Articles tagged with Beers
Researchers at UNC Chapel Hill have discovered the chemical mechanism behind 'skunky beer' caused by light-sensitive hop compounds called isohumulones. These compounds break down into free radicals when exposed to light, producing a skunky thiol molecule with an extremely low taste and smell threshold.
A study of over 19,000 adults in Spain found that moderate to high alcohol consumption, including beer and spirits, was associated with lower levels of subjective ill health. Wine drinkers had less ill health than non-wine drinkers, but this association varied by age.
Research presented at the International Chemical Congress of Pacific Basin Societies found that beer, especially darker ales and stouts, may reduce the incidence of atherosclerosis and cataracts by up to 50 percent. Antioxidants in beer, particularly those found in darker brews, are believed to play a role in this protection.
A study of British adults found that most men follow a beer and fast food diet, while women prefer the traditional British diet. The research also revealed significant regional and socioeconomic differences in dietary patterns, with those on low incomes and smokers consuming less healthy diets.
Researchers have discovered a potent antioxidant in beer, specifically the compound xanthohumol found in hops, which has been shown to be six times more effective than antioxidants in citrus fruits and four times more effective than those in soy products. The study suggests that drinking beer may help prevent certain diseases such as h...
Researchers are examining whether high doses of vitamin D can stop the progression or destroy prostate cancer. If successful, patients may be able to delay aggressive treatment and stay on the treatment indefinitely.
US cirrhosis mortality rates have increased and declined in tandem with hard liquor consumption, contrary to the expected association with beer and wine. The study found that excluding beer and wine from analysis revealed a strong correlation between hard liquor consumption and cirrhosis mortality trends.
A study of 52 healthy volunteers found that a single pre-luncheon drink of wine or beer delayed mealtime satiety and increased 24-hour calorie intake compared to non-alcoholic drinks of equal calories. This suggests that alcohol consumption before lunch may play a role in weight gain among moderate drinkers.
Research by Japanese scientists found that beer inhibited the action of mutagens caused by suspected cancer-causing compounds, with stout beers showing the most potent effect. The study also showed that red and white wines, brandy, and Japanese sake had similar inhibitory effects.
A study by Colorado State University researchers found that white adolescent males are more receptive to beer ads with sports-related themes, while females respond negatively. The study also showed that adolescents who responded positively to beer ads were more likely to use alcohol as adults.
A study of over 4,000 students found that having a preferred brand is a factor in both current use and intention to use in the future. The findings suggest that adolescents with a favorite brand of beer or cigarette are more likely to smoke or drink regularly.
Children drank ale at breakfast, lunch and dinner, with average daily consumption being a gallon for adults and less among children. Women brewed most of the ale consumed during the 14th and 15th centuries, challenging common assumptions about women's roles in medieval society.