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Article Publish Status: FREE
Abstract Title:

Redox and Anti-Inflammatory Properties from Hop Components in Beer-Related to Neuroprotection.

Abstract Source:

Nutrients. 2021 Jun 10 ;13(6). Epub 2021 Jun 10. PMID: 34200665

Abstract Author(s):

Gustavo Ignacio Vazquez-Cervantes, Daniela Ramírez Ortega, Tonali Blanco Ayala, Verónica Pérez de la Cruz, Dinora Fabiola González Esquivel, Aleli Salazar, Benjamín Pineda

Article Affiliation:

Gustavo Ignacio Vazquez-Cervantes

Abstract:

Beer is a fermented beverage widely consumed worldwide with high nutritional and biological value due to its bioactive components. It has been described that both alcoholic and non-alcoholic beer have several nutrients derived from their ingredients including vitamins, minerals, proteins, carbohydrates, and antioxidants that make beer a potential functional supplement. Some of these compounds possess redox, anti-inflammatory and anticarcinogenic properties making the benefits of moderate beer consumption an attractive way to improve human health. Specifically, the hop cones used for beer brewing provide essential oils, bitter acids and flavonoids that are potent antioxidants and immune response modulators. This review focuses on the redox and anti-inflammatory properties of hop derivatives and summarizes the current knowledge of their neuroprotective effects.

Study Type : Review

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