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Istituto di scienza dell'alimentazione

Torna all'elenco Contributi in volume anno 2009

Contributo in volume

Tipo: Contributo in volume

Titolo: Biological Properties of Beer and Its Components Compared to Wine

Anno di pubblicazione: 2009

Formato: Cartaceo

Autori: G. Iacomino, I. Tedesco, G. L. Russo.

Affiliazioni autori: Istituto Scienze dell'Alimentazione

Autori CNR:


Lingua: inglese

Sintesi: Increasing evidence supports the health benefi ts of moderate consumption of alcohol as part of a healthy lifestyle. Numerous studies suggest that moderate drinking of beer is associated with lower rates of cardiovascular disease, cancer and osteoporosis. Recent researches in bioactive principles revealed many notable properties of hop compounds. Scientifi c evidence has accumulated over the last years pointing to the potential anticancer activities of selected hop-derived beer constituents. A generalized radical scavenging activity was described for most beer polyphenolic components, and a protection against DNA oxidative damage was reported. In this chapter, we will discuss the potential chemopreventive role and helpful effects on health of beer and its constituents compared to wine.

Lingua sintesi: eng

Pagine da: 483

Pagine a: 490

Titolo del volume: Beer in Health and Disease Prevention

Curatore/i del volume: Victor R. Preedy

ISBN: 978-0-12-373891-2

Editore: Academic Press Elsevier, Inc., London (GBR)

Referee: Sė: Internazionale

Parole chiave:

  • bier
  • phenolic compounds
  • apoptosis
  • cell cycle

Strutture CNR:


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