2002
DOI: 10.1006/fstl.2001.0855
|View full text |Cite
|
Sign up to set email alerts
|

Hypolipidemic Effect of Beer Proteins in Experiment on Rats

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
2
1

Citation Types

0
10
0

Year Published

2004
2004
2011
2011

Publication Types

Select...
5

Relationship

0
5

Authors

Journals

citations
Cited by 10 publications
(10 citation statements)
references
References 39 publications
0
10
0
Order By: Relevance
“…It has been found that they positively affect the plasma lipid levels in rats. Diets supplemented with lyophilized polyphenol-free beer, with a high content of protein (2.5 g/L) significantly decreased the level of total cholesterol, LDL-cholesterol and triglycerides 52 . Since PRs are major beer proteins, their contribution to the hypolipidemic effect of total beer protein can be assumed, while the specific influence of the major beer PRs remains to be evaluated.…”
Section: Biological Activitymentioning
confidence: 95%
See 3 more Smart Citations
“…It has been found that they positively affect the plasma lipid levels in rats. Diets supplemented with lyophilized polyphenol-free beer, with a high content of protein (2.5 g/L) significantly decreased the level of total cholesterol, LDL-cholesterol and triglycerides 52 . Since PRs are major beer proteins, their contribution to the hypolipidemic effect of total beer protein can be assumed, while the specific influence of the major beer PRs remains to be evaluated.…”
Section: Biological Activitymentioning
confidence: 95%
“…From a nutritional stand point, it contains more proteins and B group-vitamins than wine. The protein concentration in wine varies from 15 to 230 mg/L 44 , while beer contains 2.0-2.5 g/L 52 . A new, rapid and accurate assay useful to determine protein content in large number of wine and beer samples has recently been reported 1 .…”
Section: Influence Of Beer Patho-genesis-related Proteins (Prs) On Comentioning
confidence: 99%
See 2 more Smart Citations
“…These molecules are involved in colour, flavour, foam formation and maintenance, colloidal stability and (in association with high molecular mass dextrins) mouthfeel, thus determining important parameters including the shelf-life of the product 21 . Furthermore, beer proteins have relevance for their effects on human health ranging from the confirmed role as allergens 8 , to the potential benefices on cardiovascular disease prevention 13,14 . Beer contains a variable amount (20-600 mg/L) of proteins 29 , with molecular masses from about 5 kDa up to more than 100 kDa 26 , arising mainly from malted barley or from other cereals (such as wheat, maize, rice…) employed in beer production.…”
Section: Introductionmentioning
confidence: 99%