42 - What Contribution Is Beer to the Intake of Antioxidants in the Diet?

Abstract

Beer is a low-alcohol beverage brewed from natural ingredients and may contain appreciable amounts of bioactive compounds, mainly antioxidants, which are associated with health effects. Polyphenols and melanoidins are the major natural antioxidants in beer. Polyphenol and melanoidin contents are largely influenced by genetic and agricultural factors in the raw material and by technological factors in the brewing. Common beer polyphenols include flavonols, phenolic acids, catechins, procyanidins, tannins and chalcones. Beer also contains Maillard reaction products, largely formed during the malting and brewing process. Various assays have shown that beer has greater antioxidant capacity than white wine, but less than red wine. Nevertheless, in several countries the consumption of beer contributes significantly to the total intake of polyphenols and to the antioxidant capacity of the diet. Beer in Spain (150 ml/person/day) provides 7.2% of the daily dietary intake of polyphenols and accounts for around 3% of the total antioxidant capacity of the diet. Further research is needed to elucidate the potential role of beer in the prevention of chronic diseases associated with the intake of antioxidants.