A comprehensive review of the benefits of drinking craft beer: Role of phenolic content in health and possible potential of the alcoholic fraction

Hernández Martínez,Ernesto; Minchán Velayarce,Hans Himbler; Pasapera Campos,Sandra Eloisa

A comprehensive review of the benefits of drinking craft beer: Role of phenolic content in health and possible potential of the alcoholic fraction

dc.contributor.author	Hernández Martínez,Ernesto
dc.contributor.author	Minchán Velayarce,Hans Himbler
dc.contributor.author	Pasapera Campos,Sandra Eloisa
dc.date.accessioned	2026-03-09T17:26:15Z
dc.date.available	2026-03-09T17:26:15Z
dc.date.issued	2023-03-08
dc.description.abstract	Currently, there is greater production and consumption of craft beer due to its appreciated sensory characteristics. Unlike conventional beer, craft beers provide better health benefits due to their varied and high content of phenolic compounds (PCs) and also due to their alcohol content, but the latter is controversial. The purpose of this paper was to report on the alcoholic fraction and PCs present in craft beers and their influence on health. Despite the craft beer boom, there are few studies on the topic; there is a lot of field to explore. The countries with the most research are the United States > Italy > Brazil > United Kingdom > Spain. The type and amount of PCs in craft beers depends on the ingredients and strains used, as well as the brewing process. It was determined that it is healthier to be a moderate consumer of alcohol than to be a teetotaler or heavy drinker. Thus, studies in vitro, with animal models and clinical trials on cardiovascular and neurodegenerative diseases, cancer, diabetes and obesity, osteoporosis and even the immune system suggest the consumption of craft beer. However, more studies with more robust designs are required to obtain more generalizable and conclusive results. Finally, some challenges in the production of craft beer were detailed and some alternative solutions were mentioned.
dc.format	application/pdf
dc.identifier.doi	https://doi.org/10.1016/j.crfs.2023.100477
dc.identifier.uri	http://hdl.handle.net/20.500.14689/1118
dc.language.iso	eng
dc.publisher	Current Research in Food Science
dc.publisher.country	NL
dc.rights	info:eu-repo/semantics/openAccess
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/2.5/pe/
dc.source	Universidad Nacional de Jaén\|\|Repositorio Institucional - UNJ
dc.subject	Craft beer
dc.subject	Hops (Humulus lupulus)
dc.subject	Phenolic compounds
dc.subject	Prenylflavonoid
dc.subject	Xanthohumol
dc.subject	Prenylnaringenin
dc.subject.ocde	https://purl.org/pe-repo/ocde/ford#2.11.01
dc.title	A comprehensive review of the benefits of drinking craft beer: Role of phenolic content in health and possible potential of the alcoholic fraction
dc.type	info:eu-repo/semantics/article
dc.type.version	info:eu-repo/semantics/publishedVersion
renati.author.dni	16735303
renati.author.dni	17622109
renati.author.dni	73811331