文章基本信息

标题：Redox and Anti-Inflammatory Properties from Hop Components in Beer-Related to Neuroprotection
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作者：Gustavo Ignacio Vazquez-Cervantes ; Daniela Ramírez Ortega ; Tonali Blanco Ayala 等
期刊名称：Nutrients
电子版ISSN：2072-6643
出版年度：2021
卷号：13
期号：6
页码：2000
DOI：10.3390/nu13062000
出版社：MDPI Publishing
摘要：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.
关键词：hop; antioxidant; xanthohumol; prenylflavonoids; beer hop ; antioxidant ; xanthohumol ; prenylflavonoids ; beer