Health-Related Aspects of Beer: A Review

Sohrabvandi, Sara; Mortazavian, Amir Mohammad; Rezaei, Karamatollah

doi:10.1080/10942912.2010.487627

Cited by 76 publications

(53 citation statements)

References 163 publications

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“…These compounds also possess anti-inflammatory, antioxidant and hypocholesterolemic properties [22]. In addition, polyphenols prevent oxidation of low-density lipoproteins [22] as they block free radicals that can oxidize fats in the body [23]. Polyphenols are recognized as preventers of colon cancer [24][25][26].…”

Section: Health Benefits Of Polyphenolsmentioning

confidence: 99%

Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity

2020

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Beer is one of the most consumed drinks around the world, containing a variety of compounds that offer both appreciated sensorial characteristics and health advantages. Important healthy compounds in beer are those with antioxidant properties that attenuate the content of free radicals produced as by-products in the human metabolism, exerting an appreciable effect against cancers or cardiovascular diseases. This work details a study of antioxidant compounds present in beer, focusing on the two main groups: phenols (including polyphenolic forms) and melanoidins, formed specifically during brewing as Maillard products. The fundaments of the most important methods to evaluate beer antioxidant activity, the main antioxidant compounds present in beer-especially those with healthy properties-and the new trends to increase beer antioxidant activity are also discussed.

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Section: Health Benefits Of Polyphenolsmentioning

confidence: 99%

Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity

2020

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“…Aumento do colesterol HDL, alívio do estresse, redução de triglicerídeos, proteção contra o envelhecimento oxidativo resultante do estresse, relaxação e combate à helicobacter pylori que infecta a mucosa do estômago, redução do risco de demência e melhora na biodisponibilidade dos flavonoides. 12,119,[125][126][127][128][129][130][131] Flavonoides Efeito antioxidante, anti-inflamatório, prevenção modificações intracelulares por bactérias, melhora das funções cognitivas em idosos, alívio dos sintomas da pré-menopausa (ondas de calor), alívio do estresse, prevenção da diabetes, redução do metabolismo de células cancerígenas, inibição da osteoporose e auxilia no combate a úlceras. 48,74,[137][138][139][140][141][142][143][144]122,123,128,[132][133][134][135][136] Fibras Melhora o trânsito intestinal 119…”

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Chemical Concepts Involved in Beer Production: A Review

Neto¹,

Ferreira²,

Sad³

et al. 2020

Rev. Virtual Quim.

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Beer is one of the oldest alcoholic beverages consumed by humanity, having been discovered about 7.000 years ago. When consumed in moderate quantities, beer can bring similar health benefits to wine. Despite the great economic, cultural and scientific importance of beer, there are few reports in Portuguese literature focused on the topic. In this sense, the main objective of this paper is to gather information in the scientific literature about the chemical aspects involved in brewing, as well as the analytical techniques used in their characterization, authentication and control of the productive processes, and the biological activities that compounds of beer ownes. Beer is produced basically by four essential ingredients: water, malt, hops and yeast. These ingredients are handled in seven steps: milling, mashing, boiling, fermenting, conditioning, filtering, and packaging. At the final stage of production, manufactures can evaluate physicochemical properties of the beer, of which it is highlighted alcohol content, bitterness, color, and pH. In the identification of beer compounds, as well as in the authentication and control of production processes, can be used analytical techniques such as infrared (IR) spectroscopy, hydrogen nuclear magnetic resonance (1 H NMR), mass spectrometry (MS) and gas Chromatography coupled to mass spectrometry (GC-MS). In addition, studies on the biological activities of compounds present in the beer reveal an antioxidant, anti-inflammatory, antimicrobial, antitumor potential, among others, noting that moderate consumption of the beverage can bring benefits to the health of consumers. A cerveja é uma das bebidas alcoólicas mais antigas consumidas pela humanidade, tendo sido descoberta há cerca de 7.000 anos. Quando consumida em quantidades moderadas, a cerveja pode trazer benefícios a saúde semelhantes aos do vinho. Apesar da grande importância econômica, cultural e científica que a cerveja possui, percebe-se a escassez de uma literatura em português voltada ao tema. Neste sentido, o presente trabalho tem como objetivo reunir informações presentes na literatura científica, apresentando os aspectos químicos envolvidos na produção cervejeira, as técnicas analíticas empregadas na sua caracterização, autenticação e controle dos processos produtivos, assim como as atividades biológicas que a cerveja possui. Durante a produção da bebida são utilizados quatro ingredientes essenciais: água, malte, lúpulo e levedura. Esses ingredientes são manipulados em sete etapas: moagem, mostura, fervura, fermentação, maturação, filtração e envase. Ao final de sua produção a bebida pode ser avaliada quanto as suas propriedades físico-químicas, das quais destacamos: pH, amargor, cor e teor alcoólico. Na identificação dos compostos presentes na cerveja, bem como na autenticação e controle dos processos produtivos, podem ser empregadas técnicas analíticas, tais como a espectroscopia na região do infravermelho (IV), a ressonância magnética nuclear de hidrogênio (RMN 1 H), a espectrometria de massas (EM) e a c...

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“…Beer is one of the most popular drinks owing to its sensory properties and also considering its low price when compared to other types of alcoholic beverages, e.g. wine (Sohrabvandi et al, 2012). In Europe, Germany is the first in terms of beer production (94,957,000 hL) and overall consumption (85,532,000 hL) ac-cording to the statistics from 2016.…”

Section: Introductionmentioning

confidence: 99%

Review of trends in formulation of functional beer

Rošul¹,

Mandić²,

Mišan³

et al. 2019

Food & Feed Res

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Recently, the consciousness of consumers about the food impact on health is continuously increasing. In response to that, nowadays there is a worldwide increase in consumers` demands towards innovative products. In this context, the specialty beer market has gained а lot of attention recently. Beer is one of the most consumed low-alcoholic beverages in the world. It contains some rare and important bioactive, functional compounds. By using different equipment, techniques and ingredients containing bioactive compounds, there is a possibility to formulate and to produce various beers with potential health benefits. Breweries recognized the potential for a completely new market and started producing functional beers. This review presents a detailed summary of currently available data in this field. Some of the described beers are present on the market, while the others are developed functional beer formulations published in the scientific journals, or they are approved patents. The most of the formulations are related to beers with herbs which are already used as medical plants. This paper are also describes beers with the addition of fungi Ganoderma lucidum, grape, xanthohumol, kefir, and probiotics.

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Health-Related Aspects of Beer: A Review

Cited by 76 publications

References 163 publications

Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity

Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity

Chemical Concepts Involved in Beer Production: A Review

Review of trends in formulation of functional beer

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