12,587
edits
Health and safety: Difference between revisions
no edit summary
No edit summary |
No edit summary |
||
| Line 121: | Line 121: | ||
Oxidative stress reflects an imbalance between an organism’s excessive production of oxygen radicals and its reduced capacity to detoxify. Oxidative intermediates, such as OH•, O•2−, and NO•, attack cell components and cause inflammation, cancer, ageing, and metabolic diseases [1,2]. It has been commonly accepted that the prevention of oxidative stress benefits human health [3,4]. For example, the ingestion of natural plants such as vegetables, fruits, and tea [5–10] has been well identified to counteract the amount of oxidative stress that cells encounter and to reduce the incidence of diseases related to oxidative damage [11–14]. The positive effect of a phytogenic diet on human health can be mainly attributed to the abundance of bioactive flavonols with pharmaceutical properties.<ref name=gaofan>Gao Y, Fang L, Wang X, et al. [https://www.mdpi.com/416306 Antioxidant activity evaluation of dietary flavonoid hyperoside using ''Saccharomyces cerevisiae'' as a model.] ''Molecules.'' 2019;24(4):788.</ref> | Oxidative stress reflects an imbalance between an organism’s excessive production of oxygen radicals and its reduced capacity to detoxify. Oxidative intermediates, such as OH•, O•2−, and NO•, attack cell components and cause inflammation, cancer, ageing, and metabolic diseases [1,2]. It has been commonly accepted that the prevention of oxidative stress benefits human health [3,4]. For example, the ingestion of natural plants such as vegetables, fruits, and tea [5–10] has been well identified to counteract the amount of oxidative stress that cells encounter and to reduce the incidence of diseases related to oxidative damage [11–14]. The positive effect of a phytogenic diet on human health can be mainly attributed to the abundance of bioactive flavonols with pharmaceutical properties.<ref name=gaofan>Gao Y, Fang L, Wang X, et al. [https://www.mdpi.com/416306 Antioxidant activity evaluation of dietary flavonoid hyperoside using ''Saccharomyces cerevisiae'' as a model.] ''Molecules.'' 2019;24(4):788.</ref> | ||
it was found that the degree of the positive effects of drinking beer on health are directly associated with the content of phenolic compounds in beer, after analyzing beers with different levels of phenolics (3). Gasowski, B., Leontowicz, M., Leontowicz, H., Katrich, E., Lojek, A., Číž, M., Trakhtenberg, S., and Gorinstein, S. The influence of beer with different antioxidant potential on plasmalipids, plasma antioxidant capacity, and bile excretion of rats fed cholesterol-containing and cholesterol-free diets. J. Nutr. Biochem. 15(9): | it was found that the degree of the positive effects of drinking beer on health are directly associated with the content of phenolic compounds in beer, after analyzing beers with different levels of phenolics (3). Gasowski, B., Leontowicz, M., Leontowicz, H., Katrich, E., Lojek, A., Číž, M., Trakhtenberg, S., and Gorinstein, S. The influence of beer with different antioxidant potential on plasmalipids, plasma antioxidant capacity, and bile excretion of rats fed cholesterol-containing and cholesterol-free diets. J. Nutr. Biochem. 15(9):527–533, 2004. | ||
One area that others in the brewing industry have been less than comfortable in me pursuing is that of beer (in moderation) as a component of a healthful lifestyle. The issue was not that they did not believe it to be true, but rather that the perception would be that a scientist working within the industry could not take a dispassionate approach to the matter. I have been assiduous in not using industry funds in any of this work and I have always been at pains to emphasise negatives as well as positives as I sought to (at the least) illustrate how beer is more than the equal of wine, for which beverage there seems not to have been the same reluctance to hold back 127-137. We have highlighted how wine is (incorrectly) perceived as a healthier option 138, 139. We have also highlighted the ignorance concerning matters of beer and brewing that many people have 140. There should be no let-up in the education of the drinking public. In terms of specific research on health-related issues concerning beer, then we have included studies on antioxidants 141, folate 142, minerals 143 especially silicate 144, as well as soluble fibre and prebiotics as referred to earlier. Furthermore, we have explored the gliadin content of commercial beers 145 and highlighted the merit of the enzyme prolylendoproteinase in producing gluten free beer 146. We employed an ELISA-based procedure to measure gliadin. There are those who insist that it is insufficiently sensitive and are critical of its use in beer. This area needs extensive gluten free research, including studies in conjunction with those in the medical profession. We also did not fight shy of the matter of carbohydrates in beer in relation to health, discussing the nonsense of the beer belly and the glycaemic index as it pertains to beer 147.<ref>https://onlinelibrary.wiley.com/doi/full/10.1002/jib.594</ref> | One area that others in the brewing industry have been less than comfortable in me pursuing is that of beer (in moderation) as a component of a healthful lifestyle. The issue was not that they did not believe it to be true, but rather that the perception would be that a scientist working within the industry could not take a dispassionate approach to the matter. I have been assiduous in not using industry funds in any of this work and I have always been at pains to emphasise negatives as well as positives as I sought to (at the least) illustrate how beer is more than the equal of wine, for which beverage there seems not to have been the same reluctance to hold back 127-137. We have highlighted how wine is (incorrectly) perceived as a healthier option 138, 139. We have also highlighted the ignorance concerning matters of beer and brewing that many people have 140. There should be no let-up in the education of the drinking public. In terms of specific research on health-related issues concerning beer, then we have included studies on antioxidants 141, folate 142, minerals 143 especially silicate 144, as well as soluble fibre and prebiotics as referred to earlier. Furthermore, we have explored the gliadin content of commercial beers 145 and highlighted the merit of the enzyme prolylendoproteinase in producing gluten free beer 146. We employed an ELISA-based procedure to measure gliadin. There are those who insist that it is insufficiently sensitive and are critical of its use in beer. This area needs extensive gluten free research, including studies in conjunction with those in the medical profession. We also did not fight shy of the matter of carbohydrates in beer in relation to health, discussing the nonsense of the beer belly and the glycaemic index as it pertains to beer 147.<ref>https://onlinelibrary.wiley.com/doi/full/10.1002/jib.594</ref> | ||
Commercial lager beer contains lower amounts of THMs than the water used for brewing.<ref>Wu QJ, Lin H, Fan W, Dong JJ, Chen HL. [https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.2006.tb00733.x Investigation into benzene, trihalomethanes and formaldehyde in Chinese lager beers.] ''J Inst Brew.'' 2006;112(4):291–294.</ref> Could be a result of filtering? | |||
THMs are not removed by agents used for dechlorination, only by carbon filtration.<ref>Moore N, Ebrahimi S, Zhu Y, Wang C, Hofmann R, Andrews S. [https://iwaponline.com/ws/article/21/5/2313/80665/A-comparison-of-sodium-sulfite-ammonium-chloride A comparison of sodium sulfite, ammonium chloride, and ascorbic acid for quenching chlorine prior to disinfection byproduct analysis.] ''Water Supply.'' 2021;21(5):2313–2323.</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] | ||