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

Dpto. Ingeniería Agrícola y Forestal (Area de Tecnología de los Alimentos), E.T.S. Ingenierías Agrarias, Universidad de Valladolid, 34004 Palencia, Spain
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Biomolecules 2020, 10(3), 400; https://doi.org/10.3390/biom10030400
Received: 24 January 2020 / Revised: 24 February 2020 / Accepted: 1 March 2020 / Published: 4 March 2020
(This article belongs to the Special Issue Biochemistry of Wine and Beer)
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. View Full-Text
Keywords: beer; phenols; melanoidins; antioxidant activity beer; phenols; melanoidins; antioxidant activity
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MDPI and ACS Style

Martinez-Gomez, A.; Caballero, I.; Blanco, C.A. Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity. Biomolecules 2020, 10, 400. https://doi.org/10.3390/biom10030400

AMA Style

Martinez-Gomez A, Caballero I, Blanco CA. Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity. Biomolecules. 2020; 10(3):400. https://doi.org/10.3390/biom10030400

Chicago/Turabian Style

Martinez-Gomez, Alvaro, Isabel Caballero, and Carlos A. Blanco 2020. "Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity" Biomolecules 10, no. 3: 400. https://doi.org/10.3390/biom10030400

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