Beer Group Research Articles

Effect of Moderate Beer Intake on the Lipid Composition of Human Red Blood Cell Membranes.

Background/Objectives: Growing evidence suggests that erythrocyte membrane lipids are subject to changes during their lifespan. Factors such as the type of dietary intake and its composition contribute to the changes in red blood cell (RBC) membranes. Due to the high antioxidant content of beer, we aimed to investigate the effect of moderate beer consumption on the lipid composition of RBCs membranes from healthy overweight individuals. Methods: We conducted a four-weeks, prospective two-arm longitudinal crossed-over study, where participants (n = 36) were randomly assigned to alcohol-free beer group or traditional beer group. The lipids of RBCs membranes were assessed at the beginning and the end of the intervention by thin-layer chromatography. Results: Four-weeks of alcohol-free beer promoted changes in fatty acids (FA), free cholesterol (FC), phosphatidylethanolamine (PE) and phosphatidylcholine (PC) (p < 0.05). Meanwhile, traditional beer intake led to changes in FA, FC, phospholipids (PL), PE and PC (p < 0.05). The observed alterations in membrane lipids were found to be independent of sex and BMI as influencing factors. Conclusions: The lipid composition of erythrocyte membranes is distinctly but mildly influenced by the consumption of both non-alcoholic and conventional beer, with no effects on RBC membrane fluidity.

Study the effect of barely drinks on some haematological variables on male rats

The purpose of the experiment was to determine how barley drink affected the physiological and biochemical changes in male white rats. The lab animals were divided into four groups of five male white rats apiece, in comparison to the control group, the Saudi and Iraqi drink groups, and the beer drink group, the results showed a significant increase (P≤0.05) in haemoglobin and a percentage of agglutinated cells in the beer drink group, respectively. Compared to the control group and the Iraqi barley drink group, the Saudi beer and barley drink group had a considerably greater concentration of red blood cells. The quantity of red blood cells in the control group significantly decreased(P≤0.05) in comparison to the other groups. The number of white blood cells was significantly higher in the Saudi barley group compared to the control group and the Iraqi beer and drink groups, however it was significantly lower in the Iraqi barley drink group compared to the control and other groups. Compared to the control group, the Saudi beer and syrup groups, the Iraqi barley group, and the control group, respectively, platelets significantly increased and significantly decreased. Compared to the Saudi barley group and the beer group, the levels of glucose in the blood of white rats in the Iraqi barley group was much lower (P≤0.05). In comparison to the healthy control group, there was a substantial drop in all Iraqi, Saudi, and Al-Bireh groups. When compared to the control group, the cholesterol levels in the blood serum of white male rats in the Iraqi, beer, and Saudi barley groups increased significantly(P≤0.05). When compared to the Saudi barley, Iraqi barley, and control groups, the beer group exhibited a substantial rise significant increase (P≤0.05) in triglyceride concentrations in white male rats.

In Vitro Evaluation of the Effects of Different Beverages on the Surface Microhardness of a Single-Shade Universal Composite.

The aim of this in vitro study was to analyze the influence of various beverages on the surface microhardness of a single-shade composite resin. Seventy-five Omnichroma composite discs were fabricated and divided into five subgroups according to the beverages. The groups were Group A: tea; Group B: coffee; Group C: beer; Group D: whisky; and Group E: artificial saliva. The samples were immersed in their respective beverages for 15 minutes per day for 15 days. The Vickers microhardness values were taken before and after the immersion of the composite disc samples in their respective beverages. A one-way analysis of variance (ANOVA) test was conducted using IBM SPSS Statistics software version 23 (IBM Corp., Armonk, New York, USA), with a statistical significance level of 5%. It was observed that there was a reduction in the surface microhardness of the composite resin after immersion in most of the solutions. An increase in the mean percentage change of surface microhardness was observed in the beer group (29%; mean difference = 16.52±12.05), followed by the coffee group (27.2%; mean difference = 15.51±9.28). The least mean percentage change in microhardness was noted in group E, artificial saliva (8.5%; mean difference = 4.81±3.04). The surface microhardness of composite resin can be influenced by the type of beverages used for immersion and the duration of immersion.However, it is important to note that the interaction between composite resin and various beverages is influenced by a complex interplay of multiple variables.

Non-alcoholic beer reduces flexibility of ideas: Randomized control trial study in Japan

This study examined whether non-alcoholic beverages enhanced individuals’ creativity. Participants were randomly allocated to either the non-alcoholic drink group or the water group. They completed the pre-session creativity task and then drank non-alcoholic drinks or water during the drinking session. Thereafter, they completed the post-session creativity task. Two experiments were performed in the study. The results of Experiment 1 (non-alcoholic drink: n = 18; water: n = 17), wherein participants had little experience with alcohol consumption and the sample size was small, show that non-alcoholic beverages did not have any effect. The results of Experiment 2, (non-alcoholic beer: n = 68; water: n = 65), which was conducted among participants with a long intake history and a sufficient number of samples (the required sample size was calculated to be 128), showed that flexibility was higher in the water group than in the non-alcoholic beer group. A previous study showed that alcohol consumption reduced flexibility. Therefore, classical conditioning may have caused non-alcoholic beverages to produce a conditioned response of reduced flexibility, a response similar to the effect of alcoholic beverages.

High intraspecific variation of the cell surface physico-chemical and bioadhesion properties in Brettanomyces bruxellensis.

Brettanomyces bruxellensis is the most damaging spoilage yeast in the wine industry because of its negative impact on the wine organoleptic qualities. The strain persistence in cellars over several years associated with recurrent wine contamination suggest specific properties to persist and survive in the environment through bioadhesion phenomena. In this work, the physico-chemical surface properties, morphology and ability to adhere to stainless steel were studied both on synthetic medium and on wine. More than 50 strains representative of the genetic diversity of the species were considered. Microscopy techniques made it possible to highlight a high morphological diversity of the cells with the presence of pseudohyphae forms for some genetic groups. Analysis of the physico-chemical properties of the cell surface reveals contrasting behaviors: most of the strains display a negative surface charge and hydrophilic behavior while the Beer 1 genetic group has a hydrophobic behavior. All strains showed bioadhesion abilities on stainless steel after only 3h with differences in the concentration of bioadhered cells ranging from 2.2×102cell/cm2 to 7.6×106cell/cm2. Finally, our results show high variability of the bioadhesion properties, the first step in the biofilm formation, according to the genetic group with the most marked bioadhesion capacity for the beer group.

The state of the cellular link of innate immunity in men depending on type and amount of alcohol consumed

The aim. Study of the state of the cellular link of nonspecific immunity depending on the type and amount of alcohol consumed.&#x0D; Materials and methods. 110 men between the ages of 20 and 55 were examined, who were divided into 3 groups. The first (control) group consisted of 17 fertile men who do not drink alcoholic beverages. The second group (comparison) consisted of 27 patients who use, but do not abuse, all types of alcoholic beverages (1-2 doses of alcohol approximately once every 1-3 months). The third group consisted of 66 patients who abuse alcoholic beverages (6 or more units of alcohol at a time or 22 or more doses per week). Depending on the type of alcohol, this group was divided into 3 subgroups: 3a subgroup – 13 patients who abuse strong alcoholic beverages; 3b - 27 patients who abuse beer and 3c group - 26 patients who abuse beer and strong alcoholic beverages. All men underwent a survey to assess alcohol consumption during the past year, as well as an assessment of the phagocytic activity of the neutrophilic and monocyte units of the immune system with the calculation of the degree of immune system disorders.&#x0D; The results of the conducted studies showed that incomplete phagocytosis of neutrophilic and monocyte links was observed in all studied groups with preservation of the functional-metabolic reserve in groups 2 and 3a and its depletion in groups 3b and 3c. The most immunologically compromised were groups 3b and 3c, in which 1-2 degree deficiency was observed, which perhaps reflects the negative effect of beer itself on the cellular factors of innate immunity.&#x0D; Conclusion. Consumption of both strong alcoholic beverages and beer causes suppression of the phagocytic activity of neutrophils and stimulation of the absorption capacity of monocytes, which is manifested by ineffective phagocytosis. With the consumption of strong alcoholic beverages, preservation of the functional and metabolic reserve of neutrophils is observed, and with the consumption of beer and mixed alcoholic beverages, its deficiency is observed.

From sandwich complexes to dendrimers: journey toward applications to sensing, molecular electronics, materials science, and biomedicine.

This review links various areas of inorganic chemistry around the themes developed by our research group during the last four decades. It is firstly based on the electronic structure of iron sandwich complexes, showing how the metal electron count dictates their reactivities, with various applications (via C-H activation, C-C bond formation) as reducing and oxidizing agents, redox and electrocatalysts and precursors of dendrimers and catalyst templates through bursting reactions. Various electron-transfer processes and consequences are explored, including the influence of the redox state on the acidity of robust ligands and the possibility to iterate in situ C-H activation and C-C bond formation to build arene-cored dendrimers. Examples of how these dendrimers are functionalized are illustrated using the cross olefin metathesis reactions, with application to the synthesis of soft nanomaterials and biomaterials. Mixed and average valence complexes give rise to remarkable subsequent organometallic reactions, including the salt influence on these reactions. The stereo-electronic aspect of these mixed valencies is pointed out in star-shaped multi-ferrocenes with a frustration effect and other multi-organoiron systems, with the perspective of understanding electron-transfer processes among dendrimer redox sites involving electrostatic effects and application to redox sensing and polymer metallocene batteries. Dendritic redox sensing is summarized for biologically relevant anions such as ATP2- with supramolecular exoreceptor interactions at the dendrimer periphery in parallel with the seminal work on metallocene-derived endoreceptors by Beer's group. This aspect includes the design of the first metallodendrimers that have applications in both redox sensing and micellar catalysis with nanoparticles. These properties provide the opportunity to summarize the biomedical (mostly anticancer) applications of ferrocenes, dendrimers and dendritic ferrocenes in biomedicine (in particular the contribution from our group, but not only). Finally, the use of dendrimers as templates for catalysis is illustrated with numerous reactions including C-C bond formation, click reactions and H2 production reactions.

The Effects of Different Addition of Wine on Water Migration and Edible Quality of Braised Pork

In order to explore the effect of adding different wines on the eating quality and water migration of braised pork, braised pork cooked with rice wine, papaya wine, beer and mixed wine was taken as the research object, low-field nuclear magnetic resonance(lLF-NMR) and texture analyzers, calorimeters, etc. were used to detect changes in the edible quality, texture characteristics, nutritional content and internal moisture relaxation time of braised pork in this experiment. The results showed that through sensory evaluation, the overall acceptability of braised pork in the rice wine group was higher; the braised pork in papaya wine group had the highest fat, protein and calorie content, which were 51.95, 38.55 g/100 g and 623.50 kcal/100 g, respectively; the water content of beer group was the highest, up to 31.55 g/100 g; the hardness and shear force of braised meat in rice wine group were the lowest, which were 31.54 and 2.06 N, respectively, and the meat sample reached ideal taste and tenderness; the L*(brightness) value and a*(redness) value of the yellow wine group were higher, and the color was more red and bright. Through low-field NMR analysis, it was found that the beer group had the shortest relaxation time T21, and the water was more tightly bound to the substrate, and it was not easy to lose. The relaxation time(T22) and peak area T22 of papaya wine group were the longest, and the free water content of braised meat was the highest. To sum up, in the process of cooking braised pork, the braised pork with rice wine was the best in all aspects, followed by the mixed wine(rice wine+beer) group. The research results of this article would provide a reference for the standardized industrial production of braised pork, and also provide a basis for further exploring the mechanism of wine's influence on the texture and taste of traditional Chinese dishes.

Monitoring of gluten in Czech commercial beers

Between 2014 and 2019, a total of 361 commercially available Czech beer samples (103 brands) were analysed for gluten content using a competitive enzyme immunoassay. The gluten levels in different types of beers ranged from &amp;lt; 10 mg L&lt;sup&gt;–1&lt;/sup&gt; to 3 380.0 mg L&lt;sup&gt;–1&lt;/sup&gt;. The percentage of samples that can claim the gluten-free status (&amp;lt; 20 mg L&lt;sup&gt;–1&lt;/sup&gt;) were in categories gluten-free (99%), radler (84.6%), non-alcoholic beer (44.2%), lager beer group I (16.6%), lager beer group II (16.3%), special beer (25%) and wheat beer (0%). The important finding from this work was that 2 out of 196 beer samples with a gluten-free label contained more gluten than allowed under the guidelines established by the European Union and the Codex Alimentarius Standard. From a consumer point of view, it is also significant that in addition to gluten-free samples, 15.4% of radlers, 55.8% of non-alcoholic beers, 71.4 to 75.5% of all lagers and 66.6% of special beer samples could be labelled as very low gluten (21–100 mg L&lt;sup&gt;–1&lt;/sup&gt;).

Influence of daily beer or ethanol consumption on physical fitness in response to a high-intensity interval training program. The BEER-HIIT study

BackgroundHigh-intensity interval training (HIIT) is an effective approach to improve physical fitness, but consuming beer, which is a regular practice in many physically active individuals, may interfere with these effects. The purposes of this study were to investigate the effects of a 10-week (2 days/week) HIIT program on cardiorespiratory fitness, muscle strength and power parameters, and also to assess the possible influence on them of a moderate consumption of beer (at least from Monday to Friday) or its alcohol equivalent.Methods: Young (24 ± 6 years old) healthy adults (n = 73, 35 females) were allocated to five groups. Four groups participated in the HIIT intervention program while the fifth group was a control Non-Training group (n = 15). Participants in the training groups chose whether they preferred receiving alcohol or alcohol-free beverages. Those choosing alcohol were randomized to either beer or ethanol intake: (i) T-Beer group (alcohol beer, 5.4%; n = 13) or (ii) T-Ethanol (sparkling water with vodka, 5.4%; n = 14). Those choosing alcohol-free intake were randomized to (iii) T-Water group (sparkling water, 0.0%; n = 16), or (iv) T-0.0Beer group (alcohol-free beer, 0.0%; n = 15). Men ingested 330 ml of the beverage at lunch and 330 ml at dinner; women ingested 330 ml at dinner. Before and after the intervention, maximal oxygen uptake in absolute and relative terms (VO2max.), maximal heart rate, total test duration, hand grip strength and four types of vertical jumps were measured.ResultsHIIT induced significant improvements in absolute and relative values of VO2max, and total test duration (all p < 0.05) in all the training groups; also, clinical improvements were found in hand grip strength. These positive effects were not influenced by the regular intake of beer or alcohol. No changes in the vertical jumps occurred in any of the groups.ConclusionsA moderate beer or alcohol intake does not mitigate the positive effect of a 10-week HIIT on physical fitness in young healthy adults.Trial registrationClinicalTrials.gov ID: NCT03660579. Registered 20 September 2018. Retrospectively registered.

The effects of non-alcoholic beer on response inhibition: An open-label study

Three experiments were conducted to test the following hypothesis: the taste, smell, and sight of non-alcoholic beer (alcohol cue) will induce a conditioned response even when participants know that the beer is non-alcoholic. In Experiments 1A and 1B, the participants who drank beer at least once a month were divided into a non-alcoholic beer group and a water group. After being told that their beverage was alcohol-free, participants in the experiment group drank non-alcoholic beer, while those in the control group drank water. Subsequently, all participants completed a Go/No-Go task. In Experiment 1A, the change from baseline in false alarms did not significantly differ between the groups; however, in Experiment 1B, the change from baseline in false alarms was greater in the non-alcoholic beer group than in the water group. That is, an alcohol-like effect only occurred in Experiment 1B. A correlation analysis combining the results of Experiments 1A and 1B revealed a significant positive correlation between the change from baseline in false alarms and age (an estimate of beer intake experience) in the non-alcoholic beer group only. Then, to examine the effect of age on the results more precisely, an older sample (mean age, 50 years) was recruited for Experiment 2. Among the older participants, the change from baseline in false alarms was greater in the non-alcoholic beer group than in the water group. Taken together, the results suggest that non-alcoholic beer impairs inhibitory responses (i.e., produces a conditioned response) in older drinkers because these drinkers more strongly associate the alcohol conditioned stimulus with the unconditioned stimulus than do younger participants.

Beer or Ethanol Effects on the Body Composition Response to High-Intensity Interval Training. The BEER-HIIT Study.

High-intensity interval training (HIIT) is promoted as a time-efficient strategy to improve body composition but concomitant beer intake, which is common among physically active individuals, may interfere with these effects. The primary aim of this study is to determine the effects of a 10-week (2 days/week) HIIT program on anthropometric and body composition measurements, and to assess whether those effects are influenced by the moderate consumption of beer (at least 5 days/week), or its alcohol equivalent. Young (24 ± 6 years old) healthy adults (n = 72, 35 females) volunteered for a non-training group (Non-Training group) or for HIIT training. Those going for training choose whether they preferred to receive alcohol or not. Those choosing alcohol were randomly allocated for receiving beer (5.4%; T-Beer group) or the equivalent amount of alcohol (vodka; T-Ethanol group) in sparkling water. Those choosing no-alcohol were randomly allocated for receiving alcohol-free beer (0.0%; T-0.0Beer group) or sparkling water (T-Water group). From Monday through Friday, men ingested 330 mL of the beverage with lunch and 330 mL with dinner; women ingested 330 mL with dinner. Before and after the intervention, anthropometry and body composition, through dual-emission X-ray absorptiometry, were measured. No changes in body mass, waist circumference, waist/hip ratio, visceral adipose tissue or bone mineral density occurred in any of the groups. By contrast, in all the training groups, significant decreases in fat mass together with increases in lean mass (all p < 0.05) occurred. These positive effects were not influenced by the regular intake of beer or alcohol. In conclusion, a moderate beer intake does not blunt the positive effect of 10-week HIIT on body composition in young healthy adults.

Effect of Chronic Alcohol Consumption on Nutritional Composition of Breast Milk: An Experimental Study

The aim of the present study was to analyze the nutritional effects of alcohol consumption in the form of distilled and fermented beverages, together with a diet made up of habitual foods of northeastern Brazil, on the composition of breast milk. Sixty Wistar rats were divided into five experimental groups, and all received a balanced diet of beans, rice, chicken, cassava flour and soybean oil (18% protein content), associated to different liquids in accordance with the following experimental groups: Control Group (CG) – distilled water; Alcohol Group (AG) – 5% hydroalcoholic solution; Peer-Fed Alcohol Group (PFAG) – maltodextrin solution replacing calories from alcohol; Beer Group (BG) – beer (5% ethanol v/v); Peer-Fed Beer Group (PFBG) - maltodextrin solution replacing calories from beer. On the 12th day of lactation, breast milk was withdrawn for the analysis of protein, carbohydrates, total lipids, fraction of triglyceride, sodium and potassium. The Mann-Whitney test was used for the statistical analysis, with the level of significance set at 5% (p < 0.05). There was an increase in potassium content in the breast milk in the AG and an increase in lactose content in the breast milk in the BG. It may be concluded that the use of alcoholic beverages, even those with low ethanol content, during lactation can cause serious alterations in the metabolism of mothers, altering the composition of breast milk and possibly compromising the normal development of newborns

Wine and beer within a moderate alcohol intake is associated with higher levels of HDL-c and adiponectin

The scientific evidence available on the association between moderate alcohol intake and levels of blood cardiometabolic markers is still inconsistent and difficult to interpret for future disease prevention. However, we hypothesize that moderate consumption of alcohol is associated with lower levels of inflammation markers and higher levels of protective cardiometabolic markers. Thus, this work aimed to examine the associations of moderate alcohol intake and the type of alcoholic beverage with metabolic and inflammatory biomarkers. An observational, cross-sectional study including 143 apparently healthy adults 55 years of age and older was performed. Interviewer-administered questionnaires were used to collect information on alcoholic beverage intake frequency, food frequency, physical activity, socioeconomic status, diseases and medications, and other health-related habits. Three groups were established prior to recruitment: (1) abstainers and occasional consumers (ABS, n = 54); (2) beer consumers (BEER ≥80% of total alcohol intake; n = 40), and (3) mixed beverage consumers (MIXED; n = 49). Univariate analysis of variance models, adjusted for confounding factors and covariables, were performed. High-density lipoprotein cholesterol (HDL-c) and sP-selectin were significantly higher in the MIXED group than in the ABS group, and adiponectin was higher in the MIXED group compared to the BEER group. All alcohol consumers also had higher mean platelet volume values compared to ABS. In linear regression analyses, HDL-c, sP-selectin, and adiponectin were positively associated with wine intake (g/d) (P < .001, P = .014, and P = .017, respectively); and mean platelet volume, with beer intake (P = .017). In conclusion, this cross-sectional study showed that moderate alcohol intake is associated with higher levels of HDL-c and adiponectin compared to those in abstainers, which are mainly explained by wine intake.

College Students' Underestimation of Blood Alcohol Concentration from Hypothetical Consumption of Supersized Alcopops: Results from a Cluster-Randomized Classroom Study.

Supersized alcopops are a class of single-serving beverages popular among underage drinkers. These products contain large quantities of alcohol. This study examines the extent to which young adults recognize how intoxicated they would become from consuming these products. The study sample included 309 undergraduates who had consumed alcohol within the past year. Thirty-two sections of a college English course were randomized to 1 of 2 survey conditions, based on hypothetical consumption of supersized alcopops or beer of comparable liquid volume. Students were provided an empty can of 1 of the 2 beverages to help them answer the survey questions. Equation-calculated blood alcohol concentrations (BACs)-based on body weight and sex-were compared to the students' self-estimated BACs for consuming 1, 2, and 3 cans of the beverage provided to them. In adjusted regression models, students randomized to the supersized alcopop group greatly underestimated their BAC, whereas students randomized to the beer group overestimated it. The supersized alcopop group underestimated their BAC by 0.04 (95% confidence interval [CI]: 0.034, 0.053), 0.09 (95% CI: 0.067, 0.107), and 0.13g/dl (95% CI: 0.097, 0.163) compared to the beer group. When asked how much alcohol they could consume before it would be unsafe to drive, students in the supersized alcopop group had 7 times the odds of estimating consumption that would generate a calculated BAC of at least 0.08g/dl, compared to those making estimates based on beer consumption (95% CI: 3.734, 13.025). Students underestimated the intoxication they would experience from consuming supersized alcopops. Revised product warning labels are urgently needed to clearly identify the number of standard drinks contained in a supersized alcopop can. Moreover, regulations are needed to limit alcohol content of single-serving products.

Effect of alcoholic beverages on progeny and reproduction of mice

Alcohol is the most commonly consumed substance in the world. The objective of this study was to evaluate the influence of alcoholic beverages on male reproduction and possible alterations in their offspring. The mice were divided into 4 groups: beer, wine, cachaca (a type of sugarcane rum), with ethanol concentrations of 1.9 g/kg, and control group treated with PBS. The treatment period was 35 days. The animals which received cachaca, demonstrated significant weight loss in the testes and epididymis. The alcoholic beverages promoted significant testosterone level and fertilization index diminution, and morphological alterations in the spermatozoa. The beer group presented decreased implantation sites and a high frequency of dominant lethal. The number of reabsorptions in the wine group was increased. The fermented beverages presented higher potential to induce visceral malformations, while the cachaca caused fetal skeletal malformations. The cachaca treated group presented a negative impact on semen quality and fertilization potential. The treatment with different alcoholic beverages, during spermatogenesis, demonstrated contrasting degrees of induction of toxic effects, interfering in a general aspect in male reproductive performance, fetal viability during intrauterine life, and birth defects. From the data, it is possible to infer that the distillated beverage caused more harmful effects to reproduction in this study.

The effect of consuming small volumes of beer on gastric motility and the involvement of gene polymorphisms.

The aim of this study was to investigate the effect of consuming small amounts of beer or a nonalcoholic beer taste beverage (non-beer) on gastric emptying and the polymorphisms in alcohol metabolism-related enzyme-encoding genes. Twenty male healthy volunteers were questioned regarding their alcohol consumption status, and body measurement was performed. The genetic polymorphisms in ADH1B (rs1229984, Arg47His) and ALDH2 (rs671 Glu487Lys) were analyzed. The subjects consumed 150 mL of beer or non-beer once per week, followed by the ingestion of 200 kcal of the test nutrient containing 13C-acetate 15 min later, after which the subjects' exhalations were collected up to 120 min. The concentration peak of 13C was measured as Tmax. Diamine oxidase (DAO) activity for the marker of small intestinal function activity was also measured the day after the test. Gastric emptying was significantly slower in the group that consumed a small amount of beer, and in daily beer consumption group, and also in the ADH1B *2/*2, ALDH2 *1/*2 genotypes compared to non-beer drinking group. DAO values were not significantly changed between beer and non-beer group. The consumption of even a small amount of beer and the polymorphisms in ADH1B / ALDH2 affects gastric motility.

Do alcoholic beverages interfere in the force of orthodontic elastics?

Objective: To evaluate the effects of different alcoholic beverages on the decline in force of orthodontic elastics. Material and method: In a laboratory study, 6 groups of alcoholic beverages were tested. Control group (Group 1) was composed of distilled water. Experimental groups were Whisky (Group 2), Brandy (Group 3), Vodka (Group 4), Beer (Group 5), Sugar Cane Spirit/Rum (Group 6), Wine (Group 7). In the experimental groups, templates were used to enable elastics to be submerged in the alcoholic beverages for 30 seconds once a day. Force was measured with a digital dynamometer in six different time intervals: baseline, 1, 7, 14, 21 and 28 days. Result: There were no significant differences between the treatments in the time intervals: baseline, 7, 14 and 28 days. There were statistical differences between Group 7 and the others in the first 24 hours, and between Group 1 and the others after 21 days. After 28 days, there were no significant differences in the force pattern among all groups (p&lt;0.05). Conclusion: Alcoholic beverages had no influence on the decline in force of the chain elastics.

Beer consumption reduces cerebral oxidation caused by aluminum toxicity by normalizing gene expression of tumor necrotic factor alpha and several antioxidant enzymes

Aluminum (Al)-induced neurotoxicity is well known and different salts of aluminum have been reported to accelerate oxidative damage to biomolecules. The present study has examined whether silicon consumed in the form of silicic acid or beer could potentially inhibit aluminum toxicity in the brain. Male mice were administered with Al(NO 3) 3 orally at a dose of 450 mg/kg/day in drinking water for 3 month. Experimental mice were given Al(NO 3) 3 along with 50 mg/L of silicic acid or with 0.5 ml/day of beer. Al brain levels in the Al group were four times higher than those of control mice while silicic acid and beer group values were 40% lower than those of the Al group. We have observed that beer prevented accumulation of lipid damage significantly, which resulted from aluminum intake. Decline in the expression of mRNA of endogenous antioxidant enzymes associated with aluminum administration was also inhibited by beer and silicic acid. The tumor necrosis factor alpha (TNFα) RNA expression was normalized in silicic acid and beer groups. Very high and significant correlations were found for the different parameters tested suggesting that moderate consumption of beer, due to its silicon content, effectively protects against the neurotoxic effects of aluminum.

Effects of short-term moderate alcohol administration on oxidative stress and nutritional status in healthy males

The effects of moderate amounts of different alcoholic beverages on oxidative stress and nutritional parameters were investigated in 40 healthy subjects. Ethanol 40 g/day was administered at the two main meals for 30 days by beer (group A), wine (group B) or spirit (group C); controls (group D) maintaned abstinence. Malondyaldeide (MDA), adenosine-triphosphate (ATP), reduced-glutathione (GSH), E-vitamin and nutritional status were evaluated at the start (T0) and the end (T1) of the study. At T1 controls did not present significant changes in the assessed parameters, while a significant increase of malondyaldeide (MDA) and a significant decrease of reduced-glutathione and E-vitamin in group A, B and C and of ATP in group C were observed. Fat mass (FM) increased slightly in group A and B and decreased in group C. Ethanol decreased antioxidant parameters and increased lipoperoxidation parameters. However some of these changes appeared attenuated when ethanol was consumed in beer or wine. Finally, short-term moderate ethanol intake appeared to influence the FM, although it was not able to significantly affect nutritional or body composition.