An Overview of Bioactive Phenolic Molecules and Antioxidant Properties of Beer: Emerging Trends

Mirella Nardini

doi:10.3390/molecules28073221

journal article Open Access Apr 04, 2023

An Overview of Bioactive Phenolic Molecules and Antioxidant Properties of Beer: Emerging Trends

Mirella Nardini

Molecules Vol. 28 No. 7 pp. 3221 · MDPI AG

View at Publisher Save 10.3390/molecules28073221

Abstract

Beer is one of the oldest and most common beverages worldwide. The phenolic contents and antioxidant properties of beer are crucial factors in evaluating its nutritional quality. Special beers brewed with the addition of adjuncts are gaining in consumer preference, in response to demands for healthy food and new gustatory and olfactory stimuli. Many studies recently dealt with functional beers brewed with the addition of adjuncts. This review focuses on bioactive molecules, particularly the composition of phenolic compounds, and the antioxidant activity of beer. The current knowledge concerning the effect of the addition of adjuncts in the form of fruit, vegetables, herbs, and natural foods on the polyphenol content, antioxidant properties, and phenolic profile of beer is reviewed, with an outline of the emerging trends in brewing processes. Future studies need to complete the identification and characterization of the bioactive molecules in beer, as well as studying their absorption and metabolic fate in humans.

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Metrics

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Citations

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References

Details

Published: Apr 04, 2023
Vol/Issue: 28(7)
Pages: 3221
License: View

Authors

M

Mirella Nardini

CREA, Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy

Cite This Article

Mirella Nardini (2023). An Overview of Bioactive Phenolic Molecules and Antioxidant Properties of Beer: Emerging Trends. Molecules, 28(7), 3221. https://doi.org/10.3390/molecules28073221

An Overview of Bioactive Phenolic Molecules and Antioxidant Properties of Beer: Emerging Trends

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