Ethanol in Beer: Production, Absorption and Metabolism

摘要: Abstract Beer is brewed using malted grain (usually barley), water, hops and yeast. The fermentation of barley during the brewing process generates ethanol. After caffeine, ethanol most commonly used recreational drug worldwide drinking beer a very popular way ingesting Although non-alcoholic beers exist, content usually varies between 3% 9% alcohol by volume. However, concentration in some specialist brews can be significantly higher. When consumed, absorbed from gastrointestinal tract rapidly distributed around body blood before entering tissues. Some metabolized to acetaldehyde stomach liver reaching systemic circulation (first-pass metabolism). average rate oxidation approximately 15 mg/dl blood/hour. Acetaldehyde highly toxic binds cellular constituents generating harmful adducts. further oxidized acetate. metabolism acetate its significance effects are less well understood. In one study, consumption 5 units (40 g ethanol) as 1,000 ml with an evening meal resulted mean (BEC) 6.8 mmol/l after 1h just below 2 3h. relationship BEC complex individuals also habits. Many correlate peak or concentrations within organs session. Other due products total dose ingested over period time. gender, beverage consumed coincident food on absorption, distribution reviewed.