Beer in Health and Disease Prevention

Edited by

Victor Preedy, King's College London, UK

Presenting both the concerns and problems of beer consumption as well as the emerging evidence of benefit, Handbook of Beer Health and Disease Prevention offers a balanced view of today's findings and the potential of tomorrow's research. From a beverage of warriors to a cheap and affordable commodity, beer has been a part of our consumption for nearly 8000 years. Like most alcoholic drinks it has been prone to abuse and in some counties the per capita consumption of beer has led to considerable health risks. However, just as wine in moderation has been proposed to promote health, research is showing that beer -- and the ingredients in beer -- can have similar impact on improving health, and in some instances preventing disease. For example, some cancers like bladder cancers and the incidence of cardiovascular disease are reported to be lower in moderate beer drinkers. Furthermore there is a considerable body of emerging evidence to show that the anti-oxidant capacity of beers is high. It has been argued by some that the total antioxidants ingested in some beer drinkers equates that consumed by red wine drinkers. The key to this, of course, is understanding and this volume presents a collection of the most current writings on the subject of beer and it's potential in health.

Audience
PRIMARY READERSHIP FOR THE BOOK Alcohol researchers Pharmacologists Public Health Scientists and Workers Epidemiologists Nutritionists and Dietitians Health Workers and Practitioners Members of brewing industry SECONDARY READERSHIP FOR THE BOOK: Doctors Pathologists Policy Makers

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Hardbound, 1248 Pages

Published: September 2008

Imprint: Academic Press

ISBN: 978-0-12-373891-2

Reviews

"Beer in Health and Disease Prevention serves an important function by righting the bias toward wine as the only healthy alcoholic beverage. The book is a massive 1,100 page compendium with 103 chapters by many international distinguished contributors. There are too many excellent entries to cite them individually. Suffice it to say that the book is packed with data in readable form. A strong and useful feature is the inclusion at the end of each chapter of a detailed list of summary points. Overall, this volume splendidly fulfils the stated mission. Dr. Preedy deserves congratulations for undertaking and completing a monumental undertaking. It will be of interest and value to scientists in a number of disciplines and to interested nonscientists." - Arthur L. Klatsky, Kaiser Permanente Medical Care Program, in AMERICAN JOURNAL OF HUMAN BIOLOGY "Each chapter is well laid out with an abstract summarizing the chapter, a list of abbreviations and at the end of each chapter there are succinct summary points. This reviewer highly recommends this reference book and believes that it is very good value for the price." - Inge Russell, Ph.D., D.Sc., FIBiol, FIBD, JOURNAL OF THE INSTITUTE OF BREWING "Although a large part of the book is dedicated to beer in terms of health and disease prevention as the title states, the content also encompasses areas such as beer analysis methodology, beer drinking patterns and beer production. This reviewer highly recommends this reference book and believes that it is very good value for the price."--The Journal of the Institute of Brewing

Dedication
Preface
Foreword by Professor Jonathon Powell

Part 1: General Aspects of Beer and Constituents

(i) Beer Making, Hops and Yeast
1. Overview of Manufacturing Beer: Ingredients, Processes and Quality Criteria
2. NON Lager Beer
3. Lager Beer
4. Traditional and Modern Japanese Beers: Methods of Production and Composition
5. Sorghum Beer: Fabrication, Nutritional Value and Impact Upon Human Health
6. Production of Alcohol-free Beer
7. Yeast Diversity in the Brewing Industry
8. The Brewers Yeast Genome: From its Origins to our Current Knowledge
9. Flocculation in Saccharomyces Cerevisiae
10. Use of Amylolytic Enzymes in Brewing
11. Trends of Beer Drinking in Europe
12. Trends in Beer Drinking: Rest of the World
13. Beer Consumption Patterns in Northern Ireland
14. Beer Consumption in Teenagers in Brazzaville (Congo)
15. Personality Characteristics Associated with Drinking and Beverage Preference
16. Beer and Current Mood State
17. Female Beer Drinking and the Morning After
18. Beer Consumption During Pregnancy
19. Beer and other Alcoholic Beverages: Implications for Dependence, Craving and Relapse
20. Beer Composition: An Overview
21. Identification of Taste and Aroma-Active Components of Beer
22. Hop Essential Oil: Analysis, Chemical Composition and Odor Characteristics
23. Ethanol Content of Beer Sold in the US: Variation Over Time, Across States and by Individual Drinks
24. Soluble Proteins of Beer
25. Amino Acids in Beer
26. Purines in Beer
27. Beer Carbohydrates
28. Dietary Fiber in Beer: Content, Composition, Colonic Fermentability and
  Contribution to the Diet
29. Beer and Arabinoxylan
30. Histamine in Beer
31. Terpenoids in Beer
32. Proanthocyanidins in Hops
33. Metals in Beer
34. Minerals in Beer
35. Silicon in Beer: Origin and Concentration
36. The Chemistry of Ageing Beer
37. Trans-2-nonenal During Model Mashing
38. E-2-nonenal and Beta-damascenone in Beer
39. Pathogens in Beer
40. Fate of Pesticide Residues in Brewing
41. Ethanol in Beer: Production, Absorption and Metabolism
42. What Contribution is Beer to the Intake of Antioxidants in Diet?
43. Antioxidant Activity of Beers Maillard Reaction Products: Features and Health Aspects
44. Beer Affects Oxidative Stress Due to Ethanol: A Preclinical and Clinical Study
45. Antioxidant Capacity of Hops
46. The Antioxidant Capacities of Beers: Relationship between Assays of Antioxidant Capacity, Colour and other Alcoholic and Non-Alcoholic Beverages
47. Biological Properties of Beer and its Components Compared to Wine
48. The Absorption and Metabolism of Phenolic Acids from Beer in Man
49. Caloric Compensation in Response to Beer Consumption
50. Beer and Adiposity
51. The Relationship between Exercise and Beer Ingestion in Regards to Metabolism
52. Estrogenicity of Beer: The Role of Intestinal Bacteria in the Activation of Beer Flavonoid
53. Effects of Beer Ingestion on Body Purine Bases
54. Neuropharmaological Activity of Humulus Lupulus L
55. Beer: Effects on Saliva Secretion and Composition
56. Beer and Coeliac Disease
57. The Effect of Beer and other Alcoholic Beverages on the Esophagus with Special Reference to Gastroesophageal Reflux
58. Effects of Beer on the Gastric Mucosa as Determined by Endoscopy
59. The Effect of Beer and its Non-alcoholic Ingredients on Secretory and Motoric Function of the Stomach
60. The Effect of Beer and its Non-alcoholic Constituents on the Exocrine and Endocrine Pancreas as well as on Gastrointestinal Hormones
61. Beer and the Liver
62. Beer Consumption and Homocysteine
63. Alcohol, Beer and Ischemic Stroke
64. Beer: Is it Alcohol, Antioxidants, or both? Animal Models of Atherosclerosis
65. Beer Inhibition of Heterocyclic Amines-induced Carcinogenesis
66. Maize Beer and Carcinogenesis
67. The Relationship between Beer Consumption and Lung Cancer
68. Phenolic Beer Compounds to Prevent Cancer
69. Beer Inhibition of Azoxymethane-induced Colonic Carcinogenesis
70. Biological Activities of Humulone
71. Desmethylxanthohumol from Hops, Chemistry and Biological Effects
72. Reproductive and Estrogenic Effects of 8-prenylnaringenin in Hops
73. Regulation of Gene Expression by Hop-derived 8-prenylnaringenin
74. Hop-derived Phytoestrogens Alter Osteoblastic Phenotype and Gene Expression
75. Antimalarials from Prenylated Chalcone Derivatives of Hops
76. Acylphloroglucinol Derivatives from Hops as Anti-inflammatory Agents
77. Hops derived Inhibitors of Nitric Oxide
78. Non-specific Hydroxyl Radical Scavenging Properties of Melanoidins from Beer
79. Anti-obesity Effects of Dietary Isomerized Hop Extract Containing Isohumulones Generated via Peroxisome Proliferators-activated Receptors
Hiroaki Yajima

80. Moderate Beer Consumption: Effects on Silcon Intake and Bone Health
Ravin Jugdaohsingh and Jonathan J. Powell

81. Biolabelling of Xanthohumol in Hop Cones (Humulus Lupulus L., Cannabaceae) with Stable and Radioactive Precursors for Biosynthetic and Metabolic Studies
Hans Becker, Stefanie Berwanger, and Norbert Frank

(ii) Cardiovascular and Cancer

82. Epicatechin and its Role in Protection of LDL and of Vascular Endothelium
Tankred Schewe and Helmut Sies

83. Isohumulones from Beer Modulate Blood Lipid Status
Aruto Yoshida

84. Flavonoids in Beer and their Potential Benefit on the Risk of Cardiovascular Disease
Chung-Yen Chen and Jeffrey B. Blumberg

85. Vasoactivity of Flavonols, Flavones and Catechins
Owen L. Woodman

86. The Anti-invasive and Proapoptotic Effect of Xanthohumol: Potential use in Cancer
Barbara Vanhoecke, Jerina Boelens, Sofie Lust, Fritz Offner, and Marc Bracke

87. Anti-cancer Property of Epicatechin Gallate in Colon Cancer Cells
Seung Joon Baek and Seong-Ho Lee

88. Use of Quercetin in Prostate Cancer Cells
Charles Y.F. Young

89. Beer and Prevention of Heterocyclic Amine-induced DNA Adducts and O6-methlyguanine
Sakae Arimoto-Kobayashi

90. Techniques for Assessing Anti-cancer Effects of Beer
Clarissa Gerhäuser

Part 4: Assay Methods and Techniques Used for Investigating Beer and Related Compounds

91. The Evaluation of Beer Ageing
María Purificación Hernández-Artiga and Dolores Bellido Milla

92. Use of Electrospray Ionization Mass Spectrometry to Fingerprint Beer
Rodrigo R. Catharino, Alexandra C.H.F. Sawaya, and Marcos N. Eberlin

93. Methods for the Characterization of Beer by Nuclear Magnetic Resonance (NMR)
A.M. Gil and J. Rodrigues

94. Methods for the Vibrational Spectroscopy Analysis of Beer
Salvador Garrigues and Miguel de la Guardia

95. Fluorecence Methods for the Analysis of Beer
Ewa Sikorska, Igor Khmelinskii, and Marek Sikorski

96. Capillary Electrophoresis Methods used for Beer Analysis
Antonio Segura-Carretero, Sonia Cortacero-Ramírez, and Alberto Fernández-Gutiérrez

97. Manual and Robotic Methods for Measuring the Total Antioxidant Capacity of Beers
Justin A. Fegredo, Max C.Y. Wong, Helen Wiseman, and Victor R. Preedy

98. Methods for the HPLC Analysis of Phenolic Compounds and Flavonoids of Beer
Pavel Jandera

99. Methods for the Assay of Iso-alpha-acids and Reduced iso-alpha-acids in Beer
Gerd Vanhoenacker and Pat Sandra

100. Methods for Determining Biogenic Amines in Beer
Anastasia Zotou and Zacharenia Loukou

101. Beer and ESR Spin Trapping
Kevin Huvaere and Mogens L. Anderson

102. Method for Determining Ethanol in Beer
Domenica Tonelli

103. Quantification of Beer Carbohydrates by HPLC
Isabel M.P.L.V.O. Ferreira

*deceased

Beer in Health and Disease Prevention

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