RT info:eu-repo/semantics/article
T1 Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity
A1 Martínez Gómez, Álvaro
A1 Caballero Caballero, Isabel
A1 Blanco Fuentes, Carlos Antonio
K1 Beer
K1 Cerveza
K1 Phenols
K1 Fenoles
K1 Melanoidins
K1 Melanoidinas
K1 Antioxidant activity
K1 Actividad antioxidante
AB 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.
PB MDPI
SN 2218-273X
YR 2020
FD 2020
LK https://uvadoc.uva.es/handle/10324/52216
UL https://uvadoc.uva.es/handle/10324/52216
LA eng
NO Biomolecules, 2020, vol. 10, n. 3, 400
NO Producción Científica
DS UVaDOC
RD 12-sep-2024