Plant Polyphenols 2 1999
DOI: 10.1007/978-1-4615-4139-4_41
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Functional Properties of Hop Polyphenols

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Cited by 35 publications
(34 citation statements)
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“…Dietary factors affording protection against hormone-dependent cancers in vegetarians may well be related to the consumption of high levels of phytoestrogens, which may, therefore, constitute an alternative therapy for such diseases. Hops (Humulus lupulus L.) are mainly applied as an essential raw material for the brewing of beer, but it has since long been known that the plant possesses varying medicinal properties [7]. Recently, we have been successful in isolating and identifying a flavanone, (S)-8-prenylnaringenin Table I; 5,7,4'-trihydroxy-8-(3-methylbut-2-enyl)flavanone], as the main estrogenic principle in hops [8].…”
Section: Introductionmentioning
confidence: 99%
“…Dietary factors affording protection against hormone-dependent cancers in vegetarians may well be related to the consumption of high levels of phytoestrogens, which may, therefore, constitute an alternative therapy for such diseases. Hops (Humulus lupulus L.) are mainly applied as an essential raw material for the brewing of beer, but it has since long been known that the plant possesses varying medicinal properties [7]. Recently, we have been successful in isolating and identifying a flavanone, (S)-8-prenylnaringenin Table I; 5,7,4'-trihydroxy-8-(3-methylbut-2-enyl)flavanone], as the main estrogenic principle in hops [8].…”
Section: Introductionmentioning
confidence: 99%
“…± 8-Prenylnaringenin and 6-prenylnaringenin, two phytoestrogens from hops [16] [17], are side products formed through the spontaneous cyclization of demethylxanthohumol (4) [18], which is the precursor of potent phytoestrogens and a key intermediate in the synthesis of possible new derivatives of 8-prenylnaringenin. 8-Prenylnaringenin and other prenylated flavonoids showed strong estrogenic activity, whereas no estrogenicity was found in xanthohumol and demethylxanthohumol (4) [19] [20].…”
mentioning
confidence: 97%
“…Polyphenol compounds of malt (Kaneda et al1995;Boivin 2008) and hops (Lermusieau et al 2001;Mikyška et al 2011) affect the antioxidative activity and sensorial stability of beer. According to the literature, some 70-80% polyphenols in beer come from malt, 20-30% being hops polyphenols (De Keukeleire 1999). Polyphenol antioxidants exert significant effects on the sensorial aging of beer and contribute to the beneficial effects of beer drinking.…”
Section: Advanced Studies Of Chemical Profile Of the Czech Beermentioning
confidence: 99%