Results
Title

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

Authors

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

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.

Subjects

ALCOHOLIC beverage analysis; FERMENTED foods; VITAMINS; ESSENTIAL oils; FLAVONOIDS; ANTI-inflammatory agents; NUTRITIONAL requirements; CARBOHYDRATE content of food; ANTIOXIDANTS; NEUROPROTECTIVE agents; PLANT extracts; MINERALS; OXIDATION-reduction reaction; DIETARY proteins

Publication

Nutrients, 2021, Vol 13, Issue 6, p2000

ISSN

2072-6643

Publication type

Academic Journal

DOI

10.3390/nu13062000