Beer and relevant production method

Beer according to any of the previous claims, characterized by the fact that these isoflavones are selected from the group including Daidzein, Genistein and Glycitein, either individually or in mixtures of their aglycon forms, or any form of glucoside or β-glycoside conjugates, where the conjugate is coupled through C-4 or C-7 positions of the isoflavone skeleton so that upon hydrolysis by fermentation will produce the aglycon forms of these isoflavones.

Beer according to any of the previous claims, characterized by the fact that it comprises the metabolite S-(−)-equol, that represent the more biologically active metabolite of the isoflavone, Daizein.

Beer according to any of the previous claims, characterized by the fact that these aglycon isoflavones are derived by the combination of natural substances, which contain isoflavones glucosides (Glycon), with such cereals and/or legumes used in beer production, to effect the hydrolysis of isoflavones glucosides (Glycon) to their corresponding aglycon forms.

Beer according to any of the previous claims, characterized by the fact that aglycons isoflavones are derived from synthetic compounds commercially available.

Beer according to any of the previous claims, for use as an anti-toxic, to reduce the alcohol toxicity and to exert beneficial health effects in the body when consumed.

Beer according to any of the previous claims, to be used as antioxidant to prevent, reduce or minimize the formation of free radicals generated by alcohol metabolism.

A method of making beer obtained by fermentation process of cereals and/or legumes, characterized by the addition of natural substances containing isoflavones and/or synthetic isoflavones in conjugated to obtain a beer from the fermentation process that has aglycons of isoflavones, the biologically active forms of isoflavones.

A method according to any of the previous claims from 18 to 20, characterized by the fact that the mash step is performed for a time of 30-240 minutes.