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Health and safety: Difference between revisions
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Amount of phenolics in beer and wine is comparable (10). Recent claims suggest that the in vivo AO capacity of beer and red wine are similar despite different concentrations of total polyphenols, possibly due to superior absorption of the beer phenolics as compared with those in red wine (2, 10,11). Although beer per drink (of equivalent alcohol content) contains more than twice as many of the AOs as white wine and only half the amount in red wine (12), the red wine AOs may be larger molecules that are not as readily absorbed as the smaller AOs in beer (13,14).<ref name=gornov>Gorjanović SŽ, Novaković MM, Potkonjak NI, LeskoŠek-Čukalović I, Sužnjević DŽ. [https://pubs.acs.org/doi/abs/10.1021/jf903091n Application of a novel antioxidative assay in beer analysis and brewing process monitoring.] ''J Agric Food Chem.'' 2010;58(2):744–751.</ref> | Amount of phenolics in beer and wine is comparable (10). Recent claims suggest that the in vivo AO capacity of beer and red wine are similar despite different concentrations of total polyphenols, possibly due to superior absorption of the beer phenolics as compared with those in red wine (2, 10,11). Although beer per drink (of equivalent alcohol content) contains more than twice as many of the AOs as white wine and only half the amount in red wine (12), the red wine AOs may be larger molecules that are not as readily absorbed as the smaller AOs in beer (13,14).<ref name=gornov>Gorjanović SŽ, Novaković MM, Potkonjak NI, LeskoŠek-Čukalović I, Sužnjević DŽ. [https://pubs.acs.org/doi/abs/10.1021/jf903091n Application of a novel antioxidative assay in beer analysis and brewing process monitoring.] ''J Agric Food Chem.'' 2010;58(2):744–751.</ref> | ||
The health benefits of barley β-glucans include reduction of blood cholesterol and glucose and weight loss by increased satiety, and therefore, the control of heart disease and type-2 diabetes (Baik & Ullrich 2008). However, new findings revealed that cereal grains also contain many health-promoting components such as vitamins, minerals, essential fatty acids, phytochemicals and other bioactive food components, which include phenolic compounds (Dykes & Rooney 2007).<ref name=simhor>Šimić G, Horvat D, Dvojković K, et al. [https://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=144_2016-CJFS Evaluation of total phenolic content and antioxidant activity of malting and hulless barley grain and malt extracts.] ''Czech J Food Sci.'' 2017;35(1):73–78.</ref> | |||