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Health and safety: Difference between revisions
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Phenolic acids are potent antioxidants and are absorbed by humans after beer ingestion.<ref name=wangas/> | Phenolic acids are potent antioxidants and are absorbed by humans after beer ingestion.<ref name=wangas/> | ||
Amount of phenolics in beer and wine is comparable (10). Recent claims suggest that the in vivo AO capacity of beer and red wine are similar despite different concentrations of total polyphenols, possibly due to superior absorption of the beer phenolics as compared with those in red wine (2, 10,11). Although beer per drink (of equivalent alcohol content) contains more than twice as many of the AOs as white wine and only half the amount in red wine (12), the red wine AOs may be larger molecules that are not as readily absorbed as the smaller AOs in beer (13,14).<ref name=gornov>Gorjanović SŽ, Novaković MM, Potkonjak NI, LeskoŠek-Čukalović I, Sužnjević DŽ. [https://pubs.acs.org/doi/abs/10.1021/jf903091n Application of a novel antioxidative assay in beer analysis and brewing process monitoring.] ''J Agric Food Chem.'' 2010;58(2):744–751.</ref> | |||