{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,1]],"date-time":"2026-07-01T08:32:28Z","timestamp":1782894748378,"version":"3.54.5"},"reference-count":114,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2020,3,4]],"date-time":"2020-03-04T00:00:00Z","timestamp":1583280000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Biomolecules"],"abstract":"<jats:p>Beer is one of the most consumed drinks around the world, containing a variety of compounds that offer both appreciated sensorial characteristics and health advantages. Important healthy compounds in beer are those with antioxidant properties that attenuate the content of free radicals produced as by-products in the human metabolism, exerting an appreciable effect against cancers or cardiovascular diseases. This work details a study of antioxidant compounds present in beer, focusing on the two main groups: phenols (including polyphenolic forms) and melanoidins, formed specifically during brewing as Maillard products. The fundaments of the most important methods to evaluate beer antioxidant activity, the main antioxidant compounds present in beer\u2014especially those with healthy properties\u2014and the new trends to increase beer antioxidant activity are also discussed.<\/jats:p>","DOI":"10.3390\/biom10030400","type":"journal-article","created":{"date-parts":[[2020,3,4]],"date-time":"2020-03-04T10:46:08Z","timestamp":1583318768000},"page":"400","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":124,"title":["Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity"],"prefix":"10.3390","volume":"10","author":[{"given":"Alvaro","family":"Martinez-Gomez","sequence":"first","affiliation":[{"name":"Dpto. Ingenier\u00eda Agr\u00edcola y Forestal (Area de Tecnolog\u00eda de los Alimentos), E.T.S. Ingenier\u00edas Agrarias, Universidad de Valladolid, 34004 Palencia, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7776-1017","authenticated-orcid":false,"given":"Isabel","family":"Caballero","sequence":"additional","affiliation":[{"name":"Dpto. Ingenier\u00eda Agr\u00edcola y Forestal (Area de Tecnolog\u00eda de los Alimentos), E.T.S. Ingenier\u00edas Agrarias, Universidad de Valladolid, 34004 Palencia, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Carlos A.","family":"Blanco","sequence":"additional","affiliation":[{"name":"Dpto. Ingenier\u00eda Agr\u00edcola y Forestal (Area de Tecnolog\u00eda de los Alimentos), E.T.S. Ingenier\u00edas Agrarias, Universidad de Valladolid, 34004 Palencia, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2020,3,4]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"22","DOI":"10.1016\/j.ijfoodmicro.2018.06.028","article-title":"Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added","volume":"284","author":"Capece","year":"2018","journal-title":"Int. J. Food Microbiol."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"3801","DOI":"10.1007\/s13197-019-03851-1","article-title":"Study of antioxidant activity during the malting and brewing process","volume":"56","author":"Koren","year":"2019","journal-title":"J. Food Sci. 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