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 appropriately considered the contribution of alcohol (pure or spirits) intake. For such purpose, we searched Scopus.com for any kind of experimental model (in vitro, animal, human observational or intervention) using beer and considering phenols. Overall, data reported so far support the existence of the somehow additive or synergistic effects of phenols and ethanol present in beer. However, findings are inconclusive and thus deserve further animal and human studies.

A Simple Method for Evaluating the Bioactive Phenolic Compounds’ Presence in Brazilian Craft Beers

“…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 ].…”

“…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.…”

“…Beer is a widespread drink on a world scale, and therefore its consumption is extremely broad and appreciated by a wide audience. It is the third most consumed beverage around the world and the first among the alcoholic beverages [ 1 , 2 ]. Brazil is the third largest producer in the world, behind only China and the United States.…”

“…The polyphenolic composition of beers can be considered as one quality indicator of the beverage processing and marketing. The type and quantity of phenolic compounds influence the taste, color, foam, beer turbidity, bitterness, colloidal, and sensory properties besides of stability and shelf-life of beer [ 2 , 13 , 14 ].…”

“…Several studies have associated the consumption of foods and beverages rich in phenolic compounds (including the moderate consumption of alcoholic beverages or those with a low ethanol content) to the health benefits of consumers, such as prevention of cardiovascular diseases and certain types of cancer and the prevention of other diseases related to aging [ 15 , 16 , 17 , 18 , 19 , 20 , 21 ]. Although the serious harms of high alcohol intake are known, moderate beer consumption is believed to be associated with protective cardiovascular function and reduction in the development of neurodegenerative diseases [ 2 ].…”