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Herein, the impact of the addition of French and American oak wood to two beer styles, pale and dark, on beer phenolic composition (total phenolics, total flavonoids, and HPLC-DAD) and bioactivity (FRAP, DPPH, anti-inflammatory activity in RAW 264.7, and antiproliferative in Caco-2 cells) was assessed. Thirteen phenolics were quantified with values according to previous reports. Dark malt resulted in higher values of total phenolics, to which m-hydroxybenzoic, syringic, p-coumaric acids, and xanthohumol contributed considerably; the exception was (+)-catechin and salicylic acid, which were found to be higher in pale beers. American oak significantly increased 3,4-dihydroxyphenylacetic, vanillic, and syringic acids up to roughly 3, 2, and 10 times, respectively, when compared with French wood. FRAP and DPPH values varied between pale and dark beers, with a less pronounced effect after wood addition. All samples presented considerable cellular antioxidant and anti-inflammatory as well as antiproliferative activity, but differences were found only for the antiproliferative activity, which was higher for the dark beers, which reached about 70% inhibition. Overall, the influence of malts was more pronounced than that of wood, in the studied conditions, highlighting the overwhelming impact of malts on the bioactivity of beer.<\/jats:p>","DOI":"10.3390\/foods12061237","type":"journal-article","created":{"date-parts":[[2023,3,14]],"date-time":"2023-03-14T06:14:58Z","timestamp":1678774498000},"page":"1237","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Bioactive Properties and Phenolic Composition of Wood-Aged Beers: Influence of Oak Origin and the Use of Pale and Dark Malts"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9366-5591","authenticated-orcid":false,"suffix":"Jr.","given":"Julio C.","family":"Machado","sequence":"first","affiliation":[{"name":"LAQV\/REQUIMTE, Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Universidade do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8543-8623","authenticated-orcid":false,"given":"Pedro D. M.","family":"Nicola","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE, Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Universidade do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0189-1357","authenticated-orcid":false,"given":"Olga","family":"Viegas","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE, Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Universidade do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal"},{"name":"Faculty of Nutrition and Food Sciences, Universidade do Porto, 4150-180 Porto, Portugal"}]},{"given":"Mickael C.","family":"Santos","sequence":"additional","affiliation":[{"name":"J. Dias Cooperage, Rua da Lomba 513, 4500-526 Espinho, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9366-0443","authenticated-orcid":false,"given":"Miguel A.","family":"Faria","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE, Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Universidade do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8424-1431","authenticated-orcid":false,"given":"Isabel M. P. L. V. O.","family":"Ferreira","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE, Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Universidade do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2023,3,14]]},"reference":[{"key":"ref_1","unstructured":"Holzapfel, W. (2015). Advances in Fermented Foods and Beverages, Woodhead Publishing."},{"key":"ref_2","unstructured":"Preedy, V.R. 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