Beer in Health and Disease Prevention book cover

Beer in Health and Disease Prevention

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 BOOKAlcohol researchersPharmacologistsPublic Health Scientists and WorkersEpidemiologistsNutritionists and DietitiansHealth Workers and PractitionersMembers of brewing industry SECONDARY READERSHIP FOR THE BOOK:DoctorsPathologistsPolicy Makers

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


Contents

  • 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. Sascha Wunderlich and Werner Back

    3. NON Lager Beer
    4. Andrea Pavsler and Stefano Buiatti

    5. Lager Beer
    6. Andrea Pavsler and Stefano Buiatti

    7. Traditional and Modern Japanese Beers: Methods of Production and Composition
    8. Masato Kawasaki and Shuso Sakuma

    9. Sorghum Beer: Fabrication, Nutritional Value and Impact Upon Human Health
    10. Maoura Nanadoum and Jacques Pourquie

    11. Production of Alcohol-free Beer
    12. Luigi Montanari, Ombretta Marconi, Heidi Mayer, and Paolo Fantozzi

    13. Yeast Diversity in the Brewing Industry
    14. Linda Hellborg and Jure Piskur

    15. The Brewer’s Yeast Genome: From its Origins to our Current Knowledge
    16. Sandra Rainieri

    17. Flocculation in Saccharomyces Cerevisiae
    18. Eduardo V. Soares

    19. Use of Amylolytic Enzymes in Brewing
    20. N.P. Guerra, A. Torrado-Agrasar, C. López-Macías, E. Martínez-Carballo, S. García-Falcón, J. Simal-Gándara, and L.M. Pastrana-Castro

      (ii) Beer Drinking

    21. Trends of Beer Drinking in Europe
    22. Pedro Marques-Vidal

    23. Trends in Beer Drinking: Rest of the World
    24. Qiao Qiao Chen and Pedro Marques-Vidal

    25. Beer Consumption Patterns in Northern Ireland
    26. Adele Mc Kinney and Kieran Coyle

    27. Beer Consumption in Teenagers in Brazzaville (Congo)
    28. Jean Robert Mabiala Babela, Alphonse Massamba, Senga Prosper, and Rajaventhan Srirajaskanthan

    29. Personality Characteristics Associated with Drinking and Beverage Preference
    30. Colin R. Martin

    31. Beer and Current Mood State
    32. Ralf Demmel and Jennifer Nicolai

    33. Female Beer Drinking and the Morning After
    34. L. Darren Kruisselbrink and René J.L. Murphy

    35. Beer Consumption During Pregnancy
    36. Brittany B. Rayburn and William F. Rayburn

    37. Beer and other Alcoholic Beverages: Implications for Dependence, Craving and Relapse
    38. Thomas Hillemacher and Stefan Bleich

       

      (iii) Beer Composition and Properties

    39. Beer Composition: An Overview
    40. Stefano Buiatti

    41. Identification of Taste and Aroma-Active Components of Beer
    42. Paul Hughes

    43. Hop Essential Oil: Analysis, Chemical Composition and Odor Characteristics
    44. Graham Eyres and Jean-Pierre Dufour*

    45. Ethanol Content of Beer Sold in the US: Variation Over Time, Across States and by Individual Drinks
    46. William C. Kerr

    47. Soluble Proteins of Beer
    48. Marion Didier and Bakan Bénédicte

    49. Amino Acids in Beer
    50. Marta Fontana and Stefano Buiatti

    51. Purines in Beer
    52. Tetsuya Yamamoto and Yuji Moriwaki

    53. Beer Carbohydrates
    54. Isabel M.P.L.V.O. Ferreira

    55. Dietary Fiber in Beer: Content, Composition, Colonic Fermentability and
      Contribution to the Diet
    56. I.Goñi, M.E. Díaz-Rubio, F. Saura-Calixto

    57. Beer and Arabinoxylan
    58. Glen P. Fox

    59. Histamine in Beer
    60. Susanne Diel, Maria Herwald, Hannelore Borck, and Friedhelm Diel

    61. Terpenoids in Beer
    62. J. Richard Dickinson

    63. Proanthocyanidins in Hops
    64. Hui-Jing Li and Max L. Deinzer

    65. Metals in Beer
    66. Pawel Pohl

    67. Minerals in Beer
    68. Luigi Montanari, Heidi Mayer, Ombretta Marconi, and Paolo Fantozzi

    69. Silicon in Beer: Origin and Concentration
    70. Caroline Walker, Gary Freeman, Ravin Jugdaohsingh, and Jonathan J. Powell

      (iv) Beer Stability and Spoilage

    71. The Chemistry of Ageing Beer
    72. D.P. De Schutter, D. Saison, F. Delvaux, G. Derdelinckx, F.R. Delvaux

    73. Trans-2-nonenal During Model Mashing
    74. José da Cruz Francisco and Estera Szwajcer Dey

    75. E-2-nonenal and Beta-damascenone in Beer
    76. José Rodrigues and Paulo Almeida

    77. Pathogens in Beer
    78. Garry Menz, Peter Aldred, and Frank Vriesekoop

       

    79. Fate of Pesticide Residues in Brewing
    80. Simón Navarro and Nuria Vela

      Part 2: General Effects on Metabolism and Body Systems

      (i) General Metabolism and Organ Systems

    81. Ethanol in Beer: Production, Absorption and Metabolism
    82. Rajkumar Rajendram and Victor R. Preedy

    83. What Contribution is Beer to the Intake of Antioxidants in Diet?
    84. Fulgencio Saura-Calixto, José Serrano, and Jara Pérez-Jiménez

    85. Antioxidant Activity of Beer’s Maillard Reaction Products: Features and Health Aspects
    86. Franco Tubaro

    87. Beer Affects Oxidative Stress Due to Ethanol: A Preclinical and Clinical Study
    88. Giovanni Addolorato, Lorenzo Leggio, Anna Ferrulli, Giovanni Gasbarrini, Antonio Gasbarrini, and Alcohol Related Diseases Study Group

    89. Antioxidant Capacity of Hops
    90. C. Proestos and M. Komaitis

    91. The Antioxidant Capacities of Beers: Relationship between Assays of Antioxidant Capacity, Colour and other Alcoholic and Non-Alcoholic Beverages
    92. Justin A. Fegredo, Rachel Meynell, Alan K.H. Lai, Max C.Y. Wong, Colin R. Martin, Helen Wiseman, Victor R. Preedy

       

    93. Biological Properties of Beer and its Components Compared to Wine
    94. Giuseppe Iacomino, Idolo Tedesco, and Gian Luigi Russo

    95. The Absorption and Metabolism of Phenolic Acids from Beer in Man
    96. Mirella Nardini, Fausta Natella, Andrea Ghiselli, and Cristina Scaccini

    97. Caloric Compensation in Response to Beer Consumption
    98. Neil E. Rowland

    99. Beer and Adiposity
    100. S. Goya Wannamethee

    101. The Relationship between Exercise and Beer Ingestion in Regards to Metabolism
    102. Tetsuya Yamamoto and Yuji Moriwaki

    103. Estrogenicity of Beer: The Role of Intestinal Bacteria in the Activation of Beer Flavonoid
    104. Sam Possemiers, Willy Verstraete, and Tom Van de Wiele

    105. Effects of Beer Ingestion on Body Purine Bases
    106. Yuji Moriwaki and Tetsuya Yamamoto

    107. Neuropharmaological Activity of Humulus Lupulus L
    108. Paola Zanoli and Manuela Zavatti

    109. Beer: Effects on Saliva Secretion and Composition
    110. H.S. Brand, M.L. Bruins, E.C.I. Veerman, and A.V. Nieuw Amerongen

    111. Beer and Coeliac Disease
    112. Glen P. Fox

    113. The Effect of Beer and other Alcoholic Beverages on the Esophagus with Special Reference to Gastroesophageal Reflux
    114. H. Seidl and C. Pehl

    115. Effects of Beer on the Gastric Mucosa as Determined by Endoscopy
    116. Andreas Franke and Manfred V. Singer

    117. The Effect of Beer and its Non-alcoholic Ingredients on Secretory and Motoric Function of the Stomach
    118. Andreas Franke and Manfred V. Singer

    119. The Effect of Beer and its Non-alcoholic Constituents on the Exocrine and Endocrine Pancreas as well as on Gastrointestinal Hormones
    120. Peter Feick, Andreas Gerloff, and Manfred V. Singer

    121. Beer and the Liver
    122. Rajaventhan SriRajaskanthan and Victor R. Preedy

      (ii) Cardiovascular and Cancer

    123. Beer Consumption and Homocysteine
    124. D.A. De Luis and R. Aller

    125. Alcohol, Beer and Ischemic Stroke
    126. Kenneth Mukamal

    127. Beer: Is it Alcohol, Antioxidants, or both? Animal Models of Atherosclerosis
    128. Joe A. Vinson

    129. Beer Inhibition of Heterocyclic Amines-induced Carcinogenesis
    130. Hajime Nozawa and Keiji Kondo

    131. Maize Beer and Carcinogenesis
    132. Zodwa Dlamini, Zukile Mbita, and Lindiwe Skhosana

    133. The Relationship between Beer Consumption and Lung Cancer
    134. Douglas E. Paull and Alex G. Little

    135. Phenolic Beer Compounds to Prevent Cancer
    136. Clarissa Gerhäuser

    137. Beer Inhibition of Azoxymethane-induced Colonic Carcinogenesis
    138. Hajime Nozawa and Keiji Kondo

      Part 3: Specific Effects of Selective Beer Related Components

      (i) General Metabolism and Organ Systems

    139. Biological Activities of Humulone
    140. Hiroyasu Tobe

    141. Desmethylxanthohumol from Hops, Chemistry and Biological Effects
    142. Reinhard A. Diller, Herbert M. Riepl, Oliver Rose, Corazon Frias, Günter Henze, and Aram Prokop

    143. Reproductive and Estrogenic Effects of 8-prenylnaringenin in Hops
    144. Stuart R. Milligan

    145. Regulation of Gene Expression by Hop-derived 8-prenylnaringenin
    146. Oliver Zierau and Günter Vollmer

    147. Hop-derived Phytoestrogens Alter Osteoblastic Phenotype and Gene Expression
    148. Katharina E. Effenberger and Johannes Westendorf

    149. Antimalarials from Prenylated Chalcone Derivatives of Hops
    150. Sonja Frölich, Carola Schubert, and Kristina Jenett-Siems

    151. Acylphloroglucinol Derivatives from Hops as Anti-inflammatory Agents
    152. Hans Becker, Clarissa Gerhäuser, and Gregor Bohr

    153. Hops derived Inhibitors of Nitric Oxide
    154. Hajime Nozawa, Feng Zhao, and Keiji Kondo

    155. Non-specific Hydroxyl Radical Scavenging Properties of Melanoidins from Beer
    156. Francisco J. Morales

    157. 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

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