Beer in relation to nutrition and health

Water comprises the major beer component, which forms more than 90% of the final product (Preedy, 2009) and the medium that extracts and dissolves constituents from the raw materials (Briggs et al., 2004). The mineral composition of brewing water substantially influences sensorial and nutritional characteristics of the final product (Preedy, 2009). 

Conventionally fermented beers may contain about 25% of the original starch in non-fermentable form (dextrins) and only low levels of fermentable sugars (i.e. glucose, fmctose, sucrose, maltose and maltotriose). The total saccharide content of beers ranges between 0.89% and 5.98% (w/v) expressed as glucose (Bamforth, 2002 Briggs et al., 2004). 

Health benefits Beer/bioactive beer constituents References 

Reduced risk of cardiovascular Ethanol Mayer Simon Rosolova, 

Regulation of blood glucose levels Beer Preedy (2009) 

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