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<b>Medical Disclaimer:</b> The information on this site is not intended or implied to be a substitute for professional medical advice, diagnosis, or treatment. All content contained on or available through this web site is for general information purposes only. The editors of Brewing Forward assume no legal responsibility for the accuracy of information contained on or available through this web site, and such information is subject to change without notice. Always seek the advice of your doctor or other qualified health provider regarding a medical condition. | <b>Medical Disclaimer:</b> The information on this site is not intended or implied to be a substitute for professional medical advice, diagnosis, or treatment. All content contained on or available through this web site is for general information purposes only. The editors of Brewing Forward assume no legal responsibility for the accuracy of information contained on or available through this web site, and such information is subject to change without notice. Always seek the advice of your doctor or other qualified health provider regarding a medical condition. | ||
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It is commonly recognised that reactive oxygen species (ROS) are involved in a variety of physiological and pathological processes, including cellular signal transduction, cell proliferation, differentiation and apoptosis, as well as ischemia – reperfusion, inflammation, and many neurodegenerative disorders (Ames et al., 1993, Bland, 1995). In healthy individuals, ROS production is continuously balanced by natural antioxidative defence systems. Oxidative stress is a process where the physiological balance between pro-oxidants and antioxidants is disrupted in favour of the former, ensuing in potential damage for the organism (Halliwell & Gutteridge, 1990). ROS production can induce DNA damage, protein carbonylation, and lipid peroxidation, leading to a variety of chromic health problems, such as cancer, aging, Parkinson’s disease, Alzheimer’s disease and amyotrophic lateral sclerosis (Collin, 1999, Floyd, 1999). Dietary antioxidant intake may be an important strategy for inhibiting or delaying the oxidation of susceptible cellular substrates, and is thus relevant to disease prevention in many paradigms. Phenolic compounds such as flavonoids, phenolic acids, diterpenes and tannins have received attention for their high antioxidative activity (Rice-Evans, Miller, & Paganga, 1996). Converging evidence from both experimental and epidemiological studies have demonstrated that cereals, vegetables, and fruits contain a myriad of phenolic compounds. Barley is a widely consumed cereal among the most ancient cereal crops, but mainly (80–90%) barley production is for animal feeds and malt (Liu & Yao, 2007). There are growing interests in barley products because of their high content of phenolic compounds such as phenolic acids (benzoic and cinnamic acid derivatives), proanthocyanidins, tannins, flavonols, chalcones, flavones, flavanones, and amino phenolic compounds (Goupy, Hugues, Boivin, & Amiot, 1999).<ref>https://www.sciencedirect.com/science/article/abs/pii/S0308814609005470</ref> | |||
During [[beer production]], large quantities of hot liquids are handled, especially during [[mashing]] and wort [[boiling]]. Brewers should be careful. All vessels and auxiliary equipment (e.g. hoses) should be checked for stability before they are used. Wearing heat-resistant gloves and suitable work clothing is recommended. Remember to close appropriate valves before filling a vessel with hot liquid. | |||
The human body is continually exposed to radicals, either from external sources such as pollutants, or from endogenous sources because reactive oxygen species are involved in the natural processes used to detoxify chemicals and invading organisms. Although enzyme systems are present to provide protection from radical production and damage, such systems cannot be completely efficient. There is growing evidence that several disease states can be linked to radical damage. Lipid membranes, proteins, and DNA are all susceptible to interaction with radicals, and natural molecules termed antioxidants provide an important defence against such damage. Antioxidants are compounds that inhibit autoxidation reactions by rapidly reacting with radical intermediates to form less-reactive radicals that are unable to continue the chain reaction. The chain reaction is effectively stopped, since the damaging radical becomes bound to the antioxidant.<ref>Dewick P.M. (2006) Essentials of organic chemistry. Wiley. pp. 338-339.</ref> | |||
The harmful effects of heavy drinking have been well described; beverages with high alcohol content are not good for human health.<ref name=yangao>Yang D, Gao X. [https://www.sciencedirect.com/science/article/abs/pii/S0924224421001552 Research progress on the antioxidant biological activity of beer and strategy for applications.] ''Trends Food Sci Technol.'' 2021;110:754-764.</ref> However, the effect of an intermediate amount of drinking is more complex and needs further study. This issue involves the possible probiotic effects associated with non-alcoholic ingredients in beverages such as beer. Some clinical trials have suggested that moderate consumption of beer is good for human health, mainly due to antioxidants, anti-inflammatory effects, and reduced risk of cardiovascular disease. Increasing anti oxidant activities (AOX) of foods and beverages consumed by people is an effective way to improve human health. | The harmful effects of heavy drinking have been well described; beverages with high alcohol content are not good for human health.<ref name=yangao>Yang D, Gao X. [https://www.sciencedirect.com/science/article/abs/pii/S0924224421001552 Research progress on the antioxidant biological activity of beer and strategy for applications.] ''Trends Food Sci Technol.'' 2021;110:754-764.</ref> However, the effect of an intermediate amount of drinking is more complex and needs further study. This issue involves the possible probiotic effects associated with non-alcoholic ingredients in beverages such as beer. Some clinical trials have suggested that moderate consumption of beer is good for human health, mainly due to antioxidants, anti-inflammatory effects, and reduced risk of cardiovascular disease. Increasing anti oxidant activities (AOX) of foods and beverages consumed by people is an effective way to improve human health. | ||
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The health benefits of barley β-glucans include reduction of blood cholesterol and glucose and weight loss by increased satiety, and therefore, the control of heart disease and type-2 diabetes (Baik & Ullrich 2008). However, new findings revealed that cereal grains also contain many health-promoting components such as vitamins, minerals, essential fatty acids, phytochemicals and other bioactive food components, which include phenolic compounds (Dykes & Rooney 2007).<ref name=simhor>Šimić G, Horvat D, Dvojković K, et al. [https://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=144_2016-CJFS Evaluation of total phenolic content and antioxidant activity of malting and hulless barley grain and malt extracts.] ''Czech J Food Sci.'' 2017;35(1):73–78.</ref> | The health benefits of barley β-glucans include reduction of blood cholesterol and glucose and weight loss by increased satiety, and therefore, the control of heart disease and type-2 diabetes (Baik & Ullrich 2008). However, new findings revealed that cereal grains also contain many health-promoting components such as vitamins, minerals, essential fatty acids, phytochemicals and other bioactive food components, which include phenolic compounds (Dykes & Rooney 2007).<ref name=simhor>Šimić G, Horvat D, Dvojković K, et al. [https://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=144_2016-CJFS Evaluation of total phenolic content and antioxidant activity of malting and hulless barley grain and malt extracts.] ''Czech J Food Sci.'' 2017;35(1):73–78.</ref> | ||
Beer has a higher nutritional value than other alcoholic beverages, because of its minerals and essential nutrients such as potassium, magnesium, calcium and sodium.<ref name=soliva>Solgajová M, Ivanišová E, Nôžková J, Frančáková H, Tóth Ž, Dráb Š. [https://www. | Beer has a higher nutritional value than other alcoholic beverages, because of its minerals and essential nutrients such as potassium, magnesium, calcium and sodium.<ref name=soliva>Solgajová M, Ivanišová E, Nôžková J, Frančáková H, Tóth Ž, Dráb Š. [https://www.proquest.com/openview/0a0ccd3ae387c2d4a4db31f29bec1614/1 Antioxidant activity and polyphenol content of malt beverages enriched with bee pollen.] ''J Microbiol Biotech Food Sci.'' 2014;3(3):281–284.</ref> | ||
Among dietary antioxidants, phenolics are by far the most abundant in common human diets. Epidemiological studies have suggested associations between the consumption of phenolics-rich food and the prevention of many human diseases associated with oxidative stress (2-5). On the basis of their daily intake, which greatly exceeds that of other antioxidants (i.e., vitamin E, vitamin C, β-carotene), phenolic compounds may be a major factor in assuring the antioxidant potential of the diet and may contribute to maintaining the endogeneous redox balance in humans.<ref name=piafor>Piazzon A, Forte M, Nardini M. [https://pubs.acs.org/doi/abs/10.1021/jf101975q Characterization of phenolics content and antioxidant activity of different beer types.] ''J Agric Food Chem.'' 2010;58(19):10677–10683.</ref> | Among dietary antioxidants, phenolics are by far the most abundant in common human diets. Epidemiological studies have suggested associations between the consumption of phenolics-rich food and the prevention of many human diseases associated with oxidative stress (2-5). On the basis of their daily intake, which greatly exceeds that of other antioxidants (i.e., vitamin E, vitamin C, β-carotene), phenolic compounds may be a major factor in assuring the antioxidant potential of the diet and may contribute to maintaining the endogeneous redox balance in humans.<ref name=piafor>Piazzon A, Forte M, Nardini M. [https://pubs.acs.org/doi/abs/10.1021/jf101975q Characterization of phenolics content and antioxidant activity of different beer types.] ''J Agric Food Chem.'' 2010;58(19):10677–10683.</ref> | ||
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From a nutritional point of view, beer contains significant amounts of B vitamins, mainly folates and riboflavin, and selenium.<ref name="Siqueira">Siqueira, PB, et al. [https://www.researchgate.net/publication/49599952_O_PROCESSO_DE_FABRICACAO_DA_CERVEJA_E_SEUS_EFEITOS_NA_PRESENCA_DE_POLIFENOIS "O Processo De Fabricação Da Cerveja E Seus Efeitos Na Presença De Polifenóis (The Beer Manufacturing Process And Its Effects On The Presence Of Polyphenols)"] ''Alimentos e Nutrição Araraquara'', vol. 19, no. 4, 2008, pp. 491-498.</ref> | |||
Due to its antioxidant capacity and low alcohol content, beer is able to improve plasma antioxidant activity, reducing the risk of coronary artery diseases without presenting the negative aspects produced by high doses of ethanol. Therefore, due to beer has a high concentration of antioxidant compounds, its moderate consumption is capable of positively influencing the plasma lipid level and its anticoagulant capacity.<ref name="Siqueira"/> | |||
Beer is considered a source of folates and otherB vitamins, such as [[niacin]], pyridoxine and cyanidesnocobalamin, in addition to being cited as an important sourceselenium and have a diuretic effect, due to the high ratiopotassium / sodium. 6Hops are considered an herb with propertiesmedicinal products, used as an antibiotic and anti-inflammatory. Ostudy of the properties of some compounds present in thehops revealed bioactive effects in a large part of theirmetabolites. 23The antioxidant properties of phenolic acidsgives them the ability to prevent cancer due to theirability to scavenge free radicals, which cause oxidationthe DNA of cells. Arimoto-Kobayashi 4 reviewed liver and lungs of rats, revealing which componentspresent in beer are able to protect the body againstagainst the genotoxic effects of heterocyclic amines.Several compounds were isolated from beer andsubmitted to in vivo tests , with the objective of studying theirability to prevent the occurrence of degenerative diseasessuch as cancer, and cardiovascular disease. Amongthe isolated compounds, prenylflavonoids andalpha acids. The xanthohumol chalcone, together withits isoxanthohumol isomer, formed during processingare prenylflavonoids found in greater con-focusing on beer. Xanthohumol has been identified asthe main agent in cancer prevention, due to itshigh antioxidant capacity, besides presenting propertiesanti-estrogenic, anti-inflammatory, anti-angiogenic activities,inhibition of DNA polymerase and the ability to controlproliferation of cancer cells. 17Epidemiological studies indicate that consumptionmoderate alcohol consumption is inversely related to thecardiovascular diseases, presenting a lowermortality rate among those who consume beveragesmoderately alcoholic, mainly wine and beer,compared to individuals who do not consume these drinksor those who consume too much. Epidemic studiessuggest a relationship between foods rich inpolyphenols and the prevention of some diseases, like cancer,cardiovascular disease and inflammation.<ref name="Siqueira"/> | |||
On average, beer contains 2–6 g/L peptide, which mainly originates from the cereal grains.<ref>Han Y, Wang J, Li Y, Hang Y, Yin X, Li Q. [https://www.sciencedirect.com/science/article/abs/pii/S0308814615005993 Circular dichroism and infrared spectroscopic characterization of secondary structure components of protein Z during mashing and boiling processes.] ''Food Chem.'' 2015;188:201–209.</ref> | |||
Beer contains about 500 mg/L of proteinaceous material.<ref name=steiner>Steiner E, Gastl M, Becker T. [https://www.researchgate.net/profile/Elisabeth_Wiesen/publication/226773564_Protein_changes_during_malting_and_brewing_with_focus_on_haze_and_foam_formation_A_review/links/56bc4bc508ae2481ab6aeeba.pdf Protein changes during malting and brewing with focus on haze and foam formation: a review.] ''Eur Food Res Technol.'' 2011;232:191–204.</ref> | |||
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*Bamforth, C. Nutritional aspects of beer—a review. Nutr. Res. 2002, 22, 227–237. | |||
*[https://www.hindawi.com/journals/omcl/2017/4749131/ Beer Polyphenols and Menopause: Effects and Mechanisms—A Review of Current Knowledge] | *[https://www.hindawi.com/journals/omcl/2017/4749131/ Beer Polyphenols and Menopause: Effects and Mechanisms—A Review of Current Knowledge] | ||
*[https://www.mdpi.com/1420-3049/26/2/486 The Role of Bioactive Phenolic Compounds on the Impact of Beer on Health] | *[https://www.mdpi.com/1420-3049/26/2/486 The Role of Bioactive Phenolic Compounds on the Impact of Beer on Health] | ||
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*https://www.academia.edu/92002676/Analysis_of_polyphenolic_and_protein_content_in_craft_and_industrial_beers | *https://www.academia.edu/92002676/Analysis_of_polyphenolic_and_protein_content_in_craft_and_industrial_beers | ||
*https://pubs.acs.org/doi/abs/10.1021/jf104421q Fate of pesticides during beer brewing | *https://pubs.acs.org/doi/abs/10.1021/jf104421q Fate of pesticides during beer brewing | ||
* [https://onlinelibrary.wiley.com/doi/abs/10.1002/jib.645 Pyridoxine and folates during small and large scale brewing] | |||
==References== | ==References== | ||