Article

Beer produced via hydrodynamic cavitation retains higher amounts of xanthohumol and other hops prenylflavonoids

2017-08-14

Abstract excerpt

A fraction of the most valuable bioactive compounds in beer comes from hop’s polyphenols, mainly flavonoids, some of which are unique to inflorescences of that flowering plant. Although far from pharmacologically relevant concentrations, the intake of low doses of xanthohumol and related prenylflavonoids found in beer contributes to significant preventive actions with regards to certain diseases, such as cardiovas...

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Literature Corpus work: 6020d028-b50e-58da-91e4-d59b02d34d73
DOI: 10.1101/176131

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