Table 1. Composition of the alcoholic and non-alcoholic beers.

Composition				Alcoholic beer	Non-alcoholic beer
				(mg/L)	(mg/L)
	Total polyphenols			138.6	120.5
Polyphenolic compounds	Phenolic acid	4-Hydroxybenzoic acid	4-Hydroxy-3-methoxy benzoic acid	0.36	0.50
			Salicylic acid	0.23	0.37
			Syringic acid	0.62	0.43
			4-Hydroxybenzoic acid	0.60	0.84
			Gallic acid	<0.2	<0.2
			Protocatechuic acid	4.25	3.85
		P-Hydroxy-cinnamic acid	Ferulic acid	1.78	1.62
			P-Coumaric acid	0.90	0.98
			Sinapicacid	1.07	0.99
			3,4-Dihydroxycinnamic acid	0.25	0.55
		4-Hydroxyphenylacetic acid		<0.2	0.45
	Flavonoid	Chalcone	Xanthohumol	<0.2	<0.2
		Flavanol	Catechin	1.37	2.33
			Epicatechin	0.50	0.49
			Epigallocatechin (EGC)	<0.2	<0.2
		Flavanone	Isoxanthohumol	<0.2	<0.2
		Others	Epigallocatechin gallate (EGCG)	<0.2	<0.2
			Epigallocatechin gallate (ECG)	<0.2	<0.2
	Others	4-Vinyl guaiacol	4-VG	<0.2	0.26
		Alkylphenol	4-VP	<0.2	<0.2
		Benzaldehyde	Vanillin	<0.2	<0.2
		4-Hydroxyphenylethanol		9.73	11.14