Influence of polyphenols and reducing substances on beer quality and their fate during beer production
In recent years an increasing number of reports on the positive influences of polyphenols on human health have been published, in both the scientific and public press. Especially anti-cancerogenic effects, together with the positive effects of moderate alcohol consumption on coronary diseases, are mentioned. Food products containing polyphenols include several different vegetables, fruits and spices; the highest polyphenol contents are observed in green tea and red wine, and also in beer (Fig 1).
The positive influences on human health are predominantly ascribed to the anti-oxidative effects of poly-phenols, which are able to compensate the action of oxygen radicals in blood. Several European countries co-operate on this project.
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