A diversidade fitoquímica em cervejas artesanais e sua relação com a saúde

Abstract

The act of brewing began thousands of years ago, and over that time it has undergone many modifications, developing a certain uniqueness and specificity for each beer produced. It is defined as a fermented beverage made from water, cereal, hop, and yeast, that is used in the alcoholic fermentation process. After malting step, it undergoes several unit operations under different processing conditions which, together to the incorporation of its ingredients and adjuncts in artisanal production, characterizes the product and create its sensory and chemical profile. The bioactive compounds of these ingredients and adjuncts provides this drink a specific phytochemical diversity for each beer produced, which increase its nutritional value, and brings to the consumer a series of health benefits, given the high antioxidant activity of these substances and their diversity due to the different formulations created for this beverage inside its artisanal production, that makes an impact in the quality of life of consumers and also provides a unique experience in its consumption. The study focuses on analyzing this phytochemical universe existing in these craft beers theoretically and relating it to their antioxidant potencial and the benefits provided by their consumption.