Redox and Anti-Inflammatory Properties from Hop Components in Beer-Related to Neuroprotection
| Autor: | Daniela Ramírez Ortega, Benjamín Pineda, Tonali Blanco Ayala, Gustavo Ignacio Vazquez-Cervantes, Verónica Pérez de la Cruz, Dinora F. González Esquivel, Aleli Salazar |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
0301 basic medicine
antioxidant Antioxidant medicine.drug_class hop medicine.medical_treatment Anti-Inflammatory Agents Review Redox Neuroprotection Anti-inflammatory Hop (networking) prenylflavonoids 03 medical and health sciences chemistry.chemical_compound Human health 0302 clinical medicine medicine Humans Immunologic Factors TX341-641 Food science Humulus Nutrition and Dietetics Nutrition. Foods and food supply business.industry Beer food and beverages xanthohumol 030104 developmental biology chemistry Xanthohumol Brewing business Oxidation-Reduction 030217 neurology & neurosurgery Food Science |
| Zdroj: | Nutrients, Vol 13, Iss 2000, p 2000 (2021) Nutrients |
| ISSN: | 2072-6643 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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