Abstract
Hop plant (Humulus lupulus L.) has been used by humans for ages, presumably first as a herbal remedy, then in the manufacturing of different products, from which beer is the most largely consumed. Female hops cones have different useful chemical compounds, an important class being antioxidants, mainly polyphenols. This narrative review describes the main antioxidants in hops, their bioavailability and biological effects, and the results obtained by now in the primary and secondary prevention of several non-communicable diseases, such as the metabolic syndrome related diseases and oncology. This article presents in vitro and in vivo data in order to better understand what was accomplished in terms of knowledge and practice, and what needs to be clarified by additional studies, mainly regarding xantohumol and its derivates, as well as regarding the bitter acids of hops. The multiple protective effects found by different studies are hindered up to now by the low bioavailability of some of the main antioxidants in hops. However, there are new promising products with important health effects and perspectives of use as food supplements, in a market where consumers increasingly search for products originating directly from plants.
Highlights
Though today we associate hops with beer production, and this was true for centuries, its initial use has been different
The criteria for diagnosis metabolic syndrome are the expression of the impairment of lipid and glucose metabolism, insulin resistance and the endothelial dysfunction
Emulsion films based on different biopolymers were manufactured with the addition of alantifungal action, hops extract and adjacent lactic acid bacteria were used in lea coholic hops extract in different concentrations, resulting in films with a higher antioxidant capacity and with a higher degree of protection against food spoilage [105]
Summary
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. As for polyphenols, they can be classified into: flavonols (quercitin and kaempherol), flavon-3-oils (the main ones being catechin, epicatechin, proanthocyanidins), phenolic carboxylic acids (ferulic acid) and, in lesser quantities, prenyl flavonoids such as xanthohumol (0.1–1% on dry weight) [8,9] and isoxanthohumol. Their very small quantities do not necessary preclude a biological effect.
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