Beer in Health and Disease Prevention

ISBN-13: 9780123738912 / Angielski / Twarda / 2008 / 1101 str.

Ed. Victor R. Preedy

Opis

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

Recenzje

"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

Spis treści

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

Sascha Wunderlich and Werner Back

2. NON Lager Beer

Andrea Pavsler and Stefano Buiatti

3. Lager Beer

Andrea Pavsler and Stefano Buiatti

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

Masato Kawasaki and Shuso Sakuma

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

Maoura Nanadoum and Jacques Pourquie

6. Production of Alcohol-free Beer

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

7. Yeast Diversity in the Brewing Industry

Linda Hellborg and Jure Piskur

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

Sandra Rainieri

9. Flocculation in Saccharomyces Cerevisiae

Eduardo V. Soares

10. 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

11. Trends of Beer Drinking in Europe

Pedro Marques-Vidal

12. Trends in Beer Drinking: Rest of the World

Qiao Qiao Chen and Pedro Marques-Vidal

13. Beer Consumption Patterns in Northern Ireland

Adele Mc Kinney and Kieran Coyle

14. Beer Consumption in Teenagers in Brazzaville (Congo)

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

15. Personality Characteristics Associated with Drinking and Beverage Preference

Colin R. Martin

16. Beer and Current Mood State

Ralf Demmel and Jennifer Nicolai

17. Female Beer Drinking and the Morning After

L. Darren Kruisselbrink and René J.L. Murphy

18. Beer Consumption During Pregnancy

Brittany B. Rayburn and William F. Rayburn

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

Thomas Hillemacher and Stefan Bleich

(iii) Beer Composition and Properties

20. Beer Composition: An Overview

Stefano Buiatti

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

Paul Hughes

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

Graham Eyres and Jean-Pierre Dufour*

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

William C. Kerr

24. Soluble Proteins of Beer

Marion Didier and Bakan Bénédicte

25. Amino Acids in Beer

Marta Fontana and Stefano Buiatti

26. Purines in Beer

Tetsuya Yamamoto and Yuji Moriwaki

27. Beer Carbohydrates

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

Glen P. Fox

30. Histamine in Beer

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

31. Terpenoids in Beer

J. Richard Dickinson

32. Proanthocyanidins in Hops

Hui-Jing Li and Max L. Deinzer

33. Metals in Beer

Pawel Pohl

34. Minerals in Beer

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

35. Silicon in Beer: Origin and Concentration

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

(iv) Beer Stability and Spoilage

36. The Chemistry of Ageing Beer

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

37. Trans-2-nonenal During Model Mashing

José da Cruz Francisco and Estera Szwajcer Dey

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

José Rodrigues and Paulo Almeida

39. Pathogens in Beer

Garry Menz, Peter Aldred, and Frank Vriesekoop

40. 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

41. Ethanol in Beer: Production, Absorption and Metabolism

Rajkumar Rajendram and Victor R. Preedy

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

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

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

Franco Tubaro

44. 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

45. Antioxidant Capacity of Hops

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

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

Giuseppe Iacomino, Idolo Tedesco, and Gian Luigi Russo

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

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

49. Caloric Compensation in Response to Beer Consumption

Neil E. Rowland

50. Beer and Adiposity

S. Goya Wannamethee

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

Tetsuya Yamamoto and Yuji Moriwaki

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

Sam Possemiers, Willy Verstraete, and Tom Van de Wiele

53. Effects of Beer Ingestion on Body Purine Bases

Yuji Moriwaki and Tetsuya Yamamoto

54. Neuropharmaological Activity of Humulus Lupulus L

Paola Zanoli and Manuela Zavatti

55. Beer: Effects on Saliva Secretion and Composition

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

56. Beer and Coeliac Disease

Glen P. Fox

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

H. Seidl and C. Pehl

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

Andreas Franke and Manfred V. Singer

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

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

Peter Feick, Andreas Gerloff, and Manfred V. Singer

61. Beer and the Liver

Rajaventhan SriRajaskanthan and Victor R. Preedy

(ii) Cardiovascular and Cancer

62. Beer Consumption and Homocysteine

D.A. De Luis and R. Aller

63. Alcohol, Beer and Ischemic Stroke

Kenneth Mukamal

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

Joe A. Vinson

65. Beer Inhibition of Heterocyclic Amines-induced Carcinogenesis

Hajime Nozawa and Keiji Kondo

66. Maize Beer and Carcinogenesis

Zodwa Dlamini, Zukile Mbita, and Lindiwe Skhosana

67. The Relationship between Beer Consumption and Lung Cancer

Douglas E. Paull and Alex G. Little

68. Phenolic Beer Compounds to Prevent Cancer

Clarissa Gerhäuser

69. 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

70. Biological Activities of Humulone

Hiroyasu Tobe

71. Desmethylxanthohumol from Hops, Chemistry and Biological Effects

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

Stuart R. Milligan

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

Oliver Zierau and Günter Vollmer

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

Katharina E. Effenberger and Johannes Westendorf

75. Antimalarials from Prenylated Chalcone Derivatives of Hops

Sonja Frölich, Carola Schubert, and Kristina Jenett-Siems

76. Acylphloroglucinol Derivatives from Hops as Anti-inflammatory Agents

Hans Becker, Clarissa Gerhäuser, and Gregor Bohr

77. Hops derived Inhibitors of Nitric Oxide

Hajime Nozawa, Feng Zhao, and Keiji Kondo

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

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

O autorze

Dr. Preedy is a senior member of King's College London and 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. 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 an extremely experienced book editor, having edited influential works including but not limited to The Handbook of Alcohol Related Pathology, The Neuropathology of Drug Addictions and Substance Misuse, The Handbook of Cannabis and Related Pathologies, The Neuroscience of Cocaine, and upcoming titles The Neuroscience of Alcohol, The Neuroscience of Nicotine, and more (all Elsevier).