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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.
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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.
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 *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://onlinelibrary.wiley.com/doi/abs/10.1002/jib.645 Pyridoxine and folates during small and large scale brewing]
 ==References==