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Health and safety: Difference between revisions
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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> | 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> | ||
Production of reactive oxygen species (ROS) in tissue contributes to the development of various chronic diseases such as cancer, neurodegenerative diseases, and cardiovascular diseases (Benzie, 2000; Stocker, 1999). Administration of antioxidants to patients may therefore help in removing ROS and thus improve the clinical outcome. Dietary antioxidants can enhance cellular defence and help to prevent oxidation damage to cellular components. There has been considerable public and scientific interest in therapeutic use of natural antioxidants. Among the natural antioxidants, polyphenols play a very important role. Dietary polyphenols are thought to be beneficial to human health by exerting various biological effects such as free radical scavenging, metal chelation, modulation of enzymatic activity, and alteration of signal transduction pathways.<ref name=itakur>Itagaki S, Kurokawa T, Nakata C, et al. [https://www.sciencedirect.com/science/article/abs/pii/S030881460801162X ''In vitro'' and ''in vivo'' antioxidant properties of ferulic acid: A comparative study with other natural oxidation inhibitors.] ''Food Chem.'' 2009;114(2):466–471.</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] | ||