Abstract

Beer, one of the most commonly consumed alcoholic beverages, is rich in polyphenols and is the main dietary source of xanthohumol and related prenylflavonoids. However, to avoid haze formation caused by the interaction between polyphenols and proteins, most phenolic compounds are removed from beer and lost in the brewery waste stream via polyvinylpolypyrrolidone (PVPP) adsorption. This waste stream contains several polyphenols with high antioxidant capacity and pharmacological effects; that waste could be used as a rich, low-cost source of these compounds, though little is known about its composition and potential attributes. This work aims to review the polyphenols present in this brewery waste stream, as well as the health benefits associated with their consumption.