beer in health and disease prevention 2009 - preedy

Beer in Health and Disease Prevention
This page intentionally left blank
Beer in Health and Disease
Prevention
Edited by
Victor R. Preedy
Department of Nutrition and Dietetics
King’s College London
London, UK
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Dedication to Reginald Preedy in Memoriam
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CONTENTS
List of Contributors xv
Preface xxiii
Foreword xxv
Part I General Aspects of Beer and Constituents 1
(i) Beer Making, Hops and Yeast 1
1. Overview of Manufacturing Beer: Ingredients, Processes, and Quality Criteria 3
Sascha Wunderlich and Werner Back
2. Non-lager Beer 17
Andrea Pavsler and Stefano Buiatti
3. Lager Beer 31
Andrea Pavsler and Stefano Buiatti
4. Traditional and Modern Japanese Beers: Methods of Production and Composition 45
Masato Kawasaki and Shuso Sakuma
5. Sorghum Beer: Production, Nutritional Value and Impact upon Human Health 53
Maoura Nanadoum and Jacques Pourquie
6. Production of Alcohol-Free Beer 61
Luigi Montanari, Ombretta Marconi, Heidi Mayer and Paolo Fantozzi
7. Yeast Diversity in the Brewing Industry 77
Linda Hellborg and Jure Pis


kur
8. The Brewer ’ s Yeast Genome: From Its Origins to Our Current Knowledge 89
Sandra Rainieri
9. Flocculation in Saccharomyces Cerevisiae 103
Eduardo V. Soares
10. Use of Amylolytic Enzymes in Brewing 113
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 127
11. Trends of Beer Drinking in Europe 129
Pedro Marques-Vidal
12. Trends of Beer Drinking: Rest of the World 141
Qiao Qiao Chen and Pedro Marques-Vidal
13. Beer Consumption Patterns in Northern Ireland 153
Adele Mc Kinney
14. Beer Consumption in Teenagers in Brazzaville (Congo) 165
Jean Robert Mabiala Babela, Alphonse Massamba, Senga Prosper and Rajaventhan Srirajaskanthan
15. Personality Characteristics Associated with Drinking and Beverage Preference 171
Colin R. Martin
16. Beer and Current Mood State 177
Ralf Demmel and Jennifer Nicolai
17. Female Beer Drinking and the Morning After 181
L. Darren Kruisselbrink and René J.L. Murphy
18. Beer Consumption During Pregnancy 193
Brittany B. Rayburn and William F. Rayburn
viii Contents
19. Beer and Other Alcoholic Beverages: Implications for Dependence, Craving and Relapse 201
Thomas Hillemacher and Stefan Bleich
(iii) Beer Composition and Properties 211

20. Beer Composition: An Overview 213
Stefano Buiatti
21. Identifi cation of Taste- and Aroma-Active Components of Beer 227
Paul Hughes
22. Hop Essential Oil: Analysis, Chemical Composition and Odor Characteristics 239
Graham Eyres and Jean-Pierre Dufour
†
23. Ethanol Content of Beer Sold in the United States: Variation Over Time, Across States and by Individual Drinks 255
William C. Kerr
24. Soluble Proteins of Beer 265
Marion Didier and Bakan Bénédicte
25. Amino Acids in Beer 273
Marta Fontana and Stefano Buiatti
26. Purines in Beer 285
Tetsuya Yamamoto and Yuji Moriwaki
27. Beer Carbohydrates 291
Isabel M.P.L.V.O. Ferreira
28. Dietary Fiber in Beer : Content, Composition, Colonic Fermentability, and Contribution to the Diet 299
I. Goñi, M.E. Díaz-Rubio and F. Saura-Calixto
29. Beer and Arabinoxylan 309
Glen P. Fox
30. Histamine in Beer 317
Susanne Diel, Maria Herwald, Hannelore Borck and Friedhelm Diel
31. Terpenoids in Beer 327
J. Richard Dickinson
32. Proanthocyanidins in Hops 333
Hui-Jing Li and Max L. Deinzer
33. Metals in Beer 349
Pawel Pohl
34. Minerals in Beer 359

Luigi Montanari, Heidi Mayer, Ombretta Marconi and Paolo Fantozzi
35. Silicon in Beer: Origin and Concentration 367
Caroline Walker, Gary Freeman, Ravin Jugdaohsingh and Jonathan J. Powell
(iv) Beer Stability and Spoilage 373
36. The Chemistry of Aging Beer 375
D.P. De Schutter, D. Saison, F. Delvaux, G. Derdelinckx and F.R. Delvaux
37. Trans -2-nonenal During Model Mashing 389
José da Cruz Francisco and Estera Szwajcer Dey
38. E -2-nonenal and ␤ -Damascenone in Beer 395
José Rodrigues and Paulo Almeida
39. Pathogens in Beer 403
Garry Menz, Peter Aldred and Frank Vriesekoop
40. Fate of Pesticide Residues During Brewing 415
Simón Navarro and Nuria Vela
†
deceased
Contents ix
Part II General Effects on Metabolism and Body Systems 429
(i) General Metabolism and Organ Systems 429
41. Ethanol in Beer: Production, Absorption and Metabolism 431
Rajkumar Rajendram and Victor R. Preedy
42. What Contribution Is Beer to the Intake of Antioxidants in Diet? 441
Fulgencio Saura-Calixto, José Serrano and Jara Pérez-Jiménez
43. Antioxidant Activity of Beer ’ s Maillard Reaction Products: Features and Health Aspects 449
Franco Tubaro
44. Beer Affects Oxidative Stress Due to Ethanol: A Preclinical and Clinical Study 459
Giovanni Addolorato, Lorenzo Leggio, Anna Ferrulli, Giovanni Gasbarrini, Antonio Gasbarrini and
Alcohol Related Diseases Study Group
45. Antioxidant Capacity of Hops 467
C. Proestos and M. Komaitis

46. The Antioxidant Capacity of Beer: Relationships Between Assays of Antioxidant Capacity, Color
and Other Alcoholic and Non-alcoholic Beverages 475
Justin A. Fegredo, Rachel Meynell, Alan K.H. Lai, Max C.Y. Wong, Colin R. Martin, Helen
Wiseman and Victor R. Preedy
47. Biological Properties of Beer and Its Components Compared to Wine 483
Giuseppe Iacomino, Idolo Tedesco and Gian Luigi Russo
48. The Absorption and Metabolism of Phenolic Acids from Beer in Man 491
Mirella Nardini, Fausta Natella, Andrea Ghiselli and Cristina Scaccini
49. Caloric Compensation in Response to Beer Consumption 499
Neil E. Rowland
50. Beer and Adiposity 505
S. Goya Wannamethee
51. Relationship Between Exercise and Beer Ingestion in Regard to Metabolism 513
Tetsuya Yamamoto
52. Estrogenicity of Beer: The Role of Intestinal Bacteria in the Activation of the Beer Flavonoid
Isoxanthohumol 523
Sam Possemiers, Willy Verstraete and Tom Van de Wiele
53. Effects of Beer Ingestion on Body Purine Bases 541
Yuji Moriwaki and Tetsuya Yamamoto
54. Neuropharmacological Activity of Humulus Lupulus L. 549
Paola Zanoli and Manuela Zavatti
55. Beer: Effects on Saliva Secretion and Composition 557
H.S. Brand, M.L. Bruins, E.C.I. Veerman and A.V. Nieuw Amerongen
56. Beer and Celiac Disease 561
Glen P. Fox
57. The Effect of Beer and Other Alcoholic Beverages on the Esophagus with Special Reference
to Gastroesophageal Refl ux 567
H. Seidl and C. Pehl
58. Effects of Beer on the Gastric Mucosa as Determined by Endoscopy 577
Andreas Franke and Manfred V. Singer

59. The Effect of Beer and Its Non-alcoholic Ingredients on Secretory and Motoric Function of the Stomach 581
Andreas Franke and Manfred V. Singer
60. The Effect of Beer and Its Non-alcoholic Constituents on the Exocrine and Endocrine
Pancreas as Well as on Gastrointestinal Hormones 587
Peter Feick, Andreas Gerloff and Manfred V. Singer
61. Beer and the Liver
Rajaventhan Srirajaskanthan and Victor R. Preedy 603
x Contents
(ii) Cardiovascular and Cancer 613
62. Beer Consumption and Homocysteine 615
D.A. de Luis and R. Aller
63. Alcohol, Beer, and Ischemic Stroke 623
Kenneth J. Mukamal
64. Beer: Is It Alcohol, Antioxidants, or Both? Animal Models of Atherosclerosis 635
Joe A. Vinson
65. Beer Inhibition of Heterocyclic Amines-Induced Carcinogenesis 643
Hajime Nozawa and Keiji Kondo
66. Maize Beer Carcinogenesis: Molecular Implications of Fumonisins,
Afl atoxins and Prostaglandins 651
Zodwa Dlamini, Zukile Mbita and Lindiwe Skhosana
67. The Relationship Between Beer Consumption and Lung Cancer 657
Douglas E. Paull and Alex G. Little
68. Phenolic Beer Compounds to Prevent Cancer 669
Clarissa Gerhäuser
69. Beer Inhibition of Azoxymethane-Induced Colonic Carcinogenesis 685
Hajime Nozawa and Keiji Kondo
Part III Specifi c Effects of Selective Beer Related Components 693
(i) General Metabolism and Organ Systems 693
70. Biological Activities of Humulone 695
Hiroyasu Tobe

71. Desmethylxanthohumol from Hops, Chemistry and Biological Effects 703
Reinhard A. Diller, Herbert M. Riepl, Oliver Rose, Corazon Frias, Günter
Henze and Aram Prokop
72. Reproductive and Estrogenic Effects of 8-Prenylnaringenin in Hops 711
Stuart R. Milligan
73. Regulation of Gene Expression by Hop-Derived 8-Prenylnaringenin 725
Oliver Zierau and Günter Vollmer
74. Hop-Derived Phytoestrogens Alter Osteoblastic Phenotype and Gene Expression 735
Katharina E. Effenberger and Johannes Westendorf
75. Antimalarials from Prenylated Chalcone Derivatives of Hops 747
Sonja Frölich, Carola Schubert and Kristina Jenett-Siems
76. Acylphloroglucinol Derivatives from Hops as Anti-infl ammatory Agents 753
Hans Becker, Clarissa Gerhäuser and Gregor Bohr
77. Hops Derived Inhibitors of Nitric Oxide 759
Hajime Nozawa, Feng Zhao and Keiji Kondo
78. Non-specifi c Hydroxyl Radical Scavenging Properties of Melanoidins from Beer 765
Francisco J. Morales
79. Anti-obesity Effects of a Dietary Isomerized Hop Extract Containing Isohumulones
Generated via Peroxisome Proliferators-Activated Receptors 775
Hiroaki Yajima
80. Moderate Beer Consumption: Effects on Silicon Intake and Bone Health 787
Ravin Jugdaohsingh and Jonathan J. Powell
81. Biolabeling of Xanthohumol in Hop Cones ( Humulus Lupulus L., Cannabaceae) with Stable
and Radioactive Precursors for Biosynthetic and Metabolic Studies 795
Hans Becker, Stefanie Berwanger and Norbert Frank
Contents xi
(ii) Cardiovascular and Cancer 801
82. Epicatechin and Its Role in Protection of LDL and of Vascular Endothelium 803
Tankred Schewe and Helmut Sies
83. Isohumulones from Beer Modulate Blood Lipid Status 815

Aruto Yoshida
84. Flavonoids in Beer and Their Potential Benefi t on the Risk of Cardiovascular Disease 831
Chung-Yen Chen and Jeffrey B. Blumberg
85. Vasoactivity of Flavonols, Flavones and Catechins 843
Owen L. Woodman
86. The Anti-invasive and Proapoptotic Effect of Xanthohumol: Potential Use in Cancer 857
Barbara Vanhoecke, Marc Bracke, Jerina Boelens, Sofi e Lust and Fritz Offner
87. Anti-cancer Property of Epicatechin Gallate in Colon Cancer Cells 871
Seung Joon Baek and Seong-Ho Lee
88. Use of Quercetin in Prostate Cancer Cell 879
Charles Y.F. Young
89. Beer and Prevention of Heterocyclic Amine-Induced DNA Adducts and O
6
-methylguanine 889
Sakae Arimoto-Kobayashi
90. Techniques for Assessing Anti-cancer Effects of Beer 901
Clarissa Gerhäuser
Part IV Assay Methods and Techniques Used for Investigating
Beer and Related Compounds 911
91. The Evaluation of Beer Aging 913
María Purifi cación Hernández-Artiga and Dolores Bellido-Milla
92. Use of Electrospray Ionization Mass Spectrometry to Fingerprint Beer 923
Rodrigo R. Catharino, Alexandra C.H.F. Sawaya and Marcos N. Eberlin
93. Methods for the Characterization of Beer by Nuclear Magnetic Resonance Spectroscopy 935
A.M. Gil and J. Rodrigues
94. Methods for the Vibrational Spectroscopy Analysis of Beers 943
Salvador Garrigues and Miguel de la Guardia
95. Fluorescence Methods for Analysis of Beer 963
Ewa Sikorska, Igor Khmelinskii and Marek Sikorski
96. Capillary Electrophoresis Methods Used for Beer Analysis 977

Antonio Segura-Carretero, Sonia Cortacero-Ramírez and Alberto Fernández-Gutiérrez
97. Manual and Robotic Methods for Measuring the Total Antioxidant Capacity of Beers 991
Justin A. Fegredo, Max C.Y. Wong, Helen Wiseman and Victor R. Preedy
98. Methods for the HPLC Analysis of Phenolic Compounds and Flavonoids in Beer 1003
Pavel Jandera
99. Methods for the Assay of Iso- ␣ -acids and Reduced Iso- ␣ -acids in Beer 1015
Gerd Vanhoenacker and Pat Sandra
100. Methods for Determining Biogenic Amines in Beer 1031
Anastasia Zotou and Zacharenia Loukou
101. Beer and ESR Spin Trapping 1043
Kevin Huvaere and Mogens L. Andersen
102. Methods for Determining Ethanol in Beer 1055
Domenica Tonelli
103. Quantifi cation of Beer Carbohydrates by HPLC 1067
Isabel M.P.L.V.O. Ferreira
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ELSEVIER
science &
technology books
Beer in Health and Disease Prevention
Edited by Victor R. Preedy

1. Brewer ’ s Yeasts Strains and Effects on Beer Composition 1
Marisa Manzano and Giuseppe Comi
2. Use of Mutant Strains of Yeast in the Brewing Industry 11
Fumiyoshi Abe
3. Pitching Yeast and Beer Flavor 22
Luís F. Guido, Rajkumar Rajendram and Aquiles A. Barros
4. Biofl avoring of Beer Through Fermentation, Refermentation and Plant Parts Addition 33
L. Daenen, D. Saison, D.P. De Schutter, L. De Cooman, K.J. Verstrepen, F.R. Delvaux,
G. Derdelinckx and H. Verachtert
5. Beer Advertising in Magazines and Its Effects on Adolescents 50
Stacey J.T. Hust, Erica Weintraub Austin, Bruce E. Pinkleton and Yvonnes Chen
6. Beer in Mental Institutions: A Historical Perspective 60
Niall McCrae
7. The Chemical Nature of Flavor in Beer 73
Roberto Kratky and Stefano Buiatti
8. Barley Seed Pathogenesis-Related (PR) Proteins: Their Importance in Beer Production,
Quality and Infl uence on Health 85
Gorjanovic´ Stanislava
9 . Biogenic Amines Index in Beers 98
S. Loret
10. Biogenic Polyamines in Beer 106
Valentin Lozanov
11. Hydride- and Non-hydride-Forming Elements in Beer Determined by Plasma Spectrometric
Techniques (ICP-AES and ICP-MS) 112
Grethe Wibetoe and Alemayehu Asfaw
12. Phenolic Compounds in Beer 124
Clarissa Gerhäuser and Hans Becker
13. Conjugated Trans -2-Nonenal in Beer 145
Estera Szwajcer Dey and Andrzej Gamian
14. Beer Spoilage Lactic Acid Bacteria 150

Koji Suzuki
15. Antioxidative Activity of Beer Volatiles 165
Takayuki Shibamoto
16. Effect of Dealcoholized Beers on the Parameters of Lipid, Oxidative and Infl ammatory Metabolism 174
Jesús Román Martínez-Álvarez, Antonio Luis Villarino-Marín and Victoria Valls-Bellés
17. Beer and Peripheral Blood Mononuclear Cells 186
K. Schroecksnadel, C. Winkler, D. Fuchs, H. Schennach and M. Ledochowski
18. Beer and GABA Receptors 193
Hitoshi Aoshima, Sheikh Julfi kar Hossain, Hirofumi Koda and Yoshinobu Kiso
19. Role of Apigenin in Human Health and Disease 202
Sanjeev Shukla and Sanjay Gupta
20. Obesity and Quercetin and Rutin Usage 217
Małgorzata Zielin´ska-Przyjemska and Agnieszka Dobrowolska-Zachwieja
21. Quercetin and Cardiovascular Protection: What is the Evidence? 225
Ewa Ignatowicz
22. Smooth Muscle Cell Proliferation and Caffeic Acid 240
Jin-Wen Xu and Katsumi Ikeda
23. Effect of Protocatechuic Acid, a Component of Beer, on the Processes Related to
Tumor Initiation and Progression 251
Wanda Baer-Dubowska, Violetta Krajka-Kuz´niak and Hanna Szaefer
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24. Anticancer Effects of Vanillin 260

Kriengsak Lirdprapamongkol, Jisnuson Svasti, Hiroaki Sakurai and Ikuo Saiki
25. Methods for the Separation of Antioxidants in Beer by Capillary Electrophoresis 271
Javier Hernández-Borges and Miguel Ángel Rodríguez-Delgado
26. Liquid Chromatography for the Determination of Polyphenols in Beers 281
E. Martínez-Carballo, M.S. García-Falcón, A. Torrado-Agrasar, L.M. Pastrana-Castro and J. Simal-Gándara
27. Methods for the Determination of Metals and Trace Elements in Beer 293
M. Luisa Cervera and Miguel de la Guardia
28. Method for the Analysis of Dietary Fiber in Beer 321
F. Saura-Calixto, M.E. D í az-Rubio and I. Goñi
AQUILES A. BARROS, Requimte/Departamento de
Química, Faculdade de Ciências, da Universidade Do Porto,
Rua do Campo Alegre 687, Porto 4169-007, Portugal
HANS BECKER, Pharmakognosie und Analytische
Phytochemie, der Universitat des Saarlandes, Saarbrúcken D
66041, Germany
BAKAN BÉNÉDICTE, INRA Unité Biopolymères,
Interactions, Assemblages, Nantes cedex, France
STEFANIE BERWANGER, Pharmakognosie und Analytische
Phytochemie der Universität des Saarlandes, Saarbrücken,
Germany
STEFAN BLEICH, Department of Psychiatry and
Psychotherapy, University Hospital Erlangen, Germany
JEFFREY B. BLUMBERG, Antioxidants Research Laboratory,
Jean Mayer USDA Human Nutrition Research Center on
Aging, Tufts University, Boston, MA, USA
JERINA BOELENS, Department of Hematology, Ghent
University Hospital, Ghent, Belgium
GREGOR BOHR, Pharmakognosie und Analytische
Phytochemie, der Universität des Saarlandes, Saarbrücken,
Germany

MARC BRACKE, Laboratory of Experimental Cancer Research,
Department of Radiotherapy and Nuclear Medicine, Ghent
University Hospital, De Pintelaan 185, Gent B-9000, Begium
H.S. BRAND, Department of Oral Biochemistry, Academic
Centre for Dentistry Amsterdam (ACTA), Amsterdam, van
der Boechorststraat 7, Amsterdam 1081 BT, The Netherlands
M.L. BRUINS, Section of Oral Biochemistry, Department
of Basic Dental Sciences, Academic Centre for Dentistry
(ACTA), Amsterdam, The Netherlands
STEFANO BUIATTI, Department of Food Science,
University of Udine, Via Marangoni 97, 33100 Udine, Italy
RODRIGO R. CATHARINO, Thomson Mass Spectrometry
Laboratory, Institute of Chemistry, State University of
Campinas, Campinas, SP 13083-970, Brazil
M. LUISA CERVERA, Department of Analytical Chemistry,
Edifi cio de Investigacion, University of Valencia, E-46100
Burjassot, Valencia, Spain
CHUNG-YEN CHEN, Antioxidants Research Laboratory,
Jean Mayer USDA Human Nutrition Research Center on
Aging, Tufts University, 711 Washington Street, Boston, MA
02111, USA
QIAO QIAO CHEN, Unidade de Nutrição e Metabolismo,
Faculdade de Medicina da Universidade de Lisboa, Lisboa,
Portugal
List of Contributors
FUMIYOSHI ABE, Extremobiosphere Research Center,
and Agency for Marine-Earth Science and Technology, 2-15
Natsushima-cho, Yokosuka 237-0061, Japan
GIOVANNI ADDOLORATO, Institute of Internal
Medicine, Catholic University of Rome, L. go A. Gemelli 8,

I-00168 Rome, Italy
PETER ALDRED, School of Science and Engineering,
Institute of Food and Crop Science, Ballarat, Australia
R. ALLER, Institute of Endocrinology and Nutrition,
Medicine School and Unit of Investigation, Hospital Rio
Hortega, University of Valladolid, Valladolid, Spain
PAULO ALMEIDA, Department of Chemistry, Faculty of
Science, University of Porto, Porto, Portugal
JESÚS-ROMÁN MARTÍNEZ ÁLVAREZ, Spanish Society
of Dietetics and Food Science, Faculty of Medicine, Ciudad
Universitaria 28040 Madrid, Spain
A.V. NIEUW AMERONGEN, Section of Oral Biochemistry,
Department of Basic Dental Sciences, Academic Centre for
Dentistry (ACTA), Amsterdam, The Netherlands
MOGENS L. ANDERSEN, Food Chemistry, Department
of Food Science, University of Copenhagen, Rolighedsvej 30,
Frederiksberg C DK-1958, Denmark
HITOSHI AOSHIMA, Applied Molecular Bioscience,
Graduate School of Medicine, Yamaguchi University 1677-1
Yoshida, Yamaguchi 753-8512, Japan
SAKAE ARIMOTO-KOBAYASHI, Graduate School of
Medicine, Dentistry and Pharmaceutical Sciences, Okayama
University, 1-1-1 Tsushima, Okayama 700-8530, Japan
ALEMAYEHU ASFAW, Department of Chemistry, University
of Oslo, Oslo, Norway
ERICA WEINTRAUB AUSTIN, Edward R. Murrow School
of Communication, Washington State University, Pullman,
WA, USA
WERNER BACK, Lehrstuhl für Technologie der Brauerei I,
Weihenstephaner Steig 20, Freising-Weihenstephan D-85354,

Germany
SEUNG JOON BAEK, Laboratory of Environmental
Carcinogenesis, Department of Pathobiology, College of
Veterinary Medicine, University of Tennessee, 2407 River
Drive, Knoxville, TN 37996, USA
WANDA BAER-DUBOWSKA, Department of
Pharmaceutical Biochemistry, Poznan´ University of Medical
Sciences, Swieckiego 4, 60780 Poznan´, Poland
xvi List of Contributors
YUONNES CHEN, Edward R. Murrow School of
Communication, Washington State University, Pullman, WA,
USA
GIUSEPPE COMI, Department of Food Science, University
of Udine, Via Marangoni 97, 33100 Udine, Italy
SONIA CORTACERO-RAMÍREZ, Department of
Analytical Chemistry, Faculty of Sciences, University of
Granada, Granada, Spain
L. DAENEN, Centre for Malting and Brewing Sciences,
Catholic University of Leuven, Kasteelpark, Arenberg 22, PO
Box 02463, Heverlee 3001, Belgium
L. De COOMAN, Laboratory of Enzyme and Brewing
Technology, KaHo St-Lieven, Gent, Belgium
D.A. De LUIS, Institute of Endocrinology and Nutrition,
University of Valladolid Medical School, c/Los perales 16
(URB Las Acenas), Simancas E-47130, Valladolid, Spain
D.P. De SCHUTTER, Department of Microbial and
Molecular Systems, Centre for Malting and Brewing Science,
Catholic University of Leuven, Kasteelpark, Arenberg 22, PO
Box 02463, Heverlee 3001, Belgium
MAX L. DEINZER, Department of Chemistry, Oregon State

University, Gilbert Hall 153, Corvallis, OR 97330, USA
F. DELVAUX, Department of Microbial and Molecular
Systems, Centre for Malting and Brewing Science, Catholic
University of Leuven, Kasteelpark, Arenberg 22, PO Box
02463, Heverlee 3001, Belgium
RALF DEMMEL, Department of Clinical Psychology,
University of Muenster, Fliednerstr. 21, Muenster 48149,
Germany
G. DERDELINCKX, Department of Microbial and
Molecular Systems, Centre for Malting and Brewing Science,
Catholic University of Leuven, Kasteelpark, Arenberg 22, PO
Box 02463, Heverlee 3001, Belgium
ESTERA SZWAJCER DEY, Pure and Applied Biochemistry,
Lund University, Lund, Sweden
M.E. DÍAZ-RUBIO, Department of Metabolism and
Nutrition, CSIC, Ciudad Universitaria, C/Jose Antonio
Novais 10, 28040 Madrid, Spain
J. RICHARD DICKINSON Cardiff School of Biosciences,
Cardiff University, PO Box 915, Cardiff CF10 3TL, UK
MARION DIDIER, INRA, Unite Biopolymeres, Interactions,
Assemblages, rue de la Geraudiere, Nantes BP71627 44316,
Cedex 03, France
FRIEDHELM DIEL, IUG and University of Applied
Sciencies, Hochschule Fulda, Fb:Oe, Marquardstrasse 35,
Fulda D-36039, Germany
SUSANNE DIEL, Institut für Umwelt und Gesundheit (IUG)
and University of Applied Sciences, FB:Oe, Biochemistry,
Fulda, Germany
REINHARD A. DILLER, Institute of Technology of Biogenic
Resources, Technical University of Munich, Straubing,

Germany
ZODWA DLAMINI, Faculty of Health Sciences, School of
Anatomical Sciences, University of the Witwatersrand, 7 York
Road, Johannesburg 2193, South Africa
AGNIESZKA DOBROWOLSKA-ZACHWIEJA,
Department of Gastroenterology and Human Nutrition,
Poznan´ University of Medical Sciences, Poznan´, Poland
JEAN-PIERRE DUFOUR, Department of Food Science,
University of Otago, Dunedin, New Zealand
MARCOS N. EBERLIN, Thomson Mass Spectrometry
Laboratory, Institute of Chemistry, State University of
Campinas, UNICAMP, Campinas, SP, Brazil
KATHARINA E. EFFENBERGER, Department of Tumor
Biology, Center of Experimental Medicine, University Medical
Center Hamburg-Eppendorf, Martinistreet 52, Hamburg D-
20246, Germany
GRAHAM EYRES, Department of Food Science, University
of Otago, PO Box 56, Dunedin, New Zealand
PAOLO FANTOZZI, Italian Brewing Research Centre,
CERB (Centro di Eccellenza per la Ricerca sulla Birra),
University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
JUSTIN A. FEGREDO, Department of Nutrition and
Dietetics, King’s College London, Franklin Wilkins Building,
150 Stamford Street, London SE1 9NH, UK
PETER FEICK, Department of Medicine II
(Gastroenterology, Hepatology and Infectious Diseases),
University Hospital of Heidelberg at Mannheim, Mannheim,
Germany
ALBERTO FERNÁNDEZ-GUTIÉRREZ, Department
of Analytical Chemistry, Faculty of Sciences, University of

Granada, Granada, Spain
ISABEL M.P.L.V.O. FERREIRA, REQUIMTE, Servico de
Bromatologia, Faculdade de Farmacia, Universidade do Porto,
R. Anibal Cunha, Porto 4050-047, Portugal
ANNA FERRULLI, Institutes of Internal Medicine, Catholic
University of Rome, Rome, Italy
MARTA FONTANA, Department of Agriculture and
Environmental Sciences, University of Udine, Via delle
Scienze 208, 33100 Udine, Italy
GLEN P. FOX, Plant Science-Wheat, Barley and Oats, PO
Box 2282, Toowoomba Qld, 4350, Australia
JOSÉ Da CRUZ FRANCISCO, Pure and Applied
Biochemistry, Lund University, Lund, Sweden
NORBERT FRANK, German Cancer Research Center
(DKFZ) Chemoprevention, Im Neuenheimer Feld, Heidelberg,
Germany
List of Contributors xvii
ANDREAS FRANKE, Department of Medicine II
(Gastroenterology, Hepatology and Infectious Diseases),
University Hospital of Heidelberg at Mannheim, Mannheim,
Germany
GARY FREEMAN, BRI, Lyttel Hall, Nutfi eld, Surrey, UK
CORAZON FRIAS, Department of Pediatric Oncology/
Hematology, University Medical Center Charité, Campus
Virchow, Berlin, Germany
SONJA FRÖLICH, Institut für Pharmazie (Pharmazeutische
Biologie), Freie Universität Berlin, Berlin, Germany
DIETMAR FUCHS, Division of Biological Chemistry,
Innsbruck Medical University, Ludwig Boltzmann Institute
of AIDS-Research, Fritz Pregl Strasse 3, A-6020 Innsbruck,

Austria
ANDRZEJ GAMIAN, Institute of Immunology and
Experimental Therapy, Polish Academy of Sciences, Wrocław;
Department of Medical Biochemistry, Wrocław Medical
University, Wrocław, Poland
S. GARCÍA-FALCÓN, Nutrition and Bromatology Group,
Department of Analytical and Food Chemistry, Food Science
and Technology Faculty, University of Vigo, Ourense Campus,
Ourense, Spain
SALVADOR GARRIGUES, Department of Analytical
Chemistry, Edifi cio de Investigacion, University of Valencia,
50 Dr. Moliner Street, Burjassot E-46100, Valencia, Spain
ANTONIO GASBARRINI, Institutes of Pathology, Catholic
University of Rome, Rome, Italy
GIOVANNI GASBARRINI, Institutes of Internal Medicine,
Catholic University of Rome, Rome, Italy
CLARISSA GERHÄUSER, Deutsches Krebsforschungszentrum
(DKFZ), Abteilung Toxikologie und Krebsrisikofaktoren,
Workgroup Chemoprevention, Im Neuenheimer Feld 280,
Heidelberg D-69120, Germany
ANDREAS GERLOFF, Department of Medicine II
(Gastroenterology, Hepatology and Infectious Diseases),
University Hospital of Heidelberg at Mannheim, Mannheim,
Germany
ANDREA GHISELLI, National Research Institute for Food
and Nutrition Research, Via Ardeatina, Rome, Italy
A.M. GIL, Department of Chemistry, University of Aveiro,
Campus de Santiago, Aveiro 3810-193, Portugal
I. GOÑI, Unidad Asociada Nutrición y Salud Gastrointestinal
(UCM-CSIC), Dpt. Nutrición I. Facultad de Farmacia,

Ciudad Universitaria, Madrid, Spain
STANISLAVA GORJANOVIC
´
, Institute of General and
Physical Chemistry, Studentski trg 12-16/V, PO Box 551,
11001 Belgrade, Serbia
MIGUEL de la GUARDIA, Department of Analytical
Chemistry, Edifi cio de Investigacion, University of Valencia,
E-46100 Burjassot, Valencia, Spain
N.P. GUERRA, Nutrition and Bromatology Group,
Department of Analytical and Food Chemistry, Food Science
and Technology Faculty, University of Vigo, Ourense Campus,
Ourense, Spain
LUIS F. GUIDO, Requimte/Departamento de Química,
Faculdade de Ciências, da Universidade Do Porto, Rua do
Campo Alegre 687, Porto 4169-007, Portugal
SANJAY GUPTA, Department of Urology, Case Western
Reserve University, University Hospitals Case Medical Center
and Case Comprehensive Cancer Center, Cleveland, OH,
USA
LINDA HELLBORG, Department of Cell and Organism
Biology, Lund University, Biologihuset Solvegatan 35, Lund
S-223 62, Sweden
GÜNTER HENZE, Department of Pediatric Oncology/
Hematology, University Medical Center Charité, Campus
Virchow, Berlin, Germany
MARÍA PURIFICACIÓN HERNÁNDEZ-ARTIGA,
Department of Analytical Chemistry, Faculty of Sciences,
University of Cadiz, Apdo. 40, Puerto Real 11510, Cadiz,
Spain

JAVIER HERNÁNDEZ-BORGES, Department of Analytical
Chemistry, Nutrition and Food Science, University of La
Laguna, Avda, Astrofi sico Fco. Sánchez s/n˚, 38071 La
Laguna, Tenerife, Canary Islands, Spain
MARIA HERWALD, Institut für Umwelt und Gesundheit
(IUG) and University of Applied Sciences, FB:Oe,
Biochemistry, Fulda, Germany
THOMAS HILLEMACHER, Department of Psychiatry
and Psychotherapy, University of Erlangen-Nuremberg,
Schwabachanlage 6, Erlangen D-91054, Germany
SHEIKH JULFIKAR HOSSAIN, Applied Molecular
Bioscience, Graduate School of Medicine, Yamaguchi
University 1677-1 Yoshida, Yamaguchi 753-8512, Japan
PAUL HUGHES, School of Life Sciences, International
Centre for Brewing and Distilling, Heriot-Watt University,
Riccarton, Edinburgh EH14 4AS, UK
STACEY J.T. HUST, Edward R. Murrow School of
Communication, Communication Addition 101, PO Box
642520, Washington State University, Pullman, WA 99164-
2520, USA.
KEVIN HUVAERE, Food Chemistry, Department of
Food Science, University of Copenhagen, Frederiksberg C,
Denmark
GIUSEPPE IACOMINO, Institute of Food Sciences,
National Research Council, Avellino, Italy
xviii List of Contributors
EWA IGNATOWICZ, Department of Pharmaceutical
Biochemistry, Poznan´ University of Medical Sciences, ul.
Swiecickiego 4, 60780 Poznan´, Poland
KATSUMI IKEDA, Department of Health and Bio-phar-

maceutical Sciences, School of Pharmacy and Pharmaceutical
Sciences, Mukogawa Women’s University, Nishinomiya, Japan
PAVEL JANDERA, Department of Analytical Chemistry,
Faculty of Chemical Technology, University of Pardubice,
Nam. Cs. Legii 565, Pardubice CZ-532 10, Czech Republic
KRISTINA JENETT-SIEMS, Institut für Pharmazie, Freie
Universitat Berlin, Konigin-Luise- Str. 2-4, D-14195 Berlin,
Germany
RAVIN JUGDAOHSINGH, MRC Human Nutrition
Research, Elsie Widdowson Laboratory, Fulbourn Road,
Cambridge CB1 9NL, UK
MASATO KAWASAKI, Research Laboratories for Brewing,
Technology Development Department, Production Division,
Kirin Brewery Co., Limited, 1-17-1 Namamugi, Tsurumi-ku,
Yokohama 230-8628, Japan
WILLIAM C. KERR, Alcohol Research Group, 6475 Christie
Avenue, Suite 400, Emeryville, CA 94608, USA
IGOR KHMELINSKII, Universidade do Algarve, FCT,
DQBF, Campus de Gambelas, Faro, Portugal
YOSHINOBU KISO, Institute for Health Care Science,
Suntory Limited, Wakayamadai, Shimamoto-cho, Mishima-
gun, Osaka, Japan
HIROFUMI KODA, Institute for Health Care Science,
Suntory Limited, Wakayamadai, Shimamoto-cho, Mishima-
gun, Osaka, Japan
M. KOMAITIS, Laboratory of Food Chemistry, Agricultural
University of Athens, Iera Odo 75, Athens 118 55, Greece
KEIJI KONDO, Central Laboratories for Frontier
Technology, Research Section for Applied Food Science, Kirin
Brewery Co., Ltd.,Takasaki, Gunma, Japan

VIOLETTA KRAJKA-KUZ
´
NIAK, Department of
Pharmaceutical Biochemistry, Poznan´ University of Medical
Sciences, Swieckiego 4, 60780 Poznan´, Poland
ROBERTO KRATKY, Department of Food Science, University
of Udine, Via Marangoni, 97, 33100 Udine, Italy
L. DARREN KRUISSELBRINK, School of Recreation
Management and Kinesiology, Acadia University, 550 Main
St., Wolfville, NS B4P 2R6, Canada
ALAN K.H. LAI, Department of Nutrition and Dietetics,
King’s College London, London, UK
M. LEDOCHOWSKI, Department of Internal Medicine,
Innsbruck Medical University, Innsbruck, Austria
SEONG-HO LEE, Department of Pathobiology, College of
Veterinary Medicine, University of Tennessee, Knoxville, TN,
USA
LORENZO LEGGIO, Institutes of Internal Medicine,
Catholic University of Rome, Rome, Italy
HUI-JING LI, Department of Chemistry, Oregon State
University, Corvallis, OR, USA
KRIENGSAK LIRDPRAPAMONGKOL, Department of
Biochemistry, Faculty of Science, Mahidol University and
Laboratory of Biochemistry, Chulabhorn Research Institute,
Bangkok, Thailand
ALEX G. LITTLE, Department of Surgery, Boonshoft School
of Medicine, Wright State University, Dayton, OH, USA
C. LÓPEZ-MACÍAS, Nutrition and Bromatology Group,
Department of Analytical and Food Chemistry, Food Science
and Technology Faculty, University of Vigo, Ourense Campus,

Ourense, Spain
SUZANNE LORET, Department of Biology, Faculty of
Sciences, University of Namur (FUNDP), Rue de Bruxelles
61, B-5000 NAMUR, Belgium
ZACHARENIA LOUKOU, General Chemical States
Laboratory, Kavala Division, Karaoli Square, Kavala, Greece
VALENTIN LOZANOV, Department of Chemistry and
Biochemistry, Medical University of Sofi a, Sofi a 1431,
Bulgaria
SOFIE LUST, Department of Hematology, Ghent University
Hospital, Ghent, Belgium
JEAN ROBERT MABIALA-BABELA, Centre Hospitalier
Universitaire,Service de Pediatrie Nourrissons, Brazzaville BP
32, Congo
MARISA MANZANO, Department of Food Science, University
of Udine, Via Marangoni 97, 33100 UDINE, Italy
OMBRETTA MARCONI, Italian Brewing Research Centre,
CERB (Centro di Eccellenza per la Ricerca sulla Birra),
University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
PEDRO MARQUES-VIDAL, Institut Universitaire de
Medecine Sociale et Preventive, 17, rue du Bugnon, Lausanne
CH-1005, Switzerland
PEDRO MARQUES-VIDAL, Unidade de Nutrição e
Metabolismo, Instituto de Medicina Molecular, Faculdade
de Medicina da Universidade de Lisboa, Av. Professor Egas
Moniz, Lisboa 1649-028, Portugal
COLIN R. MARTIN, Psychology Group, School of Health
and Human Services, Faculty of Health Leeds Metropolitan
University, Civic Quarter, Leeds LS1 3HE, UK
E. MARTÍNEZ-CARBALLO, Nutrition and Bromatology

Group, Department of Analytical and Food Chemistry, Food
Science and Technology Faculty, University of Vigo, Ourense
Campus, Ourense, Spain
ALPHONSE MASSAMBA, Centre Hospitalier et
Universitaire, Service de Pediatrie Nourrissons, Brazzaville,
Congo
List of Contributors xix
HEIDI MAYER, Italian Brewing Research Centre, CERB
(Centro di Eccellenza per la Ricerca sulla Birra), University of
Perugia, Via S. Costanzo, 06126 Perugia, Italy
ZUKILE MBITA, University of the Witwatersrand, Wits
Medical School, Johannesburg, South Africa
ADELE Mc KINNEY, School of Psychology, Life and Health
Sciences, University of Ulster, Magee Camous, Derry BT48
7JL, Northern Ireland, UK
NIALL McCRAE, Health Services Research Department,
Institute of Psychiatry, Denmark Hill, De Crespigny Park, PO
Box 26, London SE5 8AF, UK
GARRY MENZ, School of Science and Engineering, Institute
of Food and Crop Science, Ballarat, Australia
RACHEL MEYNELL, Department of Nutrition and
Dietetics, King’s College London, Franklin Wilkins Building,
150 Stamford Street, London SE1 9NH, UK
DOLORES BELLIDO MILLA, Department of Analytical
Chemistry, Faculty of Sciences, University of Cádiz, Cádiz, Spain
STUART R. MILLIGAN, Division of Reproduction and
Endocrinology, School of Biomedical Sciences, King’s College
London, Guy’s Campus, Room 2.11N Hodgkin Building,
London Bridge, London SE1 1UL, UK
LUIGI MONTANARI, Italian Brewing Research Centre,

CERB (Centro di Eccellenza per la Ricerca sulla Birra),
University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
FRANCISCO J. MORALES, Consejo Sup. de Invest. Cie.,
Instituto del Frio (CSIC), Jose Antonio Novais 10, Madrid
E-28040
YUJI MORIWAKI, Division of Endocrinology and
Metabolism, Department of Internal Medicine, Hyogo
College of Medicine, Mukogawa-cho 1-1, Nishinomiya
Hyogo 663-8501, Japan
KENNETH J. MUKAMAL, Division of General Medicine
and Primary Care, Beth Israel Deaconess Medical Center, 330
Brookline Avenue, Boston, MA 02215, USA
RENÉ J.L. MURPHY, School of Recreation Management and
Kinesiology, Acadia University, Wolfville, NS, Canada
MAOURA NANADOUM, Laboratoire de Recherche sur
les Substances Naturelles, Faculté des Sciences, Exactes et
Appliquées BP, N’Djaména 1027, Tchad
MIRELLA NARDINI, Free Radical Research Group,
National Institute for Food and Nutrition (INRAN), Via
Ardeatina, 546, 00178 Rome, Italy
FAUSTA NATELLA, National Research Institute for Food
and Nutrition Research, Via Ardeatina, Rome, Italy
SIMÓN NAVARRO, Department of Agricultural Chemistry,
Geology and Pedology, School of Chemistry, University of Murcia,
Campus Universitario de Espinardo, Murcia E-30100, Spain
JENNIFER NICOLAI, Department of Clinical Psychology,
University of Münster, Münster, Germany
HAJIME NOZAWA, Central Laboratories for Frontier
Technology, Kirin Brewery Co. Ltd., 3 Miyahara, Takasaki,
Gunma 370-1295, Japan

FRITZ OFFNER, Department of Hematology, Ghent
University Hospital, Ghent, Belgium
L.M. PASTRANA-CASTRO, Nutrition and Bromatology
Group, Department of Analytical and Food Chemistry, Food
Science and Technology Faculty, University of Vigo, Ourense
Campus, Ourense, Spain
DOUGLAS E. PAULL, Department of Surgery, Wright State
University School of Medicine, VA Medical Center, 4100 W.
Third St. #112, Dayton, OH 45428, USA
ANDREA PAVSLER, Department of Food Science, University
of Udine, Via Marangoni 97, 33100 Udine, Italy
C. PEHL, Department of Gastroenterology, Academic
Teaching Hospital Bogenhausen, Englschalkinger Street 77,
Munich 81935, Germany
JARA PÉREZ-JIMÉNEZ, Department of Metabolism and
Nutrition, CSIC, Ciudad Universitaria, Madrid, Spain
BRUCE E. PINKLETON, Edward R. Murrow School of
Communication, Washington State University, Pullman, WA,
USA
JURE PISKUR, Department of Cell and Organism Biology,
Lund University, Biologihuset Solvegatan 35, Lund S-223 62,
Sweden
PAWEL POHL, Division of Analytical Chemistry, Faculty
of Chemistry, Wroclaw University of Technology, Wybrzeze
Stanislawa Wyspianskiego 27, 50-370 Wroclaw, Poland
SAM POSSEMIERS, Laboratory of Microbial Ecology and
Technology (LabMET), Ghent University, Gent, Belgium
JACQUES POURQUIE, UMR Microbiologie et Genetique
Moleculaire, CNRS/INA-PG/INRA, CBAI BP 01, 78 850,
Thiverval Grignon, France

JONATHAN J. POWELL, MRC Human Nutrition Research,
Elsie Widdowson Laboratory, Fulbourn Road, Cambridge
CB1 9NL, UK
VICTOR R. PREEDY, Department of Nutrition and
Dietetics, King’s College London, Franklin-Wilkins Building,
150 Stamford Street, London SE1 9NH, UK
C. PROESTOS, Laboratory of Food Chemistry, Agricultural
University of Athens, Iera Odos, Athens, Greece
ARAM PROKOP, Department of Pediatric Oncology/
Hematology, University Medical Center Charité, Campus
Virchow, Berlin, Germany
xx List of Contributors
SANDRA RAINIERI, Department of Agricultural
Sciences, University of Modena and Reggio Emilia, Via
J. F. Kennedy, 17, 42100 Reggio Emilia, Italy
RAJKUMAR RAJENDRAM, Nutritional Sciences Research
Division, School of Life Sciences, King’s College, and
Departments of General Medicine and Intensive Care, John
Radcliffe Hospital, Oxford OX3 0JH, UK
BRITTANY B. RAYBURN, Division of Maternal-Fetal
Medicine, Department of Obstetrics and Gynecology, School
of Medicine, University of New Mexico, Albuquerque, NM,
USA
WILLIAM F. RAYBURN, Department of Obstetrics and
Gynecology, University of New Mexico School of Medicine,
MSC 10 5580, 1 University of New Mexico, Albuquerque,
NM 87131, USA
HERBERT M. RIEPL, Institute of Technology for Biogenic
Resources, Technical University of Munich, Petersgasse 18,
Straubing D-94315, Germany

JOSÉ RODRIGUES, Departamento de Quimica, Faculdade
de Ciencias, Universidade Do Porto, Rua do Campo Alegre,
687, Porto 4169-007, Portugal
MIGUEL ÁNGEL RODRIGUEZ-DELGADO, Department
of Analytical Chemistry, Nutrition and Food Science,
University of La Laguna, Avda, Astrofi sico Fco. Sánchez s/n˚,
38071 La Laguna, Tenerife, Canary Islands, Spain
OLIVER ROSE, Department of Pediatric Oncology/
Hematology, University Medical Center Charité, Campus
Virchow, Berlin, Germany
NEIL E. ROWLAND, Department of Psychology, University
of Florida, Center Drive, PO Box 112250, Gainesville, FL
32611-2250, USA
GIAN LUIGI RUSSO, Istituto di Scienze dell’Alimentazione,
Consiglio Nazionale delle Ricerche, Via Roma 52 A/C, 83100
Avellino, Italy
IKUO SAIKI, Division of Pathogenic Biochemistry,
Department of Bioscience, Institute of Natural Medicine
and the 21st Century COE Program, University of Toyama,
Toyama, Japan
D. SAISON, Department of Microbial and Molecular
Systems, Centre for Malting and Brewing Science, Catholic
University of Leuven, Kasteelpark, Arenberg 22, PO Box
02463, Heverlee 3001, Belgium
SHUSO SAKUMA, Production Division, Quality Assurance
Department, Quality Assurance Center for Alcoholic
Beverages, Kirin Brewery Co., Limited, 1-17-1 Namamugi,
Tsurumi-ku, Yokohama 230-8628, Japan
HIROAKI SAKURAI, Division of Pathogenic Biochemistry,
Department of Bioscience, Institute of Natural Medicine

and the 21st Century COE Program, University of Toyama,
Toyama, Japan
PAT SANDRA, Research Institute for Chromatography,
Kennedypark 26, Kortrijk B-8500, Belgium
FULGENCIO SAURA-CALIXTO, Department of
Metabolism and Nutrition, CSIC, Ciudad Universitaria, C/
Jose Antonio Novais 10, 28040 Madrid, Spain
ALEXANDRA C.H.F. SAWAYA, Program for Post-graduate
Studies in Pharmacy, Bandeirante University of São Paulo,
UNIBAN, São Paulo, SP, Brazil
CRISTINA SCACCINI, National Research Institute for Food
and Nutrition Research, Via Ardeatina, Rome, Italy
H. SCHENNACH, Central Institute of Blood Transfusion
and Immunology, University Hospital, Innsbruck, Austria
TANKRED SCHEWE, Institut fuer Biochemie und
Molekularbiologie I, Universitaetsklinikum Duesseldorf,
Postfach 101007, Duesseldorf D-40001, Germany
K. SCHROECKSNADEL, Division of Biological Chemistry,
Biocentre, Innsbruck, Austria
CAROLA SCHUBERT, Institut für Pharmazie
(Pharmazeutische Biologie), Freie Universität Berlin, Berlin,
Germany
ANTONIO SEGURA-CARRETERO, Department of
Analytical Chemistry, Faculty of Sciences, University of
Granada, Granada E-18071, Spain
H. SEIDL, Department of Gastroenterology, Academic
Teaching Hospital Bogenhausen, Englschalkinger Street 77,
Munich 81935, Germany
JOSÉ SERRANO, Department of Metabolism and Nutrition,
CSIC, Ciudad Universitaria, Madrid, Spain

TAKAYUKI SHIBAMOTO, Department of Environmental
Toxicology, University of California, Davis, CA 95616, USA
SANJEEV SHUKLA, Department of Urology, Case Western
Reserve University and University Hospitals Case Medical
Center, Cleveland, OH, USA
HELMUT SIES, Institut fuer Biochemie und
Molekularbiologie I, Duesseldorf, Germany
EWA SIKORSKA, Faculty of Commodity Science, Poznan´
University of Economics, al. Niepodleglosci 10, 60-967
Poznan´, Poland
MAREK SIKORSKI, Faculty of Chemistry, A. Mickiewicz
University, Poznan´, Poland
J. SIMAL-GÁNDARA, Nutrition and Bromatology Group,
Department of Analytical and Food Chemistry, Food Science
and Technology Faculty, University of Vigo, Ourense Campus,
Ourense, Spain
MANFRED V. SINGER, Department of Medicine II
(Gastroenterology, Hepatology and Infectious Diseases ),
University Hospital of Mannheim, Theodor-Kutzer-Ufer 1–3,
Mannheim D-68167, Germany
List of Contributors xxi
EDUARDO V. SOARES, Departamento de Engenharia
Química, Instituto Superior de Engenharia do Instituto
Politécnico do Porto, Rua Dr António Bernardino de Almeida,
431, Porto 4200-072, Portugal
RAJAVENTHAN SRIRAJASKANTHAN, Neuroendocrine
Unit, Centre of Gastroenterology, Royal Free Hospital, Floor
10, Pond Street, London NW3 2QG, UK
KOJI SUZUKI, Analytical Technology Laboratory, Asahi
Breweries Ltd., Midori 1-121 Moriya-shi Ibaraki-ken 302-

0106, Japan
JISNUSON SVASTI, Department of Biochemistry, Faculty of
Science, Mahidol University and Laboratory of Biochemistry,
Chulabhorn Research Institute, Bangkok, Thailand
HANNA SZAEFER, Department of Pharmaceutical
Biochemistry, Poznan´ University of Medical Sciences,
Swieckiego 4, 60780 Poznan´, Poland
IDOLO TEDESCO, Institute of Food Sciences, National
Research Council, Avellino, Italy
HIROYASU TOBE, Department of Materials Science and
Engineering, Kochi National College of Technology, Monobe
B 200-1, Nankoku-city, Kochi 783-8508, Japan
DOMENICA TONELLI, Department of Physical and
Inorganic Chemistry, Faculty of Industrial Chemistry,
University of Bologna, Viale Risorgimento 4, 40136 Bologna,
Italia
A.TORRADO-AGRASAR, Nutrition and Bromatology
Group, Department of Analytical and Food Chemistry, Food
Science and Technology Faculty, University of Vigo, Ourense
Campus, Ourense, Spain
FRANCO TUBARO, Department of Chemical Sciences and
Technology, University of Udine, Via Cotonifi cio 108, Udine
33100, Italy
VICTORIA VALLS-BELLÉS, Department of pediatrics,
Faculty of Medicine, University of Valencia Victoria Valls
Bellés, Avda. Blasco Ibañez, Valencia
BARBARA VANHOECKE, Laboratory of Experimental
Cancer Research, Department of Radiotherapy and Nuclear
Medicine, Ghent University Hospital, De Pintelaan 185, B-
9000 Ghent, Belgium

GERD VANHOENACKER, Research Institute for
Chromatography, Kennedypark, Kortrijk, Belgium
E.C.I. VEERMAN, Section of Oral Biochemistry, Department
of Basic Dental Sciences, Academic Centre for Dentistry
(ACTA), Amsterdam, The Netherlands
NURIA VELA, Department of Agricultural Chemistry,
Geology and Pedology, School of Chemistry, University of
Murcia, Campus Universitario de Espinardo, Murcia, Spain
H. VERACHTERT, Centre for Malting and Brewing Sciences,
Catholic University of Leuven, Kasteelpark, Arenberg 22, PO
Box 02463, Heverlee 3001, Belgium
WILLY VERSTRAETE, Laboratory of Microbial Ecology and
Technology (LabMET), Ghent University, Gent, Belgium
K.J. VERSTREPEN, Centre for Malting and Brewing
Sciences, Catholic University of Leuven, Kasteelpark,
Arenberg 22, PO Box 02463, Heverlee 3001, Belgium
ANTONIO LUIS VILLARINO-MARÍN, Spanish Society
of Dietetics and Food Science, Faculty of Medicine, Ciudad
Universitaria 28040 Madrid, Spain
JOE A. VINSON, Department of Chemistry, Loyola Hall,
University of Scranton, 800 Linden Street, Scranton, PA
18510, USA
GÜNTER VOLLMER, Institut für Zoologie, Molekulare
Zellphysiologie und Endokrinologie, Zellescher Weg 20b,
Room 253/254, 01217 Dresden, TU-Dresden, Dresden
01062, Germany
FRANK VRIESEKOOP, Microbiology and Fermentation
Technology, School of Science and Engineering, University of
Ballarat, PO Box 663, Ballarat, VIC 3353, Australia
CAROLINE WALKER, BRI, Lyttel Hall, Nutfi eld, Surrey,

UK
S. GOYA WANNAMETHEE, Department of Primary Care
and Population Sciences, Royal Free and University College
Medical School, Rowland Hill St., London NW3 2PF, UK
JOHANNES WESTENDORF, Institute of Pharmacology
and Toxicology, Center of Experimental Medicine, University
Medical Center-Hamburg Eppendorf, Hamburg, Germany
GRETHE WIBETOE, Department of Chemistry, University
of Oslo, PO Box 1033, Oslo, Norway
TOM Van De WIELE, Laboratory Microbial Ecology and
Technology, Ghent University, Coupure Links 653, B-9000
Gent, Belgium
C. WINKLER, Division of Biological Chemistry, Biocentre,
Innsbruck, Austria
HELEN WISEMAN, Department of Nutrition and Dietetics,
King’s College London, London, UK
MAX C.Y. WONG, Department of Nutrition and Dietetics,
King’s College London, London, UK
OWEN L. WOODMAN, Discipline of Cell Biology and
anatomy, School of Medical Sciences, RMIT University, PO
Box 71, Bundoora Vic 3083, Australia
SASCHA WUNDERLICH, Lehrstuhl für Technologie der
Brauerei I, Weihenstephaner Steig 20, Freising-Weihenstephan
D-85354, Germany
JIN-WEN XU, Division of Pathophysiology, Department of
Pharmacy, School of Pharmacy and Pharmaceutical Sciences,
Mukogawa Women’s University, Nishinomiya 663-8179, Japan
HIROAKI YAJIMA, Central Laboratories for Frontier
Technology, Kirin Brewery Co., Ltd., 1-13-5, Fukuura,
Kanazawa-ku, Yokohama 236-0004, Japan

xxii List of Contributors
TETSUYA YAMAMOTO, Division of Endocrinology
and Metabolism, Department of Internal Medicine, Hyogo
College of Medicine, Mukogawa-cho 1-1, Nishinomiya,
Hyogo 663-8501, Japan
ARUTO YOSHIDA, Central Laboratories for Key
Technology, Kirin Brewery Co., Ltd., 1-13-5 Fukuura,
Yokohama 236-0004, Japan
CHARLES Y.F. YOUNG, Department of Urology, Mayo
Clinic/Foundation, Guggenheim Building 502, 200 First
Street SW, Rochester, MN 55905, USA
PAOLA ZANOLI, Dipartimento di Scienze Biomediche,
Sezione di Farmacologia, Via Campi 287, I-41100 Modena,
Italy
MANUELA ZAVATTI, Department of Biomedical Sciences,
Section of Pharmacology and National InterUniversity
Consortium for the Study of Natural Active Principles
(CINSPAN), University of Modena and Reggio Emilia,
Modena, Italy
FENG ZHAO, Central Laboratories for Frontier Technology,
Research Section for Applied Food Science, Kirin Brewery
Co., Ltd., Takasaki, Gunma, Japan
MAŁGORZATA ZIELINSKA-PRZYJEMSKA, Department
of Pharmaceutical Biochemistry, Poznan´ University of Medical
Sciences, Swiecickiego 4, 60-780 Poznan´, Poland
OLIVER ZIERAU, Molekulare Zellphysiologie und
Endokrinologie, Institut für Zoologie, Technische Universität
Dresden, Dresden, Germany
ANASTASIA ZOTOU, Laboratory of Analytical Chemistry,
Department of Chemistry, Aristotle University of Thessaloniki,

Thessaloniki 54124, Greece .
PREFACE
Evidence for the brewing of beer dates back to over 8,000 years and since then, its pattern and consumption has changed
considerably: from a beverage of warriors to a cheap and affordable commodity. Like most alcoholic drinks, it has been
prone to abuse and in some countries, the high per capita consumption of beer has led to considerable health risks. However,
current science indicates that, in moderate or low amounts, the consumption of beer may be benefi cial to good health.
Beer in Health and Disease Prevention addresses the need for a single, coherent volume presenting this spectrum of informa-
tion. The book is composed of four main sections:
1. General aspects of beer and constituents
2. General effects on metabolism and body systems
3. Specifi c effects of selective beer-related components
4. Assay methods and techniques used for investigating beer and related compounds
Studying specifi c instances where beer consumption may have a positive impact on health, this book presents a compre-
hensive overview of both beer and its constituents, and their relationship to disease. For example, some cancers like bladder
cancers and the incidence of cardiovascular disease are reported to be lower in moderate beer drinkers. These fi ndings have
led to the suggestion that beer contains substances that may be protective against disease. This has been shown to be true
to the extent that compounds derived from beer and hops are protective against damaged cells. Xanthohumol and isoxan-
thohumol are just two examples of potential anticancer agents.
Furthermore, there is a considerable body of emerging evidence to show that the antioxidant capacity of beers is high. It
has been argued by some that the total antioxidants ingested in some beer drinkers equates to that consumed by red wine
drinkers. However, beer is a complex beverage with well over 1,000 identifi able compounds and there is a continual drive
to identify and characterize new compounds that might also have potential pharmacological effects.
However, beer may also contain carcinogenic compounds, such as nitrosamines, even asbestos fi bers from beer fi lters. All
this requires a holistic understanding of beer and beer-related science from brewing to the isolation beer-related compounds.
This book is designed to provide insight into the possibilities of the role of beer in health maintenance as well as prevention
of diseases. Contributors are authors of international and national standing, leaders in the fi eld and trend-setters. Emerging
fi elds of science and important discoveries relating to beer have been incorporated in Beer in Health and Disease Prevention ,
and this resource will be essential reading for nutritionists, pharmacologists, health care professionals, research scientists,
cancer workers, cardiologists, pathologists, molecular or cellular biochemists, general practitioners as well as those inter-
ested in beer or alcohol studies in general.

Victor R. Preedy
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