Biologically Active Compounds from Hops and Prospects for Their Use
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F16%3A43901551" target="_blank" >RIV/60461373:22330/16:43901551 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1111/1541-4337.12201" target="_blank" >http://dx.doi.org/10.1111/1541-4337.12201</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1111/1541-4337.12201" target="_blank" >10.1111/1541-4337.12201</a>
Alternative languages
Result language
angličtina
Original language name
Biologically Active Compounds from Hops and Prospects for Their Use
Original language description
Although female cones of the hop plant (Humulus lupulus) are known primarily as raw material supplying characteristic bitterness and aroma to beer, their equally significant health-promoting effects have been known to mankind for several thousand years and hop is a plant traditionally utilized in folk medicine. This paper summarizes the scientific knowledge on the effects of all 3 major groups of secondary metabolites of hops; polyphenols, essential oils, and resins. Because of their chemical diversity, it is no coincidence that these compounds exhibit a wide range of pharmacologically important properties. In addition to antioxidant, anti-inflammatory, and anticancer-related properties, particular attention is being paid to prenylflavonoids that occur almost exclusively in hops and are considered to be some of the most active phytoestrogens known. Hop oils and resins are well known for their sedative and other neuropharmacological properties, but in addition, these compounds exhibit antibacterial and antifungal effects. Recently, alpha bitter acids have been shown to block the development of a number of complex lifestyle diseases that are referred to by the collective name "metabolic syndrome." Information presented in this review confirms the significant potential for the use of hops in the pharmaceutical industry and provides an understanding of beer as a natural drink that, although moderately consumed, may become a source of many health-promoting compounds.
Czech name
—
Czech description
—
Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
EI - Biotechnology and bionics
OECD FORD branch
—
Result continuities
Project
<a href="/en/project/TE02000177" target="_blank" >TE02000177: Centre for Innovative Use and Strengthening of Competitiveness of Czech Brewery Raw Materials and Products</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
ISSN
1541-4337
e-ISSN
—
Volume of the periodical
15
Issue of the periodical within the volume
3
Country of publishing house
US - UNITED STATES
Number of pages
26
Pages from-to
542-567
UT code for WoS article
000373680000006
EID of the result in the Scopus database
—