Speakers

9th European Beer and Health Symposium
Dr. Patrycja Kupnicka

Dr. Patrycja Kupnicka

Patrycja Kupnicka
Department of Biochemistry
Pomeranian Medical University
Szczecin, Poland

I have a master degree in laboratory diagnostics, which I obtained at Pomeranian Medical University (PMU) in Szczecin (Poland), where I am a PhD student at the Department of Biochemistry at the moment.

My research interests include neurobiology, heavy metals toxicity mechanisms and their influence on the neuronal pathways. My PhD thesis is about the influence of fluoride on the development of morphine dependence.

In 2018 I took 2-month internship in the Institute of Neurogenetics University of Luebeck (Germany). The traineeship was a part of the research project ProtectMove.

At the moment I am working in ICP-OES lab, where I determine the content of elements in different types of samples including food and drinks. I am also a junior laboratory technician in the Department of Biochemistry of PMU where I teach biochemistry to medicine students.

Micronutrients, minerals and polyphenols in alcoholic, non-alcoholic and low alcoholic beer

Beer is the most commonly consumed alcoholic drink in the world, as well as the third most commonly consumed drink by humans. The concentrations of specific elements in beer may differ significantly depending on the region of production. The differences may be conditioned by the different chemical compositions of the local materials used to produce beer, especially water, but also yeast, malt grain, and hops. Malt is the main source of elements such as magnesium and potassium in beer.

The antioxidant characteristics of plant-derived materials can be attributed to their content of polyphenols. Both malt and hops are sources of beer polyphenol substances and both of them are used to produce alcoholic and non-alcoholic beer. Polyphenols concentration is important for the taste and nutritional qualities of beverages. There are many reports concerning antioxidant proprieties of alcoholic beer and just a few proving the anti-inflammatory proprieties of non-alcoholic beer.

The aim of our study was to investigate the levels of chosen elements in beer (52 samples) and whether beers can be a good source of these elements.

On the basis of the study it can be concluded that beer is a good source of calcium ions. Various types of beer are characterized by significant differences in mineral content, which is a result of the type of water, the resources used for the drinks’ production, the class of yeast, and the technological processes applied during production. All of those factors might have a direct effect on the role of beer in the daily needs for minerals and other elements.

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