In January of this year, Japanese scientists described the anti-cancer properties of beer in an article and have been confirmed in rat experiments. It was confirmed in experiments that beer can prevent the mutagenic effect of certain heterocyclic amines. This involves compounds that are produced in fried fish and meat as well as compounds found in cigarette smoke. This antimutagenic effect was also found in other alcoholic beverages (such as wine and liqueur). Dilution of dry beer with water has the same activity as beer, indicating that this effect is not caused by alcohol. For example, whisky does not have this effect.
According to the introduction in the early professional literature, experiments were carried out on substances with antimutagenicity (eg, ferulic acid, caffeic acid) contained in beer. However, tests have shown that these substances have a low concentration in beer and will not produce effects. . It can be concluded that the anti-mutagenicity of beer is the result of the accumulation of many ingredients.
A test showed the positive effect of hops. Simulating the boiling process of McKhan, add 1.5 grams of hops in 1000 ml of pH 5 buffered water and boil for 90 minutes. The resulting aqueous solution has antimutagenic activity. From this it can be concluded that the active beer content is derived from hops.
In a paper on epidemics, it was pointed out that beer drinkers (also including wine drinkers) were less likely to be infected with Helicobacter pylori than non-drinkers. This bacteria is the root cause of simple gastric ulcers. It is known that hops have the effect of inhibiting bacteria. In fact, Japanese scientists have confirmed that hops in hops have a high ability to resist Helicobacter pylori.
According to the introduction in the early professional literature, experiments were carried out on substances with antimutagenicity (eg, ferulic acid, caffeic acid) contained in beer. However, tests have shown that these substances have a low concentration in beer and will not produce effects. . It can be concluded that the anti-mutagenicity of beer is the result of the accumulation of many ingredients.
A test showed the positive effect of hops. Simulating the boiling process of McKhan, add 1.5 grams of hops in 1000 ml of pH 5 buffered water and boil for 90 minutes. The resulting aqueous solution has antimutagenic activity. From this it can be concluded that the active beer content is derived from hops.
In a paper on epidemics, it was pointed out that beer drinkers (also including wine drinkers) were less likely to be infected with Helicobacter pylori than non-drinkers. This bacteria is the root cause of simple gastric ulcers. It is known that hops have the effect of inhibiting bacteria. In fact, Japanese scientists have confirmed that hops in hops have a high ability to resist Helicobacter pylori.