Beer in Health and Disease Prevention

Section 1: Beer, Beer Drinking and Varieties 1. Lager beers 2. Ale beers 3. Sour beers 4. Sorghum beer 5. Novel and unusual beers: Gluten free beer production 6. Non-alcoholic beer 7. Beer flavorings and floured beer Section 2: Production and Processing 8. Beer production: traditional and new processes 9. Yeast strains and brewing of beer 10. Hop cultivation and uses in beer production 11. Barley and the malting process 12. Flavour compounds in beer and beer production 13. Organoleptic profiles of beers and use of additives (aromatizing beer) 14. Mechanism and processes in beer spoilage 15. Waste and spent products from beer production: their biomedical uses (a focus on ferulic acid) 16. Adulteration of beers: diethylene glycol and beyond Section 3: Compositional Aspects 17. Phenolics in beers 18. Aldehydes in beer 19. Tannic acid in beer 20. Metals in beer, copper, lead and beyond 21. Alpha- and beta-acids as bitter components in beer 22. 4-hydroxy-2-nonenal in beer Section 4: General, Health and Metabolic Aspects of Beer Consumption 23. Linking beer consumption and dietary styles 24. Features of beer consumers and their discriminatory abilities 25. Beer consumption in the COVID-19 pandemic 26. COVID-19 Infection and modulating effects of beer drinking 27. E-cigarettes, nicotine and beer co use 28. Alcohol-free beer and use in diabetes 29. Linking beer and exercise: a new narrative 30. The metabolic response to beer in the postprandial scenario 31. Beer and systemic lupus erythematosus 32. Beer and body composition {author can add wine but put beer first} 33. Beer and intestinal disease (inflammatory bowel disease) 34. Beer and the gut microbiota 35. Beer and cardiovascular health: a new narrative 36. Beer and the Mediterranean diet 37. Beer and impact on menopausal symptoms Section 5: Focused Areas, Specific Beer Components and Effects on Tissue and Organ Systems at the Cellular and Molecular Levels 38. Beer consumption and hepatic adiponectin signaling 39. Beer and effects on human glioblastoma cells 40. Beer and the hypothalamus-pituitary-mammary gland axis 41. Xanthohumol and the JNK1/2 signaling pathway: therapeutic potential in cancers Section 6: Behavior and Brain 42. Beer and brain responses to images electroencephalographic activity and beyond 43. Dementia and beer 44. Beer drinking behaviors and educational attainment (can also compare wine and other alcoholic beverages) Section 7: Adverse Effects of Beer and Beer-Related Products 45. Beer and blood pressure 46. Beer and liver disease: steatosis and beyond 47. Alcohol as a toxic agent: disease and tissue effects 48. Mycotoxins in beer 49. Alcohol’s metabolite acetaldehyde as toxic agents: gene exression 50. Toxic byproducts in beers: carbonyls, furans and beyond 51. Beer, alcohol and intestinal cancers 52. Beer and cancers of the prostate and breast Section 8: Comparison of Beer with other Alcohol Beverages 53. Biomarkers of beer and wine intake 54. Patterns of alcohol consumption: beers compared with wine and distilled spirits 55. Beers and other alcoholic beverages in relation to body weight 56. Beer, wine and ventricular arrhythmias: comparing beverage types (this is a focused review and will be aware of the overview on cardiovascular health 57. Beer, wine, and spirits: linking in cardiovascular health and comparing beverage types Section 9: Resources and selective methods 58. Resources for the study and investigation of beer in health and disease 59. Analysis of volatile components in beer by different methods: a narrative review 60. Assaying mycotoxins in beer 61. Assay of ethanol in beer and its applications to the brewing process 62. Capillary electrophoresis of beer: methods and findings