• Beer in Health and Disease Prevention (Hardback) 9780123738912
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Beer in Health and Disease Prevention

The single comprehensive volume needed to understand beer and beer-related science

Victor R Preedy (Edited by)

9780123738912, Elsevier Science

Hardback, published 27 October 2008

1248 pages
27.8 x 21.5 x 5.6 cm, 2.71 kg

"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

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.

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

  2. NON Lager Beer

    3. Andrea Pavsler and Stefano Buiatti

  3. Lager Beer

    4. Andrea Pavsler and Stefano Buiatti

  4. Traditional and Modern Japanese Beers: Methods of Production and Composition

    5. Masato Kawasaki and Shuso Sakuma

  5. Sorghum Beer: Fabrication, Nutritional Value and Impact Upon Human Health

    6. Maoura Nanadoum and Jacques Pourquie

  6. Production of Alcohol-free Beer

    7. Luigi Montanari, Ombretta Marconi, Heidi Mayer, and Paolo Fantozzi

  7. Yeast Diversity in the Brewing Industry

    8. Linda Hellborg and Jure Piskur

  8. The Brewer’s Yeast Genome: From its Origins to our Current Knowledge

    9. Sandra Rainieri

  9. Flocculation in Saccharomyces Cerevisiae

    10. Eduardo V. Soares

  10. Use of Amylolytic Enzymes in Brewing

    11. 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

  11. Trends of Beer Drinking in Europe

    12. Pedro Marques-Vidal

  12. Trends in Beer Drinking: Rest of the World

    13. Qiao Qiao Chen and Pedro Marques-Vidal

  13. Beer Consumption Patterns in Northern Ireland

    14. Adele Mc Kinney and Kieran Coyle

  14. Beer Consumption in Teenagers in Brazzaville (Congo)

    15. Jean Robert Mabiala Babela, Alphonse Massamba, Senga Prosper, and Rajaventhan Srirajaskanthan

  15. Personality Characteristics Associated with Drinking and Beverage Preference

    16. Colin R. Martin

  16. Beer and Current Mood State

    17. Ralf Demmel and Jennifer Nicolai

  17. Female Beer Drinking and the Morning After

    18. L. Darren Kruisselbrink and René J.L. Murphy

  18. Beer Consumption During Pregnancy

    19. Brittany B. Rayburn and William F. Rayburn

  19. Beer and other Alcoholic Beverages: Implications for Dependence, Craving and Relapse

    20. Thomas Hillemacher and Stefan Bleich

    (iii) Beer Composition and Properties

  20. Beer Composition: An Overview

    21. Stefano Buiatti

  21. Identification of Taste and Aroma-Active Components of Beer

    22. Paul Hughes

  22. Hop Essential Oil: Analysis, Chemical Composition and Odor Characteristics

    23. Graham Eyres and Jean-Pierre Dufour*

  23. Ethanol Content of Beer Sold in the US: Variation Over Time, Across States and by Individual Drinks

    24. William C. Kerr

  24. Soluble Proteins of Beer

    25. Marion Didier and Bakan Bénédicte

  25. Amino Acids in Beer

    26. Marta Fontana and Stefano Buiatti

  26. Purines in Beer

    27. Tetsuya Yamamoto and Yuji Moriwaki

  27. Beer Carbohydrates

    28. Isabel M.P.L.V.O. Ferreira

  28. Dietary Fiber in Beer: Content, Composition, Colonic Fermentability and Contribution to the Diet

      1. Goñi, M.E. Díaz-Rubio, F. Saura-Calixto

  29. Beer and Arabinoxylan

    30. Glen P. Fox

  30. Histamine in Beer

    31. Susanne Diel, Maria Herwald, Hannelore Borck, and Friedhelm Diel

  31. Terpenoids in Beer

    32. J. Richard Dickinson

  32. Proanthocyanidins in Hops

    33. Hui-Jing Li and Max L. Deinzer

  33. Metals in Beer

    34. Pawel Pohl

  34. Minerals in Beer

    35. Luigi Montanari, Heidi Mayer, Ombretta Marconi, and Paolo Fantozzi

  35. Silicon in Beer: Origin and Concentration

    36. Caroline Walker, Gary Freeman, Ravin Jugdaohsingh, and Jonathan J. Powell

    (iv) Beer Stability and Spoilage

  36. The Chemistry of Ageing Beer

    37. D.P. De Schutter, D. Saison, F. Delvaux, G. Derdelinckx, F.R. Delvaux

  37. Trans-2-nonenal During Model Mashing

    38. José da Cruz Francisco and Estera Szwajcer Dey

  38. E-2-nonenal and Beta-damascenone in Beer

    39. José Rodrigues and Paulo Almeida

  39. Pathogens in Beer

    40. Garry Menz, Peter Aldred, and Frank Vriesekoop

  40. Fate of Pesticide Residues in Brewing

    41. Simón Navarro and Nuria Vela

    Part 2: General Effects on Metabolism and Body Systems

    (i) General Metabolism and Organ Systems

  41. Ethanol in Beer: Production, Absorption and Metabolism

    42. Rajkumar Rajendram and Victor R. Preedy

  42. What Contribution is Beer to the Intake of Antioxidants in Diet?

    43. Fulgencio Saura-Calixto, José Serrano, and Jara Pérez-Jiménez

  43. Antioxidant Activity of Beer’s Maillard Reaction Products: Features and Health Aspects

    44. Franco Tubaro

  44. Beer Affects Oxidative Stress Due to Ethanol: A Preclinical and Clinical Study

    45. Giovanni Addolorato, Lorenzo Leggio, Anna Ferrulli, Giovanni Gasbarrini, Antonio Gasbarrini, and Alcohol Related Diseases Study Group

  45. Antioxidant Capacity of Hops

    46. C. Proestos and M. Komaitis

  46. The Antioxidant Capacities of Beers: Relationship between Assays of Antioxidant Capacity, Colour and other Alcoholic and Non-Alcoholic Beverages

    47. Justin A. Fegredo, Rachel Meynell, Alan K.H. Lai, Max C.Y. Wong, Colin R. Martin, Helen Wiseman, Victor R. Preedy

  47. Biological Properties of Beer and its Components Compared to Wine

    48. Giuseppe Iacomino, Idolo Tedesco, and Gian Luigi Russo

  48. The Absorption and Metabolism of Phenolic Acids from Beer in Man

    49. Mirella Nardini, Fausta Natella, Andrea Ghiselli, and Cristina Scaccini

  49. Caloric Compensation in Response to Beer Consumption

    50. Neil E. Rowland

  50. Beer and Adiposity

    51. S. Goya Wannamethee

  51. The Relationship between Exercise and Beer Ingestion in Regards to Metabolism

    52. Tetsuya Yamamoto and Yuji Moriwaki

  52. Estrogenicity of Beer: The Role of Intestinal Bacteria in the Activation of Beer Flavonoid

    53. Sam Possemiers, Willy Verstraete, and Tom Van de Wiele

  53. Effects of Beer Ingestion on Body Purine Bases

    54. Yuji Moriwaki and Tetsuya Yamamoto

  54. Neuropharmaological Activity of Humulus Lupulus L

    55. Paola Zanoli and Manuela Zavatti

  55. Beer: Effects on Saliva Secretion and Composition

    56. H.S. Brand, M.L. Bruins, E.C.I. Veerman, and A.V. Nieuw Amerongen

  56. Beer and Coeliac Disease

    57. Glen P. Fox

  57. The Effect of Beer and other Alcoholic Beverages on the Esophagus with Special Reference to Gastroesophageal Reflux

    58. H. Seidl and C. Pehl

  58. Effects of Beer on the Gastric Mucosa as Determined by Endoscopy

    59. Andreas Franke and Manfred V. Singer

  59. The Effect of Beer and its Non-alcoholic Ingredients on Secretory and Motoric Function of the Stomach

    60. Andreas Franke and Manfred V. Singer

  60. The Effect of Beer and its Non-alcoholic Constituents on the Exocrine and Endocrine Pancreas as well as on Gastrointestinal Hormones

    61. Peter Feick, Andreas Gerloff, and Manfred V. Singer

  61. Beer and the Liver

    62. Rajaventhan SriRajaskanthan and Victor R. Preedy

    (ii) Cardiovascular and Cancer

  62. Beer Consumption and Homocysteine

    63. D.A. De Luis and R. Aller

  63. Alcohol, Beer and Ischemic Stroke

    64. Kenneth Mukamal

  64. Beer: Is it Alcohol, Antioxidants, or both? Animal Models of Atherosclerosis

    65. Joe A. Vinson

  65. Beer Inhibition of Heterocyclic Amines-induced Carcinogenesis

    66. Hajime Nozawa and Keiji Kondo

  66. Maize Beer and Carcinogenesis

    67. Zodwa Dlamini, Zukile Mbita, and Lindiwe Skhosana

  67. The Relationship between Beer Consumption and Lung Cancer

    68. Douglas E. Paull and Alex G. Little

  68. Phenolic Beer Compounds to Prevent Cancer

    69. Clarissa Gerhäuser

  69. Beer Inhibition of Azoxymethane-induced Colonic Carcinogenesis

    70. Hajime Nozawa and Keiji Kondo

    Part 3: Specific Effects of Selective Beer Related Components

    (i) General Metabolism and Organ Systems

  70. Biological Activities of Humulone

    71. Hiroyasu Tobe

  71. Desmethylxanthohumol from Hops, Chemistry and Biological Effects

    72. Reinhard A. Diller, Herbert M. Riepl, Oliver Rose, Corazon Frias, Günter Henze, and Aram Prokop

  72. Reproductive and Estrogenic Effects of 8-prenylnaringenin in Hops

    73. Stuart R. Milligan

  73. Regulation of Gene Expression by Hop-derived 8-prenylnaringenin

    74. Oliver Zierau and Günter Vollmer

  74. Hop-derived Phytoestrogens Alter Osteoblastic Phenotype and Gene Expression

    75. Katharina E. Effenberger and Johannes Westendorf

  75. Antimalarials from Prenylated Chalcone Derivatives of Hops

    76. Sonja Frölich, Carola Schubert, and Kristina Jenett-Siems

  76. Acylphloroglucinol Derivatives from Hops as Anti-inflammatory Agents

    77. Hans Becker, Clarissa Gerhäuser, and Gregor Bohr

  77. Hops derived Inhibitors of Nitric Oxide

    78. Hajime Nozawa, Feng Zhao, and Keiji Kondo

  78. Non-specific Hydroxyl Radical Scavenging Properties of Melanoidins from Beer

    79. Francisco J. Morales

  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

Subject Areas: Beers [WBXD2], Fitness & diet [VFM], Food & beverage technology [TDCT], Personal & public health [MBNH]
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