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In moderate beer drinkers, studies showed a 20–25% reduction in fatality rate from coronary diseases and a reduction by 50% of death factor risk (Bamforth, 2002; Walzl, 2005). These beneficial effects of beer on human health is mainly related to phenolic compounds, particularly to their antioxidant activity and their bioavailability (for a comprehensive overview see Preedy, 2009). Fantozzi et al. (1998) outlined that beer contains a quantity of phenols that supply molecules which play a role in antioxidant activity in vivo. Ghiselli et al. (2000) pointed out that polyphenols in beer induced a significant increase in plasma antioxidant capacity, that the phenolic acids in plasma increase after beer intake, and that the alcohol level plays an important indirect role in the absorption of phenols. Bourne et al. (2000) observed that ferulic acid (belong to nonflavonoid group) in beer is readily assimilated by the body. Gorinstein et al. (2007) found that the antioxidant potential of beer was well correlated to flavanols and flavonoids but slightly lower referred to total polyphenols, and that beer polyphenols improve lipid metabolism and increase antioxidant and anticoagulant activities.<ref name=fumgal/> | In moderate beer drinkers, studies showed a 20–25% reduction in fatality rate from coronary diseases and a reduction by 50% of death factor risk (Bamforth, 2002; Walzl, 2005). These beneficial effects of beer on human health is mainly related to phenolic compounds, particularly to their antioxidant activity and their bioavailability (for a comprehensive overview see Preedy, 2009). Fantozzi et al. (1998) outlined that beer contains a quantity of phenols that supply molecules which play a role in antioxidant activity in vivo. Ghiselli et al. (2000) pointed out that polyphenols in beer induced a significant increase in plasma antioxidant capacity, that the phenolic acids in plasma increase after beer intake, and that the alcohol level plays an important indirect role in the absorption of phenols. Bourne et al. (2000) observed that ferulic acid (belong to nonflavonoid group) in beer is readily assimilated by the body. Gorinstein et al. (2007) found that the antioxidant potential of beer was well correlated to flavanols and flavonoids but slightly lower referred to total polyphenols, and that beer polyphenols improve lipid metabolism and increase antioxidant and anticoagulant activities.<ref name=fumgal/> | ||
Beer is a source of many compounds not only for human nutrition but also for human health [3]. The polyphenols in beer due to their antioxidative features could contribute together with other dietary sources of polyphenols to protection from degenerative changes in the human body and so protect from diseases by moderate beer consummation. They have anticarcinogenic and antifungicide activities [3]. There is also a group of isofl avonoids in beers whose phytoestrogenic effects are now studied [4, 5].<ref name=keljur>Kellner V, Jurková M, Čulík J, Horák T, Čejka P. [https://www.researchgate.net/profile/Vladimir-Kellner/publication/236144996_January_February_2007_32/links/00b7d5165784fc0249000000/January-February-2007-32.pdf Some phenolic compounds in Czech hops and beer of Pilsner type.] ''Brew Sci.'' 2007;60:31–37.</ref> | |||
*[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] | ||