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Review

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

1
Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences/Agricultural Biotechnology Key Laboratory of Yunnan Province, Kunming 650205, China
2
Department of Plant Breeding and Genetics, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
3
Key Laboratory of the Southwestern Crop Gene Resources and Germplasm Innovation, Ministry of Agriculture, Kunming 650205, China
*
Authors to whom correspondence should be addressed.
These authors contributed equally to this work.
Molecules 2024, 29(13), 3110; https://doi.org/10.3390/molecules29133110
Submission received: 9 May 2024 / Revised: 25 June 2024 / Accepted: 28 June 2024 / Published: 29 June 2024

Abstract

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

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MDPI and ACS Style

Zeng, Y.; Ahmed, H.G.M.-D.; Li, X.; Yang, L.; Pu, X.; Yang, X.; Yang, T.; Yang, J. Physiological Mechanisms by Which the Functional Ingredients in Beer Impact Human Health. Molecules 2024, 29, 3110. https://doi.org/10.3390/molecules29133110

AMA Style

Zeng Y, Ahmed HGM-D, Li X, Yang L, Pu X, Yang X, Yang T, Yang J. Physiological Mechanisms by Which the Functional Ingredients in Beer Impact Human Health. Molecules. 2024; 29(13):3110. https://doi.org/10.3390/molecules29133110

Chicago/Turabian Style

Zeng, Yawen, Hafiz Ghulam Muhu-Din Ahmed, **a Li, Li’e Yang, **aoying Pu, **aomeng Yang, Tao Yang, and Jiazhen Yang. 2024. "Physiological Mechanisms by Which the Functional Ingredients in Beer Impact Human Health" Molecules 29, no. 13: 3110. https://doi.org/10.3390/molecules29133110

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