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Health and safety: Difference between revisions
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Although ethanol is recognised as a major contributor to cancer diseases, moderate consumption of red wine is known to have some health benefits. The decrease in coronary heart disease observed among wine drinkers despite a diet very rich in saturated fat is known as the “French paradox”.(234) Wine polyphenols and alcohol most probably contribute to this protective effect.(235,236) Beer contains much less polyphenols than wine, although one of its raw materials, hop, is much richer than grapes. The two beverages also show very different polyphenol distributions (e.g., no anthocyanidins in beer but more prenylchalcones).<ref name=calcol>Callemien D, Collin S. [https://www.tandfonline.com/doi/abs/10.1080/87559120903157954 Structure, organoleptic properties, quantification methods, and stability of phenolic compounds in beer—a review.] ''Food Rev Int.'' 2009;26(1), 1–84.</ref> | Although ethanol is recognised as a major contributor to cancer diseases, moderate consumption of red wine is known to have some health benefits. The decrease in coronary heart disease observed among wine drinkers despite a diet very rich in saturated fat is known as the “French paradox”.(234) Wine polyphenols and alcohol most probably contribute to this protective effect.(235,236) Beer contains much less polyphenols than wine, although one of its raw materials, hop, is much richer than grapes. The two beverages also show very different polyphenol distributions (e.g., no anthocyanidins in beer but more prenylchalcones).<ref name=calcol>Callemien D, Collin S. [https://www.tandfonline.com/doi/abs/10.1080/87559120903157954 Structure, organoleptic properties, quantification methods, and stability of phenolic compounds in beer—a review.] ''Food Rev Int.'' 2009;26(1), 1–84.</ref> | ||
In conclusion, our data suggest that beer can supply molecules with potential antioxidant activity, as well as micronutrients containing part of the active site of superoxide dismutase and glutathione peroxidase, both potentially contributing to the overall antioxidant activity in vivo.<ref name=fanmon>Fantozzi P, Montanari L, Mancini F, et al. [https://www.sciencedirect.com/science/article/abs/pii/S0023643897903418 ''In vitro'' antioxidant capacity from wort to beer.] ''LWT.'' 1998;31(3):221–227.</ref> | |||
*Lordan [https://www.mdpi.com/2304-8158/8/5/171 Total, Neutral, and Polar Lipids of Brewing Ingredients, By-Products and Beer: Evaluation of Antithrombotic Activities] | *Lordan [https://www.mdpi.com/2304-8158/8/5/171 Total, Neutral, and Polar Lipids of Brewing Ingredients, By-Products and Beer: Evaluation of Antithrombotic Activities] | ||