Polyphenolic Compounds of Beer - Natural Antioxidants

Page: 90

J. Cepicka and M. Karabin

Department of Fermentation Chemistry and Bioengineering, Institute of Chemical Technology, Prague


The review summarizes the current knowledge of beer polyphenols, their chemical structure and classification. Biosynthesis pathways of some polyphenolic compounds are included too. High attention is dedicated to chemical reactions, which takes place during brewing technology, in relation to colloidal and sensory stability of beer. Further the health prevention properties of beer polyphenolics are discussed.


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