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This work received financial support from the European Union (FEDER Funds through COMPETE) and National Funds (FCT, Fundacao para a Ciencia e a Tecnologia) through project Pest-C/EQB/LA0006/2013 and PEst-C/BIA/UI4050/2011. The work also received financial support from the European Union (FEDER funds) under the framework of QREN through Project NORTE-07-0124-FEDER-000069. DOC receives a postdoc grant through the project Operacao Norte-01-0145-FEDER-000011. MMM wishes to acknowledge to FCT for her postdoctoral grant (SFRH/BPD/97049/2013). The authors also thank Unicer – Bebidas de Portugal, S. A. for the supply of BSG samples.

Brewer’s Spent Grains Protects against Oxidative DNA Damage in Saccharomyces cerevisiae