Beer in Health and Disease Prevention

Beer in Health and Disease Prevention, Second Edition continues to be the single most 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, the book offers a balanced view of today's findings and the potential of tomorrow's research. Users will find content on the benefits and concerns associated with consumption of beer and beer ingredients on cancers, cardiovascular disease, antioxidant benefits, and other health related concerns. This is an essential reference for researchers studying alcoholic beverages, beer brewing, nutrition, and public health. Dieticians and clinicians, as well as those working in the beer brewing industry, will also benefit from this invaluable resource. 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.
- Provides the latest updates from a Winner of the 2009 Best Drinks and Health Book in the World --Gourmand World Cookbook Awards - Offers the most comprehensive coverage of all topics relating to the role of beer and beer components in health - Addresses the impact of beer and beer ingredients on cancers, cardiovascular disease, antioxidant benefits, and other health related concerns - Offers a "one-stop shop" for research in this area, compiling both foundational and cutting-edge topics into one resource - Includes a dictionary of key terms and a summary section within each chapter for quick reference

Section 1: Beer, Beer Drinking and Varieties1. Historical aspects of beer consumption2. Beer taste profiles, consumption patterns, and preference dynamics (craft beers)3. Devices and strategies to facilitating moderate alcohol consumption4. Beer as a functional beverage: health benefits and bioactive compounds5. Gluten-free beer6. Catharina sour Brazilian beers7. Beers brewed in Nigeria: composition aspects8. Beer like products of IndiaSection 2: Production and Processing9. Wild yeasts and use in brewing10. Barley and the malting process11. Quality by design applied to the production of beer: the example of lager beer12. Methods for preparing low alcohol beers13. Using antimicrobial agents in beer production14. Markers of aging in beers: aldehydes and beyond15. How storage impacts beer flavor: sensorial and chemical changes of different beer styles16. Addition of plant based products to beer production: cocoa pulp17. Adding fruits to beer18. Hop extracts and their potential uses19. Application of brewers 'spent grain as a food ingredientSection 3: Compositional and Sensory Aspects20. The composition of aroma compounds in hops (Humulus lupulus)21. Beer aroma: features and compositional profiles22. Phenolics in beers23. Polyphenols in alcohol free beers24. Volatile profile of different beers: Lambic beers and beyond25. Amino acids in beer26. Hordeins in barley, beer and brewers' spent grain27. Hydroxycinnamic acids in beer28. Nitrites and nitrosamines in beerSection 4: General, Health and Metabolic Aspects Of Beer Consumption29. Beer consumptions and pattens of mortality30. Beer, endocrine responses, and the hypothalamus-pituitary-mammary gland axis31. Beer Consumption: Effects on Motor Performance, Recovery, and Injury in Exercise and Sports32. Beer and kidney stones33. Properties of beer extracts: rodent modelling of cancer studies34. Beer and cardiovascular health35. Beer and blood pressure36. Beer and plasmalogens37. The position of beer in the overall relationship between alcohol and lung disease38. Beer and the intestinal tract39. Hyponatremia and beer (a new narrative review)40. Beer consumption and body weight41. Improving the nutritional value of beer42. Comparative nutritional quality of beer and other alcoholic beverages: Insights into health implications43. Pharmacochemicals in beer focusing on hops compounds: investigating their antiviral potential44. Non-alcoholic wheat beer as a nutraceutical platform: applications to diabetes45. Sorghum beer as a nutraceutical platform: addition of bitter leaf (Vernonia amygdalina)46. Benefits and delivery of hop components47. Adverse reactions to hops (Humulus lupulus) and their preparations48. Hops and bone health49. Hops and coronary health50. Hops (Humulus lupulus) and their antiglycation potential51. Hops and their sleep promoting activities52. Waste and spent products from beer production: their biomedical uses53. Brewer's spent grain compounds and their effects on glucose regulationSection 5: Focused Areas and Specific Beer Components54. Arabinoxylans and their biological effects55. Ferulic acid as an antioxidant56. Melatonin contained in beer and potential activity57. 8-Prenylnaringenin and cytotoxicity58. Terpenoid compounds present in beer and their effects on beverage and food consumption59. Vanillic acid and biological effects (include bones)60. Xanthohumol and effects on different cells61. Xanthohumol and effects on breast cancer cellsSection 6: Behavior and Brain62. Cognitive function and beer: hop-derived bitter acids63. Subjective measures in beer drinking64. The position of beer in the overall relationship between alcohol and cognition in the older adult populations (beer first then relate wine and or spirits or other drinks)65. Beer and perceptions of obesity66. Beta caryophyllene and its potential use in neurology (seizures and beyond)Section 7: Undesirable Components67. Beer contaminants: Microbial aspects68. Pesticide residues in beer.