Beer in Health and Disease Prevention

Victor R. Preedy BSc, PhD, DSc, FRSB, FRSPH, FRSC, FRCPath graduated with an Honours Degree in Biology and Physiology with Pharmacology. After gaining his University of London PhD, he received his Membership of the Royal College of Pathologists. He was later awarded his second doctorate (DSc), for his contribution to protein metabolism in health and disease. He is Professor of Clinical Biochemistry (Hon) at King’s College Hospital and Emeritus Professor of Nutritional Biochemistry at King’s College London. He has Honorary Professorships at the University of Hull, and the University of Suffolk. Professor Preedy was the Founding Director and then long-term Director of the Genomics Centre at King’s College London from 2006 to 2020. Professor Preedy has been awarded fellowships of the Royal Society of Biology, the Royal College of Pathologists, the Royal Society for the Promotion of Health, the Royal Institute of Public Health, the Royal Society for Public Health, the Royal Society of Chemistry and the Royal Society of Medicine. He carried out research when attached to the National Heart Hospital (part of Imperial College London), The School of Pharmacy (now part of University College London) and the MRC Centre at Northwick Park Hospital. He has collaborated with international research groups in Finland, Japan, Australia, USA, and Germany. To his credit, Professor Preedy has published over 750 articles, which includes peer-reviewed manuscripts based on original research, abstracts and symposium presentations, reviews and edited books.

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