Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity.

Biomolecules
Alvaro Martinez-GomezCarlos A Blanco

Abstract

Beer is one of the most consumed drinks around the world, containing a variety of compounds that offer both appreciated sensorial characteristics and health advantages. Important healthy compounds in beer are those with antioxidant properties that attenuate the content of free radicals produced as by-products in the human metabolism, exerting an appreciable effect against cancers or cardiovascular diseases. This work details a study of antioxidant compounds present in beer, focusing on the two main groups: phenols (including polyphenolic forms) and melanoidins, formed specifically during brewing as Maillard products. The fundaments of the most important methods to evaluate beer antioxidant activity, the main antioxidant compounds present in beer-especially those with healthy properties-and the new trends to increase beer antioxidant activity are also discussed.

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Citations

Aug 30, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Justyna GąsiorAlicja Z Kucharska
May 7, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Luigi CastaldoAlberto Ritieni
Oct 31, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Sanja RadonjićTatjana Košmerl
Jan 21, 2021·Biomolecules·Encarna Gómez-Plaza, Rocío Gil-Muñoz
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Mar 7, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Wiktoria Liszkowska, Joanna Berlowska
Apr 23, 2021·Therapeutics and Clinical Risk Management·Mei ZhangFeng-Bin Liu
Jun 3, 2021·Antioxidants·Justyna PaszkotMirosław Anioł
Jun 18, 2021·Critical Reviews in Food Science and Nutrition·Sherif ShaheenMohamed A Farag

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