Functional properties of the fermented alcoholic beverages: Apple cider and beer

It is now well established that moderate consumption of fermented alcoholic beverages, as part of a well-balanced diet, provides several health benefits. Apart from wine, moderate consumption of beer and apple cider has also been proposed for a plethora of health benefits, such as a decrease in oxidative stress, thrombosis, inflammation, and lowering of biomarkers associated with risk of cardiovascular disorders, coronary heart disease, ischaemic stroke, and total mortality. Within this chapter, the functional properties and benefits of the fermented alcoholic beverages, beer and apple cider, are thoroughly reviewed. Emphasis is given to their content in bio-functional antioxidant and anti-inflammatory compounds, their probiotics' content, and the effects of fermentation on their association with the observed health benefits of these functional beverages. Current and future strategies for the utilization of these compounds and probiotics, along with appropriate modifications of the fermentation processes, for the production of novel functional products with enhanced beneficial effects against chronic disorders are also thoroughly presented.