Description

Beer in Health and Disease Prevention is the single comprehensive volume needed to understand beer and beer-related science. Presenting both the concerns and problems of beer consumption as well as the emerging evidence of benefit, this book offers a balanced view of today's findings and the potential of tomorrow's research. 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. This book addresses the impact of beer and beer ingredients on cancers, cardiovascular disease, anti-oxidant benefits, and other health related concerns. It offers a holistic view from beer brewing to the isolation of beer-related compounds. It contains self-contained chapters written by subject matter experts. This book is recommended for scientists and researchers from a variety of fields and industries from beer production to health-care professionals.

Key Features

Winner of the 2009 Best Drinks and Health Book in the World - Gourmand World Cookbook Awards
The most comprehensive coverage of the broad range of topics related to the role of beer and beer ingredients in health
Addresses the impact of beer and beer ingredients on cancers, cardiovascular disease, anti-oxidant benefits, and other health related concerns
Presents a holistic view from beer brewing to the isolation of beer-related compounds
Appropriate for scientists and researchers from a variety of fields and industries from beer production to health-care professionals
Consistent organization of each chapter provides easy-access to key points and summaries
Self-contained chapters written by subject matter experts

Readership

Alcohol researchers, Pharmacologists, Public Health Scientists and Workers, Epidemiologists, Nutritionists and Dietitians, Health Workers and Practitioners, Members of brewing industry, Doctors, Pathologists, Policy Makers

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 Brewer’s 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 Beer’s 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

Product details

No. of pages: 1248
Language: English
Copyright: © Academic Press 2008
Published: September 15, 2008
Imprint: Academic Press
Hardcover ISBN: 9780123738912
eBook ISBN: 9780080920498

About the Editor

Victor Preedy

Professor Preedy has been elected as a Fellow to the following Royal Societies: The Royal Society of Biology, the Royal College of Pathologists, the Royal Society for the Promotion of Health, the Royal Institute of Public Health and Hygiene, the Royal Society for Public Health, the Royal Society of Chemistry, and the Royal Society of Medicine. He was founding Director of the Genomics Centre at King’s College London and held the post from 2006 to 2020. He is a leading expert on the science of health and has a long-standing interest in disease processes, biomarkers, and tissue pathology. He has lectured nationally and internationally. Professor Preedy has published over 750 articles, which includes peer-reviewed manuscripts based on original research, abstracts and symposium presentations, reviews and numerous books and volumes.

Affiliations and Expertise

Professor in the Department of Clinical Biochemistry at King’s College Hospital, London, UK Emeritus Professor in Faculty of Life Sciences and Medicine at King’s College London, UK Visiting Professor at the University of Hull, UK

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