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