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Health and safety: Difference between revisions
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Moderate beer consumption has been shown to have beneficial effects on human health, many of which are based on the redox properties of the antioxidant compounds present in beer [5,16,17]. It is known that antioxidants present in beer help to improve certain diseases, for example, moderate beer consumption is associated with an increase in bone density, cardiovascular [18] and immunological benefits and is also associated with anti-inflammatory and antioxidant properties [19]. Moderate beer intake may also exert higher protection against coronary heart disease than spirits; it has been reported that systolic blood pressure, homocysteine, and several biomarkers of inflammation decreased only after the non-alcoholic beer intervention, and these effects are likely to be attributed to the non-alcoholic fraction of the beer, mainly polyphenols [20].<ref name=marcab>Martinez-Gomez A, Caballero I, Blanco CA. [https://www.mdpi.com/2218-273X/10/3/400 Phenols and melanoidins as natural antioxidants in beer. Structure, reactivity and antioxidant activity.] ''Biomolecules.'' 2020;10(3):400.</ref> | Moderate beer consumption has been shown to have beneficial effects on human health, many of which are based on the redox properties of the antioxidant compounds present in beer [5,16,17]. It is known that antioxidants present in beer help to improve certain diseases, for example, moderate beer consumption is associated with an increase in bone density, cardiovascular [18] and immunological benefits and is also associated with anti-inflammatory and antioxidant properties [19]. Moderate beer intake may also exert higher protection against coronary heart disease than spirits; it has been reported that systolic blood pressure, homocysteine, and several biomarkers of inflammation decreased only after the non-alcoholic beer intervention, and these effects are likely to be attributed to the non-alcoholic fraction of the beer, mainly polyphenols [20].<ref name=marcab>Martinez-Gomez A, Caballero I, Blanco CA. [https://www.mdpi.com/2218-273X/10/3/400 Phenols and melanoidins as natural antioxidants in beer. Structure, reactivity and antioxidant activity.] ''Biomolecules.'' 2020;10(3):400.</ref> | ||
Alcohol intake in the form of liquor can lead to an increase in serum homocysteine, a heart-related disease that promotes the production of oxygen free radicals and hydrogen peroxide, which can cause vascular endothelial cell damage, platelet adhesion and aggregation and promote low-density lipoprotein oxidation, leading to atherosclerosis and embolism.<ref name=yangao/> | Alcohol intake in the form of liquor can lead to an increase in serum homocysteine, a heart-related disease that promotes the production of oxygen free radicals and hydrogen peroxide, which can cause vascular endothelial cell damage, platelet adhesion and aggregation and promote low-density lipoprotein oxidation, leading to atherosclerosis and embolism.<ref name=yangao/> In contrast, moderate consumption of beer has not been found to increase serum homocyste ine, probably because beer contains vitamin B6, which can promote the catabolism of homocysteine. | ||
The selenium contents range from 0.59 to 10 μ g/L (Rodrigo et al., 2015).<ref name=yangao/> | |||
'''Health Benefits of Polyphenols'''<br /> | '''Health Benefits of Polyphenols'''<br /> | ||
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*Shahidi, F.; Ambigaipalan, P. Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects—A review. J. Funct. Foods 2015, 18, 820–897. | *Shahidi, F.; Ambigaipalan, P. Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects—A review. J. Funct. Foods 2015, 18, 820–897. | ||
*De Gaetano, Costanzo, Di Castelnuovo, Badimon, B., Alkerwi, C.-B., Estruch, La V., et al. (2016). Effects of moderate beer consumption on health and disease: A consensus document. Nutrition, Metabolism, and Cardiovascular Diseases, 26, 443–467. | *De Gaetano, Costanzo, Di Castelnuovo, Badimon, B., Alkerwi, C.-B., Estruch, La V., et al. (2016). Effects of moderate beer consumption on health and disease: A consensus document. Nutrition, Metabolism, and Cardiovascular Diseases, 26, 443–467. | ||
*Rodrigo, Y., Cook, W., Clegg, B., Mathers, & Broadley. (2015). Selenium in commercial beer and losses in the brewing process from wheat to beer. Food Chemistry, 182, 9–13. | |||
==References== | ==References== | ||