The Role of Bioactive Phenolic Compounds on the Impact of Beer on Health

Antioxidant Properties and Phenolic Contents of Traditional Rice-Based Alcoholic Beverages of Assam, India

(2020) Pranami Handique et al.   NATIONAL ACADEMY SCIENCE LETTERS-INDIA

Assessing Population Diversity of Brettanomyces Yeast Species and Identification of Strains for Brewing Applications

(2020) Marc Serra Colomer et al.   Frontiers in Microbiology

Increasing the level of 4-vinylguaiacol in top-fermented wheat beer by secretory expression of ferulic acid decarboxylase from Bacillus pumilus in brewer’s yeast

(2020) Lili Xu et al.   BIOTECHNOLOGY LETTERS

Hop (Humulus lupulus L.) terroir has large effect on a glycosylated green leaf volatile but not on other aroma glycosides

(2020) Taylan B. Morcol et al.   FOOD CHEMISTRY

Use of olive ( Olea europaea L .) leaves as beer ingredient, and their influence on beer chemical composition and antioxidant activity

(2020) Manfredi Guglielmotti et al.   JOURNAL OF FOOD SCIENCE

Beer Phenolic Composition of Simple Phenols, Prenylated Flavonoids and Alkylresorcinols

(2020) Anna Boronat et al.   MOLECULES

Volatile Compounds Content, Physicochemical Parameters, and Antioxidant Activity of Beers with Addition of Mango Fruit (Mangifera Indica)

(2020) Alan Gasiński et al.   MOLECULES

Specialized phenolic compounds in seeds: structures, functions, and regulations

(2020) Massimiliano Corso et al.   PLANT SCIENCE

Renewing Traditions: A Sensory and Chemical Characterisation of Mexican Pigmented Corn Beers

(2020) Angélica Romero-Medina et al.   Foods

Identification of the gene network modules highly associated with the synthesis of phenolics compounds in barley by transcriptome and metabolome analysis

(2020) Zhigang Han et al.   FOOD CHEMISTRY

Evaluation of multi-starter S. cerevisiae/ D. bruxellensis cultures for mimicking and accelerating transformations occurring during barrel ageing of beer

(2020) Eduardo Coelho et al.   FOOD CHEMISTRY

Association of Moderate Beer Consumption with the Gut Microbiota and SCFA of Healthy Adults

(2020) Natalia González-Zancada et al.   MOLECULES

Gut Microbiota and Predicted Metabolic Pathways in a Sample of Mexican Women Affected by Obesity and Obesity Plus Metabolic Syndrome

(2019) Alejandra Chávez-Carbajal et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Anti-Remodeling Effects of Xanthohumol-Fortified Beer in Pulmonary Arterial Hypertension Mediated by ERK and AKT Inhibition

(2019) Ana Silva et al.   Nutrients

Beer consumption negatively regulates hormonal reproductive status and reduces apoptosis in Leydig cells in peripubertal rats

(2019) Michał Oczkowski et al.   ALCOHOL

Development of low‐alcohol isotonic beer by interrupted fermentation

(2019) Deborah Oliveira De Fusco et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Phenolic, volatile, and sensory profiles of beer enriched by macerating quince fruits

(2019) Pedro J. Zapata et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of moderate beer consumption on human gut microbiota and its impact on fasting glucose and β-cell function

(2019) Fernando Hernández-Quiroz et al.   ALCOHOL

Simultaneous identification of low-molecular weight phenolic and nitrogen compounds in craft beers by HPLC-ESI-MS/MS

(2019) Kamila P. Cheiran et al.   FOOD CHEMISTRY

Study of antioxidant activity during the malting and brewing process

(2019) Dániel Koren et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Modulation of Adenosine Receptors and Antioxidative Effect of Beer Extracts in in Vitro Models

(2019) Patricia Alonso-Andrés et al.   Nutrients

Red Wine Consumption Associated With Increased Gut Microbiota α-diversity in 3 Independent Cohorts

(2019) Caroline I. Le Roy et al.   GASTROENTEROLOGY

Technological influence on sensory stability and antioxidant activity of beers measured by ORAC and FRAP

(2019) Julia Wannenmacher et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Beer and its non-alcoholic compounds in health and disease

(2019) Ixchel Osorio-Paz et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Composition and biochemical properties of ale beer enriched with lignans from Schisandra chinensis Baillon (omija) fruits

(2019) Yang Deng et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Generation of the Antioxidant Hydroxytyrosol from Tyrosol Present in Beer and Red Wine in a Randomized Clinical Trial

(2019) Natalia Soldevila-Domenech et al.   Nutrients

Fermentation innovation through complex hybridization of wild and domesticated yeasts

(2019) Quinn K. Langdon et al.   Nature Ecology & Evolution

Characterization of bioactive compounds and antioxidant activity of fruit beers

(2019) Mirella Nardini et al.   FOOD CHEMISTRY

Physicochemical and sensory profile of Beauregard sweet potato beer

(2019) Bruno Vieira Humia et al.   FOOD CHEMISTRY

Targeted healthy compounds in small and large-scale brewed beers

(2019) T. Bertuzzi et al.   FOOD CHEMISTRY

Cloning and expression of ferulic acid esterase gene and its effect on wort filterability

(2018) Dianhui Wu et al.   BIOTECHNOLOGY LETTERS

Association mapping for total polyphenol content, total flavonoid content and antioxidant activity in barley

(2018) Zhigang Han et al.   BMC GENOMICS

Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality

(2018) Julia Wannenmacher et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Can nonalcoholic beer, silicon and hops reduce the brain damage and behavioral changes induced by aluminum nitrate in young male Wistar rats?

(2018) P. Merino et al.   FOOD AND CHEMICAL TOXICOLOGY

Influence of barley source on beer chemistry, flavor, and flavor stability

(2018) Harmonie M. Bettenhausen et al.   FOOD RESEARCH INTERNATIONAL

Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added

(2018) Angela Capece et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Suitability of unmalted quinoa for beer production

(2018) Edyta Kordialik-Bogacka et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Therapeutic Perspectives of 8-Prenylnaringenin, a Potent Phytoestrogen from Hops

(2018) et al.   MOLECULES

Valorization of brewer’s spent grain using fungi solid-state fermentation to enhance nutritional value

(2018) Sachindra T. Cooray et al.   Journal of Functional Foods

The phenomenon of Czech beer: a review 

(2018) J. Olšovská et al.   CZECH JOURNAL OF FOOD SCIENCES

Moderate Beer Intake and Cardiovascular Health in Overweight Individuals

(2018) Teresa Padro et al.   Nutrients

Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution

(2018) Marta Avramova et al.   Scientific Reports

The raise of Brettanomyces yeast species for beer production

(2018) Marc Serra Colomer et al.   CURRENT OPINION IN BIOTECHNOLOGY

Modeling of α-acids and xanthohumol extraction in dry-hopped beers

(2018) Júlio C. Machado et al.   FOOD CHEMISTRY

Xanthohumol Restores Hepatic Glucolipid Metabolism Balance in Type 1 Diabetic Wistar Rats

(2017) Mário Lima-Fontes et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical characterization and antioxidant capacity in blue corn (Zea mays L.) malt beers

(2017) Alex M. Daniela Flores-Calderón et al.   JOURNAL OF THE INSTITUTE OF BREWING

Comparative study on quality attributes of gluten-free beer from malted and unmalted teff [ Eragrostis tef (zucc.) trotter]

(2017) Lidia Di Ghionno et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A discovery-driven approach to elucidate urinary metabolome changes after a regular and moderate consumption of beer and nonalcoholic beer in subjects at high cardiovascular risk

(2017) Paola Quifer-Rada et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Resveratrol suppresses ethanol stress in winery and bottom brewery yeast by affecting superoxide dismutase, lipid peroxidation and fatty acid profile

(2017) Lucia Gharwalova et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Antiproliferative effect of beer and hop compounds against human colorectal adenocarcinome Caco-2 cells

(2017) Júlio C. Machado et al.   Journal of Functional Foods

Association between Dietary Phenolic Acids and Hypertension in a Mediterranean Cohort

(2017) et al.   Nutrients

Identification of a second PAD1 in Brettanomyces bruxellensis LAMAP2480

(2016) Camila González et al.   ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY

Domestication and Divergence of Saccharomyces cerevisiae Beer Yeasts

(2016) Brigida Gallone et al.   CELL

Influence of Malting on the Protein Composition of Triticale (× Triticosecale Wittmack) ‘Trigold’

(2016) Alicia Munoz-Insa et al.   CEREAL CHEMISTRY

Phenolic compounds of Brazilian beers from different types and styles and application of chemometrics for modeling antioxidant capacity

(2016) Nathália Moura-Nunes et al.   FOOD CHEMISTRY

Polyphenol-Rich Foods Alleviate Pain and Ameliorate Quality of Life in Fibromyalgic Women

(2016) Renata Costa de Miranda et al.   INTERNATIONAL JOURNAL FOR VITAMIN AND NUTRITION RESEARCH

Impact of xanthohumol (a prenylated flavonoid from hops) on DNA stability and other health-related biochemical parameters: Results of human intervention trials

(2016) Franziska Ferk et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Effects of moderate beer consumption on health and disease: A consensus document

(2016) G. de Gaetano et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

Revealing a 5,000-y-old beer recipe in China

(2016) Jiajing Wang et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

In vivo and in vitro studies of the role of lyophilised blond Lager beer and some bioactive components in the modulation of degenerative processes

(2016) Tania Merinas-Amo et al.   Journal of Functional Foods

Beer as a Sports Drink? Manipulating Beer’s Ingredients to Replace Lost Fluid

(2016) Ben Desbrow et al.   INTERNATIONAL JOURNAL OF SPORT NUTRITION AND EXERCISE METABOLISM

Interactions between Gut Microbiota, Host Genetics and Diet Modulate the Predisposition to Obesity and Metabolic Syndrome

(2015) Siegfried Ussar et al.   Cell Metabolism

Identification of QTLs associated with haze active proteins in barley

(2015) Lingzhen Ye et al.   EUPHYTICA

Quality Attributes of Low-Alcohol Top-Fermented Beers Produced by Membrane Contactor

(2015) Loredana Liguori et al.   Food and Bioprocess Technology

Phenolic compounds in olive leaves: Analytical determination, biotic and abiotic influence, and health benefits

(2015) Nassima Talhaoui et al.   FOOD RESEARCH INTERNATIONAL

Brettanomyces yeasts — From spoilage organisms to valuable contributors to industrial fermentations

(2015) Jan Steensels et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Genetic Diversity of Individual Phenolic Acids in Barley and Their Correlation with Barley Malt Quality

(2015) Shengguan Cai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Use of Polyphenol-Rich Hop Products to Reduce Sunstruck Flavor in Beer

(2015) Alicia Munoz-Insa et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Enhancing the levels of 4-vinylguaiacol and 4-vinylphenol in pilot-scale top-fermented wheat beers by response surface methodology

(2015) Yunqian Cui et al.   JOURNAL OF THE INSTITUTE OF BREWING

Characterisation of aroma volatiles of indigenous alcoholic beverages:burukutuandpito

(2015) Paul C. Onyenekwe et al.   NATURAL PRODUCT RESEARCH

Effects of alcohol and polyphenols from beer on atherosclerotic biomarkers in high cardiovascular risk men: A randomized feeding trial

(2015) G. Chiva-Blanch et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

The non-alcoholic fraction of beer increases stromal cell derived factor 1 and the number of circulating endothelial progenitor cells in high cardiovascular risk subjects: A randomized clinical trial

(2014) Gemma Chiva-Blanch et al.   ATHEROSCLEROSIS

Urinary Isoxanthohumol Is a Specific and Accurate Biomarker of Beer Consumption

(2014) Paola Quifer-Rada et al.   JOURNAL OF NUTRITION

Wheat Alkylresorcinols Suppress High-Fat, High-Sucrose Diet-Induced Obesity and Glucose Intolerance by Increasing Insulin Sensitivity and Cholesterol Excretion in Male Mice

(2014) Katsutaka Oishi et al.   JOURNAL OF NUTRITION

The Flavoring Potential of Hop Polyphenols in Beer

(2014) Koen Goiris et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Malted and unmalted oats in brewing

(2014) Edyta Kordialik-Bogacka et al.   JOURNAL OF THE INSTITUTE OF BREWING

Association mapping of grain hardness, polyphenol oxidase, total phenolics, amylose content, and β-glucan in US barley breeding germplasm

(2014) Mohsen Mohammadi et al.   MOLECULAR BREEDING

The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer

(2014) Freek Spitaels et al.   PLoS One

Differential changes in grain ultrastructure, amylase, protein and amino acid profiles between Tibetan wild and cultivated barleys under drought and salinity alone and combined stress

(2013) Imrul Mosaddek Ahmed et al.   FOOD CHEMISTRY

Phenolic Profiles and Total Antioxidant Capacity of Marketed Beers in Serbia

(2013) Snežana S. Mitić et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Characterization of the Key Aroma Compounds in Two Bavarian Wheat Beers by Means of the Sensomics Approach

(2013) Daniel Langos et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Polyphenolic Composition, Antioxidant Activity, and Polyphenol Oxidase (PPO) Activity of Quince (Cydonia oblonga Miller) Varieties

(2013) Aneta Wojdyło et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Xanthohumol Modulates Inflammation, Oxidative Stress, and Angiogenesis in Type 1 Diabetic Rat Skin Wound Healing

(2013) Raquel Costa et al.   JOURNAL OF NATURAL PRODUCTS

Benefits of polyphenols on gut microbiota and implications in human health

(2013) Fernando Cardona et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

New approach to the production of xanthohumol-enriched beers

(2013) Marcel Karabín et al.   JOURNAL OF THE INSTITUTE OF BREWING

Acute effects of beer on endothelial function and hemodynamics: A single-blind, crossover study in healthy volunteers

(2013) Kalliopi Karatzi et al.   NUTRITION

A systematic review on biological activities of prenylated flavonoids

(2013) Xi Chen et al.   PHARMACEUTICAL BIOLOGY

Quality parameters, biocompounds and antioxidant activity in fruits of nine quince (Cydonia oblonga Miller) accessions

(2013) Pilar Legua et al.   SCIENTIA HORTICULTURAE

Influence of extraction solvents on the recovery of antioxidant phenolic compounds from brewer’s spent grains

(2013) Nuno G.T. Meneses et al.   SEPARATION AND PURIFICATION TECHNOLOGY

The AKT/NF-κB inhibitor xanthohumol is a potent anti-lymphocytic leukemia drug overcoming chemoresistance and cell infiltration

(2012) Roberto Benelli et al.   BIOCHEMICAL PHARMACOLOGY

Diet Supplementation During Early Lactation with Non-alcoholic Beer Increases the Antioxidant Properties of Breastmilk and Decreases the Oxidative Damage in Breastfeeding Mothers

(2012) Pilar Codoñer-Franch et al.   Breastfeeding Medicine

Formation of styrene dependent on fermentation management during wheat beer production

(2012) Katrin J. Schwarz et al.   FOOD CHEMISTRY

Metabolomic profiling of beer reveals effect of temperature on non-volatile small molecules during short-term storage

(2012) Adam L. Heuberger et al.   FOOD CHEMISTRY

Fate of polyphenols and antioxidant activity of barley throughout malting and brewing

(2012) Céline Leitao et al.   JOURNAL OF CEREAL SCIENCE

The Impact of a Xanthohumol-Enriched Hop Product on the Behavior of Xanthohumol and Isoxanthohumol in Pale and Dark Beers: A Pilot Scale Approach

(2012) Paulo J. Magalhães et al.   JOURNAL OF THE INSTITUTE OF BREWING

Brewing with 100% Oat Malt

(2012) Christina Klose et al.   JOURNAL OF THE INSTITUTE OF BREWING

Dry and Wet Milling of Malt. A Preliminary Study Comparing Fermentable Sugar, Total Protein, Total Phenolics and the Ferulic Acid Content in Non-Hopped Worts

(2012) Dominik Szwajgier   JOURNAL OF THE INSTITUTE OF BREWING

Phenolics and polysaccharides in major tropical fruits: chemical compositions, analytical methods and bioactivities

(2011) Jian Sun et al.   Analytical Methods

Comparison of acute effects of red wine, beer and vodka against hyperoxia-induced oxidative stress and increase in arterial stiffness in healthy humans

(2011) Mladen Krnic et al.   ATHEROSCLEROSIS

Analysis of Phenolic Compounds in Lager Beers of Different Origin: A Contribution to Potential Determination of the Authenticity of Czech Beer

(2011) Ivana Marova et al.   CHROMATOGRAPHIA

Comprehensive Sensomics Analysis of Hop-Derived Bitter Compounds during Storage of Beer

(2011) Daniel Intelmann et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Xanthohumol-supplemented beer modulates angiogenesis and inflammation in a skin wound healing model. Involvement of local adipocytes

(2011) Rita Negrão et al.   JOURNAL OF CELLULAR BIOCHEMISTRY

Effect of full-scale brewing process on polyphenols in Italian all-malt and maize adjunct lager beers

(2011) Maria Daria Fumi et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

A review of methods of low alcohol and alcohol-free beer production

(2011) Tomáš Brányik et al.   JOURNAL OF FOOD ENGINEERING

Nonalcoholic Beer Reduces Inflammation and Incidence of Respiratory Tract Illness

(2011) JOHANNES SCHERR et al.   MEDICINE AND SCIENCE IN SPORTS AND EXERCISE

IARC Monographs on the Evaluation of Carcinogenic Risks to Humans. Volume 98: Painting, Firefighting and Shiftwork. International Agency for Research on Cancer

(2011) K. Palmer   OCCUPATIONAL MEDICINE-OXFORD

Evaluation of different yeast strains on the quality of beer produced from malted proso millet (Panicum miliaceum L.)

(2010) Martin Zarnkow et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Contribution of monophenols to beer flavour based on flavour thresholds, interactions and recombination experiments

(2010) Femke L. Sterckx et al.   FOOD CHEMISTRY

The growth and survival of food-borne pathogens in sweet and fermenting brewers' wort

(2010) Garry Menz et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of Phenolics Content and Antioxidant Activity of Different Beer Types

(2010) Alessandro Piazzon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Angiogenesis and Inflammation Signaling Are Targets of Beer Polyphenols on Vascular Cells

(2010) Rita Negrão et al.   JOURNAL OF CELLULAR BIOCHEMISTRY

Plant Phenolics: Extraction, Analysis and Their Antioxidant and Anticancer Properties

(2010) Jin Dai et al.   MOLECULES

Phenolic profiles and antioxidant activities of commercial beers

(2009) Haifeng Zhao et al.   FOOD CHEMISTRY

Red wine consumption and risk of prostate cancer: The California Men's Health Study

(2009) Chun Chao et al.   INTERNATIONAL JOURNAL OF CANCER

Alcohol consumption and n–3 polyunsaturated fatty acids in healthy men and women from 3 European populations

(2008) et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Release of phenolic flavour precursors during wort production: Influence of process parameters and grist composition on ferulic acid release during brewing

(2008) Nele Vanbeneden et al.   FOOD CHEMISTRY

Use of RP-HPLC-ESI(–)-MS/MS to Differentiate Various Proanthocyanidin Isomers in Lager Beer Extracts

(2008) Delphine Callemien et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Effects of alcohol-free beer on lipid profile and parameters of oxidative stress and inflammation in elderly women

(2008) Jesús Román Martínez Alvarez et al.   NUTRITION

Formation of 4-vinyl and 4-ethyl derivatives from hydroxycinnamic acids: Occurrence of volatile phenolic flavour compounds in beer and distribution of Pad1-activity among brewing yeasts

(2007) Nele Vanbeneden et al.   FOOD CHEMISTRY