Bioactive Compounds in Latvian Beer

1. Bamforth, C.W. (2000). Beer quality: Oxidation. Brewer’s Guardian, 4, 31-34.Search in Google Scholar

2. Brand-Williams, W., Cuvelier, M.E., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. Lebensmittel- Wissenschalf und Technologie, 28, 25-30.10.1016/S0023-6438(95)80008-5Search in Google Scholar

3. Damien Dorman, H.J., Bachmayer, O., Kosar, M., & Hiltunen, R. (2004). Antioxidant properties of aqueous extracts from selected Lamiaceae species grown in Turkey. Journal of Agricultural and Food Chemistry, 52, 762-770.10.1021/jf034908vSearch in Google Scholar

4. Gasowski, B., Leontowicz, M., Leontowicz, H., Katrich, E., Lojek, A., Ciz, M., … Gorinstein, S. (2004). The influence of beer with different antioxidant potential on plasma lipids, plasma antioxidant capacity, and bile excretion of rats fed cholesterol-containing and cholesterol-free diets. The Journal of Nutritional Biochemistry, 15, 527-533.10.1016/j.jnutbio.2004.03.004Search in Google Scholar

5. Ghiselli, A., Natella, F., Guidi, A., Montanari, L., Fantozzi, P., & Scaccini, C. (2000). Beer increases plasma antioxidant capacity in humans. The Journal of Nutritional Biochemistry, 11, 76-80.10.1016/S0955-2863(99)00077-7Search in Google Scholar

6. Kruma, Z., Karklina, D., Cinkmanis, I., & Rutkovska, O. (2010). Polyphenolic composition and free radical scavenging activity of red wines available in the Latvian market. Chemine technologija, 1(54), 56-61.Search in Google Scholar

7. Kuntse, V. (2003). Technology of malt and beer. St. Petersburg: Professiya. (In Russian.)Search in Google Scholar

8. Lugasi, A. (2003). Polyphenol content and antioxidant properties of beer. Acta Alimentaria, 32, 181-182.10.1556/AAlim.32.2003.2.7Search in Google Scholar

9. Montanari, L., Perretti, G., Natella, F., Giudi, A., & Fantozzi, P. (1999). Organic and phenolic acids in beer. Lebensmittel-Wissenschalf und Technologie, 32, 535-539.10.1006/fstl.1999.0593Search in Google Scholar

10. Naczk, M., & Shahidi, F. (2006). Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis. Journal of Pharmaceutical and Biomedical Analysis, 41(5), 1523-1542.10.1016/j.jpba.2006.04.002Search in Google Scholar

11. Nardini, M., & Ghiselli, A. (2004). Determination of free and bound phenolic acid in beer. Food Chemistry, 84(1), 137-143.10.1016/S0308-8146(03)00257-7Search in Google Scholar

12. Nardini, M., Natella, F., Scaccini, C., & Ghiselli, A. (2006). Phenolic acids from beer are absorbed and extensively metabolized in humans. Journal Nutrition and Biochemistry, 17, 14-22.10.1016/j.jnutbio.2005.03.02616242314Search in Google Scholar

13. Olthof, M.R., Hollman, P.C., Bujisman, M.N., Van Amelsvoort, J.M., & Katan, M.B. (2003). Clorogenic acid, quercitin-3-rutinoside and black tee phenols are extensively metabolised in human. The Journal of Nutrition, 133, 1806-1814.10.1093/jn/133.6.180612771321Search in Google Scholar

14. Piazzon, A., Forte, M., & Nardini, M. (2010). Characterization of phenolics content and antioxidant activity of different beer types. Journal of Agriculture and Food Chemistry, 58, 10677-10683.10.1021/jf101975qSearch in Google Scholar

15. Plumb, G.W., Garcia-Conesa, M.T., Kroon, P.A., Rhodes, M., Rigley, S., & Williamson, G. (1999). Metabolism of clorogenic acid by human plasma, liver, intestine and gut microflora. Journal of Scince and Food Agriculture, 79, 390-392.10.1002/(SICI)1097-0010(19990301)79:3<390::AID-JSFA258>3.0.CO;2-0Search in Google Scholar

16. Preedy, V.P., &Rajendram, R. (2009). Ethanol in beer: Production, absorption and metabolism.In V.P. Preedy (Ed.), Beer in health and disease prevention (pp. 429-440). Burlington, MA; San Diego, CA; London: Elsevier/Academic Press.Search in Google Scholar

17. Rivero, D., Perez-Magarino, S., Gonzalez- Sanjose, L., Valls-Belles, V., Codoner, P., & Muniz, P. (2005). Inhibition of induced DNA oxidative damage by beers: Correlation with the content of polyphenols and melanoidins.Journal of Agriculture and Food Chemistry, 53(9), 3637-3642.10.1021/jf048146vSearch in Google Scholar

18. Shahidi, F., & Naczk, M. (1995). Phenolic compounds of beverages. In Food phenolics: Sources, chemistry, effects, applications (pp. 128-136). Lancaster, PA: Technomic Publishing Company, Inc.Search in Google Scholar

19. Singleton, V.L., Orthofer, R., & Lamuela- Raventos, R.M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology, 29, 152-178.10.1016/S0076-6879(99)99017-1Search in Google Scholar

20. Szwajgier, D., & Bancarzewska, M. (2011).Changes in the phenolic acid content during wort boiling and whirlpool. Acta Scientiarum Polonorum Technologia Alimentaria, 10(1), 19-33.Search in Google Scholar

21. Szwajgier, D., Pielecki, J., & Targonska, Z. (2005). The release of ferulic acid and feruloylated oligosaccharides during wort and beer production. Journal of the Institute of Brewing, 111(4), 372-379.10.1002/j.2050-0416.2005.tb00222.xSearch in Google Scholar

22. Yu, L., Haley, S., Perret, J., Harris, M., Wilson, J., & Haley, S. (2003). Antioxidant properties of bran extracts from Akron wheat grown at different locations. Journal of Agriculture and Food Chemistry, 51, 1566-1570.10.1021/jf020950zSearch in Google Scholar

23. Zhao, H., Chen, W., Lu, J., & Zhao, M. (2010).Phenolic profiles and antioxidant activities of commercial beers. Food Chemistry, 119, 1150-1158.10.1016/j.foodchem.2009.08.028Search in Google Scholar

24. Zhao, H., Fan, W., Dong, J., Lu, J., Chen, J., Shan, L., … Kong, W. (2008). Evaluation of antioxidant activities and total phenolic contents of typical malting barley varieties. Food Chemistry, 107, 296-304. 10.1016/j.foodchem.2007.08.018Search in Google Scholar