Beer in Health and Disease Prevention, Second Edition continues to be the single most 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, the book offers a balanced view of today's findings and the potential of tomorrow's research. Users will find content on the benefits and concerns associated with consumption of beer and beer ingredients on cancers, cardiovascular disease, antioxidant benefits, and other health related concerns. This is an essential reference for researchers studying alcoholic beverages, beer brewing, nutrition, and public health.
Dieticians and clinicians, as well as those working in the beer brewing industry, will also benefit from this invaluable resource. 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.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. Disclaimer - p. v 7. Dedication - p. vii 8. Contributors - p. xxix 9. Preface - p. xxxix 10. Section 1. Beer, beer drinking, and varieties - p. S1 11. Chapter 1. Historical aspects of beer consumption - p. 3 12. Chapter 2. Beer taste profiles, consumption patterns, and preference dynamics in the craft beer segment - p. 13 13. Chapter 3. Devices and strategies to facilitate moderate alcohol consumption - p. 25 14. Chapter 4. Beer as a functional beverage: Health benefits and bioactive compounds - p. 39 15. Chapter 5. Gluten-free beer - p. 51 16. Chapter 6. Catharina sour Brazilian beers - p. 63 17. Chapter 7. Beers brewed in Nigeria: Composition aspects - p. 75 18. Chapter 8. Beer like products of India - p. 85 19. Section 2. Production and processing - p. S2 20. Chapter 9. Wild yeasts and use in brewing - p. 101 21. Chapter 10. The malting process: Biochemical transformations in barley for brewing - p. 113 22. Chapter 11. Quality by design applied to the production of beer: The example of lager beer - p. 127 23. Chapter 12. Methods for preparing low-alcohol beers - p. 139 24. Chapter 13. Using antimicrobial agents in beer production - p. 149 25. Chapter 14. Markers of aging in beers: Aldehydes and beyond - p. 161 26. Chapter 15. How storage impacts beer flavor: Sensorial and chemical changes of different beer styles - p. 173 27. Chapter 16. Addition of plant-based products to beer production: Cocoa pulp - p. 185 28. Chapter 17. Fruit addition in beer production - p. 197 29. Chapter 18. Hop extracts and their potential uses - p. 207 30. Chapter 19. Application of brewers' spent grain as a food ingredient - p. 219 31. Section 3. Compositional and sensory aspects - p. S3 32. Chapter 20. The composition of aroma compounds in hops (Humulus lupulus L.) - p. 235 33. Chapter 21. Beer aroma: Features and compositional profiles - p. 245 34. Chapter 22. Phenolics in beer: Sources, processing, and effects - p. 257 35. Chapter 23. The role of polyphenols in non-alcoholic beer: Quality, technology and health benefits - p. 269 36. Chapter 24. Volatile profile of different beers: Lambic beers and beyond - p. 279 37. Chapter 25. Amino acids in beer - p. 289 38. Chapter 26. Compositional aspects - Hordeins in barley, beer and brewer's spent grain - p. 299 39. Chapter 27. Hydroxycinnamic acids in beer - p. 309 40. Chapter 28. Nitrites and nitrosamines in beer - p. 321 41. Section 4. General, health, and metabolic aspects - p. S4 42. Chapter 29. Beer consumption and patterns of mortality - p. 329 43. Chapter 30. Beer, endocrine responses and the hypothalamus-pituitary-mammary gland axis - p. 341 44. Chapter 31. Beer consumption: Effects on motor performance, recovery, and injury in exercise and sports - p. 353 45. Chapter 32. Beer and kidney stone disease - p. 365 46. Chapter 33. Properties of beer extracts: Rodent modeling of cancer prevention - p. 377 47. Chapter 34. Beer and cardiovascular health - p. 389 48. Chapter 35. Beer and blood pressure - p. 401 49. Chapter 36. Application of beer marinades for preservation of dietary plasmalogens - p. 411 50. Chapter 37. The position of beer, wine, spirit and general alcohol intake in the overall relationship between alcohol and respiratory health - p. 425 51. Chapter 38. Beer and the intestinal tract - p. 437 52. Chapter 39. Hyponatremia and beer - p. 449 53. Chapter 40. Beer consumption and body weight - p. 459 54. Chapter 41. Improving the nutritional value of beer - p. 469 55. Chapter 42. Comparative nutritional quality of beer and other alcoholic beverages: Insights into health implications - p. 481 56. Chapter 43. Pharmacochemicals in beer focusing on hops compounds: Investigating their antiviral potential - p. 493 57. Chapter 44. Non-alcoholic wheat beer as a nutraceutical platform: Applications to diabetes - p. 505 58. Chapter 45. Sorghum beer as a nutraceutical platform: Addition of bitter leaf (Vernonia amygdalina) - p. 517 59. Chapter 46. Benefits and delivery of hop components - p. 531 60. Chapter 47. Adverse reactions to hops (Humulus lupulus) and their preparations - p. 543 61. Chapter 48. The impact of hops on bone health: Benefits and mechanisms of action - p. 555 62. Chapter 49. Hops and coronary health - p. 567 63. Chapter 50. Humulus lupulus L. (hops) and its antiglycation potential - p. 579 64. Chapter 51. Hops and their sleep promoting activities - p. 589 65. Chapter 52. Waste and spent products from beer production: Their biomedical uses - p. 599 66. Chapter 53. Brewer's spent grain compounds and their effects on glucose regulation - p. 611 67. Section 5. Focused areas and specific beer components - p. S5 68. Chapter 54. Arabinoxylans and their biological effects - p. 627 69. Chapter 55. Ferulic acid: An antioxidant with implications in health and disease prevention - p. 639 70. Chapter 56. Melatonin in beer and potential activity - p. 649 71. Chapter 57. Cytotoxicity and 8-prenylnaringenin - p. 661 72. Chapter 58. Terpenoid compounds in beer and their influence on alcohol consumption and the use of other abused drugs - p. 675 73. Chapter 59. Vanillic acid in beer: Sources, bioactivity, and therapeutic potential for bone and joint health - p. 687 74. Chapter 60. Xanthohumol and effects on different cells - p. 699 75. Chapter 61. Xanthohumol and effects on breast cancer cells - p. 711 76. Section 6. Behavior and brain - p. S6 77. Chapter 62. Cognitive function and beer: Hop-derived bitter acids - p. 735 78. Chapter 63. Subjective measures in beer drinking - p. 745 79. Chapter 64. The position of beer in the overall relationship between alcohol and cognition in the older adult populations - p. 755 80. Chapter 65. Beer and perceptions of obesity–A behavioral and brain perspective - p. 769 81. Chapter 66. Beta-caryophyllene and its potential use in neurology (seizures and beyond) - p. 777 82. Section 7. Undesirable components - p. S7 83. Chapter 67. Beer contaminants: Microbial aspects - p. 789 84. Chapter 68. Pesticide residues in beer. Effect of brewing process and toxicological risk - p. 801 85. Chapter 69. Microplastics in beer - p. 815 86. Section 8. Resources and selective methods - p. S8 87. Chapter 70. Capillary electrophoresis of beer: Methods and findings - p. 829 88. Chapter 71. Analysis of bioactive compounds in beer and brewery residues by means of liquid chromatography - p. 843 89. Chapter 72. Near-infrared (NIR) spectroscopy and applications in beer analysis - p. 861 90. Chapter 73. The analysis of volatile organic compounds in lager beer - p. 873 91. Chapter 74. Assays for measuring phenolics in beer - p. 885 92. Chapter 75. The ad-libitum taste test as a covert measure of alcohol use tendencies in the laboratory - p. 895 93. Chapter 76. Recommended resources for beer in health and disease prevention - p. 903 94. Index - p. 919
Beer in Health and Disease Prevention, Second Edition continues to be the single most 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, the book offers a balanced view of today's findings and the potential of tomorrow's research. Users will find content on the benefits and concerns associated with consumption of beer and beer ingredients on cancers, cardiovascular disease, antioxidant benefits, and other health related concerns. This is an essential reference for researchers studying alcoholic beverages, beer brewing, nutrition, and public health.
Dieticians and clinicians, as well as those working in the beer brewing industry, will also benefit from this invaluable resource. 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.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. Disclaimer - p. v 7. Dedication - p. vii 8. Contributors - p. xxix 9. Preface - p. xxxix 10. Section 1. Beer, beer drinking, and varieties - p. S1 11. Chapter 1. Historical aspects of beer consumption - p. 3 12. Chapter 2. Beer taste profiles, consumption patterns, and preference dynamics in the craft beer segment - p. 13 13. Chapter 3. Devices and strategies to facilitate moderate alcohol consumption - p. 25 14. Chapter 4. Beer as a functional beverage: Health benefits and bioactive compounds - p. 39 15. Chapter 5. Gluten-free beer - p. 51 16. Chapter 6. Catharina sour Brazilian beers - p. 63 17. Chapter 7. Beers brewed in Nigeria: Composition aspects - p. 75 18. Chapter 8. Beer like products of India - p. 85 19. Section 2. Production and processing - p. S2 20. Chapter 9. Wild yeasts and use in brewing - p. 101 21. Chapter 10. The malting process: Biochemical transformations in barley for brewing - p. 113 22. Chapter 11. Quality by design applied to the production of beer: The example of lager beer - p. 127 23. Chapter 12. Methods for preparing low-alcohol beers - p. 139 24. Chapter 13. Using antimicrobial agents in beer production - p. 149 25. Chapter 14. Markers of aging in beers: Aldehydes and beyond - p. 161 26. Chapter 15. How storage impacts beer flavor: Sensorial and chemical changes of different beer styles - p. 173 27. Chapter 16. Addition of plant-based products to beer production: Cocoa pulp - p. 185 28. Chapter 17. Fruit addition in beer production - p. 197 29. Chapter 18. Hop extracts and their potential uses - p. 207 30. Chapter 19. Application of brewers' spent grain as a food ingredient - p. 219 31. Section 3. Compositional and sensory aspects - p. S3 32. Chapter 20. The composition of aroma compounds in hops (Humulus lupulus L.) - p. 235 33. Chapter 21. Beer aroma: Features and compositional profiles - p. 245 34. Chapter 22. Phenolics in beer: Sources, processing, and effects - p. 257 35. Chapter 23. The role of polyphenols in non-alcoholic beer: Quality, technology and health benefits - p. 269 36. Chapter 24. Volatile profile of different beers: Lambic beers and beyond - p. 279 37. Chapter 25. Amino acids in beer - p. 289 38. Chapter 26. Compositional aspects - Hordeins in barley, beer and brewer's spent grain - p. 299 39. Chapter 27. Hydroxycinnamic acids in beer - p. 309 40. Chapter 28. Nitrites and nitrosamines in beer - p. 321 41. Section 4. General, health, and metabolic aspects - p. S4 42. Chapter 29. Beer consumption and patterns of mortality - p. 329 43. Chapter 30. Beer, endocrine responses and the hypothalamus-pituitary-mammary gland axis - p. 341 44. Chapter 31. Beer consumption: Effects on motor performance, recovery, and injury in exercise and sports - p. 353 45. Chapter 32. Beer and kidney stone disease - p. 365 46. Chapter 33. Properties of beer extracts: Rodent modeling of cancer prevention - p. 377 47. Chapter 34. Beer and cardiovascular health - p. 389 48. Chapter 35. Beer and blood pressure - p. 401 49. Chapter 36. Application of beer marinades for preservation of dietary plasmalogens - p. 411 50. Chapter 37. The position of beer, wine, spirit and general alcohol intake in the overall relationship between alcohol and respiratory health - p. 425 51. Chapter 38. Beer and the intestinal tract - p. 437 52. Chapter 39. Hyponatremia and beer - p. 449 53. Chapter 40. Beer consumption and body weight - p. 459 54. Chapter 41. Improving the nutritional value of beer - p. 469 55. Chapter 42. Comparative nutritional quality of beer and other alcoholic beverages: Insights into health implications - p. 481 56. Chapter 43. Pharmacochemicals in beer focusing on hops compounds: Investigating their antiviral potential - p. 493 57. Chapter 44. Non-alcoholic wheat beer as a nutraceutical platform: Applications to diabetes - p. 505 58. Chapter 45. Sorghum beer as a nutraceutical platform: Addition of bitter leaf (Vernonia amygdalina) - p. 517 59. Chapter 46. Benefits and delivery of hop components - p. 531 60. Chapter 47. Adverse reactions to hops (Humulus lupulus) and their preparations - p. 543 61. Chapter 48. The impact of hops on bone health: Benefits and mechanisms of action - p. 555 62. Chapter 49. Hops and coronary health - p. 567 63. Chapter 50. Humulus lupulus L. (hops) and its antiglycation potential - p. 579 64. Chapter 51. Hops and their sleep promoting activities - p. 589 65. Chapter 52. Waste and spent products from beer production: Their biomedical uses - p. 599 66. Chapter 53. Brewer's spent grain compounds and their effects on glucose regulation - p. 611 67. Section 5. Focused areas and specific beer components - p. S5 68. Chapter 54. Arabinoxylans and their biological effects - p. 627 69. Chapter 55. Ferulic acid: An antioxidant with implications in health and disease prevention - p. 639 70. Chapter 56. Melatonin in beer and potential activity - p. 649 71. Chapter 57. Cytotoxicity and 8-prenylnaringenin - p. 661 72. Chapter 58. Terpenoid compounds in beer and their influence on alcohol consumption and the use of other abused drugs - p. 675 73. Chapter 59. Vanillic acid in beer: Sources, bioactivity, and therapeutic potential for bone and joint health - p. 687 74. Chapter 60. Xanthohumol and effects on different cells - p. 699 75. Chapter 61. Xanthohumol and effects on breast cancer cells - p. 711 76. Section 6. Behavior and brain - p. S6 77. Chapter 62. Cognitive function and beer: Hop-derived bitter acids - p. 735 78. Chapter 63. Subjective measures in beer drinking - p. 745 79. Chapter 64. The position of beer in the overall relationship between alcohol and cognition in the older adult populations - p. 755 80. Chapter 65. Beer and perceptions of obesity–A behavioral and brain perspective - p. 769 81. Chapter 66. Beta-caryophyllene and its potential use in neurology (seizures and beyond) - p. 777 82. Section 7. Undesirable components - p. S7 83. Chapter 67. Beer contaminants: Microbial aspects - p. 789 84. Chapter 68. Pesticide residues in beer. Effect of brewing process and toxicological risk - p. 801 85. Chapter 69. Microplastics in beer - p. 815 86. Section 8. Resources and selective methods - p. S8 87. Chapter 70. Capillary electrophoresis of beer: Methods and findings - p. 829 88. Chapter 71. Analysis of bioactive compounds in beer and brewery residues by means of liquid chromatography - p. 843 89. Chapter 72. Near-infrared (NIR) spectroscopy and applications in beer analysis - p. 861 90. Chapter 73. The analysis of volatile organic compounds in lager beer - p. 873 91. Chapter 74. Assays for measuring phenolics in beer - p. 885 92. Chapter 75. The ad-libitum taste test as a covert measure of alcohol use tendencies in the laboratory - p. 895 93. Chapter 76. Recommended resources for beer in health and disease prevention - p. 903 94. Index - p. 919
