2021
DOI: 10.3390/molecules26020486
|View full text |Cite
|
Sign up to set email alerts
|

The Role of Bioactive Phenolic Compounds on the Impact of Beer on Health

Abstract: This review reports recent knowledge on the role of ingredients (barley, hop and yeasts), including genetic factors, on the final yield of phenolic compounds in beer, and how these molecules generally affect resulting beer attributes, focusing mainly on new attempts at the enrichment of beer phenols, with fruits or cereals other than barley. An entire section is dedicated to health-related effects, analyzing the degree up to which studies, investigating phenols-related health effects of beer, have appropriatel… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
3
2

Citation Types

0
26
0
1

Year Published

2021
2021
2024
2024

Publication Types

Select...
5
1

Relationship

0
6

Authors

Journals

citations
Cited by 39 publications
(29 citation statements)
references
References 178 publications
(204 reference statements)
0
26
0
1
Order By: Relevance
“…Briefly, the technological process of craft beers production (including genetic factors of the yeasts used in the fermentation process, conditions for growing raw materials of plant origin, among others) can result in a change in the phenolic profile of the beverage. The final content of phenolic compounds in craft beers depends on the selection of raw materials and the wort-production technology [ 2 , 8 ].…”
Section: Discussionmentioning
confidence: 99%
See 4 more Smart Citations
“…Briefly, the technological process of craft beers production (including genetic factors of the yeasts used in the fermentation process, conditions for growing raw materials of plant origin, among others) can result in a change in the phenolic profile of the beverage. The final content of phenolic compounds in craft beers depends on the selection of raw materials and the wort-production technology [ 2 , 8 ].…”
Section: Discussionmentioning
confidence: 99%
“…In a recent review, Ambra et al (2021) [ 2 ] mentioned that fruit beers or beers added to fruit (and/or others plant origin products) during their production may be enriched with bioactive compounds that are undetectable in conventional beers, such as catechin, rutin, myricetin, quercetin, and resveratrol. Therefore, we emphasize that the production of craft beers involves the addition of products of natural origin, as already mentioned, and this can promote a significant enrichment in the composition and phenolic diversity of the beverage.…”
Section: Discussionmentioning
confidence: 99%
See 3 more Smart Citations