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.

"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 bookand 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

• Dedication PrefaceForeword by Professor Jonathon PowellPart 1: General Aspects of Beer and Constituents(i) Beer Making, Hops and Yeast Overview of Manufacturing Beer: Ingredients, Processes and Quality CriteriaSascha Wunderlich and Werner BackNON Lager Beer Andrea Pavsler and Stefano BuiattiLager Beer Andrea Pavsler and Stefano BuiattiTraditional and Modern Japanese Beers: Methods of Production and CompositionMasato Kawasaki and Shuso SakumaSorghum Beer: Fabrication, Nutritional Value and Impact Upon Human HealthMaoura Nanadoum and Jacques PourquieProduction of Alcohol-free BeerLuigi Montanari, Ombretta Marconi, Heidi Mayer, and Paolo FantozziYeast Diversity in the Brewing IndustryLinda Hellborg and Jure PiskurThe Brewer’s Yeast Genome: From its Origins to our Current KnowledgeSandra RainieriFlocculation in Saccharomyces CerevisiaeEduardo V. SoaresUse 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 DrinkingTrends of Beer Drinking in EuropePedro Marques-VidalTrends in Beer Drinking: Rest of the WorldQiao Qiao Chen and Pedro Marques-VidalBeer Consumption Patterns in Northern IrelandAdele Mc Kinney and Kieran CoyleBeer Consumption in Teenagers in Brazzaville (Congo)Jean Robert Mabiala Babela, Alphonse Massamba, Senga Prosper, and Rajaventhan SrirajaskanthanPersonality Characteristics Associated with Drinking and Beverage PreferenceColin R. MartinBeer and Current Mood StateRalf Demmel and Jennifer NicolaiFemale Beer Drinking and the Morning AfterL. Darren Kruisselbrink and René J.L. MurphyBeer Consumption During PregnancyBrittany B. Rayburn and William F. RayburnBeer and other Alcoholic Beverages: Implications for Dependence, Craving and RelapseThomas Hillemacher and Stefan Bleich(iii) Beer Composition and PropertiesBeer Composition: An OverviewStefano BuiattiIdentification of Taste and Aroma-Active Components of BeerPaul HughesHop Essential Oil: Analysis, Chemical Composition and Odor CharacteristicsGraham Eyres and Jean-Pierre Dufour*Ethanol Content of Beer Sold in the US: Variation Over Time, Across States and by Individual DrinksWilliam C. KerrSoluble Proteins of BeerMarion Didier and Bakan BénédicteAmino Acids in BeerMarta Fontana and Stefano BuiattiPurines in BeerTetsuya Yamamoto and Yuji MoriwakiBeer CarbohydratesIsabel M.P.L.V.O. FerreiraDietary Fiber in Beer: Content, Composition, Colonic Fermentability andContribution to the Diet Goñi, M.E. Díaz-Rubio, F. Saura-Calixto Beer and ArabinoxylanGlen P. FoxHistamine in BeerSusanne Diel, Maria Herwald, Hannelore Borck, and Friedhelm DielTerpenoids in BeerJ. Richard DickinsonProanthocyanidins in HopsHui-Jing Li and Max L. DeinzerMetals in BeerPawel PohlMinerals in BeerLuigi Montanari, Heidi Mayer, Ombretta Marconi, and Paolo FantozziSilicon in Beer: Origin and ConcentrationCaroline Walker, Gary Freeman, Ravin Jugdaohsingh, and Jonathan J. Powell(iv) Beer Stability and SpoilageThe Chemistry of Ageing BeerD.P. De Schutter, D. Saison, F. Delvaux, G. Derdelinckx, F.R. DelvauxTrans-2-nonenal During Model MashingJosé da Cruz Francisco and Estera Szwajcer DeyE-2-nonenal and Beta-damascenone in BeerJosé Rodrigues and Paulo AlmeidaPathogens in BeerGarry Menz, Peter Aldred, and Frank VriesekoopFate of Pesticide Residues in BrewingSimón Navarro and Nuria VelaPart 2: General Effects on Metabolism and Body Systems(i) General Metabolism and Organ SystemsEthanol in Beer: Production, Absorption and MetabolismRajkumar Rajendram and Victor R. PreedyWhat Contribution is Beer to the Intake of Antioxidants in Diet?Fulgencio Saura-Calixto, José Serrano, and Jara Pérez-JiménezAntioxidant Activity of Beer’s Maillard Reaction Products: Features and Health AspectsFranco TubaroBeer 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 GroupAntioxidant Capacity of HopsC. Proestos and M. KomaitisThe 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. PreedyBiological Properties of Beer and its Components Compared to WineGiuseppe Iacomino, Idolo Tedesco, and Gian Luigi RussoThe Absorption and Metabolism of Phenolic Acids from Beer in ManMirella Nardini, Fausta Natella, Andrea Ghiselli, and Cristina ScacciniCaloric Compensation in Response to Beer ConsumptionNeil E. RowlandBeer and AdiposityS. Goya WannametheeThe Relationship between Exercise and Beer Ingestion in Regards to MetabolismTetsuya Yamamoto and Yuji MoriwakiEstrogenicity of Beer: The Role of Intestinal Bacteria in the Activation of Beer FlavonoidSam Possemiers, Willy Verstraete, and Tom Van de WieleEffects of Beer Ingestion on Body Purine BasesYuji Moriwaki and Tetsuya YamamotoNeuropharmaological Activity of Humulus Lupulus LPaola Zanoli and Manuela ZavattiBeer: Effects on Saliva Secretion and CompositionH.S. Brand, M.L. Bruins, E.C.I. Veerman, and A.V. Nieuw AmerongenBeer and Coeliac DiseaseGlen P. FoxThe Effect of Beer and other Alcoholic Beverages on the Esophagus with Special Reference to Gastroesophageal RefluxH. Seidl and C. PehlEffects of Beer on the Gastric Mucosa as Determined by EndoscopyAndreas Franke and Manfred V. SingerThe Effect of Beer and its Non-alcoholic Ingredients on Secretory and Motoric Function of the StomachAndreas Franke and Manfred V. SingerThe 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. SingerBeer and the LiverRajaventhan SriRajaskanthan and Victor R. Preedy(ii) Cardiovascular and CancerBeer Consumption and HomocysteineD.A. De Luis and R. AllerAlcohol, Beer and Ischemic StrokeKenneth MukamalBeer: Is it Alcohol, Antioxidants, or both? Animal Models of AtherosclerosisJoe A. VinsonBeer Inhibition of Heterocyclic Amines-induced CarcinogenesisHajime Nozawa and Keiji KondoMaize Beer and CarcinogenesisZodwa Dlamini, Zukile Mbita, and Lindiwe SkhosanaThe Relationship between Beer Consumption and Lung CancerDouglas E. Paull and Alex G. LittlePhenolic Beer Compounds to Prevent CancerClarissa GerhäuserBeer Inhibition of Azoxymethane-induced Colonic CarcinogenesisHajime Nozawa and Keiji KondoPart 3: Specific Effects of Selective Beer Related Components(i) General Metabolism and Organ SystemsBiological Activities of HumuloneHiroyasu TobeDesmethylxanthohumol from Hops, Chemistry and Biological EffectsReinhard A. Diller, Herbert M. Riepl, Oliver Rose, Corazon Frias, Günter Henze, and Aram ProkopReproductive and Estrogenic Effects of 8-prenylnaringenin in HopsStuart R. MilliganRegulation of Gene Expression by Hop-derived 8-prenylnaringeninOliver Zierau and Günter VollmerHop-derived Phytoestrogens Alter Osteoblastic Phenotype and Gene ExpressionKatharina E. Effenberger and Johannes WestendorfAntimalarials from Prenylated Chalcone Derivatives of HopsSonja Frölich, Carola Schubert, and Kristina Jenett-SiemsAcylphloroglucinol Derivatives from Hops as Anti-inflammatory AgentsHans Becker, Clarissa Gerhäuser, and Gregor BohrHops derived Inhibitors of Nitric OxideHajime Nozawa, Feng Zhao, and Keiji KondoNon-specific Hydroxyl Radical Scavenging Properties of Melanoidins from BeerFrancisco J. MoralesAnti-obesity Effects of Dietary Isomerized Hop Extract Containing Isohumulones Generated via Peroxisome Proliferators-activated Receptors Hiroaki Yajima80. Moderate Beer Consumption: Effects on Silcon Intake and Bone HealthRavin Jugdaohsingh and Jonathan J. Powell81. Biolabelling of Xanthohumol in Hop Cones (Humulus Lupulus L., Cannabaceae) with Stable and Radioactive Precursors for Biosynthetic and Metabolic StudiesHans Becker, Stefanie Berwanger, and Norbert Frank(ii) Cardiovascular and Cancer82. Epicatechin and its Role in Protection of LDL and of Vascular EndotheliumTankred Schewe and Helmut Sies83. Isohumulones from Beer Modulate Blood Lipid StatusAruto Yoshida84. Flavonoids in Beer and their Potential Benefit on the Risk of Cardiovascular DiseaseChung-Yen Chen and Jeffrey B. Blumberg85. Vasoactivity of Flavonols, Flavones and CatechinsOwen L. Woodman86. The Anti-invasive and Proapoptotic Effect of Xanthohumol: Potential use in CancerBarbara Vanhoecke, Jerina Boelens, Sofie Lust, Fritz Offner, and Marc Bracke87. Anti-cancer Property of Epicatechin Gallate in Colon Cancer CellsSeung Joon Baek and Seong-Ho Lee88. Use of Quercetin in Prostate Cancer CellsCharles Y.F. Young89. Beer and Prevention of Heterocyclic Amine-induced DNA Adducts and O6-methlyguanineSakae Arimoto-Kobayashi90. Techniques for Assessing Anti-cancer Effects of BeerClarissa GerhäuserPart 4: Assay Methods and Techniques Used for Investigating Beer and Related Compounds91. The Evaluation of Beer AgeingMaría Purificación Hernández-Artiga and Dolores Bellido Milla92. Use of Electrospray Ionization Mass Spectrometry to Fingerprint BeerRodrigo R. Catharino, Alexandra C.H.F. Sawaya, and Marcos N. Eberlin93. Methods for the Characterization of Beer by Nuclear Magnetic Resonance (NMR)A.M. Gil and J. Rodrigues94. Methods for the Vibrational Spectroscopy Analysis of BeerSalvador Garrigues and Miguel de la Guardia95. Fluorecence Methods for the Analysis of BeerEwa Sikorska, Igor Khmelinskii, and Marek Sikorski96. Capillary Electrophoresis Methods used for Beer AnalysisAntonio Segura-Carretero, Sonia Cortacero-Ramírez, and Alberto Fernández-Gutiérrez97. Manual and Robotic Methods for Measuring the Total Antioxidant Capacity of BeersJustin A. Fegredo, Max C.Y. Wong, Helen Wiseman, and Victor R. Preedy98. Methods for the HPLC Analysis of Phenolic Compounds and Flavonoids of BeerPavel Jandera99. Methods for the Assay of Iso-alpha-acids and Reduced iso-alpha-acids in BeerGerd Vanhoenacker and Pat Sandra100. Methods for Determining Biogenic Amines in BeerAnastasia Zotou and Zacharenia Loukou101. Beer and ESR Spin TrappingKevin Huvaere and Mogens L. Anderson102. Method for Determining Ethanol in BeerDomenica Tonelli103. Quantification of Beer Carbohydrates by HPLC Isabel M.P.L.V.O. Ferreira