Fundamentals and Health Benefits of Xanthohumol, a Natural Product Derived from Hops and Beer

• Type: Another Publication in an International Scientific Journal
• Date: 2009

Authors

Paulo J Magalhaes (Author) Other; Daniel O Carvalho (Author) Other; Jose M Cruz (Author) Other; Luis F Guido (Author) FCUP; Aquiles A Barros (Author) FCUP

Journal

Title: Natural product communications

Vol. 4

Pages: 591-610

ISSN: 1934-578X

Publisher: SAGE

Indexing

ISI Web of Knowledge - 99 Citations

Scopus - 102 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-003-KJB

Abstract (EN): In recent years, there has been a growing interest in phenolic compounds and their presumed role in the prevention of various degenerative diseases, such as cancer and cardiovascular diseases. Xanthohumol, a prenylated chalcone from hops and beer, is among the phenolic compounds which have received the most attention in recent years. This compound has a range of interesting biological properties that may have therapeutic utility. Based on the health-promoting properties of xanthohumol, the production of a beer enriched in this substance would be of huge interest to the brewing industry, for the benefits this could bring to consumer's health. This paper reviews recent and important data with respect to the health benefits or biological activities of xanthohumol and beer. In addition, an overview of the chemistry and biotechnological aspects of xanthohumol is presented.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 20