ReviewMetabolites2019
A New Perspective on the Health Benefits of Moderate Beer Consumption: Involvement of the Gut Microbiota.
Review in Metabolites, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
20 citing papers in PubMed, 1 synthesis or guideline pooled it, 55 citations in OpenAlex.
- Aldehyde Accumulation in Aged Alcoholic Beer: Addressing Acetaldehyde Impacts on Upper Aerodigestive Tract Cancer Risks.International journal of molecular sciences · 2022Pooled it
- Impact of Beer and Nonalcoholic Beer Consumption on the Gut Microbiota: A Randomized, Double-Blind, Controlled Trial.Journal of agricultural and food chemistry · 2022Trial
- Moderate Beer Consumption Ameliorated Aging-Related Metabolic Disorders Induced by D-Galactose in Mice via Modulating Gut Microbiota Dysbiosis.Food science & nutrition · 2025Article
- Comprehensive characterization of Chinese beers based on chemical composition, antioxidant activity and volatile metabolomics.Scientific reports · 2025Article
- Effects of moderate beer consumption on immunity and the gut microbiome in immunosuppressed mice.Bioscience of microbiota, food and health · 2025Article
- Evaluation of a Functional Craft Wheat Beer Fermented with Saccharomyces cerevisiae UFMG A-905 to treat Salmonella Typhimurium infection in mice.Probiotics and antimicrobial proteins · 2023Article
- Review
- COVID-19 Vaccination and Alcohol Consumption: Justification of Risks.Pathogens (Basel, Switzerland) · 2023Review
- Fecal microbiota transplantation-could stool donors' and receptors' diet be the key to future success?Frontiers in gastroenterology (Lausanne, Switzerland) · 2023Article
- A comprehensive review of the benefits of drinking craft beer: Role of phenolic content in health and possible potential of the alcoholic fraction.Current research in food science · 2023Review
- Sour Beer withFoods (Basel, Switzerland) · 2022Article
- Physicochemical Properties and Antioxidant Activity of Portuguese Craft Beers and Raw Materials.Molecules (Basel, Switzerland) · 2022Article
- Article
- Cherries and Blueberries-Based Beverages: Functional Foods with Antidiabetic and Immune Booster Properties.Molecules (Basel, Switzerland) · 2022Review
- Will guidelines on alcohol consumption be personalized by a genetic approach?Genes & nutrition · 2021Article
- Topological Data Analysis Highlights Novel Geographical Signatures of the Human Gut Microbiome.Frontiers in artificial intelligence · 2021Article
- Antioxidant and Chemopreventive Effect of AliophenAntioxidants (Basel, Switzerland) · 2020Article
- Association of Moderate Beer Consumption with the Gut Microbiota and SCFA of Healthy Adults.Molecules (Basel, Switzerland) · 2020Article
- Microbiota and Lifestyle: A Special Focus on Diet.Nutrients · 2020Review
- Beer Phenolic Composition of Simple Phenols, Prenylated Flavonoids and Alkylresorcinols.Molecules (Basel, Switzerland) · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 2 institutions in 1 country.
Funding
Abstract
Beer is the most widely consumed fermented beverage in the world. A moderate consumption of beer has been related to important healthy outcomes, although the mechanisms have not been fully understood. Beer contains only a few raw ingredients but transformations that occur during the brewing process turn beer into a beverage that is enriched in micronutrients. Beer also contains an important number of phenolic compounds and it could be considered to be a source of dietary polyphenols. On the other hand, gut microbiota is now attracting special attention due to its metabolic effects and as because polyphenols are known to interact with gut microbiota. Among others, ferulic acid, xanthohumol, catechins, epicatechins, proanthocyanidins, quercetin, and rutin are some of the beer polyphenols that have been related to microbiota. However, scarce literature exists about the effects of moderate beer consumption on gut microbiota. In this review, we focus on the relationship between beer polyphenols and gut microbiota, with special emphasis on the health outcomes.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.