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Beer in Health and Disease Prevention de Victor R. Preedy

Beer in Health and Disease Prevention

Editat de Victor R. Preedy
en Limba Engleză Hardback – 26 oct 2008
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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Specificații

ISBN-13: 9780123738912
ISBN-10: 0123738911
Pagini: 1248
Ilustrații: Approx. 630 illustrations
Dimensiuni: 216 x 276 x 48 mm
Greutate: 2.7 kg
Editura: ELSEVIER SCIENCE

Public țintă

PRIMARY READERSHIP FOR THE BOOK
Alcohol researchers
Pharmacologists
Public Health Scientists and Workers
Epidemiologists
Nutritionists and Dietitians
Health Workers and Practitioners
Members of brewing industry

SECONDARY READERSHIP FOR THE BOOK:
Doctors
Pathologists
Policy Makers

Cuprins

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 CriteriaSascha Wunderlich and Werner Back
  2. NON Lager BeerAndrea Pavsler and Stefano Buiatti
  3. Lager BeerAndrea Pavsler and Stefano Buiatti
  4. Traditional and Modern Japanese Beers: Methods of Production and CompositionMasato Kawasaki and Shuso Sakuma
  5. Sorghum Beer: Fabrication, Nutritional Value and Impact Upon Human HealthMaoura Nanadoum and Jacques Pourquie
  6. Production of Alcohol-free BeerLuigi Montanari, Ombretta Marconi, Heidi Mayer, and Paolo Fantozzi
  7. Yeast Diversity in the Brewing IndustryLinda Hellborg and Jure Piskur
  8. The Brewer’s Yeast Genome: From its Origins to our Current KnowledgeSandra Rainieri
  9. Flocculation in Saccharomyces CerevisiaeEduardo V. Soares
  10. Use of Amylolytic Enzymes in BrewingN.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 EuropePedro Marques-Vidal
  12. Trends in Beer Drinking: Rest of the WorldQiao Qiao Chen and Pedro Marques-Vidal
  13. Beer Consumption Patterns in Northern IrelandAdele 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 PreferenceColin R. Martin
  16. Beer and Current Mood StateRalf Demmel and Jennifer Nicolai
  17. Female Beer Drinking and the Morning AfterL. Darren Kruisselbrink and René J.L. Murphy
  18. Beer Consumption During PregnancyBrittany B. Rayburn and William F. Rayburn
  19. Beer and other Alcoholic Beverages: Implications for Dependence, Craving and RelapseThomas Hillemacher and Stefan Bleich
    (iii) Beer Composition and Properties
  20. Beer Composition: An OverviewStefano Buiatti
  21. Identification of Taste and Aroma-Active Components of BeerPaul Hughes
  22. Hop Essential Oil: Analysis, Chemical Composition and Odor CharacteristicsGraham Eyres and Jean-Pierre Dufour*
  23. Ethanol Content of Beer Sold in the US: Variation Over Time, Across States and by Individual DrinksWilliam C. Kerr
  24. Soluble Proteins of BeerMarion Didier and Bakan Bénédicte
  25. Amino Acids in BeerMarta Fontana and Stefano Buiatti
  26. Purines in BeerTetsuya Yamamoto and Yuji Moriwaki
  27. Beer CarbohydratesIsabel 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 ArabinoxylanGlen P. Fox
  30. Histamine in BeerSusanne Diel, Maria Herwald, Hannelore Borck, and Friedhelm Diel
  31. Terpenoids in BeerJ. Richard Dickinson
  32. Proanthocyanidins in HopsHui-Jing Li and Max L. Deinzer
  33. Metals in BeerPawel Pohl
  34. Minerals in BeerLuigi Montanari, Heidi Mayer, Ombretta Marconi, and Paolo Fantozzi
  35. Silicon in Beer: Origin and ConcentrationCaroline Walker, Gary Freeman, Ravin Jugdaohsingh, and Jonathan J. Powell
    (iv) Beer Stability and Spoilage
  36. The Chemistry of Ageing BeerD.P. De Schutter, D. Saison, F. Delvaux, G. Derdelinckx, F.R. Delvaux
  37. Trans-2-nonenal During Model MashingJosé da Cruz Francisco and Estera Szwajcer Dey
  38. E-2-nonenal and Beta-damascenone in BeerJosé Rodrigues and Paulo Almeida
  39. Pathogens in BeerGarry Menz, Peter Aldred, and Frank Vriesekoop
  40. Fate of Pesticide Residues in BrewingSimón 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 MetabolismRajkumar 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 AspectsFranco Tubaro
  44. Beer Affects Oxidative Stress Due to Ethanol: A Preclinical and Clinical StudyGiovanni Addolorato, Lorenzo Leggio, Anna Ferrulli, Giovanni Gasbarrini, Antonio Gasbarrini, and Alcohol Related Diseases Study Group
  45. Antioxidant Capacity of HopsC. Proestos and M. Komaitis
  46. The Antioxidant Capacities of Beers: Relationship between Assays of Antioxidant Capacity, Colour and other Alcoholic and Non-Alcoholic BeveragesJustin 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 WineGiuseppe Iacomino, Idolo Tedesco, and Gian Luigi Russo
  48. The Absorption and Metabolism of Phenolic Acids from Beer in ManMirella Nardini, Fausta Natella, Andrea Ghiselli, and Cristina Scaccini
  49. Caloric Compensation in Response to Beer ConsumptionNeil E. Rowland
  50. Beer and AdiposityS. Goya Wannamethee
  51. The Relationship between Exercise and Beer Ingestion in Regards to MetabolismTetsuya Yamamoto and Yuji Moriwaki
  52. Estrogenicity of Beer: The Role of Intestinal Bacteria in the Activation of Beer FlavonoidSam Possemiers, Willy Verstraete, and Tom Van de Wiele
  53. Effects of Beer Ingestion on Body Purine BasesYuji Moriwaki and Tetsuya Yamamoto
  54. Neuropharmaological Activity of Humulus Lupulus LPaola Zanoli and Manuela Zavatti
  55. Beer: Effects on Saliva Secretion and CompositionH.S. Brand, M.L. Bruins, E.C.I. Veerman, and A.V. Nieuw Amerongen
  56. Beer and Coeliac DiseaseGlen P. Fox
  57. The Effect of Beer and other Alcoholic Beverages on the Esophagus with Special Reference to Gastroesophageal RefluxH. Seidl and C. Pehl
  58. Effects of Beer on the Gastric Mucosa as Determined by EndoscopyAndreas Franke and Manfred V. Singer
  59. The Effect of Beer and its Non-alcoholic Ingredients on Secretory and Motoric Function of the StomachAndreas 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 HormonesPeter Feick, Andreas Gerloff, and Manfred V. Singer
  61. Beer and the LiverRajaventhan SriRajaskanthan and Victor R. Preedy
    (ii) Cardiovascular and Cancer
  62. Beer Consumption and HomocysteineD.A. De Luis and R. Aller
  63. Alcohol, Beer and Ischemic StrokeKenneth Mukamal
  64. Beer: Is it Alcohol, Antioxidants, or both? Animal Models of AtherosclerosisJoe A. Vinson
  65. Beer Inhibition of Heterocyclic Amines-induced CarcinogenesisHajime Nozawa and Keiji Kondo
  66. Maize Beer and CarcinogenesisZodwa Dlamini, Zukile Mbita, and Lindiwe Skhosana
  67. The Relationship between Beer Consumption and Lung CancerDouglas E. Paull and Alex G. Little
  68. Phenolic Beer Compounds to Prevent CancerClarissa Gerhäuser
  69. Beer Inhibition of Azoxymethane-induced Colonic CarcinogenesisHajime Nozawa and Keiji Kondo
    Part 3: Specific Effects of Selective Beer Related Components
    (i) General Metabolism and Organ Systems
  70. Biological Activities of HumuloneHiroyasu Tobe
  71. Desmethylxanthohumol from Hops, Chemistry and Biological EffectsReinhard A. Diller, Herbert M. Riepl, Oliver Rose, Corazon Frias, Günter Henze, and Aram Prokop
  72. Reproductive and Estrogenic Effects of 8-prenylnaringenin in HopsStuart R. Milligan
  73. Regulation of Gene Expression by Hop-derived 8-prenylnaringeninOliver Zierau and Günter Vollmer
  74. Hop-derived Phytoestrogens Alter Osteoblastic Phenotype and Gene ExpressionKatharina E. Effenberger and Johannes Westendorf
  75. Antimalarials from Prenylated Chalcone Derivatives of HopsSonja Frölich, Carola Schubert, and Kristina Jenett-Siems
  76. Acylphloroglucinol Derivatives from Hops as Anti-inflammatory AgentsHans Becker, Clarissa Gerhäuser, and Gregor Bohr
  77. Hops derived Inhibitors of Nitric OxideHajime Nozawa, Feng Zhao, and Keiji Kondo
  78. Non-specific Hydroxyl Radical Scavenging Properties of Melanoidins from BeerFrancisco 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

Recenzii

"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