Fundamentals and Health Benefits of Xanthohumol, a Natural Product Derived from Hops and Beer

Abstract

In recent years, there has been a growing interest in phenolic compounds and their presumed role in the prevention of various degenerative diseases, such as cancer and cardiovascular diseases. Xanthohumol, a prenylated chalcone from hops and beer, is among the phenolic compounds which have received the most attention in recent years. This compound has a range of interesting biological properties that may have therapeutic utility. Based on the health-promoting properties of xanthohumol, the production of a beer enriched in this substance would be of huge interest to the brewing industry, for the benefits this could bring to consumer's health. This paper reviews recent and important data with respect to the health benefits or biological activities of xanthohumol and beer. In addition, an overview of the chemistry and biotechnological aspects of xanthohumol is presented.

Alcoholic Beverages

“…In vitro studies have indicated that these compounds are broad-spectrum cancer chemopreventive agents [6]. Based on the health-promoting properties of xanthohumol, production of beer enriched with this compound is of interest to brewing companies in order to provide consumers with a better product [7]. Major polyphenolic compounds in beer are listed in Box 14.1.…”

Influence of malt on the xanthohumol and isoxanthohumol behavior in pale and dark beers: A micro-scale approach

“…Recent research has examined the biological activities of single hop components, particularly XN. Anti-inflammatory, antioxidant, antilipoperoxidative activities as well as antiangiogenic, antiproliferative and apoptotic effects, mainly assessed in vitro studies, reasonably suggest a potential chemopreventive activity (Gerhauser et al, 2002;Magalhães, Carvalho, et al, 2009). In addition, XN displays broadspectrum anti-infective activity against several micro-organisms (Magalhães, Carvalho, et al, 2009;Nowakowska, 2007).…”

“…Anti-inflammatory, antioxidant, antilipoperoxidative activities as well as antiangiogenic, antiproliferative and apoptotic effects, mainly assessed in vitro studies, reasonably suggest a potential chemopreventive activity (Gerhauser et al, 2002;Magalhães, Carvalho, et al, 2009). In addition, XN displays broadspectrum anti-infective activity against several micro-organisms (Magalhães, Carvalho, et al, 2009;Nowakowska, 2007). The reported beneficial health effects of XN have attracted attention in the brewing community concerning the production of XN enriched hop extracts and beers (Biendl, Methner, Stettner, & Walker, 2004;Magalhães, Dostalek, Cruz, Guido, & Barros, 2008;Wunderlich, Zürcher, & Back, 2005).…”

“…Hops are used in the brewing industry to add flavour, aroma, bitterness and stability to beer (Magalhães, Carvalho, Cruz, Guido, & Barros, 2009;Magalhães, Carvalho, et al, 2009). Numerous flavonoid glycosides were found in the watersoluble part of hops, while the weakly polar contains prenylated flavonoids, such as prenyl dihydroflavonoid and prenylchalcones, among them 6-prenylnaringenin, 8-prenylnaringenin and XN which are potent phytoestrogens (Magalhães, Carvalho, et al, 2009).…”

Study of Electrochemical Oxidation of Xanthohumol by Ultra-Performance Liquid Chromatography Coupled to High Resolution Tandem Mass Spectrometry and Ion Mobility Mass Spectrometry

“…The female inflorescences of hops ("hop cones") are used as a raw material in beer production, contributing to beer bitterness and aroma. During wort boiling, XN is largely converted into its isomeric flavanone, isoxanthohumol (IXN), a reason why very low content of XN can be found in beer [2,3]. In the past few years, the brewing industry has been interested in producing XN-enriched beers, mainly due to the recognized health benefits.…”