Beer Ingredient May Slow Alzheimer's, Parkinson's Development

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A compound found in the beer ingredient hops may protect brain cells from damage, potentially delaying the development of conditions like Alzheimer’s and Parkinson's diseases.

Evidence has suggested that oxidative damage to neuronal cells contributes to the development of neurodegenerative diseases. If researchers found a way to protect these cells, it could potentially slow or even prevent the onset of neurodegenerative diseases.

Lately, many studies have focused on the health benefits of wine, but scientists are accumulating evidence that beer could have more health properties than previously thought.

In a new study published in the Journal of Agricultural and Food Chemistry, the researchers have found that a compound in hops, called xanthohumol, has anti-oxidation, cardiovascular protection, and anticancer properties.

The researchers tested the effects of xanthohumol on brain cells. Lab tests showed that the compound was successful in protecting neuronal cells from oxidative damage.

Because xanthohumol has shown protective properties for brain cells, it may be a candidate for the prevention or delaying of neurodegenerative diseases. The current findings are preliminary, but the results are promising. Further studies are needed to determine the safety and efficacy of xanthohumol as a preventative measure or treatment for diseases like Alzheimer’s and Parkinson's.  

Compound in Beer May Slow Alzheimer's, Parkinson's Development
Compound in Beer May Slow Alzheimer's, Parkinson's Development

A compound from hops, an ingredient in beer, could protect brain cells from damage and potentially slow the development of disorders such as Alzheimer's and Parkinson's diseases, scientists say.

The health-promoting perks of wine have attracted the spotlight recently, leaving beer in the shadows, researchers said.

But scientists are discovering new ways in which the latter could be a more healthful beverage than once thought.

Researchers report in ACS' Journal of Agricultural and Food Chemistry that a compound from hops could protect brain cells from damage - and potentially slow the development of disorders such as Alzheimer's and Parkinson's diseases.

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