Serum homocysteine increases after moderate consumption of red wine and spirits, not after moderate consumption of beer. Vitamin B6 in beer seems to prevent the alcohol-induced rise in serum homocysteine.

The consequences for the process of spoken word recognition of changes-inprogress in the sound system of New Zealand English are investigated in a semantic priming experiment. For example, semantic associates of both beer (ie. wine) and bear (ie. hug) are facilitated after subjects have heard [bi\], while only hug is primed by [be\]. This result reflects the asymmetry found in speech production...

OBJECTIVES To examine the effectiveness of a quality improvement program to decrease prescribing of high-risk medications. DESIGN Single cohort, pre- and postintervention. SETTING Regional network of Department of Veterans Affairs medical facilities. PARTICIPANTS Outpatient veterans aged 65 and older who received one or more high-risk medications and the prescribing clinicians. INTERVEN...

BACKGROUND Medication toxic effects and drug-related problems can have profound medical and safety consequences for older adults and economically affect the health care system. The purpose of this initiative was to revise and update the Beers criteria for potentially inappropriate medication use in adults 65 years and older in the United States. METHODS This study used a modified Delphi metho...

BACKGROUND A reduction in mortality associated with wine drinking compared to beer drinking has been suggested in the past. A recent meta-analysis could not confirm the observed differential effect. Other characteristics not related to specific components of beer and wine must play a role in the relationship between wine and mortality, thereby explaining the differential protective results. M...

This work attempts to measure the importance of methional and phenylacetaldehyde on the flavor stability of beer, as direct participants or as indicators of aroma deterioration. A trained sensory panel identified the most important descriptors related to the typical aroma of aged beer: "malty", "honey-like", "cooked potato", and "metallic". By GC-olfactometry analysis, six aromatic zones relate...

Background. Alcohol consumption is a lifestyle factor associated with type 2 diabetes. This relationship is reportedly different depending on the type of alcohol beverage. The purpose of this study was to examine the acute effects of traditional Japanese alcohol beverages on biochemical parameters, physical and emotional state, and sleep patterns. Methods. Six healthy subjects (three men and th...

Currently beer is booming, mainly due to the steady rise of craft breweries worldwide. Previous surveys for occurrence of mycotoxins in beer, were mainly focussed on industrial produced beer. The present survey reports the presence of mycotoxins in craft beer and how this compares to industrial produced beer. More than 1000 beers were collected from 47 countries, of which 60% were craft beers. ...

Although Maillard reaction plays a pivotal role during preparation of food, only few investigations concerning the role of carbohydrate degradation in beer aging have been carried out. The formation of Maillard specific precursor structures and their follow-up products during degradation of low molecular carbohydrate dextrins in the presence of proline and lysine was studied in model incubation...

Palliatives for enhancing the stability of beer flavor have been evaluated by organoleptic tests, but primarily by use of an accelerated aging technique, followed by estimation of staling substances using thiobarbituric acid (TBA). TBA has also been used to trace the quantities of carbonyl compounds and their precursors through malting and brewing and in beer treated with palliatives and substa...