Council for Agricultural Research and Economics, Research Centre for Food and Nutrition, 00178 Rome, Italy.
Molecules. 2021 Jan 18;26(2):486. doi: 10.3390/molecules26020486.
This review reports recent knowledge on the role of ingredients (barley, hop and yeasts), including genetic factors, on the final yield of phenolic compounds in beer, and how these molecules generally affect resulting beer attributes, focusing mainly on new attempts at the enrichment of beer phenols, with fruits or cereals other than barley. An entire section is dedicated to health-related effects, analyzing the degree up to which studies, investigating phenols-related health effects of beer, have appropriately considered the contribution of alcohol (pure or spirits) intake. For such purpose, we searched Scopus.com for any kind of experimental model (in vitro, animal, human observational or intervention) using beer and considering phenols. Overall, data reported so far support the existence of the somehow additive or synergistic effects of phenols and ethanol present in beer. However, findings are inconclusive and thus deserve further animal and human studies.
这篇综述报告介绍了成分（大麦、啤酒花和酵母），包括遗传因素，对啤酒中酚类化合物最终产量的作用的最新知识，以及这些分子通常如何影响啤酒的特性，主要集中在利用除大麦以外的水果或谷物来丰富啤酒酚类的新尝试上。还有一个专门的章节分析了与健康相关的影响，研究了调查啤酒中酚类物质与健康相关影响的研究在多大程度上适当考虑了酒精（纯酒精或烈酒）摄入的贡献。为此，我们在 Scopus.com 上搜索了任何使用啤酒并考虑酚类物质的实验模型（体外、动物、人体观察或干预）。总的来说，到目前为止报告的数据支持啤酒中存在酚类和乙醇的某种相加或协同作用。然而，这些发现尚无定论，因此值得进一步进行动物和人体研究。
