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Full Description
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. Beer in Health and Disease Prevention, 2nd Edition addresses both the benefits and concerns associated with consumption of beer and beer ingredients on cancers, cardiovascular disease, antioxidant benefits, and other health related concerns. It offers a holistic view from beer brewing to the isolation of beer-related compounds.
Beer in Health and Disease Prevention, 2nd 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, this book offers a balanced view of today's findings and the potential of tomorrow's research. 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.
Contents
Section 1: Beer, Beer Drinking and Varieties
1. Historical aspects of beer consumption
2. Beer taste profiles, consumption patterns, and preference dynamics (craft beers)
3. Devices and strategies to facilitating moderate alcohol consumption
4. Beer as a functional beverage: health benefits and bioactive compounds
5. Gluten-free beer
6. Catharina sour Brazilian beers
7. Beers brewed in Nigeria: composition aspects
8. Beer like products of India
Section 2: Production and Processing
9. Wild yeasts and use in brewing
10. Barley and the malting process
11. Quality by design applied to the production of beer: the example of lager beer
12. Methods for preparing low alcohol beers
13. Using antimicrobial agents in beer production
14. Markers of aging in beers: aldehydes and beyond
15. How storage impacts beer flavor: sensorial and chemical changes of different beer styles
16. Addition of plant based products to beer production: cocoa pulp
17. Adding fruits to beer
18. Hop extracts and their potential uses
19. Application of brewers 'spent grain as a food ingredient
Section 3: Compositional and Sensory Aspects
20. The composition of aroma compounds in hops (Humulus lupulus)
21. Beer aroma: features and compositional profiles
22. Phenolics in beers
23. Polyphenols in alcohol free beers
24. Volatile profile of different beers: Lambic beers and beyond
25. Amino acids in beer
26. Hordeins in barley, beer and brewers' spent grain
27. Hydroxycinnamic acids in beer
28. Nitrites and nitrosamines in beer
Section 4: General, Health and Metabolic Aspects Of Beer Consumption
29. Beer consumptions and pattens of mortality
30. Beer, endocrine responses, and the hypothalamus-pituitary-mammary gland axis
31. Beer Consumption: Effects on Motor Performance, Recovery, and Injury in Exercise and Sports
32. Beer and kidney stones
33. Properties of beer extracts: rodent modelling of cancer studies
34. Beer and cardiovascular health
35. Beer and blood pressure
36. Beer and plasmalogens
37. The position of beer in the overall relationship between alcohol and lung disease
38. Beer and the intestinal tract
39. Hyponatremia and beer (a new narrative review)
40. Beer consumption and body weight
41. Improving the nutritional value of beer
42. Comparative nutritional quality of beer and other alcoholic beverages: Insights into health implications
43. Pharmacochemicals in beer focusing on hops compounds: investigating their antiviral potential
44. Non-alcoholic wheat beer as a nutraceutical platform: applications to diabetes
45. Sorghum beer as a nutraceutical platform: addition of bitter leaf (Vernonia amygdalina)
46. Benefits and delivery of hop components
47. Adverse reactions to hops (Humulus lupulus) and their preparations
48. Hops and bone health
49. Hops and coronary health
50. Hops (Humulus lupulus) and their antiglycation potential
51. Hops and their sleep promoting activities
52. Waste and spent products from beer production: their biomedical uses
53. Brewer's spent grain compounds and their effects on glucose regulation
Section 5: Focused Areas and Specific Beer Components
54. Arabinoxylans and their biological effects
55. Ferulic acid as an antioxidant
56. Melatonin contained in beer and potential activity
57. 8-Prenylnaringenin and cytotoxicity
58. Terpenoid compounds present in beer and their effects on beverage and food consumption
59. Vanillic acid and biological effects (include bones)
60. Xanthohumol and effects on different cells
61. Xanthohumol and effects on breast cancer cells
Section 6: Behavior and Brain
62. Cognitive function and beer: hop-derived bitter acids
63. Subjective measures in beer drinking
64. The position of beer in the overall relationship between alcohol and cognition in the older adult populations (beer first then relate wine and or spirits or other drinks)
65. Beer and perceptions of obesity
66. Beta caryophyllene and its potential use in neurology (seizures and beyond)
Section 7: Undesirable Components
67. Beer contaminants: Microbial aspects
68. Pesticide residues in beer. Effect of brewing process and toxicological risk
69. Microplastics in beer
Section 8: Resources and selective methods
70. Capillary electrophoresis of beer: methods and findings
71. Analysis of bioactive compounds in beer and brewery residues by means of liquid chromatography
72. Near-infrared (NIR) spectroscopy and applications in beer analysis
73. The analysis of volatile compounds in lager beer
74. Assays for measuring phenolics in beer: gallic acid and beyond
75. The ad-libitum taste test as a covert measure of alcohol use tendencies in the laboratory
76. Resources for the study and investigation of beer in health and disease
