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Polyphenols have an ambiguous role in the aging of beer. Flavonoids (for example catechin, which comes from hops and is a major source of polyphenols in beer), are antioxidants and protect more sensitive compounds such as isohumulones from oxidation by scavenging free radicals and binding with oxidative metals (iron, for example). However, they themselves can also be oxidized over time to possibly create off-flavors. In addition to their own oxidation, [https://en.wikipedia.org/wiki/Hydroxyl_radical hydroxyl radicals] that cause oxidation also react highly with ethanol, and therefore a portion may not react with polyphenols. After a lag period of 5 weeks in the bottle, it was found that levels of tannins actually increase. This is thought to be caused by smaller flavonoids reacting with acetaldehyde. Polyphenols were also oxidized into [https://en.wikipedia.org/wiki/Quinone quinones], which are a stepping stone in the reaction that causes [https://en.wikipedia.org/wiki/Food_browning oxidative food browning](this reaction increases in the presence of acids <ref>[https://en.wikipedia.org/wiki/Quinone#Reduction "Quinone". Wikipedia. Retrieved 12/23/2023.]</ref>). The use of polyphenols during mashing and boiling has been shown to decrease trans-2-nonenal (cardboard flavor) and trans-2-nonenal that is protected from fermentation by being bound to proteins (see [[Aging_and_Storage#Tannic_Acid|Tannic Acid]] below). In two studies, there appeared to be no significant effect on free radical formation by polyphenols, probably due to the fact that they readily react with ethanol <ref name="Callemien_2010" />.