Since ancient times, people have attributed a variety of health benefits to moderate
consumption of fermented beverages such as wine and beer, often without any scientific …

Hydroxycinnamic acids are the most widely distributed phenolic acids in plants. Broadly
speaking, they can be defined as compounds derived from cinnamic acid. They are present …

Total polyphenols and flavonoids content, phenolics profile by HPLC, and antioxidant
activity of ten fruit beer produced adding fruits during the fermentation process were …

Background and Purpose Anthocyanins are phytochemicals with reported vasoactive
bioactivity. However, given their instability at neutral pH, they are presumed to undergo …

In recent years, the awareness of consumers about the impact of food on health is constantly
increasing. A high amount of dietary antioxidant intake can be supplied by beverages widely …

For the past 100 years, polyphenol research has played a central role in brewing science.
The class of phenolic substances comprises simple compounds built of 1 phenolic group as …

Beer is the second most consumed alcoholic beverage in Europe and shown by the
European Prospective Investigation into Cancer and Nutrition cohort study to be the main …

The objective of the present work was to improve the antioxidant activity and water solubility
of chitosan by grafting with ferulic acid through a carbodiimide-mediated coupling reaction …

Phenolic acids are biologically active molecules present in a wide range of edible and
nonedible plants. They have a commercial value in beauty, health, and medicinal industries …

Despite the wide literature describing the biological effects of polyphenols, scarce data are
available on their content in the human diet. This study examined total polyphenols content …