher"}],"name":"Polytechnic Institute of Porto"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"6678","published-online":{"date-parts":[[2026,6,26]]},"reference":[{"key":"ref0","unstructured":"<eref>1. Beer production worldwide from 1998 to 2025. Hamburg, Germany: Statista; 2026. Available from: https:\/\/www.statista.com\/statistics\/270275\/worldwide-beer-production\/.<\/eref>"},{"key":"ref1","doi-asserted-by":"crossref","unstructured":"<edb>2. Garavaglia C, Swinnen J. Economics of the craft beer revolution: A comparative international perspective. In: Garavaglia C, Swinnen J, editors. Economic perspectives on craft beer: A revolution in the global industry. Cham, Switzerland: Palgrave Macmillan; 2018. pp. 3\u201351. https:\/\/doi.org\/[REMOVED HYPERLINK FIELD]10.1007\/978-3-319-58235-1_1<\/edb>","DOI":"10.1007\/978-3-319-58235-1_1"},{"key":"ref2","doi-asserted-by":"crossref","unstructured":"<edb> 3. Wunderlich S, Back W. Overview of manufacturing beer: Ingredients, processes, and quality criteria. In: Preedy VR, editor. Beer in health and disease prevention. London, UK: Academic Press; 2009. pp. 3\u201316. https:\/\/doi.org\/10.1016\/B978-0-12-373891-2.00001-8<\/edb>","DOI":"10.1016\/B978-0-12-373891-2.00001-8"},{"key":"ref3","doi-asserted-by":"crossref","unstructured":"<jrn>4. Habschied K, \u017divkovi\u0107 A, Krstanovi\u0107 V, Mastanjevi\u0107 K. Functional beer - A review on possibilities. Beverages. 2020;6(3):51. https:\/\/doi.org\/10.3390\/beverages6030051<\/jrn>","DOI":"10.3390\/beverages6030051"},{"key":"ref4","doi-asserted-by":"crossref","unstructured":"<jrn> 5. Quesada-Molina M, Mu\u00f1oz-Garach A, Tinahones FJ, Moreno-Indias I. A new perspective on the health benefits of moderate beer consumption: Involvement of the gut microbiota. Metabolites. 2019;9(11):272. https:\/\/doi.org\/10.3390\/metabo9110272 PubMed<\/jrn>","DOI":"10.3390\/metabo9110272"},{"key":"ref5","doi-asserted-by":"crossref","unstructured":"<jrn> 6. Kobus-Cisowska J, Szymanowska-Powa\u0142owska D, Szczepaniak O, Kmiecik D, Przeor M, Gramza-Micha\u0142owska A, et al. Composition and in vitro effects of cultivars of Humulus lupulus L. hops on cholinesterase activity and microbial growth. Nutrients. 2019;11(6):1377. https:\/\/doi.org\/10.3390\/nu11061377 PubMed<\/jrn>","DOI":"10.3390\/nu11061377"},{"key":"ref6","doi-asserted-by":"crossref","unstructured":"<edb> 7. Buiatti S. Beer composition: An overview. In: Preedy VR, editor. Beer in health and disease prevention. London, UK: Academic Press; 2009. pp. 213\u201325. https:\/\/doi.org\/10.1016\/B978-0-12-373891-2.00020-1<\/edb>","DOI":"10.1016\/B978-0-12-373891-2.00020-1"},{"key":"ref7","doi-asserted-by":"crossref","unstructured":"<jrn>8. Coghe S, D\u2019Hollander H, Verachtert H, Delvaux FR. Impact of dark specialty malts on extract composition and wort fermentation. J Inst Brew. 2005;111(1):51\u201360. https:\/\/doi.org\/10.1002\/j.2050-0416.2005.tb00648.x<\/jrn>","DOI":"10.1002\/j.2050-0416.2005.tb00648.x"},{"key":"ref8","doi-asserted-by":"crossref","unstructured":"<jrn>9. Zhao H, Fan W, Dong J, Lu J, Chen J, Shan L, et al. Evaluation of antioxidant activities and total phenolic contents of typical malting barley varieties. Food Chem. 2008;107(1):296\u2013304. https:\/\/doi.org\/10.1016\/j.foodchem.2007.08.018<\/jrn>","DOI":"10.1016\/j.foodchem.2007.08.018"},{"key":"ref9","doi-asserted-by":"crossref","unstructured":"<jrn>10. Osna NA, Donohue TM, Kharbanda KK. Alcoholic liver disease: Pathogenesis and current management. Alcohol Res. 2017;38(2):147\u201361. https:\/\/doi.org\/10.35946\/arcr.v38.2.01 PubMed<\/jrn>","DOI":"10.35946\/arcr.v38.2.01"},{"key":"ref10","doi-asserted-by":"crossref","unstructured":"<jrn> 11. Hyun J, Han J, Lee C, Yoon M, Jung Y. Pathophysiological aspects of alcohol metabolism in the liver. Int J Mol Sci. 2021;22(11):5717. https:\/\/doi.org\/10.3390\/ijms22115717 PubMed<\/jrn>","DOI":"10.3390\/ijms22115717"},{"key":"ref11","doi-asserted-by":"crossref","unstructured":"<jrn>12. Chiva-Blanch G, Magraner E, Condines X, Valderas-Mart\u00ednez P, Roth I, Arranz S, et al. Effects of alcohol and polyphenols from beer on atherosclerotic biomarkers in high cardiovascular risk men: A randomized feeding trial. Nutr Metab Cardiovasc Dis. 2015;25(1):36\u201345. https:\/\/doi.org\/10.1016\/j.numecd.2014.07.008 PubMed<\/jrn>","DOI":"10.1016\/j.numecd.2014.07.008"},{"key":"ref12","doi-asserted-by":"crossref","unstructured":"<jrn>13. Collins MA, Neafsey EJ, Mukamal KJ, Gray MO, Parks DA, Das DK, et alKorthuis RJ. Alcohol in moderation, cardioprotection, and neuroprotection: Epidemiological considerations and mechanistic studies. Alcohol Clin Exp Res. 2009;33(2):206\u201319. https:\/\/doi.org\/10.1111\/j.1530-0277.2008.00828.x PubMed<\/jrn>","DOI":"10.1111\/j.1530-0277.2008.00828.x"},{"key":"ref13","doi-asserted-by":"crossref","unstructured":"<jrn> 14. Giannini EG, Testa R, Savarino V. Liver enzyme alteration: A guide for clinicians. Can Med Assoc J J. 2005;172(3):367\u201379. https:\/\/doi.org\/10.1503\/cmaj.1040752 PubMed<\/jrn>","DOI":"10.1503\/cmaj.1040752"},{"key":"ref14","doi-asserted-by":"crossref","unstructured":"<jrn>15. Pereira MJ, Santos D, Cruz A, Jesus \u00c2, Martins JP, Moreira F, et al. Exploring alternative potentialities of Portuguese and Spanish craft beers: Antioxidant and photoprotective activities. Beverages. 2025;11(1):11. https:\/\/doi.org\/10.3390\/beverages11010011<\/jrn>","DOI":"10.3390\/beverages11010011"},{"key":"ref15","doi-asserted-by":"crossref","unstructured":"<jrn>16. Mare\u010dek V, Miky\u0161ka A, Hampel D, \u010cejka P, Neuwirthov\u00e1 J, Malachov\u00e1 A, et alCerkal R. ABTS and DPPH methods as a tool for studying antioxidant capacity of spring barley and malt. J Cereal Sci. 2017;73:40\u20135. https:\/\/doi.org\/10.1016\/j.jcs.2016.11.004<\/jrn>","DOI":"10.1016\/j.jcs.2016.11.004"},{"key":"ref16","doi-asserted-by":"crossref","unstructured":"<jrn>17. Wu J, Zhang Y, Qiu R, Li L, Zong X. Effects of tea addition on antioxidant capacity, volatiles, and sensory quality of beer. Food Chem X. 2024;21:101193. https:\/\/doi.org\/10.1016\/j.fochx.2024.101193 PubMed<\/jrn>","DOI":"10.1016\/j.fochx.2024.101193"},{"key":"ref17","doi-asserted-by":"crossref","unstructured":"<jrn>18. Silva S, Oliveira A, Cruz A, Oliveira R, Almeida R, Pinho C. Physicochemical properties and antioxidant activity of Portuguese craft beers and raw materials. Molecules. 2022;27(22):8007. https:\/\/doi.org\/10.3390\/molecules27228007 PubMed<\/jrn>","DOI":"10.3390\/molecules27228007"},{"key":"ref18","doi-asserted-by":"crossref","unstructured":"<jrn>19. Oliveira AI, Pinho C, Fonte P, Sarmento B, Dias ACP. Development, characterization, antioxidant and hepatoprotective properties of poly(\u0190-caprolactone) nanoparticles loaded with a neuroprotective fraction of Hypericum perforatum. Int J Biol Macromol. 2018;110:185\u201396. https:\/\/doi.org\/10.1016\/j.ijbiomac.2017.10.103 PubMed<\/jrn>","DOI":"10.1016\/j.ijbiomac.2017.10.103"},{"key":"ref19","doi-asserted-by":"crossref","unstructured":"<jrn>20. Carvalho AC, Franklin G, Dias ACP, Lima CF. Methanolic extract of Hypericum perforatum cells elicited with Agrobacterium tumefaciens provides protection against oxidative stress induced in human HepG2 cells. Ind Crops Prod. 2014;59:177\u201383. https:\/\/doi.org\/10.1016\/j.indcrop.2014.05.018<\/jrn>","DOI":"10.1016\/j.indcrop.2014.05.018"},{"key":"ref20","doi-asserted-by":"crossref","unstructured":"<jrn>21. Viegas O, \u017degura B, Pezdric M, Novak M, Ferreira IMPLVO, Pinho O, et alFilipi\u010d M. Protective effects of xanthohumol against the genotoxicity of heterocyclic aromatic amines MeIQx and PhIP in bacteria and in human hepatoma (HepG2) cells. Food Chem Toxicol. 2012;50(3\u20134):949\u201355. https:\/\/doi.org\/10.1016\/j.fct.2011.11.031 PubMed<\/jrn>","DOI":"10.1016\/j.fct.2011.11.031"},{"key":"ref21","doi-asserted-by":"crossref","unstructured":"<jrn>22. Gonz\u00e1lez LT, Minsky NW, Espinosa LEM, Aranda RS, Meseguer JP, P\u00e9rez PC. In vitro assessment of hepatoprotective agents against damage induced by acetaminophen and CCl4. BMC Complement Altern Med. 2017;17(1):39. https:\/\/doi.org\/10.1186\/s12906-016-1506-1 PubMed<\/jrn>","DOI":"10.1186\/s12906-016-1506-1"},{"key":"ref22","unstructured":"<eref>23. GraphPad Prism,v. 8.0, GraphPad Software, Boston, MA, USA; 2018. Available from: https:\/\/www.graphpad.com\/.<\/eref>"},{"key":"ref23","unstructured":"<jrn>24. Marques DR, Cassis MA, Quelhas JOF, Bertozzi J, Visentainer JV, Oliveira CC, et alMonteiro ARG. Characterization of craft beers and their bioactive compounds. Chem Eng Trans. 2017;57:1747\u201352. https:\/\/doi.org\/10.3303\/CET1757292<\/jrn>"},{"key":"ref24","doi-asserted-by":"crossref","unstructured":"<jrn>25. Zhao H, Chen W, Lu J, Zhao M. Phenolic profiles and antioxidant activities of commercial beers. Food Chem. 2010;119(3):1150\u20138. https:\/\/doi.org\/10.1016\/j.foodchem.2009.08.028<\/jrn>","DOI":"10.1016\/j.foodchem.2009.08.028"},{"key":"ref25","doi-asserted-by":"crossref","unstructured":"<jrn>26. G\u0105sior J, Kawa-Rygielska J, Kucharska AZ. Carbohydrates profile, polyphenols content and antioxidative properties of beer worts produced with different dark malts varieties or roasted barley grains. Molecules. 2020;25(17):3882. https:\/\/doi.org\/10.3390\/molecules25173882 PubMed<\/jrn>","DOI":"10.3390\/molecules25173882"},{"key":"ref26","unstructured":"<eref>27. Different types of malt in craft beer production. Piozzo, Italy: Baladin. Available from: https:\/\/www.baladin.it\/en\/blog\/different-types-of-malt-in-craft-beer-production.<\/eref>"},{"key":"ref27","doi-asserted-by":"crossref","unstructured":"<jrn>28. Censi R, Vargas Peregrina D, Gigliobianco MR, Lupidi G, Angeloni C, Pruccoli L, et al. New antioxidant ingredients from brewery by-products for cosmetic formulations. Cosmetics. 2021;8(4):96. https:\/\/doi.org\/10.3390\/cosmetics8040096<\/jrn>","DOI":"10.3390\/cosmetics8040096"},{"key":"ref28","doi-asserted-by":"crossref","unstructured":"<jrn>29. Dvo\u0159\u00e1kov\u00e1 M, Douanier M, Jurkov\u00e1 M, Kellner V, Dost\u00e1lek P. Comparison of antioxidant activity of barley (Hordeum vulgare L.) and malt extracts with the content of free phenolic compounds measured by high performance liquid chromatography coupled with CoulArray detector. J Inst Brew. 2008;114(2):150\u20139. https:\/\/doi.org\/10.1002\/j.2050-0416.2008.tb00320.x<\/jrn>","DOI":"10.1002\/j.2050-0416.2008.tb00320.x"},{"key":"ref29","doi-asserted-by":"crossref","unstructured":"<jrn>30. Quan M, Li Q, Zhao P, Tian C. Chemical composition and hepatoprotective effect of free phenolic extract from barley during malting process. Sci Rep. 2018;8(1):4460. https:\/\/doi.org\/10.1038\/s41598-018-22808-6 PubMed<\/jrn>","DOI":"10.1038\/s41598-018-22808-6"},{"key":"ref30","doi-asserted-by":"crossref","unstructured":"<jrn>31. Shopska V, Denkova-Kostova R, Dzhivoderova-Zarcheva M, Teneva D, Denev P, Kostov G. Comparative study on phenolic content and antioxidant activity of different malt types. Antioxidants. 2021;10(7):1124. https:\/\/doi.org\/10.3390\/antiox10071124 PubMed<\/jrn>","DOI":"10.3390\/antiox10071124"},{"key":"ref31","doi-asserted-by":"crossref","unstructured":"<jrn>32. Neto JRO, Mac\u00eado IYL, Oliveira NRL, Ferreira RQ, Gil ES. Antioxidant capacity and total phenol content in hop and malt commercial samples. Electroanalysis. 2017;29(12):2788\u201392. https:\/\/doi.org\/10.1002\/elan.201700492<\/jrn>","DOI":"10.1002\/elan.201700492"},{"key":"ref32","doi-asserted-by":"crossref","unstructured":"<jrn>33. \u0160imi\u0107 G, Horvat D, Dvojkovi\u0107 K, Abi\u010di\u0107 I, Viljevac Vuleti\u0107 M, Tucak M, et alLali\u0107 A. Evaluation of total phenolic content and antioxidant activity of malting and hulless barley grain and malt extracts. Czech J Food Sci. 2017;35(1):73\u20138. https:\/\/doi.org\/10.17221\/144\/2016-CJFS<\/jrn>","DOI":"10.17221\/144\/2016-CJFS"},{"key":"ref33","doi-asserted-by":"crossref","unstructured":"<edb>34. Collin S, Jerkovic V, Br\u00f6han M, Callemien D. Polyphenols and beer quality. In: Ramawat KG, M\u00e9rillon JM, editors. Natural products. Heidelberg, Germany: Springer; 2013. pp. 2333\u201359. https:\/\/doi.org\/10.1007\/978-3-642-22144-6_78<\/edb>","DOI":"10.1007\/978-3-642-22144-6_78"},{"key":"ref34","doi-asserted-by":"crossref","unstructured":"<edb>35. Zhao H. Endogenous antioxidants and antioxidant activities of beers. In: Preedy V, editor. Processing and impact on antioxidants in beverages. Amsterdam, The Netherlands: Elsevier; 2014. pp. 15\u201324. https:\/\/doi.org\/10.1016\/B978-0-12-404738-9.00002-7<\/edb>","DOI":"10.1016\/B978-0-12-404738-9.00002-7"},{"key":"ref35","doi-asserted-by":"crossref","unstructured":"<edb>36. Saura-Calixto F, Serrano J, P\u00e9rez-Jim\u00e9nez J. What contribution is beer to the intake of antioxidants in the diet? In: Preedy VR, editor. Beer in health and disease prevention. London, UK: Academic Press; 2009. pp. 441\u20138. https:\/\/doi.org\/10.1016\/B978-0-12-373891-2.00042-0<\/edb>","DOI":"10.1016\/B978-0-12-373891-2.00042-0"},{"key":"ref36","doi-asserted-by":"crossref","unstructured":"<jrn>37. Koren D, Orb\u00e1n C, Gall\u00f3 N, Kun S, Vecseri-Hegyes B, Kun-Farkas G. Folic acid content and antioxidant activity of different types of beers available in Hungarian retail. J Food Sci Technol. 2017;54(5):1158\u201367. https:\/\/doi.org\/10.1007\/s13197-017-2503-1 PubMed<\/jrn>","DOI":"10.1007\/s13197-017-2503-1"},{"key":"ref37","doi-asserted-by":"crossref","unstructured":"<jrn>38. Munteanu IG, Apetrei C. Analytical methods used in determining antioxidant activity: A review. Int J Mol Sci. 2021;22(7):3380. https:\/\/doi.org\/10.3390\/ijms22073380 PubMed<\/jrn>","DOI":"10.3390\/ijms22073380"},{"key":"ref38","doi-asserted-by":"crossref","unstructured":"<jrn>39. Adjimani JP, Asare P. Antioxidant and free radical scavenging activity of iron chelators. Toxicol Rep. 2015;2:721\u20138. https:\/\/doi.org\/10.1016\/j.toxrep.2015.04.005 PubMed<\/jrn>","DOI":"10.1016\/j.toxrep.2015.04.005"},{"key":"ref39","doi-asserted-by":"crossref","unstructured":"<jrn>40. Kuete V, Efferth T. Cameroonian medicinal plants: Pharmacology and derived natural products. Front Pharmacol. 2010;1:123. https:\/\/doi.org\/10.3389\/fphar.2010.00123 PubMed<\/jrn>","DOI":"10.3389\/fphar.2010.00123"},{"key":"ref40","doi-asserted-by":"crossref","unstructured":"<jrn>41. \u00d6zcan MM, Aljuhaimi F, Uslu N. Effect of malt process steps on bioactive properties and fatty acid composition of barley, green malt and malt grains. J Food Sci Technol. 2018;55(1):226\u201332. https:\/\/doi.org\/10.1007\/s13197-017-2920-1 PubMed<\/jrn>","DOI":"10.1007\/s13197-017-2920-1"},{"key":"ref41","unstructured":"<std>42. ISO 10993-5:2009. Biological evaluation of medical devices - Part 5: Tests for in vitro cytotoxicity. Geneva, Switzerland: International Organization for Standardization (ISO); 2009.<\/std>"},{"key":"ref42","doi-asserted-by":"crossref","unstructured":"<jrn>43. Ramirez T, Strigun A, Verlohner A, Huener HA, Peter E, Herold M, et al. Prediction of liver toxicity and mode of action using metabolomics in vitro in HepG2 cells. Arch Toxicol. 2018;92(2):893\u2013906. https:\/\/doi.org\/10.1007\/s00204-017-2079-6 PubMed<\/jrn>","DOI":"10.1007\/s00204-017-2079-6"},{"key":"ref43","doi-asserted-by":"crossref","unstructured":"<jrn> 44. Gon\u00e7alves AC, Flores-F\u00e9lix JD, Costa AR, Falc\u00e3o A, Alves G, Silva LR. Hepatoprotective effects of sweet cherry extracts (cv. Saco). Foods. 2021;10(11):2623. https:\/\/doi.org\/10.3390\/foods10112623 PubMed<\/jrn>","DOI":"10.3390\/foods10112623"},{"key":"ref44","doi-asserted-by":"crossref","unstructured":"<jrn>45. Lima CF, Fernandes-Ferreira M, Pereira-Wilson C. Phenolic compounds protect HepG2 cells from oxidative damage: Relevance of glutathione levels. Life Sci. 2006;79(21):2056\u201368. https:\/\/doi.org\/10.1016\/j.lfs.2006.06.042 PubMed<\/jrn>","DOI":"10.1016\/j.lfs.2006.06.042"},{"key":"ref45","doi-asserted-by":"crossref","unstructured":"<jrn>46. Yao Y, Li Z, Qin B, Ju X, Wang L. Evaluation of the intracellular lipid-lowering effect of polyphenols extract from highland barley in HepG2 cells. Food Sci Hum Wellness. 2024;13(1):454\u201361. https:\/\/doi.org\/10.26599\/FSHW.2022.9250039<\/jrn>","DOI":"10.26599\/FSHW.2022.9250039"},{"key":"ref46","doi-asserted-by":"crossref","unstructured":"<jrn> 47. Lee YJ, Beak SY, Choi I, Sung JS. Quercetin and its metabolites protect hepatocytes against ethanol-induced oxidative stress by activation of Nrf2 and AP-1. Food Sci Biotechnol. 20172018;27(3):809\u201317. https:\/\/doi.org\/10.1007\/s10068-017-0287-8 PubMed<\/jrn>","DOI":"10.1007\/s10068-017-0287-8"},{"key":"ref47","doi-asserted-by":"crossref","unstructured":"<jrn>48. Caon G, Morrone M, Feistauer L, Sganzerla D, Moreira JCF. Moderate beer consumption promotes silymarin-like redox status without affecting the liver integrity in vivo. Food Biosci. 2021;43:101307. https:\/\/doi.org\/10.1016\/j.fbio.2021.101307<\/jrn>","DOI":"10.1016\/j.fbio.2021.101307"},{"key":"ref48","unstructured":"<jrn>49. Hosseini SA, Talebi E, Taheri Y. Investigation on barely extract effect on ALK, AST and ALT enzymes in rat liver. Adv Environ Biol. 2013;7(14):4843\u20137.<\/jrn>"},{"key":"ref49","doi-asserted-by":"crossref","unstructured":"<jrn>50. Park H, Lee E, Kim Y, Yoon Jung H, Kim KM, Kwon O. Metabolic profiling analysis reveals the potential contribution of barley sprouts against oxidative stress and related liver cell damage in habitual alcohol drinkers. Antioxidants. 2021;10(3):459. https:\/\/doi.org\/10.3390\/antiox10030459 PubMed<\/jrn>","DOI":"10.3390\/antiox10030459"}],"container-title":["Food Technology and Biotechnology"],"original-title":[],"link":[{"URL":"https:\/\/www.ftb.com.hr\/images\/pdfarticles\/2026\/July-September\/FTB-64-311.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ftb.com.hr\/images\/pdfarticles\/2026\/July-September\/FTB-64-311.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,10,21]],"date-time":"2026-10-21T12:13:05Z","timestamp":1792584785000},"score":1,"resource":{"primary":{"URL":"https:\/\/ftb.com.hr\/archives\/1999-assessment-of-the-potential-impact-of-aqueous-and-ethanolic-malt-extracts-on-hepg2-liver-cells"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,6,26]]},"references-count":50,"journal-issue":{"issue":"3","published-online":{"date-parts":[[2026,9,14]]},"published-print":{"date-parts":[[2026,9,30]]}},"URL":"https:\/\/doi.org\/10.17113\/ftb.64.03.26.9286","relation":{},"ISSN":["1330-9862","1334-2606"],"issn-type":[{"value":"1330-9862","type":"print"},{"value":"1334-2606","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,6,26]]},"article-number":"9286"}}