Hop bioactive compounds in prevention of nutrition-related noncommunicable diseases. - GreenMedInfo Summary
Hop bioactive compounds in prevention of nutrition-related noncommunicable diseases.
Crit Rev Food Sci Nutr. 2020 May 28:1-14. Epub 2020 May 28. PMID: 32462886
Alejandro Bravo Iniguez
Nutrition-related noncommunicable diseases (NR-NCDs) such as cardiovascular disease and type 2 diabetes both negatively impact the quality of life of many individuals and generate a substantial burden on society, demonstrating a need for intervention. Phytochemicals are investigated as a potential approach for combating NR-NCDs, and those found in hops have gained increased attention in recent decades. Hops, the strobile of the plant, are grown primarily for the brewing industry as they confer taste and increased shelf-life. The bitter acids represent the main compounds of interest for improving beer quality. Additionally, bitter acids as well as the prenylated chalcone xanthohumol, exhibit a wide range of health beneficial properties. This review summarizes those beneficial effects of bitter acids and xanthohumol on NR-NCDs, including inflammatory and immune diseases, obesity and metabolic disorders, as well as cancer prevention.