Beer in Health and Disease Prevention

  • ID: 1757442
  • Book
  • 1248 Pages
  • Elsevier Science and Technology
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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.

  • 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

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Dedication

Preface

Foreword by Professor Jonathon Powell

Part 1: General Aspects of Beer and Constituents

(i) Beer Making, Hops and Yeast

- Overview of Manufacturing Beer: Ingredients, Processes and Quality Criteria

Sascha Wunderlich and Werner Back

- NON Lager Beer

Andrea Pavsler and Stefano Buiatti

- Lager Beer

Andrea Pavsler and Stefano Buiatti

- Traditional and Modern Japanese Beers: Methods of Production and Composition

Masato Kawasaki and Shuso Sakuma

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

Maoura Nanadoum and Jacques Pourquie

- Production of Alcohol-free Beer

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

- Yeast Diversity in the Brewing Industry

Linda Hellborg and Jure Piskur

- The Brewer's Yeast Genome: From its Origins to our Current Knowledge

Sandra Rainieri

- Flocculation in Saccharomyces Cerevisiae

Eduardo V. Soares

- Use of Amylolytic Enzymes in Brewing

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

- Trends of Beer Drinking in Europe

Pedro Marques-Vidal

- Trends in Beer Drinking: Rest of the World

Qiao Qiao Chen and Pedro Marques-Vidal

- Beer Consumption Patterns in Northern Ireland

Adele Mc Kinney and Kieran Coyle

- Beer Consumption in Teenagers in Brazzaville (Congo)

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

- Personality Characteristics Associated with Drinking and Beverage Preference

Colin R. Martin

- Beer and Current Mood State

Ralf Demmel and Jennifer Nicolai

- Female Beer Drinking and the Morning After

L. Darren Kruisselbrink and René J.L. Murphy

- Beer Consumption During Pregnancy

Brittany B. Rayburn and William F. Rayburn

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

Thomas Hillemacher and Stefan Bleich

(iii) Beer Composition and Properties

- Beer Composition: An Overview

Stefano Buiatti

- Identification of Taste and Aroma-Active Components of Beer

Paul Hughes

- Hop Essential Oil: Analysis, Chemical Composition and Odor Characteristics

Graham Eyres and Jean-Pierre Dufour*

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

William C. Kerr

- Soluble Proteins of Beer

Marion Didier and Bakan Bénédicte

- Amino Acids in Beer

Marta Fontana and Stefano Buiatti

- Purines in Beer

Tetsuya Yamamoto and Yuji Moriwaki

- Beer Carbohydrates

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

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

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

- Beer and Arabinoxylan

Glen P. Fox

- Histamine in Beer

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

- Terpenoids in Beer

J. Richard Dickinson

- Proanthocyanidins in Hops

Hui-Jing Li and Max L. Deinzer

- Metals in Beer

Pawel Pohl

- Minerals in Beer

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

- Silicon in Beer: Origin and Concentration

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

(iv) Beer Stability and Spoilage

- The Chemistry of Ageing Beer

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

- Trans-2-nonenal During Model Mashing

José da Cruz Francisco and Estera Szwajcer Dey

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

José Rodrigues and Paulo Almeida

- Pathogens in Beer

Garry Menz, Peter Aldred, and Frank Vriesekoop

- Fate of Pesticide Residues in Brewing

Simón Navarro and Nuria Vela

Part 2: General Effects on Metabolism and Body Systems

(i) General Metabolism and Organ Systems

- Ethanol in Beer: Production, Absorption and Metabolism

Rajkumar Rajendram and Victor R. Preedy

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

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

- Antioxidant Activity of Beer's Maillard Reaction Products: Features and Health Aspects

Franco Tubaro

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

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

- Antioxidant Capacity of Hops

C. Proestos and M. Komaitis

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

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

- Biological Properties of Beer and its Components Compared to Wine

Giuseppe Iacomino, Idolo Tedesco, and Gian Luigi Russo

- The Absorption and Metabolism of Phenolic Acids from Beer in Man

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

- Caloric Compensation in Response to Beer Consumption

Neil E. Rowland

- Beer and Adiposity

S. Goya Wannamethee

- The Relationship between Exercise and Beer Ingestion in Regards to Metabolism

Tetsuya Yamamoto and Yuji Moriwaki

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

Sam Possemiers, Willy Verstraete, and Tom Van de Wiele

- Effects of Beer Ingestion on Body Purine Bases

Yuji Moriwaki and Tetsuya Yamamoto

- Neuropharmaological Activity of Humulus Lupulus L

Paola Zanoli and Manuela Zavatti

- Beer: Effects on Saliva Secretion and Composition

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

- Beer and Coeliac Disease

Glen P. Fox

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

H. Seidl and C. Pehl

- Effects of Beer on the Gastric Mucosa as Determined by Endoscopy

Andreas Franke and Manfred V. Singer

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

Andreas Franke and Manfred V. Singer

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

Peter Feick, Andreas Gerloff, and Manfred V. Singer

- Beer and the Liver

Rajaventhan SriRajaskanthan and Victor R. Preedy

(ii) Cardiovascular and Cancer

- Beer Consumption and Homocysteine

D.A. De Luis and R. Aller

- Alcohol, Beer and Ischemic Stroke

Kenneth Mukamal

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

Joe A. Vinson

- Beer Inhibition of Heterocyclic Amines-induced Carcinogenesis

Hajime Nozawa and Keiji Kondo

- Maize Beer and Carcinogenesis

Zodwa Dlamini, Zukile Mbita, and Lindiwe Skhosana

- The Relationship between Beer Consumption and Lung Cancer

Douglas E. Paull and Alex G. Little

- Phenolic Beer Compounds to Prevent Cancer

Clarissa Gerhäuser

- Beer Inhibition of Azoxymethane-induced Colonic Carcinogenesis

Hajime Nozawa and Keiji Kondo

Part 3: Specific Effects of Selective Beer Related Components

(i) General Metabolism and Organ Systems

- Biological Activities of Humulone

Hiroyasu Tobe

- Desmethylxanthohumol from Hops, Chemistry and Biological Effects

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

- Reproductive and Estrogenic Effects of 8-prenylnaringenin in Hops

Stuart R. Milligan

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

Oliver Zierau and Günter Vollmer

- Hop-derived Phytoestrogens Alter Osteoblastic Phenotype and Gene Expression

Katharina E. Effenberger and Johannes Westendorf

- Antimalarials from Prenylated Chalcone Derivatives of Hops

Sonja Frölich, Carola Schubert, and Kristina Jenett-Siems

- Acylphloroglucinol Derivatives from Hops as Anti-inflammatory Agents

Hans Becker, Clarissa Gerhäuser, and Gregor Bohr

- Hops derived Inhibitors of Nitric Oxide

Hajime Nozawa, Feng Zhao, and Keiji Kondo

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

Francisco J. Morales

- 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
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Preedy, Victor R.
Victor R. Preedy BSc, PhD, DSc, FRSB, FRSPH, FRCPath, FRSC is a senior member of King's College London. He is also Director of the Genomics Centre and a member of the Faculty of Life Sciences and Medicine.

Professor Preedy has longstanding academic interests in substance misuse especially in relation to health and well being. He is a member of the Editorial Board of Drug and Alcohol Dependence and a founding member of the Editorial Board of Addiction Biology. In his career Professor Preedy was Reader at the Addictive Behaviour Centre at The University of Roehampton, and also Reader at the School of Pharmacy (now part of University College London; UCL). Professor Preedy is Editor of the influential works The Handbook Of Alcohol Related Pathology, The Neuropathology of Drug Addictions and Substance Misuse and The Handbook of Cannabis and Related Pathologies (all published by Academic Press-Elsevier).

Professor Preedy graduated in 1974 with an Honours Degree in Biology and Physiology with Pharmacology. He gained his University of London PhD in 1981. In 1992, he received his Membership of the Royal College of Pathologists and in 1993 he gained his second doctoral degree (DSc). Professor Preedy was elected as a Fellow of the Institute of Biology in 1995 and also as a Fellow to the Royal College of Pathologists in 2000. He was then elected as a Fellow of the Royal Society for the Promotion of Health (2004) and The Royal Institute of Public Health and Hygiene (2004). In 2009, Professor Preedy became a Fellow of the Royal Society for Public Health and in 2012 a Fellow of the Royal Society of Chemistry.

To his credit, Professor Preedy has published over 600 articles, which includes peer-reviewed manuscripts based on original research, abstracts and symposium presentations, reviews and numerous books and volumes.

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