Beer in Health and Disease Prevention 1st Edition by Victor R Preedy ISBN 0123738911 9780123738912
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ISBN 10: 0123738911
ISBN 13: 9780123738912
Author: Victor R Preedy
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.
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
Beer in Health and Disease Prevention 1st Table of contents:
Part I: General Aspects of Beer and Constituents
(i) Beer Making, Hops and Yeast
Chapter 1 Overview of Manufacturing Beer: Ingredients, Processes, and Quality Criteria
Abstract
List of Abbreviations
Introduction
Raw Materials
Making Beer
Quality Criteria of Beer
Non-alcoholic beer and other brewing technologies
Summary Points
References
Chapter 2 Non-lager Beer
Abstract
Introduction
Top Fermented Beer Production
Beer Types
References
Chapter 3 Lager Beer
Abstract
List of Abbreviations
Introduction
Beer Production
Beer Types
Pilsner
European Amber Lager
Dark Lager
Bock
References
Chapter 4 Traditional and Modern Japanese Beers: Methods of Production and Composition
Abstract
Introduction
Japanese Beer Production and Consumption Volumes
History of Japanese Beer
Traditional Japanese Beer Production Methods
Modern Beer Production Methods
Changes in Beer Composition
Summary Points
References
Chapter 5 Sorghum Beer: Production, Nutritional Value and Impact upon Human Health
Abstract
List of Abbreviations
Introduction
Sorghum Beer in the Present Chad Society
Nutritional Value and Impact upon Human Health
Conclusion
Acknowledgment
References
Chapter 6 Production of Alcohol-Free Beer
Abstract
List of Abbreviations
Introduction
Production Technologies
Chemical Composition and Sensorial Properties of Alcohol-Free and Low-Alcohol Beers
Technological Evaluation
Summary Points
Acknowledgments
References
Chapter 7 Yeast Diversity in the Brewing Industry
Abstract
List of Abbreviations
Introduction
Yeast Biodiversity
Species Involved in Brewing
Methods to Increase the Diversity
Future Trends
Summary Points
Acknowledgments
References
Chapter 8 The Brewer’s Yeast Genome: From Its Origins to Our Current Knowledge
Abstract
List of Abbreviations
Introduction
Objective of This Chapter
Brewing Yeasts Taxonomy and Nomenclature
Characteristics of Ale and Lager Yeasts
Conclusions
Summary Points
Acknowledgments
References
Chapter 9 Flocculation in Saccharomyces Cerevisiae
Abstract
List of Abbreviations
Introduction
Types of Yeast Aggregation
Yeast Flocculation and Beer Production
Measurement of Yeast Flocculation
Physiology of Yeast Flocculation
Genetic Control of Yeast Flocculation
Mechanism of Yeast Flocculation
The Flocculation Cycle
To Be or Not to Be Flocculent: The Art of Survival?
Summary Points
References
Chapter 10 Use of Amylolytic Enzymes in Brewing
Abstract
List of Abbreviations
Introduction
Amylases in Traditional Brewing
The Role of Amylases in Modern Brewing
Summary Points
References
(ii) Beer Drinking
Chapter 11 Trends of Beer Drinking in Europe
Abstract
List of Abbreviations
Introduction
Nordic Countries
Central European Countries
Southern European Countries
Former USSR and Eastern European Countries
Conclusion
Summary Points
References
Chapter 12 Trends of Beer Drinking: Rest of the World
Abstract
List of Abbreviations
Introduction
North America
Central America and the Caribbean
South America
Asia-Pacific Region
Mediterranean Non-European Countries
Africa
Conclusion
Summary Points
References
Chapter 13 Beer Consumption Patterns in Northern Ireland
Abstract
List of Abbreviations
Introduction
Alcohol Use/Misuse in Northern Ireland
Beer Consumption
Drinking Patterns Among the Young People of Northern Ireland
Young Adult Drinkers in Northern Ireland
Quantity of Consumption
Mixed Drinks
Students/Non-students
Place of Alcohol Consumption
Conclusion
Summary Points
References
Chapter 14 Beer Consumption in Teenagers in Brazzaville (Congo)
Abstract
List of Abbreviations
Introduction
Alcohol Consumption in Brazzaville
Beer Consumption Amongst Teenagers
Underlying Causes for Teenage Drinking
Type of Beer Consumption Amongst Teenagers
Conclusion
Summary Points
References
Chapter 15 Personality Characteristics Associated with Drinking and Beverage Preference
Abstract
Introduction
A Psychology of Drinking Behavior
The Disease Model of Alcoholism
Personality Traits and Beverage Choice
Personality Characteristics Associated with Alcoholic Beverage Preference
Summary
Summary Points
References
Chapter 16 Beer and Current Mood State
Abstract
Introduction
Current Mood States
Cue Reactivity
Outcome Expectancies
Drinking Motives
Attributional Processes
Summary Points
References
Chapter 17 Female Beer Drinking and the Morning After
Abstract
List of Abbreviations
Consumption Patterns
Alcohol Pharmacokinetics
The Experience of Hangover
Delayed (Hangover) Effects of Alcohol Consumption
Search and Review of Articles on the Topic
Beer-Induced Hangover and Performance in Females
Conclusions
Summary Points
Acknowledgments
References
Chapter 18 Beer Consumption During Pregnancy
Abstract
Introduction
Beer Preference During Pregnancy
Social vs. Heavy Alcohol Consumption
Binge Drinking During Pregnancy
Limitations with Animal and Human Investigations
Prevention of Beer Drinking During Pregnancy
Counseling During Pregnancy
Drug Therapy During Pregnancy
Beer and Breastfeeding
Summary Points
References
Chapter 19 Beer and Other Alcoholic Beverages: Implications for Dependence, Craving and Relapse
Abstract
List of Abbreviations
Introduction
Main Text
Summary Points
References
(iii) Beer Composition and Properties
Chapter 20 Beer Composition: An Overview
Abstract
List of Abbreviations
Introduction
Trace Elements
References
Chapter 21 Identification of Taste- and Aroma-Active Components of Beer
Abstract
List of Abbreviations
Introduction
Sources of Beer Flavor
Approaches to the Detection of Taste- and Aroma-Active Compounds in Beer
Experimental Techniques
The Challenges of Relating Sensory and Analytical Data
Future Perspectives: Detection of Non-sensory Components of Physiological Significance
Conclusions
Summary Points
References
Chapter 22 Hop Essential Oil: Analysis, Chemical Composition and Odor Characteristics
Abstract
List of Abbreviations
Introduction
Variation and Changes in Composition
Analysis and Characterization of Hop Essential Oil
Composition of Hop Essential Oil
Odor Characteristics of Hop Essential Oil
Hop Aroma in Beer
Methods of Extraction
Essential Oil Fractionation
Concluding Remarks
Summary Points
References
Chapter 23 Ethanol Content of Beer Sold in the United States: Variation Over Time, Across States and
Abstract
List of Abbreviations
Introduction
US Beer Types and Brand % ABV
Time Trends in % ABV and Beer Consumption
State Differences in % ABV and Type Shares
Alcohol Content of Beer Drinks
Limitations and Measurement Issues
Concluding Remarks
Summary Points
References
Chapter 24 Soluble Proteins of Beer
Abstract
List of Abbreviations
Introduction
Beer Concentrate Heat-Stable Barley Albumins
Structural Maturation of Proteins and Development of Beer Foam
Proteins and Beer Haze
Conclusion
References
Chapter 25 Amino Acids in Beer
Abstract
List of Abbreviations
Introduction
Nitrogenous Compounds
Amino Acids in Barley
Amino Acids in Brewing Process
Amino Acids in Final Beer
References
Chapter 26 Purines in Beer
Abstract
List of Abbreviations
Introduction
Analysis of Purines in Beer
Purines in Beer and Other Beverages
Comparison of Purines Between Beer and Other Beverages
Effects of Purines on the Serum Concentration and Urinary Excretion of Uric Acid
Effects of Purines in Beer and Happo-shu, on Plasma Concentration of Urate
Effects of Beer and Other Alcoholic Beverages on Serum Urate Levels
Summary points
References
Chapter 27 Beer Carbohydrates
Abstract
List of Abbreviations
Introduction
Origin of Beer Carbohydrates
Wort Carbohydrates
Beer Carbohydrates
Carbohydrate Contents in New Brewing Styles
Summary Points
References
Chapter 28 Dietary Fiber in Beer: Content, Composition, Colonic Fermentability, and Contribution to
Abstract
List of Abbreviations
Introduction
Dietary Fiber
Carbohydrates and DF in Beer
Content and Composition of DF in Beer
Fermentability of Beer DF
Contribution of Beer to DF Intake in the Diet
Are Polysaccharides the Only Constituent of DF in Beer?
Summary Points
References
Chapter 29 Beer and Arabinoxylan
Abstract
The Structure of Arabinoxylan
Arabinoxylan in the Endosperm Cell Wall
Arabinoxylan in the Husk and Aleurone Layers
Genetic and Environmental Variation
Effects in Malting
Impacts on Brewing
Enzymic Degradation During Malting
Conclusions
Summary Points
References
Chapter 30 Histamine in Beer
Abstract
List of Abbreviations
Introduction
Metabolism of Histamine
Analyses of Histamine in Beer
Sensory Thresholds
Histamine Concentrations
Other Biogenic Amines
Hygienic Aspects
Histamine Responses and Histamine Receptors
Beer and Allergy
Summary Points
Acknowledgments
References
Chapter 31 Terpenoids in Beer
Abstract
Introduction
Terpenoids in Beers
Manipulation of Metabolism
The Biological Effects of Terpenoids
Are the Terpenoids in Beers Good for Us?
Summary Points
References
Chapter 32 Proanthocyanidins in Hops
Abstract
List of Abbreviations
Introduction
Proanthocyanidin Composition in Hops
Proanthocyanidin Content of Hops and Beer
Summary Points
References
Chapter 33 Metals in Beer
Abstract
List of Abbreviations
Introduction
Metals in Beer
Metal–Organic Matter Associations in Beer
Metals in Brewing
Summary Points
References
Chapter 34 Minerals in Beer
Abstract
List of Abbreviations
Introduction
Sources of Minerals
Influence of the Brewing Process on the Mineral Content of the Beer
Summary Points
Acknowledgments
References
Chapter 35 Silicon in Beer: Origin and Concentration
Abstract
List of Abbreviations
Introduction
The Silicon Content of Alcoholic Beverages
Changes in Silicon Content Through the Brewing Process
Summary Points
Acknowledgments
References
(iv) Beer Stability and Spoilage
Chapter 36 The Chemistry of Aging Beer
Abstract
List of Abbreviations
Introduction
Chemical Changes During Beer Aging
Conclusion
Summary Points
References
Chapter 37 Trans-2-nonenal During Model Mashing
Abstract
List of Abbreviations
Introduction
Experimental Design
Monitoring the Mashing Process
Laboratory Model Mashing Study
Summary Points
References
Chapter 38 E-2-nonenal and β-Damascenone in Beer
Abstract
List of Abbreviations
Introduction
E-2-Nonenal
The Nonenal Potential Concept
Formation and Chemical Equilibrium of E-2-Nonenal
β-Damascenone
Determination of E-2-Nonenal and β-Damascenone in Beer
Summary Points
References
Chapter 39 Pathogens in Beer
Abstract
List of Abbreviations
Introduction
Pathogens in Beer
The Antimicrobial Hurdles of Beer
Conclusion
Summary Points
Acknowledgments
Reference
Chapter 40 Fate of Pesticide Residues During Brewing
Abstract
List of Abbreviations
Introduction
Analysis of Pesticide Residues in Raw Materials and Beer
Food Safety and Policy in the European Union
Effects of Brewing on the Pesticide Residues
Influence of Pesticide Residues on the Beer Quality
Toxicological Risk of Pesticide Residues on Beer
Summary Points
References
Part II: General Effects on Metabolism and Body Systems
(i) General Metabolism and Organ Systems
Chapter 41 Ethanol in Beer: Production, Absorption and Metabolism
Abstract
List of Abbreviations
Introduction
Brewing Beer
The Physical Properties of Ethanol
Absorption and Distribution of Ethanol in Beer
Metabolism of Ethanol
Blood Ethanol Concentration
Summary
Summary Points
References
Chapter 42 What Contribution Is Beer to the Intake of Antioxidants in the Diet?
Abstract
List of Abbreviations
Introduction
Beer Antioxidants: Contents and Antioxidant Power
Antioxidant Capacity of Beer
Contribution of Beer to the Antioxidant Capacity of Diet
Summary Points
References
Chapter 43 Antioxidant Activity of Beer’s Maillard Reaction Products: Features and Health Aspects
Abstract
List of Abbreviations
Introduction
The Kinetic Competition Test
Conclusion
Summary Points
References
Chapter 44 Beer Affects Oxidative Stress Due to Ethanol: A Preclinical and Clinical Study
Abstract
List of Abbreviations
Introduction
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