Health Benefits of Fermented Alcoholic Beverages

• Published in: Bioactive Compounds in Fermented Foods pp. 265 - 299
• Main Authors: Rios-Corripio, Gabriela, Hernández-Carranza, Paola, Ruiz-López, Irving, Guerrero-Beltrán, José Ángel, Ochoa-Velasco, Carlos Enrique
• Format: Book Chapter
• Language: English
• Published: Routledge 2022
• Edition: 1
• Subjects: Fermentation Process; Antimutagenic Effects; Bioactive Compounds; PKM2; Red Blood Cell Aggregation; High Cardiovascular Risk Subjects; Phenolic Acids; Iron Regulatory Hormone; Inducible Nitric Oxide Synthase; Inhibit ADP Induce Platelet Aggregation; Enteropathogenic Escherichia Coli; Fermented Alcoholic Beverages; Super-oxide Dismutase; Hdl Cholesterol Level; Inhibit DNA Synthesis; Salmonella Enterica Serovar Typhi; Cardiovascular Risk Biomarkers; Wine Consumption; ABCG8 Genes; Phenolic Compounds; Beer Consumption; Superoxide Dismutase; Sake Yeast
• ISBN: 9781032025254; 1032025255; 0367136007; 9780367136000
• DOI: 10.1201/9780429027413-14

During alcoholic fermentation, a number of desired products are produced on transformation of metabolites in the raw material used for fermentation. Among fermented alcoholic beverages, wine and beer are most popular, followed by other alcoholic beverages, such as cider, mead, sake, pulque, etc, which are comparatively less studied. These fermented beverages are rich in different types of bioactive compounds, which depend on the raw material. These alcoholic beverages contain vitamins and plant-derived bioactive compounds, such as phenolic acids, carotenoids, flavonoids, tannins, stilbenes, etc., which exhibit a wide range of human health benefits. The health benefits exhibited by bioactive compounds include antithrombotic, antimicrobial, anticancer, anti-ischemic, antioxidant, immunomodulatory and cholesterol-lowering effects. Apart from the raw material, the microorganisms associated with fermented alcoholic-beverage production also contribute to the functionality of the final product. The chapter describes the bioactive compounds in different fermented alcoholic beverages and their potential health benefits.