Beer, one of the most commonly consumed alcoholic beverages, is rich in polyphenols and the main dietary source of xanthohumol and related prenylflavonoids. However, to avoid haze formation caused by the interaction between polyphenols and proteins, most phenolic compounds are removed from beer and lost in the brewery waste stream via polyvinylpolypyrrolidone (PVPP) adsorption. This waste stream contains several polyphenols with high antioxidant capacity and pharmacological effects that could be used as a rich and low-cost source of these compounds, though little is known about its composition and potential attributes. This work aims to review the polyphenols present in beer and in the brewery waste stream, as well as the health benefits associated to their consumption.
Keywords: Beer, Hop (Humulus lupulus L.), Malt, PVPP brewery waste stream, Xanthohumol, Prenylated chalcones, Hop bitter acids
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