Beer Compound Could Protect Brain Cells From Damage


Beer buffs, rejoice: a component in that sweet nectar of the gods could help protect brain cells against a type of damage that has been linked to certain neurodegenerative disorders, such as dementia and Parkinson’s disease. Of course, this doesn’t mean that you should skip to the pub chanting “a beer a day keeps the Alzheimer’s away,” but it does look like this compound is worth investigating further as a potential candidate to prevent or slow the progression of certain neurodegenerative conditions.

The compound investigated, Xanthohumol, is an active componentfound in hops and beer. It’s a member of the flavonoid family, which are metabolites found in various plants that often give them their color. Interest in these compounds has grown significantly in recent years, whether in berries, chocolate or red wine, because of the range of health benefits that they may bestow when consumed in large enough quantities. For example, studies have shown that they may have cardioprotective effects and could play positive roles in cancer and inflammation.


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