Polyphenolic Compounds of Beer - Natural Antioxidants

Authors

  • J. Cepicka Department of Fermentation Chemistry and Bioengineering, Institute of Chemical Technology, Prague
  • M. Karabin Department of Fermentation Chemistry and Bioengineering, Institute of Chemical Technology, Prague

Abstract

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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Published

2002-03-15

How to Cite

Cepicka, J., & Karabin, M. (2002). Polyphenolic Compounds of Beer - Natural Antioxidants. Chemické Listy, 96(2). Retrieved from http://ww.w.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/2346

Issue

Vol. 96 No. 2 (2002)

Section

Articles