Alcoholic beverage consumption and health / Adam Mazzei and Agostina D'Arco, editors.

Format:

Book

Contributor:

Mazzei, Adam.

D'Arco, Agostina.

Series:

Food and beverage consumption and health series.

Food and beverage consumption and health series

Language:

English

Subjects (All):

Alcohol--Physiological effect.

Alcohol.

Physical Description:

1 online resource (273 p.)

Edition:

1st ed.

Place of Publication:

Hauppauge, N.Y. : Nova Science Publishers, c2009.

Language Note:

English

Summary:

Alcoholic beverages are divided into three general classes: beers, wines, and spirits. Such beverages contain ethanol, a psychoactive drug that has a depressant effect. The relationship between alcohol consumption and health has been the subject of formal scientific research since at least 1926. Moderate alcohol use seems to offer some health benefits, particularly for the heart, but too much alcohol puts a person at risk of adverse health consequences. This book provides current research on alcohol and health. Included is the relationship between alcohol and coronary artery disease and the erosion potential of alcohol on teeth. Since it is generally accepted that about one-third of all cancers are related to dietary factors, this book reviews the modulating effects of red wine and beer on heterocyclic aromatic amines carcinogenesis and how to minimize the formation of these compounds. Research on ochratoxin, a compound found in wine, is also presented due to its importance on health.

Contents:

Intro

ALCOHOLIC BEVERAGE CONSUMPTION AND HEALTH

CONTENTS

PREFACE

Chapter 1 BENEFICIAL AND HARMFUL EFFECTS OF WINE CONSUMPTION ON HEALTH: PHENOLIC COMPOUNDS, BIOGENIC AMINES AND OCHRATOXIN A

ABSTRACT

1. THE WINE

1.1. A Introduction in the Wine World

1.2. The Composition of Wine

Water (80%-85%)

Alcohols (10%-20%

Acids (0.4%-1%)

Sugars

Mineral Salts (0.2%-0.4%)

Nitrogenous Compounds

Phenolic Compounds or Polyphenolics

Sulfites

1.3. Wine Microbiology

2. PHENOLIC COMPOUNDS

2.1. Introduction to the Phenolic Compounds

2.2. Presence of Phenolic Compounds in Wine

2.3. Polyphenols, Wine and Health

3. BIOGENIC AMINE

3.1. Introduction to the Biogenic Amines

3.2. Presence of Biogenic Amines in Wine

3.3. Toxicological Effects of the Presence of Biogenic Amines in Wine

4. ETHYL-CARBAMATE OR URETHANE

4.1. Introduction to the Ethyl-carbamate

4.2. Ethyl-Carbamate and Wine

4.3. Toxicity of Ethyl-carbamate

5. OCHRATOXINE

5.1. Introduction to the Ochratoxine

5.2. Presence of Ochrtoxine A in Wine

5.3. Toxicity of Ochratoxine A

6. CONCLUSIONS

REFERENCES

Chapter 2 INTERACTION BETWEEN WATER AND ETHANOL VIA HYDROGEN BONDING IN ALCOHOLIC BEVERAGES

I. INTRODUCTION

II. EFFECT OF SOLUTES ON HYDROGEN BONDING IN WATER-ETHANOL SOLUTION

A. Effects of Salts

B. Effects of Acids and Phenols

C. Proton Exchange between Water and Ethanol

III. CHANGE OF WATER-ETHANOL INTERACTION IN AGED WHISKY

A. Effects of Solute Components

B. Hydrogen Bonding in Aged Whiskies

IV. STRENGTH OF HYDROGEN BONDING IN JAPANESE SAKE

A. Effects of pH Buffer and Amino Acids

B. Changes in Raman OH-Stretching Strength with Components

REFERENCES.

V. DIFFERENCE OF HYDROGEN-BONDING INTERACTION BETWEEN DISTILLED SPIRITS AND WATER-ETHANOL MIXTURES

A. Effects of Salts and Acids at Low Concentrations

B. Hydrogen Bonding in Spirits and Cocktails

VI. CONCLUSION

Chapter 3 OCHRATOXIN A IN MUSTS AND WINES: ORIGIN, TOXICOLOGY AND DETERMINATION*

INTRODUCTION

MATERIALS AND METHODS

RESULTS AND DISCUSSION

CONCLUSION

Chapter 4 POTENTIAL USE OF KILLER CHARACTER IN FERMENTED BEVERAGES

OCCURRENCE AND CHARACTERIZATION OF THE KILLER PHENOMENON

YEAST KILLER SYSTEMS IN THE INDUSTRIAL, AGRICULTURAL AND FOOD FIELDS

YEAST KILLER SYSTEMS IN FERMENTED BEVERAGES

The Fermented Beverages Industry

The Wine Industry

Chapter 5 MODULATING EFFECTS OF RED WINE AND BEER ON HETEROCYCLIC AROMATIC AMINES CARCINOGENESIS

1. INTRODUCTION

2. FORMATION OF HAAS IN FOODS

3. METABOLISM OF HAAS

4. METABOLISM MODULATION OF CARCINOGENS BY RED WINE AND BEER

4.1. Modulating of Carcinogenic Effects of HAAs by Red Wine

4.2. Modulating of Carcinogenic Effects of HAAs by Beer

5. REDUCTION OF HAAS FORMATION IN FOODS BY WINE AND BEER

Chapter 6 STIMULANT AND DEPRESSANT BEHAVIORAL ACTIONS OF ALCOHOL IN NON-SELECTED WISTAR RATS

Animals

Locomotor Activity Test

Normal and Reverse Cycle Experiments

Alcohol Administration and Activity Experiments

Statistical Analyses

RESULTS

Motor Activity in Normal and Reverse Cycle Rats

Effect of Different Doses of Alcohol on Motor Activity

Habituation Phase

Saline Phase

Drug Phase

DISCUSSION

ACKNOWLEDGMENTS

Chapter 7 LEVELS OF PESTICIDE RESIDUES IN RED WINE AND HEALTH RISK ASSESSMENT

STUDY ON THE ELIMINATION OF FUNGICIDES IN RED WINE

STUDY ON THE ELIMINATION OF INSECTICIDES IN RED WINE

STUDY ON THE ELIMINATION OF HERBICIDES IN RED WINE

IN VITRO BIOAVAILABILITY AND INTAKE ESTIMATION OF PESTICIDE RESIDUES IN RED WINES

Chapter 8 RENAL PROTECTION BY ALCOHOL AND RED WINE POLYPHENOLS*

1. OXIDATIVE STRESS AND ANTIOXIDANT DEFENSE SYSTEM

2. ANTIOXIDANT COMPOUNDS OF WINE

3. ROS RENAL RELATED DISEASES

3.1. ROS-Related Renal Diseases

3.1.1. Chronic Renal Failure and Hemodialysis:

3.1.2. Renal Fibrosis

3.1.3. Glomerulonephritis

3.1.4. Glomerulosclerosis: Hyperlipidemia and Hyperlipoproteinemia

3.1.5. Myoglobinuria, Rhabdomyolysis and Acute Renal Failure

3.1.6. Angiotensin II Increase and Kidney Stones

3.1.7. Diabetic Nephropathy

4. ALCOHOL AND WINE POLYPHENOLS

4.1 Alcohol Effects on the Kidney

4.2 Non-Alcoholic Wine Compounds Effects on the Kidney: Polyphenols

4.3 Beneficial Red Wine Effects on the Kidney

5. CONCLUSION

Chapter 9 PROTECTIVE EFFECTS OF ALCOHOL AND RED WINE CONSUMPTION: FROM BENCH TO POPULATION

EXPERIMENTAL PROTOCOLS

1. "In Vitro" Studies on Ethanol Action

2. "In Vivo" Studies on Ethanol Action

a) Acute Red Wine (Chianti) Assumption

b. Long Term Red Wine (Chianti) Assumption

Chapter 10 EFFECTS OF WINE CONSUMPTION ON SALIVA SECRETION AND COMPOSITION

INDEX

Blank Page.

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

Description based on print version record and CIP data provided by publisher.

ISBN:

1-61728-134-4

OCLC:

847729070