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Alcoholic Beverage Consumption and Health
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Editors: Adam Mazzei and Agostina D'Arco
Book Description:
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.

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Chapter 1 - Beneficial and Harmful Effects of Wine Consumption on Health: Phenolic Compounds, Biogenic Amines and Ochratoxin A; pp. 1-35
Authors / Editors: José María Landete, Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas, Valencia, Spain

Chapter 2 - Interaction Between Water And Ethanol Via Hydrogen Bonding In Alcoholic Beverages; pp. 37-91
Authors / Editors: Akira Nose, Suigei—Brewing Co., Ltd. Japan, and Masashi Hojo, Department of Chemistry, Faculty of Science, Kochi University, Akebono-cho, Kochi, Japan
***Open Access Chapter. Free Download Available***

Chapter 3 - Ochratoxin A in Musts and Wines: Origin, Toxicology and Determination; pp. 93-118
Authors / Editors: Carmen Ancín Azpilicueta, Miguel Izu Arbeloa, Pablo Fraile Jiménez de Maquirriain, Nerea Jimenez Moreno, Universidad Pública de Navarra, Spain, and others

Chapter 4 - Potential Use of Killer Character in Fermented Beverages; pp. 119-135
Authors / Editors: Maurizio Ciani, Francesca Comitini, Dipartimento S.A.I.F.E.T sez. di Microbiologia Alimentare, Industriale e Ambientale, Università Politecnica delle Marche, Ancona, Italy

Chapter 5 - Modulating Effects of Red Wine and Beer on Heterocyclic Aromatic Amines Carcinogenesis; pp. 137-156
Authors / Editors: Olga Viegas, Armindo Melo, Catarina Petisca, Inês Quelhas, Olívia Pinho, Isabel M.P.L.V.O. Ferreira, REQUIMTE-Servico de Bromatologia, Faculdade de Farmacia, Universidad do Porto, Portugal

Chapter 6 - Stimulant and Depressant Behavioral Actions of Alcohol in Non-Selected Wistar Rats; pp. 157-172
Authors / Editors: Fabiola Hernández-Vázquez, Milagros Méndez, Departamento de Neuroquímica, Subdirección de Investigaciones Clínicas, Instituto Nacional de Psiquiatría Ramón de la Fuente, Calzada México Xochimilco, Mexico

Chapter 7 - Levels of Pesticide Residues in Red Wine and Health Risk Assessment; pp. 173-195
Authors / Editors: Jose Oliva, Paula Paya and Alberto Barba, Dept. Agricultural Chemistry, Geology and Pedology, Faculty of Chemistry, Univ. of Murcia, Murcia, Spain

Chapter 8 - Renal Protection by Alcohol and Red Wine Polyphenols; pp. 197-215
Authors / Editors: Ramon Rodrigo and Joaquin Toro, Laboratory of Renal Pathophysiology, Molecular and Clinical Pharmacology Program, Institute of Biomedical Sciences, Faculty of Medicine, Univ. of Chile

Chapter 9 - Protective Effects of Alcohol and Red Wine Consumption: From Bench to Population; pp. 217-227
Authors / Editors: E, Petruzzi, S. Benemei, P. Pinzani, G. De Siena, F. Malentacchi, I. Petruzzi, P. Geppetti, M. Pazzagli, N. Marchionni, I.MU.S.CE., Dept. of Critical Care Medicine and Surgery, Geriatric Cardiology and Medicine Unit, and others

Chapter 10 - Effects Of Wine Consumption On Saliva Secretion And Composition; pp.229-235
Authors / Editors: H.S. Brand, G.M. Tjoe Fat, E.C.I. Veerman, Department of Basic Dental Sciences, section of Oral Biochemistry, Academic Centre for Dentistry (ACTA), Vrije Universiteit and Universiteit van Amsterdam, The Netherlands

      Food and Beverage Consumption and Health
   Binding: Hardcover
   Pub. Date: 2009
   Pages: 271
   ISBN: 978-1-60741-160-4
   Status: AV
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
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