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International Journal of Food Sciences and Nutrition Volume 58, 2007 - Issue 2
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Bioactivity of beer and its influence on human metabolism

Dr >Shela Gorinstein Department of Medicinal Chemistry and Natural Products, The Hebrew University—Hadassah Medical School, Jerusalem, IsraelCorrespondence[email protected]
,
Abraham Caspi Institute of Cardiology, Kaplan University Medical Center, Rehovot, Israel
,
Imanuel Libman Institute of Cardiology, Kaplan University Medical Center, Rehovot, Israel
,
Hanna Leontowicz Department of Physiological Sciences, Faculty of Veterinary Medicine, Warsaw Agricultural University, Warsaw, Poland
,
Maria Leontowicz Department of Physiological Sciences, Faculty of Veterinary Medicine, Warsaw Agricultural University, Warsaw, Poland
,
Zev Tashma Department of Medicinal Chemistry and Natural Products, The Hebrew University—Hadassah Medical School, Jerusalem, Israel
,
Elena Katrich Institute of Cardiology, Kaplan University Medical Center, Rehovot, Israel
,
Zenon Jastrzebski Department of Pharmacology, Institute of Public Health, Warsaw, Poland
&
Simon Trakhtenberg Institute of Cardiology, Kaplan University Medical Center, Rehovot, Israel
 show all
Pages 94-107 | Published online: 06 Jul 2009

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Anderson Lazzari, Heloisa Dias Barbosa, Evandro Ribeiro Machado Filho, Lucas Henrique Maldonado da Silva, Fernando Antônio Anjo, Francielle Sato, Cássia Inês Lourenzi Franco Rosa & Paula Toshimi Matumoto Pintro. (2023) Effect on Bioactive Compounds and Antioxidant Activity in the Brewing Process for Beers Using Rubim and Mastruz as Hop Replacements. Journal of the American Society of Brewing Chemists 81:2, pages 265-275.
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Guillermo Niño-Medina, Juan Diego Romo-Longoria, Isabel Valentina Ramírez-González, Oscar Oziel Martínez-Reyna & Vania Urías-Orona. (2017) Phenolic Content and Antioxidant Capacity Level in Commercial Mexican Lager Beers. Journal of the American Society of Brewing Chemists 75:2, pages 156-158.
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David Michel de Oliveira, Grace Kelly Zanotti Simoes Dourado & Thais Borges Cesar. (2013) Hesperidin associated with continuous and interval swimming improved biochemical and oxidative biomarkers in rats. Journal of the International Society of Sports Nutrition 10:1.
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Silu Zhang, Shuo Jin, Cui Zhang, Shumin Hu & Huajun Li. (2023) Beer-gut microbiome alliance: a discussion of beer-mediated immunomodulation via the gut microbiome. Frontiers in Nutrition 10.
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Mirella Nardini. (2023) An Overview of Bioactive Phenolic Molecules and Antioxidant Properties of Beer: Emerging Trends. Molecules 28:7, pages 3221.
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Yabin Zhou, Jin Hua & Zhiguo Huang. (2023) Effects of beer, wine, and baijiu consumption on non-alcoholic fatty liver disease: Potential implications of the flavor compounds in the alcoholic beverages. Frontiers in Nutrition 9.
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Limin Wang, Kai Hong, Johnpaul I Agbaka, Yumei Song, Chenyan Lv & Changwei Ma. (2022) Characterization of bitter‐tasting and antioxidant activity of dry‐hopped beers. Journal of the Science of Food and Agriculture 102:11, pages 4843-4853.
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Henrique J. C. B. Gouveia, Mercedes V. Urquiza-Martínez, Raul Manhães-de-Castro, Bárbara J. R. Costa-de-Santana, José Pérez Villarreal, Rosalío Mercado-Camargo, Luz Torner, Jailane de Souza Aquino, Ana E. Toscano & Omar Guzmán-Quevedo. (2022) Effects of the Treatment with Flavonoids on Metabolic Syndrome Components in Humans: A Systematic Review Focusing on Mechanisms of Action. International Journal of Molecular Sciences 23:15, pages 8344.
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Mirella Nardini. (2022) Phenolic Compounds in Food: Characterization and Health Benefits. Molecules 27:3, pages 783.
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Xi-jian Dai, Liang Tan, Lina Ren, Yuan Shao, Weiqun Tao & Yongjun Wang. (2022) COVID-19 Risk Appears to Vary Across Different Alcoholic Beverages. Frontiers in Nutrition 8.
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Jiangqi Yao, Zhiyuan Ma, Yuxuan Wang, Yutang Wang, Lijun Sun & Xuebo Liu. (2022) Effects of dandelion addition on antioxidant property, sensory characteristics and inhibitory activity against xanthine oxidase of beer. Current Research in Food Science 5, pages 927-939.
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María del Carmen Razola-Díaz, Javier M. Ochando-Pulido, Eduardo J. Guerra-Hernández, Belén García-Villanova & Vito Verardo. 2022. Retention of Bioactives in Food Processing. Retention of Bioactives in Food Processing 511 546 .
Mihaela Mirela Bratu, Semaghiul Birghila, Antoanela Popescu, Bogdan-Stefan Negreanu-Pirjol, Marius Radu & Corina Birghila. (2021) Influence of Packaging Material on Polyphenol Content and Antioxidant Activity in Some Commercial Beers. Processes 9:4, pages 620.
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Roberto Ambra, Gianni Pastore & Sabrina Lucchetti. (2021) The Role of Bioactive Phenolic Compounds on the Impact of Beer on Health. Molecules 26:2, pages 486.
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Liana Claudia Salanță, Teodora Emilia Coldea, Maria Valentina Ignat, Carmen Rodica Pop, Maria Tofană, Elena Mudura, Andrei Borșa, Antonella Pasqualone, Ofélia Anjos & Haifeng Zhao. (2020) Functionality of Special Beer Processes and Potential Health Benefits. Processes 8:12, pages 1613.
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Raja Mohamed Beema Shafreen, Selvaraj Alagu Lakshmi, Shunmugiah Karutha Pandian, Yong Seo Park, Young Mo Kim, Paweł Paśko, Joseph Deutsch, Elena Katrich & Shela Gorinstein. (2020) Unraveling the Antioxidant, Binding and Health-Protecting Properties of Phenolic Compounds of Beers with Main Human Serum Proteins: In Vitro and In Silico Approaches. Molecules 25:21, pages 4962.
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Alan Gasiński, Joanna Kawa-Rygielska, Antoni Szumny, Justyna Gąsior & Adam Głowacki. (2020) Assessment of Volatiles and Polyphenol Content, Physicochemical Parameters and Antioxidant Activity in Beers with Dotted Hawthorn (Crataegus punctata). Foods 9:6, pages 775.
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Mirella Nardini & Maria Stella Foddai. (2020) Phenolics Profile and Antioxidant Activity of Special Beers. Molecules 25:11, pages 2466.
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Duc Du, Raimondo Bruno, Leigh Blizzard, Alison Venn, Terence Dwyer, Kylie J Smith, Costan G Magnussen & Seana Gall. (2019) The metabolomic signatures of alcohol consumption in young adults. European Journal of Preventive Cardiology 27:8, pages 840-849.
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Mirella Nardini & Ivana Garaguso. (2020) Characterization of bioactive compounds and antioxidant activity of fruit beers. Food Chemistry 305, pages 125437.
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Alicia B. Pomilio, Andrew G. Mercader & Pablo R. Duchowicz. 2019. Engineering Tools in the Beverage Industry. Engineering Tools in the Beverage Industry 65 99 .
Jerônimo Raimundo Oliveira Neto, Isaac Yves Lopes de Macêdo, Naiara Raica Lopes de Oliveira, Rafael de Queiroz Ferreira & Eric de Souza Gil. (2017) Antioxidant Capacity and Total Phenol Content in Hop and Malt Commercial Samples. Electroanalysis 29:12, pages 2788-2792.
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Julien Ducruet, Pierrick Rébénaque, Serge Diserens, Agnieszka Kosińska-Cagnazzo, Isabelle Héritier & Wilfried Andlauer. (2017) Amber ale beer enriched with goji berries – The effect on bioactive compound content and sensorial properties. Food Chemistry 226, pages 109-118.
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Raquel Costa, Ilda Rodrigues, Luísa Guardão, Joana Quelhas Lima, Emília Sousa, Raquel Soares & Rita Negrão. (2017) Modulation of VEGF signaling in a mouse model of diabetes by xanthohumol and 8-prenylnaringenin: Unveiling the angiogenic paradox and metabolism interplay. Molecular Nutrition & Food Research 61:4, pages 1600488.
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Sara Arranz, Gemma Chiva-Blanch, Palmira Valderas-Martínez, Alex Medina-Remón, Rosa M. Lamuela-Raventós & Ramón Estruch. (2012) Wine, Beer, Alcohol and Polyphenols on Cardiovascular Disease and Cancer. Nutrients 4:7, pages 759-781.
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Céline Leitao, Eric Marchioni, Martine Bergaentzlé, Minjie Zhao, Luc Didierjean, Laurence Miesch, Emilie Holder, Michel Miesch & Saïd Ennahar. (2012) Fate of polyphenols and antioxidant activity of barley throughout malting and brewing. Journal of Cereal Science 55:3, pages 318-322.
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Haifeng Zhao & Mouming Zhao. (2011) Effects of mashing on total phenolic contents and antioxidant activities of malts and worts. International Journal of Food Science & Technology 47:2, pages 240-247.
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JOHANNES SCHERR, DAVID C. NIEMAN, TIBOR SCHUSTER, JANA HABERMANN, MELANIE RANK, SIEGMUND BRAUN, AXEL PRESSLER, BERND WOLFARTH & MARTIN HALLE. (2012) Nonalcoholic Beer Reduces Inflammation and Incidence of Respiratory Tract Illness. Medicine & Science in Sports & Exercise 44:1, pages 18-26.
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Maria Daria Fumi, Roberta Galli, Milena Lambri, Gianluca Donadini & Dante Marco De Faveri. (2011) Effect of full-scale brewing process on polyphenols in Italian all-malt and maize adjunct lager beers. Journal of Food Composition and Analysis 24:4-5, pages 568-573.
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Gemma Chiva-Blanch, Mireia Urpi-Sarda, Maria Rotchés-Ribalta, Raul Zamora-Ros, Rafael Llorach, Rosa Maria Lamuela-Raventós, Ramon Estruch & Cristina Andrés-Lacueva. (2011) Determination of resveratrol and piceid in beer matrices by solid-phase extraction and liquid chromatography–tandem mass spectrometry. Journal of Chromatography A 1218:5, pages 698-705.
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Alessandro Piazzon, Monica Forte & Mirella Nardini. (2010) Characterization of Phenolics Content and Antioxidant Activity of Different Beer Types. Journal of Agricultural and Food Chemistry 58:19, pages 10677-10683.
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Alicia B. Pomilio, Pablo R. Duchowicz, Miguel A. Giraudo & Eduardo A. Castro. (2010) Amino acid profiles and quantitative structure–property relationships for malts and beers. Food Research International 43:4, pages 965-971.
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Gorjanović Stanislava. (2010) A Review: The Role of Barley Seed Pathogenesis-Related Proteins (PRs) in Beer Production. Journal of the Institute of Brewing 116:2, pages 111-124.
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R. Dittrich, C. Dragonas, D. Kannenkeril, I. Hoffmann, A. Mueller, M.W. Beckmann & M. Pischetsrieder. (2009) A diet rich in Maillard reaction products protects LDL against copper induced oxidation ex vivo, a human intervention trial. Food Research International 42:9, pages 1315-1322.
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Maria D. Maldonado, Hector Moreno & Juan R. Calvo. (2009) Melatonin present in beer contributes to increase the levels of melatonin and antioxidant capacity of the human serum. Clinical Nutrition 28:2, pages 188-191.
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Philipp Saiko, Akos Szakmary, Thomas Szekeres, Metka Filipic, Janja Plazar & Sakae Arimoto‐Kobayashi. 2009. Chemoprevention of Cancer and DNA Damage by Dietary Factors. Chemoprevention of Cancer and DNA Damage by Dietary Factors 635 661 .
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