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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