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Beer in Health and Disease Prevention
 
 

Beer in Health and Disease Prevention, 1st Edition

 
Beer in Health and Disease Prevention, 1st Edition,Victor Preedy,ISBN9780123738912
 
 
 

V Preedy   

Academic Press

9780123738912

9780080920498

1248

279 X 216

The single comprehensive volume needed to understand beer and beer-related science

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Key Features


Winner of the 2009 Best Drinks and Health Book in the World
-
Gourmand World Cookbook Awards

*The most comprehensive coverage of the broad range of topics related to the role of beer and beer ingredients in health
*Addresses the impact of beer and beer ingredients on cancers, cardiovascular disease, anti-oxidant benefits, and other health related concerns
Presents a holistic view from beer brewing to the isolation of beer-related compounds.
*Appropriate for scientists and researchers from a variety of fields and industries from beer production to health-care professionals
*Consistent organization of each chapter provides easy-access to key points and summaries
*Self-contained chapters written by subject matter experts

Description

Presenting both the concerns and problems of beer consumption as well as the emerging evidence of benefit, Handbook of Beer Health and Disease Prevention offers a balanced view of today's findings and the potential of tomorrow's research.

From a beverage of warriors to a cheap and affordable commodity, beer has been a part of our consumption for nearly 8000 years. Like most alcoholic drinks it has been prone to abuse and in some counties the per capita consumption of beer has led to considerable health risks.

However, just as wine in moderation has been proposed to promote health, research is showing that beer -- and the ingredients in beer -- can have similar impact on improving health, and in some instances preventing disease. For example, some cancers like bladder cancers and the incidence of cardiovascular disease are reported to be lower in moderate beer drinkers. Furthermore there is a considerable body of emerging evidence to show that the anti-oxidant capacity of beers is high. It has been argued by some that the total antioxidants ingested in some beer drinkers equates that consumed by red wine drinkers.

The key to this, of course, is understanding and this volume presents a collection of the most current writings on the subject of beer and it's potential in health.

Readership

PRIMARY READERSHIP FOR THE BOOK
Alcohol researchers
Pharmacologists
Public Health Scientists and Workers
Epidemiologists
Nutritionists and Dietitians
Health Workers and Practitioners
Members of brewing industry

SECONDARY READERSHIP FOR THE BOOK:
Doctors
Pathologists
Policy Makers

Victor Preedy

Professor Victor R. Preedy, PhD DSc CBiol FIBiol FRCPath FRIPH FRSH FRSPH is currently a Professor in the Department of Dietetics, King's College London and Honorary Professor in Clinical Biochemistry, King's College Hospital and Director of the Genomics Centre, Kings College London. He directs studies regarding nutrition, and clinical biochemistry. Professor Preedy graduated in 1974 from the University of Aston with a Combined Honours Degree in Biology and Physiology with Pharmacology. He gained his PhD in 1981, in the field of Nutrition and Metabolism, from the London School of Hygiene and Tropical Medicine, University of London. Between 1988 until 1999 he was associated with the Department of Clinical Biochemistry at King’s College Hospital. He was a Reader in Clinical Biochemistry between 1992 and 2002. In 1992, he received his Membership of the Royal College of Pathologists, based on his published works and in 1993 he gained a DSc degree for his outstanding contribution to protein metabolism. At the time, he was one of the university's youngest recipients of this distinguished award. Professor Preedy was elected as a Fellow to the Royal College of Pathologists in 2000. Since then he has been elected as a Fellow to the Royal Society for the Promotion of Health (2004), The Royal Institute of Public Health (2004) and The Royal Society of Public Health (2009). Professor Preedy has published over 550 articles, which includes over 160 peer-reviewed manuscripts based on original research and 90 reviews as well as 35 books or volumes.

Affiliations and Expertise

Professor in the Department of Dietetics, King's College London, UK

View additional works by Victor R. Preedy

Beer in Health and Disease Prevention, 1st Edition

Dedication

Preface

Foreword by Professor Jonathon Powell

 

Part 1: General Aspects of Beer and Constituents

(i) Beer Making, Hops and Yeast

  1. Overview of Manufacturing Beer: Ingredients, Processes and Quality Criteria
  2. Sascha Wunderlich and Werner Back

  3. NON Lager Beer
  4. Andrea Pavsler and Stefano Buiatti

  5. Lager Beer
  6. Andrea Pavsler and Stefano Buiatti

  7. Traditional and Modern Japanese Beers: Methods of Production and Composition
  8. Masato Kawasaki and Shuso Sakuma

  9. Sorghum Beer: Fabrication, Nutritional Value and Impact Upon Human Health
  10. Maoura Nanadoum and Jacques Pourquie

  11. Production of Alcohol-free Beer
  12. Luigi Montanari, Ombretta Marconi, Heidi Mayer, and Paolo Fantozzi

  13. Yeast Diversity in the Brewing Industry
  14. Linda Hellborg and Jure Piskur

  15. The Brewer’s Yeast Genome: From its Origins to our Current Knowledge
  16. Sandra Rainieri

  17. Flocculation in Saccharomyces Cerevisiae
  18. Eduardo V. Soares

  19. Use of Amylolytic Enzymes in Brewing
  20. N.P. Guerra, A. Torrado-Agrasar, C. López-Macías, E. Martínez-Carballo, S. García-Falcón, J. Simal-Gándara, and L.M. Pastrana-Castro

    (ii) Beer Drinking

  21. Trends of Beer Drinking in Europe
  22. Pedro Marques-Vidal

  23. Trends in Beer Drinking: Rest of the World
  24. Qiao Qiao Chen and Pedro Marques-Vidal

  25. Beer Consumption Patterns in Northern Ireland
  26. Adele Mc Kinney and Kieran Coyle

  27. Beer Consumption in Teenagers in Brazzaville (Congo)
  28. Jean Robert Mabiala Babela, Alphonse Massamba, Senga Prosper, and Rajaventhan Srirajaskanthan

  29. Personality Characteristics Associated with Drinking and Beverage Preference
  30. Colin R. Martin

  31. Beer and Current Mood State
  32. Ralf Demmel and Jennifer Nicolai

  33. Female Beer Drinking and the Morning After
  34. L. Darren Kruisselbrink and René J.L. Murphy

  35. Beer Consumption During Pregnancy
  36. Brittany B. Rayburn and William F. Rayburn

  37. Beer and other Alcoholic Beverages: Implications for Dependence, Craving and Relapse
  38. Thomas Hillemacher and Stefan Bleich

     

    (iii) Beer Composition and Properties

  39. Beer Composition: An Overview
  40. Stefano Buiatti

  41. Identification of Taste and Aroma-Active Components of Beer
  42. Paul Hughes

  43. Hop Essential Oil: Analysis, Chemical Composition and Odor Characteristics
  44. Graham Eyres and Jean-Pierre Dufour*

  45. Ethanol Content of Beer Sold in the US: Variation Over Time, Across States and by Individual Drinks
  46. William C. Kerr

  47. Soluble Proteins of Beer
  48. Marion Didier and Bakan Bénédicte

  49. Amino Acids in Beer
  50. Marta Fontana and Stefano Buiatti

  51. Purines in Beer
  52. Tetsuya Yamamoto and Yuji Moriwaki

  53. Beer Carbohydrates
  54. Isabel M.P.L.V.O. Ferreira

  55. Dietary Fiber in Beer: Content, Composition, Colonic Fermentability and
    Contribution to the Diet
  56. I.Goñi, M.E. Díaz-Rubio, F. Saura-Calixto

  57. Beer and Arabinoxylan
  58. Glen P. Fox

  59. Histamine in Beer
  60. Susanne Diel, Maria Herwald, Hannelore Borck, and Friedhelm Diel

  61. Terpenoids in Beer
  62. J. Richard Dickinson

  63. Proanthocyanidins in Hops
  64. Hui-Jing Li and Max L. Deinzer

  65. Metals in Beer
  66. Pawel Pohl

  67. Minerals in Beer
  68. Luigi Montanari, Heidi Mayer, Ombretta Marconi, and Paolo Fantozzi

  69. Silicon in Beer: Origin and Concentration
  70. Caroline Walker, Gary Freeman, Ravin Jugdaohsingh, and Jonathan J. Powell

    (iv) Beer Stability and Spoilage

  71. The Chemistry of Ageing Beer
  72. D.P. De Schutter, D. Saison, F. Delvaux, G. Derdelinckx, F.R. Delvaux

  73. Trans-2-nonenal During Model Mashing
  74. José da Cruz Francisco and Estera Szwajcer Dey

  75. E-2-nonenal and Beta-damascenone in Beer
  76. José Rodrigues and Paulo Almeida

  77. Pathogens in Beer
  78. Garry Menz, Peter Aldred, and Frank Vriesekoop

     

  79. Fate of Pesticide Residues in Brewing
  80. Simón Navarro and Nuria Vela

    Part 2: General Effects on Metabolism and Body Systems

    (i) General Metabolism and Organ Systems

  81. Ethanol in Beer: Production, Absorption and Metabolism
  82. Rajkumar Rajendram and Victor R. Preedy

  83. What Contribution is Beer to the Intake of Antioxidants in Diet?
  84. Fulgencio Saura-Calixto, José Serrano, and Jara Pérez-Jiménez

  85. Antioxidant Activity of Beer’s Maillard Reaction Products: Features and Health Aspects
  86. Franco Tubaro

  87. Beer Affects Oxidative Stress Due to Ethanol: A Preclinical and Clinical Study
  88. Giovanni Addolorato, Lorenzo Leggio, Anna Ferrulli, Giovanni Gasbarrini, Antonio Gasbarrini, and Alcohol Related Diseases Study Group

  89. Antioxidant Capacity of Hops
  90. C. Proestos and M. Komaitis

  91. The Antioxidant Capacities of Beers: Relationship between Assays of Antioxidant Capacity, Colour and other Alcoholic and Non-Alcoholic Beverages
  92. Justin A. Fegredo, Rachel Meynell, Alan K.H. Lai, Max C.Y. Wong, Colin R. Martin, Helen Wiseman, Victor R. Preedy

     

  93. Biological Properties of Beer and its Components Compared to Wine
  94. Giuseppe Iacomino, Idolo Tedesco, and Gian Luigi Russo

  95. The Absorption and Metabolism of Phenolic Acids from Beer in Man
  96. Mirella Nardini, Fausta Natella, Andrea Ghiselli, and Cristina Scaccini

  97. Caloric Compensation in Response to Beer Consumption
  98. Neil E. Rowland

  99. Beer and Adiposity
  100. S. Goya Wannamethee

  101. The Relationship between Exercise and Beer Ingestion in Regards to Metabolism
  102. Tetsuya Yamamoto and Yuji Moriwaki

  103. Estrogenicity of Beer: The Role of Intestinal Bacteria in the Activation of Beer Flavonoid
  104. Sam Possemiers, Willy Verstraete, and Tom Van de Wiele

  105. Effects of Beer Ingestion on Body Purine Bases
  106. Yuji Moriwaki and Tetsuya Yamamoto

  107. Neuropharmaological Activity of Humulus Lupulus L
  108. Paola Zanoli and Manuela Zavatti

  109. Beer: Effects on Saliva Secretion and Composition
  110. H.S. Brand, M.L. Bruins, E.C.I. Veerman, and A.V. Nieuw Amerongen

  111. Beer and Coeliac Disease
  112. Glen P. Fox

  113. The Effect of Beer and other Alcoholic Beverages on the Esophagus with Special Reference to Gastroesophageal Reflux
  114. H. Seidl and C. Pehl

  115. Effects of Beer on the Gastric Mucosa as Determined by Endoscopy
  116. Andreas Franke and Manfred V. Singer

  117. The Effect of Beer and its Non-alcoholic Ingredients on Secretory and Motoric Function of the Stomach
  118. Andreas Franke and Manfred V. Singer

  119. The Effect of Beer and its Non-alcoholic Constituents on the Exocrine and Endocrine Pancreas as well as on Gastrointestinal Hormones
  120. Peter Feick, Andreas Gerloff, and Manfred V. Singer

  121. Beer and the Liver
  122. Rajaventhan SriRajaskanthan and Victor R. Preedy

    (ii) Cardiovascular and Cancer

  123. Beer Consumption and Homocysteine
  124. D.A. De Luis and R. Aller

  125. Alcohol, Beer and Ischemic Stroke
  126. Kenneth Mukamal

  127. Beer: Is it Alcohol, Antioxidants, or both? Animal Models of Atherosclerosis
  128. Joe A. Vinson

  129. Beer Inhibition of Heterocyclic Amines-induced Carcinogenesis
  130. Hajime Nozawa and Keiji Kondo

  131. Maize Beer and Carcinogenesis
  132. Zodwa Dlamini, Zukile Mbita, and Lindiwe Skhosana

  133. The Relationship between Beer Consumption and Lung Cancer
  134. Douglas E. Paull and Alex G. Little

  135. Phenolic Beer Compounds to Prevent Cancer
  136. Clarissa Gerhäuser

  137. Beer Inhibition of Azoxymethane-induced Colonic Carcinogenesis
  138. Hajime Nozawa and Keiji Kondo

    Part 3: Specific Effects of Selective Beer Related Components

    (i) General Metabolism and Organ Systems

  139. Biological Activities of Humulone
  140. Hiroyasu Tobe

  141. Desmethylxanthohumol from Hops, Chemistry and Biological Effects
  142. Reinhard A. Diller, Herbert M. Riepl, Oliver Rose, Corazon Frias, Günter Henze, and Aram Prokop

  143. Reproductive and Estrogenic Effects of 8-prenylnaringenin in Hops
  144. Stuart R. Milligan

  145. Regulation of Gene Expression by Hop-derived 8-prenylnaringenin
  146. Oliver Zierau and Günter Vollmer

  147. Hop-derived Phytoestrogens Alter Osteoblastic Phenotype and Gene Expression
  148. Katharina E. Effenberger and Johannes Westendorf

  149. Antimalarials from Prenylated Chalcone Derivatives of Hops
  150. Sonja Frölich, Carola Schubert, and Kristina Jenett-Siems

  151. Acylphloroglucinol Derivatives from Hops as Anti-inflammatory Agents
  152. Hans Becker, Clarissa Gerhäuser, and Gregor Bohr

  153. Hops derived Inhibitors of Nitric Oxide
  154. Hajime Nozawa, Feng Zhao, and Keiji Kondo

  155. Non-specific Hydroxyl Radical Scavenging Properties of Melanoidins from Beer
  156. Francisco J. Morales

  157. Anti-obesity Effects of Dietary Isomerized Hop Extract Containing Isohumulones Generated via Peroxisome Proliferators-activated Receptors

Hiroaki Yajima

80. Moderate Beer Consumption: Effects on Silcon Intake and Bone Health

Ravin Jugdaohsingh and Jonathan J. Powell

81. Biolabelling of Xanthohumol in Hop Cones (Humulus Lupulus L., Cannabaceae) with Stable and Radioactive Precursors for Biosynthetic and Metabolic Studies

Hans Becker, Stefanie Berwanger, and Norbert Frank

(ii) Cardiovascular and Cancer

82. Epicatechin and its Role in Protection of LDL and of Vascular Endothelium

Tankred Schewe and Helmut Sies

83. Isohumulones from Beer Modulate Blood Lipid Status

Aruto Yoshida

84. Flavonoids in Beer and their Potential Benefit on the Risk of Cardiovascular Disease

Chung-Yen Chen and Jeffrey B. Blumberg

85. Vasoactivity of Flavonols, Flavones and Catechins

Owen L. Woodman

86. The Anti-invasive and Proapoptotic Effect of Xanthohumol: Potential use in Cancer

Barbara Vanhoecke, Jerina Boelens, Sofie Lust, Fritz Offner, and Marc Bracke

87. Anti-cancer Property of Epicatechin Gallate in Colon Cancer Cells

Seung Joon Baek and Seong-Ho Lee

88. Use of Quercetin in Prostate Cancer Cells

Charles Y.F. Young

89. Beer and Prevention of Heterocyclic Amine-induced DNA Adducts and O6-methlyguanine

Sakae Arimoto-Kobayashi

90. Techniques for Assessing Anti-cancer Effects of Beer

Clarissa Gerhäuser

Part 4: Assay Methods and Techniques Used for Investigating Beer and Related Compounds

91. The Evaluation of Beer Ageing

María Purificación Hernández-Artiga and Dolores Bellido Milla

92. Use of Electrospray Ionization Mass Spectrometry to Fingerprint Beer

Rodrigo R. Catharino, Alexandra C.H.F. Sawaya, and Marcos N. Eberlin

93. Methods for the Characterization of Beer by Nuclear Magnetic Resonance (NMR)

A.M. Gil and J. Rodrigues

94. Methods for the Vibrational Spectroscopy Analysis of Beer

Salvador Garrigues and Miguel de la Guardia

95. Fluorecence Methods for the Analysis of Beer

Ewa Sikorska, Igor Khmelinskii, and Marek Sikorski

96. Capillary Electrophoresis Methods used for Beer Analysis

Antonio Segura-Carretero, Sonia Cortacero-Ramírez, and Alberto Fernández-Gutiérrez

97. Manual and Robotic Methods for Measuring the Total Antioxidant Capacity of Beers

Justin A. Fegredo, Max C.Y. Wong, Helen Wiseman, and Victor R. Preedy

98. Methods for the HPLC Analysis of Phenolic Compounds and Flavonoids of Beer

Pavel Jandera

99. Methods for the Assay of Iso-alpha-acids and Reduced iso-alpha-acids in Beer

Gerd Vanhoenacker and Pat Sandra

100. Methods for Determining Biogenic Amines in Beer

Anastasia Zotou and Zacharenia Loukou

101. Beer and ESR Spin Trapping

Kevin Huvaere and Mogens L. Anderson

102. Method for Determining Ethanol in Beer

Domenica Tonelli

103. Quantification of Beer Carbohydrates by HPLC

Isabel M.P.L.V.O. Ferreira

 

*deceased

Quotes and reviews

"Beer in Health and Disease Prevention serves an important function by righting the bias toward wine as the only healthy alcoholic beverage. The book is a massive 1,100 page compendium with 103 chapters by many international distinguished contributors. There are too many excellent entries to cite them individually. Suffice it to say that the book is packed with data in readable form. A strong and useful feature is the inclusion at the end of each chapter of a detailed list of summary points. Overall, this volume splendidly fulfils the stated mission. Dr. Preedy deserves congratulations for undertaking and completing a monumental undertaking. It will be of interest and value to scientists in a number of disciplines and to interested nonscientists."
- Arthur L. Klatsky, Kaiser Permanente Medical Care Program, in AMERICAN JOURNAL OF HUMAN BIOLOGY

"Each chapter is well laid out with an abstract summarizing the chapter, a list of abbreviations and at the end of each chapter there are succinct summary points. This reviewer highly recommends this reference book
and believes that it is very good value for the price." - Inge Russell, Ph.D., D.Sc., FIBiol, FIBD, JOURNAL OF THE INSTITUTE OF BREWING

"Although a large part of the book is dedicated to ‘beer in terms of health and disease prevention’ as the title states, the content also encompasses areas such as beer analysis methodology, beer drinking patterns and beer production…. This reviewer highly recommends this reference book and believes that it is very good value for the price."--The Journal of the Institute of Brewing

 
 
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