Physiological Mechanisms by Which the Functional Ingredients in Beer Impact Human Health

文献类型： 外文期刊

第一作者： Zeng, Yawen

作者： Zeng, Yawen;Li, Xia;Yang, Li'e;Pu, Xiaoying;Yang, Xiaomeng;Yang, Tao;Ahmed, Hafiz Ghulam Muhu-Din;Yang, Jiazhen

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关键词： functional ingredients; actional mechanism; barley grains and grass; beer; malt; hops; functional foods; chronic diseases; human

期刊名称：MOLECULES （ 影响因子：4.2； 五年影响因子：4.6 ）

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年卷期： 2024 年 29 卷 13 期

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收录情况： SCI

摘要： Nutritional therapy, for example through beer, is the best solution to human chronic diseases. In this article, we demonstrate the physiological mechanisms of the functional ingredients in beer with health-promoting effects, based on the PubMed, Google, CNKI, and ISI Web of Science databases, published from 1997 to 2024. Beer, a complex of barley malt and hops, is rich in functional ingredients. The health effects of beer against 26 chronic diseases are highly similar to those of barley due to the physiological mechanisms of polyphenols (phenolic acids, flavonoids), melatonin, minerals, bitter acids, vitamins, and peptides. Functional beer with low purine and high active ingredients made from pure barley malt, as well as an additional functional food, represents an important development direction, specifically, ginger beer, ginseng beer, and coix-lily beer, as consumed by our ancestors ca. 9000 years ago. Low-purine beer can be produced via enzymatic and biological degradation and adsorption of purines, as well as dandelion addition. Therefore, this review paper not only reveals the physiological mechanisms of beer in overcoming chronic human diseases, but also provides a scientific basis for the development of functional beer with health-promoting effects.

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