Beer in Health and Disease Prevention (eBook)

Front Cover 1
Beer in Health and Disease Prevention 4
Copyright Page 5
Contents 8
List of Contributors 16
Preface 24
Foreword 26
Part I: General Aspects of Beer and Constituents 28
(i) Beer Making, Hops and Yeast 28
Chapter 1 Overview of Manufacturing Beer: Ingredients, Processes, and Quality Criteria 30
Abstract 30
List of Abbreviations 30
Introduction 30
Raw Materials 30
Making Beer 34
Quality Criteria of Beer 41
Non-alcoholic beer and other brewing technologies 42
Summary Points 42
References 42
Chapter 2 Non-lager Beer 44
Abstract 44
Introduction 44
Top Fermented Beer Production 44
Beer Types 48
References 57
Chapter 3 Lager Beer 58
Abstract 58
List of Abbreviations 58
Introduction 58
Beer Production 59
Beer Types 63
Pilsner 64
European Amber Lager 65
Dark Lager 66
Bock 67
References 69
Chapter 4 Traditional and Modern Japanese Beers: Methods of Production and Composition 72
Abstract 72
Introduction 72
Japanese Beer Production and Consumption Volumes 72
History of Japanese Beer 73
Traditional Japanese Beer Production Methods 75
Modern Beer Production Methods 76
Changes in Beer Composition 78
Summary Points 79
References 79
Chapter 5 Sorghum Beer: Production, Nutritional Value and Impact upon Human Health 80
Abstract 80
List of Abbreviations 80
Introduction 80
Sorghum Beer in the Present Chad Society 81
Nutritional Value and Impact upon Human Health 85
Conclusion 86
Acknowledgment 87
References 87
Chapter 6 Production of Alcohol-Free Beer 88
Abstract 88
List of Abbreviations 88
Introduction 88
Production Technologies 90
Chemical Composition and Sensorial Properties of Alcohol-Free and Low-Alcohol Beers 99
Technological Evaluation 101
Summary Points 101
Acknowledgments 102
References 102
Chapter 7 Yeast Diversity in the Brewing Industry 104
Abstract 104
List of Abbreviations 104
Introduction 104
Yeast Biodiversity 105
Species Involved in Brewing 108
Methods to Increase the Diversity 112
Future Trends 113
Summary Points 113
Acknowledgments 113
References 113
Chapter 8 The Brewer's Yeast Genome: From Its Origins to Our Current Knowledge 116
Abstract 116
List of Abbreviations 116
Introduction 116
Objective of This Chapter 117
Brewing Yeasts Taxonomy and Nomenclature 118
Characteristics of Ale and Lager Yeasts 121
Conclusions 126
Summary Points 127
Acknowledgments 127
References 127
Chapter 9 Flocculation in Saccharomyces Cerevisiae 130
Abstract 130
List of Abbreviations 130
Introduction 130
Types of Yeast Aggregation 131
Yeast Flocculation and Beer Production 131
Measurement of Yeast Flocculation 132
Physiology of Yeast Flocculation 132
Genetic Control of Yeast Flocculation 134
Mechanism of Yeast Flocculation 135
The Flocculation Cycle 136
To Be or Not to Be Flocculent: The Art of Survival? 137
Summary Points 138
References 138
Chapter 10 Use of Amylolytic Enzymes in Brewing 140
Abstract 140
List of Abbreviations 140
Introduction 141
Amylases in Traditional Brewing 142
The Role of Amylases in Modern Brewing 146
Summary Points 151
References 152
(ii) Beer Drinking 154
Chapter 11 Trends of Beer Drinking in Europe 156
Abstract 156
List of Abbreviations 156
Introduction 156
Nordic Countries 157
Central European Countries 159
Southern European Countries 161
Former USSR and Eastern European Countries 163
Conclusion 165
Summary Points 165
References 165
Chapter 12 Trends of Beer Drinking: Rest of the World 168
Abstract 168
List of Abbreviations 168
Introduction 168
North America 168
Central America and the Caribbean 171
South America 171
Asia-Pacific Region 174
Mediterranean Non-European Countries 175
Africa 175
Conclusion 177
Summary Points 178
References 178
Chapter 13 Beer Consumption Patterns in Northern Ireland 180
Abstract 180
List of Abbreviations 180
Introduction 180
Alcohol Use/Misuse in Northern Ireland 180
Beer Consumption 182
Drinking Patterns Among the Young People of Northern Ireland 182
Young Adult Drinkers in Northern Ireland 183
Quantity of Consumption 186
Mixed Drinks 187
Students/Non-students 188
Place of Alcohol Consumption 189
Conclusion 189
Summary Points 189
References 189
Chapter 14 Beer Consumption in Teenagers in Brazzaville (Congo) 192
Abstract 192
List of Abbreviations 192
Introduction 192
Alcohol Consumption in Brazzaville 192
Beer Consumption Amongst Teenagers 193
Underlying Causes for Teenage Drinking 194
Type of Beer Consumption Amongst Teenagers 195
Conclusion 195
Summary Points 196
References 196
Chapter 15 Personality Characteristics Associated with Drinking and Beverage Preference 198
Abstract 198
Introduction 198
A Psychology of Drinking Behavior 198
The Disease Model of Alcoholism 199
Personality Traits and Beverage Choice 199
Personality Characteristics Associated with Alcoholic Beverage Preference 201
Summary 202
Summary Points 203
References 203
Chapter 16 Beer and Current Mood State 204
Abstract 204
Introduction 204
Current Mood States 205
Cue Reactivity 206
Outcome Expectancies 206
Drinking Motives 206
Attributional Processes 206
Summary Points 207
References 207
Chapter 17 Female Beer Drinking and the Morning After 208
Abstract 208
List of Abbreviations 208
Consumption Patterns 209
Alcohol Pharmacokinetics 211
The Experience of Hangover 211
Delayed (Hangover) Effects of Alcohol Consumption 212
Search and Review of Articles on the Topic 214
Beer-Induced Hangover and Performance in Females 214
Conclusions 217
Summary Points 217
Acknowledgments 217
References 217
Chapter 18 Beer Consumption During Pregnancy 220
Abstract 220
Introduction 220
Beer Preference During Pregnancy 221
Social vs. Heavy Alcohol Consumption 221
Binge Drinking During Pregnancy 222
Limitations with Animal and Human Investigations 222
Prevention of Beer Drinking During Pregnancy 223
Counseling During Pregnancy 223
Drug Therapy During Pregnancy 224
Beer and Breastfeeding 224
Summary Points 224
References 225
Chapter 19 Beer and Other Alcoholic Beverages: Implications for Dependence, Craving and Relapse 228
Abstract 228
List of Abbreviations 228
Introduction 228
Main Text 229
Summary Points 234
References 234
(iii) Beer Composition and Properties 238
Chapter 20 Beer Composition: An Overview 240
Abstract 240
List of Abbreviations 240
Introduction 240
Trace Elements 243
References 252
Chapter 21 Identification of Taste- and Aroma-Active Components of Beer 254
Abstract 254
List of Abbreviations 254
Introduction 254
Sources of Beer Flavor 255
Approaches to the Detection of Taste- and Aroma-Active Compounds in Beer 256
Experimental Techniques 258
The Challenges of Relating Sensory and Analytical Data 263
Future Perspectives: Detection of Non-sensory Components of Physiological Significance 264
Conclusions 264
Summary Points 264
References 265
Chapter 22 Hop Essential Oil: Analysis, Chemical Composition and Odor Characteristics 266
Abstract 266
List of Abbreviations 266
Introduction 266
Variation and Changes in Composition 267
Analysis and Characterization of Hop Essential Oil 269
Composition of Hop Essential Oil 271
Odor Characteristics of Hop Essential Oil 273
Hop Aroma in Beer 276
Methods of Extraction 277
Essential Oil Fractionation 278
Concluding Remarks 279
Summary Points 279
References 279
Chapter 23 Ethanol Content of Beer Sold in the United States: Variation Over Time, Across States and by Individual Drinks 282
Abstract 282
List of Abbreviations 282
Introduction 282
US Beer Types and Brand % ABV 283
Time Trends in % ABV and Beer Consumption 286
State Differences in % ABV and Type Shares 286
Alcohol Content of Beer Drinks 289
Limitations and Measurement Issues 290
Concluding Remarks 290
Summary Points 291
References 291
Chapter 24 Soluble Proteins of Beer 292
Abstract 292
List of Abbreviations 292
Introduction 292
Beer Concentrate Heat-Stable Barley Albumins 292
Structural Maturation of Proteins and Development of Beer Foam 294
Proteins and Beer Haze 297
Conclusion 297
References 297
Chapter 25 Amino Acids in Beer 300
Abstract 300
List of Abbreviations 300
Introduction 300
Nitrogenous Compounds 300
Amino Acids in Barley 301
Amino Acids in Brewing Process 302
Amino Acids in Final Beer 304
References 310
Chapter 26 Purines in Beer 312
Abstract 312
List of Abbreviations 312
Introduction 312
Analysis of Purines in Beer 313
Purines in Beer and Other Beverages 313
Comparison of Purines Between Beer and Other Beverages 314
Effects of Purines on the Serum Concentration and Urinary Excretion of Uric Acid 315
Effects of Purines in Beer and Happo-shu, on Plasma Concentration of Urate 315
Effects of Beer and Other Alcoholic Beverages on Serum Urate Levels 317
Summary points 317
References 317
Chapter 27 Beer Carbohydrates 318
Abstract 318
List of Abbreviations 318
Introduction 318
Origin of Beer Carbohydrates 318
Wort Carbohydrates 321
Beer Carbohydrates 322
Carbohydrate Contents in New Brewing Styles 324
Summary Points 324
References 325
Chapter 28 Dietary Fiber in Beer: Content, Composition, Colonic Fermentability, and Contribution to the Diet 326
Abstract 326
List of Abbreviations 326
Introduction 326
Dietary Fiber 327
Carbohydrates and DF in Beer 328
Content and Composition of DF in Beer 328
Fermentability of Beer DF 330
Contribution of Beer to DF Intake in the Diet 330
Are Polysaccharides the Only Constituent of DF in Beer? 331
Summary Points 333
References 333
Chapter 29 Beer and Arabinoxylan 336
Abstract 336
The Structure of Arabinoxylan 336
Arabinoxylan in the Endosperm Cell Wall 337
Arabinoxylan in the Husk and Aleurone Layers 337
Genetic and Environmental Variation 337
Effects in Malting 338
Impacts on Brewing 339
Enzymic Degradation During Malting 340
Conclusions 341
Summary Points 341
References 341
Chapter 30 Histamine in Beer 344
Abstract 344
List of Abbreviations 344
Introduction 344
Metabolism of Histamine 345
Analyses of Histamine in Beer 345
Sensory Thresholds 346
Histamine Concentrations 346
Other Biogenic Amines 348
Hygienic Aspects 348
Histamine Responses and Histamine Receptors 348
Beer and Allergy 350
Summary Points 352
Acknowledgments 352
References 352
Chapter 31 Terpenoids in Beer 354
Abstract 354
Introduction 354
Terpenoids in Beers 355
Manipulation of Metabolism 357
The Biological Effects of Terpenoids 357
Are the Terpenoids in Beers Good for Us? 358
Summary Points 359
References 359
Chapter 32 Proanthocyanidins in Hops 360
Abstract 360
List of Abbreviations 360
Introduction 360
Proanthocyanidin Composition in Hops 362
Proanthocyanidin Content of Hops and Beer 370
Summary Points 374
References 374
Chapter 33 Metals in Beer 376
Abstract 376
List of Abbreviations 376
Introduction 376
Metals in Beer 377
Metal–Organic Matter Associations in Beer 379
Metals in Brewing 382
Summary Points 384
References 385
Chapter 34 Minerals in Beer 386
Abstract 386
List of Abbreviations 386
Introduction 386
Sources of Minerals 389
Influence of the Brewing Process on the Mineral Content of the Beer 390
Summary Points 391
Acknowledgments 391
References 391
Chapter 35 Silicon in Beer: Origin and Concentration 394
Abstract 394
List of Abbreviations 394
Introduction 394
The Silicon Content of Alcoholic Beverages 395
Changes in Silicon Content Through the Brewing Process 395
Summary Points 398
Acknowledgments 398
References 398
(iv) Beer Stability and Spoilage 400
Chapter 36 The Chemistry of Aging Beer 402
Abstract 402
List of Abbreviations 402
Introduction 402
Chemical Changes During Beer Aging 402
Conclusion 413
Summary Points 413
References 413
Chapter 37 Trans-2-nonenal During Model Mashing 416
Abstract 416
List of Abbreviations 416
Introduction 416
Experimental Design 416
Monitoring the Mashing Process 417
Laboratory Model Mashing Study 417
Summary Points 421
References 421
Chapter 38 E-2-nonenal and & #946
Abstract 422
List of Abbreviations 422
Introduction 422
E-2-Nonenal 423
The Nonenal Potential Concept 424
Formation and Chemical Equilibrium of E-2-Nonenal 424
& #946
Determination of E-2-Nonenal and & #946
Summary Points 428
References 428
Chapter 39 Pathogens in Beer 430
Abstract 430
List of Abbreviations 430
Introduction 430
Pathogens in Beer 431
The Antimicrobial Hurdles of Beer 433
Conclusion 438
Summary Points 438
Acknowledgments 438
Reference 438
Chapter 40 Fate of Pesticide Residues During Brewing 442
Abstract 442
List of Abbreviations 442
Introduction 443
Analysis of Pesticide Residues in Raw Materials and Beer 444
Food Safety and Policy in the European Union 444
Effects of Brewing on the Pesticide Residues 445
Influence of Pesticide Residues on the Beer Quality 451
Toxicological Risk of Pesticide Residues on Beer 453
Summary Points 453
References 453
Part II: General Effects on Metabolism and Body Systems 456
(i) General Metabolism and Organ Systems 456
Chapter 41 Ethanol in Beer: Production, Absorption and Metabolism 458
Abstract 458
List of Abbreviations 458
Introduction 458
Brewing Beer 459
The Physical Properties of Ethanol 460
Absorption and Distribution of Ethanol in Beer 461
Metabolism of Ethanol 461
Blood Ethanol Concentration 463
Summary 466
Summary Points 466
References 466
Chapter 42 What Contribution Is Beer to the Intake of Antioxidants in the Diet? 468
Abstract 468
List of Abbreviations 468
Introduction 468
Beer Antioxidants: Contents and Antioxidant Power 469
Antioxidant Capacity of Beer 472
Contribution of Beer to the Antioxidant Capacity of Diet 473
Summary Points 474
References 474
Chapter 43 Antioxidant Activity of Beer's Maillard Reaction Products: Features and Health Aspects 476
Abstract 476
List of Abbreviations 476
Introduction 476
The Kinetic Competition Test 478
Conclusion 483
Summary Points 483
References 484
Chapter 44 Beer Affects Oxidative Stress Due to Ethanol: A Preclinical and Clinical Study 486
Abstract 486
List of Abbreviations 486
Introduction 486
Beer Affects Oxidative Stress Due to ETOH: A Preclinical Study 487
Beer Affects Oxidative Stress due to ETOH: A Clinical Study 489
Conclusion 492
Summary Points 492
References 492
Chapter 45 Antioxidant Capacity of Hops 494
Abstract 494
Introduction 494
Experimental techniques used in the analysis of hops 495
Acknowledgments 500
Summary Points 500
References 500
Chapter 46 The Antioxidant Capacity of Beer: Relationships Between Assays of Antioxidant Capacity, Color and Other Alcoholic and Non-alcoholic Beverages 502
Abstract 502
List of Abbreviations 502
Introduction 502
Antioxidants in Beer 502
Phenolic Compounds and Antioxidant Protection 503
Assessment of Antioxidant Protection 503
Validity of Assays for Total Antioxidant Capacity 503
Total Antioxidant Capacity of Beverages 503
The Color of Beer 505
Conclusion and Future Directions 507
Summary Points 508
Acknowledgments 508
References 508
Chapter 47 Biological Properties of Beer and Its Components Compared to Wine 510
Abstract 510
List of Abbreviations 510
Introduction 510
Beer Components Compared to Wine 511
Risks Associated to Beer Consumption Compared to Wine 512
Chemopreventive Effects of Hops and Beer Compounds Compared to Bioactive Molecules Present in Wine 513
Conclusion 515
Summary Points 515
Acknowledgment 515
References 515
Chapter 48 The Absorption and Metabolism of Phenolic Acids from Beer in Man 518
Abstract 518
List of Abbreviations 518
Introduction 518
Study Design and Samples Treatments 519
Results 520
Discussion 523
Summary Points 524
References 524
Chapter 49 Caloric Compensation in Response to Beer Consumption 526
Abstract 526
List of Abbreviations 526
Introduction 526
Homeostasis 526
Laboratory Animal Experiments 527
Human Experiments 530
Conclusions 530
References 530
Chapter 50 Beer and Adiposity 532
Abstract 532
List of Abbreviations 532
Introduction 532
Conclusion 537
Summary Points 537
References 537
Chapter 51 Relationship Between Exercise and Beer Ingestion in Regard to Metabolism 540
Abstract 540
List of Abbreviations 540
Introduction 541
Effects of Exercise and Beer on Uric Acid 541
Effects of Exercise and Beer Ingestion on Oxypurines (Hypoxanthine and Xanthine) 545
Effects of Exercise and Beer on Uridine 546
Effects of Exercise and Beer on Insulin and Glucose 547
Effects of Exercise and Beer Ingestion on Serum Lipids 548
Beer Ingestion-Induced Change in Exercise Capacity 548
Exercise-Induced Changes in Beer Ingestion Volume 548
Summary Points 549
References 549
Chapter 52 Estrogenicity of Beer: The Role of Intestinal Bacteria in the Activation of the Beer Flavonoid Isoxanthohumol 550
Abstract 550
List of Abbreviations 550
Historical Perspective 550
Estrogenicity of Beer: Fact or Fiction? 552
Isoxanthohumol as Pro-estrogen: Activation into 8-Prenylnaringenin 555
Estrogenicity of Beers: A New Perspective 561
Summary Points 563
Acknowledgments 563
References 563
Chapter 53 Effects of Beer Ingestion on Body Purine Bases 568
Abstract 568
Introduction 568
Effects of Alcohol on Body Purine Bases 568
Effects of Purines in Beer on Body Purine Bases 569
Prevention of Beer-Induced Increases in Plasma and Urinary Excretion of Purine Bases: Effects of Allopurinol 574
Summary Points 574
References 574
Chapter 54 Neuropharmacological Activity of Humulus Lupulus L. 576
Abstract 576
List of Abbreviations 576
Introduction 576
Experimental Studies 577
Molecular Mechanisms 580
Clinical Studies 581
Conclusions 582
Summary Points 582
References 582
Chapter 55 Beer: Effects on Saliva Secretion and Composition 584
Abstract 584
Introduction 584
Materials and Methods 584
Results 585
Discussion 585
Summary Points 586
References 586
Chapter 56 Beer and Celiac Disease 588
Abstract 588
What Is Celiac (Coeliac) Disease? 588
Celiac Disease Linked to Other Diseases 588
Testing Your Foods 589
Statistics 590
Celiacs and Beer 590
Evolution and Homology of Proteins 590
Surviving the Brewing Process 591
Suitable Grains for Brewing 591
Sorghum 591
Buckwheat 592
Options for the Future 592
Conclusion 592
Summary Points 592
References 593
Chapter 57 The Effect of Beer and Other Alcoholic Beverages on the Esophagus with Special Reference to Gastroesophageal Reflux 594
Abstract 594
List of Abbreviations 594
Introduction 594
Alcoholic Beverages and GER 594
Alcoholic Beverages and Lower Esophageal Sphincter 597
Alcoholic Beverages and Esophageal Motility 598
Local or Systemic Action of Alcoholic Beverages on Esophageal Function 599
Alcoholic Beverages and Esophageal Cancer 599
Summary 600
Summary Points 600
References 600
Chapter 58 Effects of Beer on the Gastric Mucosa as Determined by Endoscopy 604
Abstract 604
Introduction 604
Study Design 604
Effect of Beer and Its Control Solutions 605
Effect of Other Alcoholic Beverages and Higher Ethanol Concentrations 605
Conclusions 606
Summary Points 606
References 606
Chapter 59 The Effect of Beer and Its Non-alcoholic Ingredients on Secretory and Motoric Function of the Stomach 608
Abstract 608
List of Abbreviations 608
Introduction 608
Motility 609
Summary Points 613
References 613
Chapter 60 The Effect of Beer and Its Non-alcoholic Constituents on the Exocrine and Endocrine Pancreas as Well as on Gastrointestinal Hormones 614
Abstract 614
List of Abbreviations 614
Introduction 614
Alcohol Consumption and Pancreatitis 615
Alcohol Consumption and Diabetes 622
Bioavailability of Polyphenols 626
Summary Points 626
References 626
Chapter 61 Beer and the Liver 630
Abstract 630
List of Abbreviations 630
Introduction 630
Liver Disease Associated with Alcohol Consumption 630
Beer and Other Beverage Consumption Within Europe 631
Beer in Relation to Wine and Spirits and Their Beneficial Effects 631
Specific Beverage Intake and Association with Cirrhosis 633
Threshold Values for Inducing Changes in the Liver 633
Changes in Beverage Preference in Disease: From Beer to Spirits 634
The Compounding Influence of Diet 635
Protective Components in Beer: Are They Beneficial to the Liver? 636
Conclusion 637
Summary Points 637
References 637
(ii) Cardiovascular and Cancer 640
Chapter 62 Beer Consumption and Homocysteine 642
Abstract 642
List of Abbreviations 642
Introduction 642
Drinking Habits and Homocysteine 643
Epidemiological Studies 644
Physiology of Beer Consumption and Homocysteine Levels 646
Analysis of Confounding Factors 647
Summary Points 648
References 648
Chapter 63 Alcohol, Beer, and Ischemic Stroke 650
Abstract 650
List of Abbreviations 650
Introduction 650
Main Text 650
Conclusions 658
Summary Points 658
Acknowledgments 658
References 658
Chapter 64 Beer: Is It Alcohol, Antioxidants, or Both? Animal Models of Atherosclerosis 662
Abstract 662
List of Abbreviations 662
Introduction 662
In Vitro Antioxidants 663
Animal Studies 664
Summary Points 667
References 667
Chapter 65 Beer Inhibition of Heterocyclic Amines-Induced Carcinogenesis 670
Abstract 670
List of Abbreviations 670
Introduction 670
Beer Inhibition of HCAs-Induced Mutagenesis in the Ames Test 671
Beer Inhibition of CYP1A2 Activity 672
Beer Inhibition of MeIQx-Induced DNA Damage in Liver Cells by Single Cell Gel Electrophoresis Assay 672
Beer Inhibition of PhIP-Induced ACF Formation in Rat Colon 673
Beer Inhibition of PhIP-Induced Mammary Carcinogenesis in Rats 673
Summary Points 675
References 675
Chapter 66 Maize Beer Carcinogenesis: Molecular Implications of Fumonisins, Aflatoxins and Prostaglandins 678
Abstract 678
Introduction 678
Maize Beer and Esophageal Cancer 680
Maize Beer and Kaposi's Sarcoma 681
Maize and Liver Carcinoma 682
Summary Points 682
References 683
Chapter 67 The Relationship Between Beer Consumption and Lung Cancer 684
Abstract 684
Abbreviations/Definitions 684
Introduction 685
Total Alcohol Consumption and the Risk of Lung Cancer 686
Beer Consumption and the Risk of Lung Cancer 688
Hard Liquor Consumption and Lung Cancer Risk 690
Wine Consumption and Lung Cancer Risk 691
Alcohol Consumption and Treatment Outcomes for Lung Cancer 691
Summary Points 694
References 694
Chapter 68 Phenolic Beer Compounds to Prevent Cancer 696
Abstract 696
List of Abbreviations 696
Introduction 696
Materials and Methods 698
Test Systems to Detect Potential Cancer Chemopreventive Activity 698
Results 701
Further Investigations with Xanthohumol 709
Summary Points 710
Acknowledgments 710
References 710
Chapter 69 Beer Inhibition of Azoxymethane-Induced Colonic Carcinogenesis 712
Abstract 712
List of Abbreviations 712
Introduction 712
Beer Inhibition of AOM-Induced DNA Damage in Colon Cells by Single Cell Gel Electrophoresis Assay 714
Beer Inhibition of AOM-Induced ACF Formation in Rat Colon 714
Inhibitory Effects of FD Beer A on AOM-Induced ACF Formation 715
Inhibitory Effects of Raw Materials on AOM-Induced ACF Formation 716
Beer Inhibition of AOM-Induced Colonic Carcinogenesis in Rats 717
Summary Points 718
References 718
Part III: Specific Effects of Selective Beer Related Components 720
(i) General Metabolism and Organ Systems 720
Chapter 70 Biological Activities of Humulone 722
Abstract 722
List of Abbreviation 722
Introduction 722
Hop Extract and Osteoporosis 722
HU and COX-2 Gene 723
HU and Angiogenesis 723
HU and Myelogenous Leukemia 725
HU and Apoptosis 726
Summary Points 727
Conclusion 727
Acknowledgments 729
References 729
Chapter 71 Desmethylxanthohumol from Hops, Chemistry and Biological Effects 730
Abstract 730
List of Abbreviations 730
Introduction 730
Chemistry 730
Biological Activities 732
Summary 735
References 735
Chapter 72 Reproductive and Estrogenic Effects of 8-Prenylnaringenin in Hops 738
Abstract 738
List of Abbreviations 738
Introduction 738
The Identification of the Estrogenic Activity of Hops 739
Potential Sources of 8PN Exposure to Humans 741
The Need for Caution in Considering the Reproductive Effects of 8PN 742
8PN and Menstrual Cyclicity 743
Hops, 8PN and Menopausal Symptoms 743
8PN, Hops and Breast Tissue 746
Are There Any Reproductive Effects of 8PN in Men? 747
Conclusion 748
Summary Points 748
References 748
Chapter 73 Regulation of Gene Expression by Hop-Derived 8-Prenylnaringenin 752
Abstract 752
List of Abbreviations 752
Introduction 752
Gene Regulation by 8-PN: A Comparative Assessment 754
Summary Points 759
References 759
Chapter 74 Hop-Derived Phytoestrogens Alter Osteoblastic Phenotype and Gene Expression 762
Abstract 762
List of Abbreviations 762
Introduction 762
Regulation of Estrogen-Inducible Gene Expression by Estradiol and Phytoestrogens in U-2 OS/ER Cells 764
Regulation of AP Activity by Ethinyl Estradiol and Phytoestrogens in hFOB/ER Cells 767
Reversal of Phytoestrogen-Induced AP Up-regulation in Ishikawa Cells 767
Relative Binding Affinities of Estradiol and Phytoestrogens to ER& #945
Cytotoxic Effects of the Phytoestrogens in Cell Culture 768
Summary Points 768
Amounts in Beer 770
References 771
Chapter 75 Antimalarials from Prenylated Chalcone Derivatives of Hops 774
Abstract 774
List of Abbreviations 774
Introduction 774
In Vitro Antiplasmodial Activity of Hop Chalcones and Semi-synthetic Derivatives 775
Influence of Hop Chalcones on the Glutathione-Dependent Hemin Degradation 777
Is Beer an Antimalarial? 778
Summary Points 778
Acknowledgments 778
References 778
Chapter 76 Acylphloroglucinol Derivatives from Hops as Anti-inflammatory Agents 780
Abstract 780
Introduction 780
Starting Material 780
Determination of Cox-1 Activity 781
Activity-Guided Fractionation 781
SAR Analyses 782
Outlook 782
Summary Points 783
References 783
Chapter 77 Hops Derived Inhibitors of Nitric Oxide 786
Abstract 786
List of Abbreviations 786
Introduction 786
Inhibitory Effects of the Ethyl Acetate Fraction, the n-Butanol Fraction and the Aqueous Fraction of Hops on NO Production Induced by LPS/IFN-& #947
Mechanistic Examination for Inhibitory Effect of the Ethyl Acetate Fraction of Hops on NO Production 787
Isolation and Characterization of Hops Derived Inhibitors for NO Production 787
Inhibitory Effects of Compounds 1–11 on the Production of NO Induced by LPS/INF-& #947
Inhibitory Effects of Compounds 1–8 on the Expression of iNOS Induced by LPS/IFN-& #947
Summary Points 791
References 791
Chapter 78 Non-specific Hydroxyl Radical Scavenging Properties of Melanoidins from Beer 792
Abstract 792
List of Abbreviations 792
Introduction 792
Isolation of Water-Soluble Melanoidins from Commercial Beer Samples 794
Antioxidant Activity of Maillard Reaction Products (MRP) 795
Methods for Assessing the Protective Effect of Molecules Toward Hydroxyl Radicals 796
Non-site-Specific Hydroxyl Radical ([sup(•)]OH) Scavenging Activity Assay 796
Hydroxyl Radical Scavenging Properties of Melanoidins from Beer 797
Summary Points 799
References 800
Chapter 79 Anti-obesity Effects of a Dietary Isomerized Hop Extract Containing Isohumulones Generated via Peroxisome Proliferators-Activated Receptors 802
Abstract 802
Introduction 802
Prevention of Diet-Induced Obesity by IHE 803
Inhibition of Intestinal Dietary Fat Absorption by IHE 805
Modulation of Lipid Metabolism by IHE 806
Activation of PPARs by IHE and the Active Ingredient Contained in IHE 806
Isohumulones Reduce Insulin Resistance and Prevent the Development of Diabetes in Mice 807
Effect of Isohumulones on Liver and White Adipose Tissue of Mice 809
The Effects of Oral Isohumulones in Type 2 Diabetics: A Placebo-Controlled Pilot Study 809
Summary Points 811
Disclosure 811
References 811
Chapter 80 Moderate Beer Consumption: Effects on Silicon Intake and Bone Health 814
Abstract 814
List of Abbreviations 814
Introduction 814
What Is Si? 815
Where Is Si Found? 815
Silicon Metabolism 817
Tissue Distribution, Function and Essentiality 817
Dietary Si and Bone 818
Beer Ingestion and Bone Health 818
Beer Silicon and Bone 819
Summary Points 819
Acknowledgments 819
References 820
Chapter 81 Biolabeling of Xanthohumol in Hop Cones (Humulus Lupulus L., Cannabaceae) with Stable and Radioactive Precursors for Biosynthetic and Metabolic Studies 822
Abstract 822
Introduction 822
Summary Points 826
References 826
(ii) Cardiovascular and Cancer 828
Chapter 82 Epicatechin and Its Role in Protection of LDL and of Vascular Endothelium 830
Abstract 830
List of Abbreviations 830
Introduction 830
Chemistry 831
Absorption, Biotransformation and Biological Kinetics 831
Summary Points 838
References 839
Chapter 83 Isohumulones from Beer Modulate Blood Lipid Status 842
Abstract 842
List of Abbreviations 842
Introduction 842
Metabolic Syndrome and PPAR& #945
Effects of Isohumulones Intake 844
Summary Points 854
References 855
Chapter 84 Flavonoids in Beer and Their Potential Benefit on the Risk of Cardiovascular Disease 858
Abstract 858
Introduction 858
Beer Consumption and Risk of CVD 858
Nomenclature and Chemistry of Flavonoids 859
Dietary Sources of Flavonoids 860
Flavonoids in Beer 860
Absorption and Metabolism of Flavonoids 862
Mechanisms of Beer Flavonoids in CVD Reduction 862
Summary Points 865
Acknowledgments 865
References 865
Chapter 85 Vasoactivity of Flavonols, Flavones and Catechins 870
Abstract 870
List of Abbreviations 870
Introduction 870
Quantity of Flavones, Flavonols and Catechins in Beer 871
Vascular Activity of Flavonols and Flavones 872
Vascular Activity of Catechins 873
Preservation of Endothelial Function by Flavones, Flavonols and Catechins 874
Flavonols and Flavones in Hypertension 876
Catechins as Antihypertensives 876
Prevention of Injury Due to Ischemia and Reperfusion 878
Summary Points 879
References 879
Chapter 86 The Anti-invasive and Proapoptotic Effect of Xanthohumol: Potential Use in Cancer 884
Abstract 884
List of Abbreviations 884
Introduction 884
Invasion and Progression 885
Effect of X on Invasion of Breast Cancer Cells 886
ER Stress, Survival and Apoptosis 889
Effect of X on Survival of Breast Cancer Cells 893
Summary Points 894
References 894
Chapter 87 Anti-cancer Property of Epicatechin Gallate in Colon Cancer Cells 898
Abstract 898
Introduction 898
Biological Activities of ECG in General 899
ECG-Induced Apoptosis in Colorectal Cancer 900
ECG-Induced Anti-angiogenesis 902
Concluding Remarks 903
Acknowledgment 904
References 904
Chapter 88 Use of Quercetin in Prostate Cancer Cell 906
Abstract 906
List of Abbreviations 906
Introduction 906
Quercetin Actions in Prostate Cancer Cells 907
Concluding Remarks 913
References 913
Chapter 89 Beer and Prevention of Heterocyclic Amine-Induced DNA Adducts and O[sup(6)]-methylguanine 916
Abstract 916
List of Abbreviations 916
Introduction 916
Materials and Animals 917
Preparation of Beer Samples 918
Effects of Beer on the Formation of O[sup(6)]-meG in DNA from S. typhimurium YG7108 Treated with MNNG 918
Effects of a Beer Solution on Formation of Trp-P-2-DNA Adducts in Mice 919
Effects of a Beer Solution on Formation of MeIQx-DNA Adducts in Mice 921
Effects of a Beer Solution on Formation of PhIP-DNA Adducts in Mice 923
Summary Points 925
References 925
Chapter 90 Techniques for Assessing Anti-cancer Effects of Beer 928
Abstract 928
Introduction: Carcinogenesis and Targets for Anti-cancer Activity 928
Techniques 928
Summary Points 936
References 936
Part IV: Assay Methods and Techniques Used for Investigating Beer and Related Compounds 938
Chapter 91 The Evaluation of Beer Aging 940
Abstract 940
List of Abbreviations 940
Introduction 940
Methods to Evaluate Beer Aging 942
Summary Points 947
Conclusions 947
References 948
Chapter 92 Use of Electrospray Ionization Mass Spectrometry to Fingerprint Beer 950
Abstract 950
List of Abbreviations 950
Introduction 950
Manufacturing and Composition of Beer 951
Chemical Characterization of Beer 951
Mass Spectrometry 951
Mass Spectrometry Fingerprinting of Beer 955
Statistical Analysis of Results 959
Acknowledgment 960
Summary Points 960
References 960
Chapter 93 Methods for the Characterization of Beer by Nuclear Magnetic Resonance Spectroscopy 962
Abstract 962
List of Abbreviations 962
Introduction 962
NMR Applications to the Study of Beer 963
Summary Points 968
References 969
Chapter 94 Methods for the Vibrational Spectroscopy Analysis of Beers 970
Abstract 970
List of Abbreviations 970
Introduction 970
Vibrational Spectra of Beers 971
Vibrational Analysis of Beers 973
Chemometric Methods in Beer Analysis 976
Beer Analyzers Based on Vibrational Spectroscopy 981
Vibrational Spectroscopy for Control of Brewing Process 984
Concluding Remarks and Future Developments 986
Summary Points 987
References 987
Chapter 95 Fluorescence Methods for Analysis of Beer 990
Abstract 990
List of Abbreviations 990
Introduction 990
Fluorescence Characteristics of Beer 991
Fluorescent Beer Components 994
Classification of Beers Using Synchronous Fluorescence Spectra 995
Monitoring Beer During Storage by Fluorescence Spectroscopy 996
Analysis of Vitamin B[sub(2)] Using Intrinsic Beer Fluorescence 998
Method for Determination of Bitterness in Beer 1000
Comparison Between Fluorescence and Other Spectroscopic Methods in Beer Analysis 1000
Conclusions 1000
Summary Points 1001
References 1002
Chapter 96 Capillary Electrophoresis Methods Used for Beer Analysis 1004
Abstract 1004
Introduction 1004
Analysis of Beer Components by CE 1004
Summary Points 1015
References 1015
Chapter 97 Manual and Robotic Methods for Measuring the Total Antioxidant Capacity of Beers 1018
Abstract 1018
List of Abbreviations 1018
Introduction 1018
Total Antioxidant Capacity As a Tool for Measuring Antioxidant Protection 1018
Feasibility of the Assays in Determining Total Antioxidant Capacity 1020
Laboratory Protocols 1021
Laboratory Protocol for the TEAC Assay 1021
Laboratory Protocol for the FRAP Assay 1023
Laboratory Protocol for the ORAC Assay 1024
Laboratory Protocol for the TP-FCR Assay 1025
Use of the Assays in Assessing the Total Antioxidant Capacity of Beers 1027
Practical Aspects in the Determination of Total Antioxidant Capacity 1027
Inherent Limitations in Assays for Total Antioxidant Capacity 1028
Conclusion and Future Directions 1028
Summary Points 1028
Acknowledgments 1029
References 1029
Chapter 98 Methods for the HPLC Analysis of Phenolic Compounds and Flavonoids in Beer 1030
Abstract 1030
List of Abbreviations 1030
Introduction 1030
HPLC of Antioxidants with Spectrophotometric and Fluorimetric Detection 1031
Electrochemical Detection in HPLC of Phenolic and Flavonoid Compounds 1032
HPLC/MS and HPLC/NMR of Phenolic and Related Compounds 1035
Selectivity and Optimization of HPLC Separation of Phenolic and Flavonoid Compounds in Beer 1036
Sample Treatment and Enrichment in HPLC of Natural Antioxidants 1038
Summary Points 1039
Acknowledgment 1039
References 1039
Chapter 99 Methods for the Assay of Iso-& #945
Abstract 1042
List of Abbreviations 1042
Introduction 1042
LC and LC–MS Analysis 1043
CE Analysis 1048
SBSE–LD LC Analysis 1053
Summary Points 1055
References 1056
Chapter 100 Methods for Determining Biogenic Amines in Beer 1058
Abstract 1058
List of Abbreviations 1058
Introduction 1058
Methods of Analysis 1063
Summary Points 1067
References 1067
Chapter 101 Beer and ESR Spin Trapping 1070
Abstract 1070
List of Abbreviations 1070
Introduction 1070
Radical Detection 1070
Oxidation in Beer 1071
Light-induced Oxidation of Beer 1073
Summary Points 1079
References 1079
Chapter 102 Methods for Determining Ethanol in Beer 1082
Abstract 1082
List of Abbreviations 1082
Introduction 1082
Properties 1083
Analysis of Ethanol 1083
Summary Points 1091
References 1091
Chapter 103 Quantification of Beer Carbohydrates by HPLC 1094
Abstract 1094
List of Abbreviations 1094
Introduction 1094
Methods for Analysis of Beer Carbohydrates 1095
HPLC/ELS for Quantification of Beer Carbohydrates 1096
Summary Points 1099
References 1099
Index 1102
A 1102
B 1104
C 1106
D 1109
E 1110
F 1111
G 1113
H 1114
I 1116
J 1116
K 1117
L 1117
M 1118
N 1119
O 1120
P 1121
Q 1123
R 1123
S 1124
T 1125
U 1127
V 1127
W 1127
X 1128
Y 1128
Z 1128