营养治疗,例如通过啤酒,是人类慢性病的最佳解决方案。在这篇文章中,我们证明了啤酒中具有健康促进作用的功能成分的生理机制,基于PubMed,Google,CNKI,和ISIWebofScience数据库,1997年至2024年出版。啤酒,大麦麦芽和啤酒花的复合物,含有丰富的功能成分。由于多酚的生理机制(酚酸,黄酮类化合物),褪黑激素,矿物,苦味酸,维生素,和肽。功能性啤酒,具有低嘌呤和高活性成分,由纯大麦麦芽制成,以及额外的功能性食物,代表了重要的发展方向,具体来说,姜汁啤酒,人参啤酒,还有可可百合啤酒,正如我们的祖先所消耗的。9000年前。通过酶和生物降解以及对嘌呤的吸附可以生产低嘌呤啤酒,还有蒲公英的添加。因此,本文不仅揭示了啤酒克服人类慢性疾病的生理机制,同时也为开发具有健康促进作用的功能性啤酒提供了科学依据。
Nutritional therapy, for example through beer, is the best solution to human chronic diseases. In this article, we demonstrate the physiological mechanisms of the functional ingredients in beer with health-promoting effects, based on the PubMed, Google, CNKI, and ISI Web of Science databases, published from 1997 to 2024. Beer, a complex of barley
malt and hops, is rich in functional ingredients. The health effects of beer against 26 chronic diseases are highly similar to those of barley due to the physiological mechanisms of polyphenols (phenolic acids, flavonoids), melatonin, minerals, bitter acids, vitamins, and peptides. Functional beer with low purine and high active ingredients made from pure barley
malt, as well as an additional functional food, represents an important development direction, specifically, ginger beer, ginseng beer, and coix-lily beer, as consumed by our ancestors ca. 9000 years ago. Low-purine beer can be produced via enzymatic and biological degradation and adsorption of purines, as well as dandelion addition. Therefore, this review paper not only reveals the physiological mechanisms of beer in overcoming chronic human diseases, but also provides a scientific basis for the development of functional beer with health-promoting effects.