Beer and its non-alcoholic compounds in health and disease

Osorio-Paz, Ixchel; Brunauer, Regina; Alavez, Silvestre

doi:10.1080/10408398.2019.1696278

Cited by 52 publications

(55 citation statements)

References 156 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Moderate beer consumption has been shown to have beneficial effects on human health, many of which are based on the redox properties of the antioxidant compounds present in beer [5,16,17].…”

Section: Health Benefits Of Beer Consumptionmentioning

confidence: 99%

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

2020

View full text Add to dashboard Cite

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.

show abstract

Section: Health Benefits Of Beer Consumptionmentioning

confidence: 99%

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

2020

View full text Add to dashboard Cite

show abstract

“…Finally, it is important to mention that, despite the interesting beer antioxidant profiles described in the present paper and in the literature, it is important to highlight the importance of a moderate consumption of beer in the context of a healthy dietary pattern, such as the Mediterranean diet [23]. Excessive beer consumption can lead to an excessive body weight, hamper pancreatic function and increase the risk of cancer due to its ethanol content and also due to the low levels of toxic compounds [17].…”

Section: Discussionmentioning

confidence: 67%

“…In terms of beer's phenolic compounds and its potential biological activity, phenolic acids, prenylated flavonoids, αand iso-α-acids have been the most studied. These phenolic compounds had been associated with relevant biological activities such as antioxidant, anti-inflammatory, antidiabetic and estrogenic activities [17]. However, beer can also be a source of compounds with potential toxic and pro-carcinogenic properties at higher concentrations such as carbonyl compounds and furan derivates [18].…”

Section: Introductionmentioning

confidence: 99%

Beer Phenolic Composition of Simple Phenols, Prenylated Flavonoids and Alkylresorcinols

et al. 2020

View full text Add to dashboard Cite

Beer is a fermented beverage with beneficial phenolic compounds and is widely consumed worldwide. The current study aimed to describe the content of three families of phenolic compounds with relevant biological activities: prenylated flavonoids (from hops), simple phenolic alcohols (from fermentation) and alkylresorcinols (from cereals) in a large sample of beers (n = 45). The prenylated flavonoids analyzed were xanthohumol, isoxanthohumol, 6- and 8-prenylnaringenin. The total prenylated flavonoids present in beer ranged from 0.0 to 9.5 mg/L. The simple phenolic alcohols analyzed were tyrosol and hydroxytyrosol, ranging from 0.2 to 44.4 and 0.0 to 0.1 mg/L, respectively. Our study describes, for the first time, the presence of low amounts of alkylresorcinols in beer, in concentrations ranging from 0.02 to 11.0 µg/L. The results in non-alcoholic beer and the differences observed in the phenolic composition among different beer types and styles highlight the importance of the starting materials and the brewing process (especially fermentation) on the final phenolic composition of beer. In conclusion, beer represents a source of phenolic compounds in the diet that could act synergistically, triggering beneficial health effects in the context of its moderate consumption.

show abstract

“…Further analysis of emerging products is required, both to assess potential health benefits and to substantiate any attempted health claims. The potential of more contemporary non-alcoholic beers, with respect to both the phenolic and bitter acid components (alpha-acids or humulones and beta-acids or lupones), has been explored in mouse models of Alzheimer's [38]. It is possible that the bitter acids have been studied less due to their labile nature and the poor solubility of lupones.…”

Section: Analysis Of Polyphenols and Phenolics In Beermentioning

confidence: 99%

A Review of the Potential Health Benefits of Low Alcohol and Alcohol-Free Beer: Effects of Ingredients and Craft Brewing Processes on Potentially Bioactive Metabolites

2020

View full text Add to dashboard Cite

Beer is a beverage of significant historical and cultural importance. Interest in the potential health effects of alcoholic beverages has largely focused on wine; however, there are a number of potentially beneficial bioactives that beer may contain that warrant further investigation. The challenge of considering any potential health benefits of beer are restricted by the negative consequences of its alcohol and energy content. There is potential to enhance the bioactive qualities of beer whilst reducing the alcohol and energy content through novel brewing approaches often used in craft brewing, in terms of ingredients, brewing methods and type of fermentation. Consumer demand to produce a greater variety of beer types, including alcohol-free beers, may also help to increase the number of beers which may have greater potential to improve health, with lower levels of alcohol, while still being tasty products. As low alcohol, prebiotic and bioactive containing beers are developed, it is important that their potential health benefits and risks are fully assessed.

show abstract

Beer and its non-alcoholic compounds in health and disease

Cited by 52 publications

References 156 publications

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

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

Beer Phenolic Composition of Simple Phenols, Prenylated Flavonoids and Alkylresorcinols

A Review of the Potential Health Benefits of Low Alcohol and Alcohol-Free Beer: Effects of Ingredients and Craft Brewing Processes on Potentially Bioactive Metabolites

Contact Info

Product

Resources

About