Ingredient In Beer Research Articles

Effects of Loquat Juice Addition on Sensory Characteristics and Volatile Organic Compounds of Loquat Beer.

Beer, as an ancient and widely consumed alcoholic beverage, holds a rich cultural heritage and history. In recent years, fruit beer has gained significant attention as a distinct beer type produced by incorporating fruit juice into traditional beer ingredients. This study employed headspace solid-phase microextraction-gas chromatography-mass spectrometry techniques, redundancy analysis, and orthogonal projections to latent structures discriminant analysis to analyze the sensory evaluation, physicochemical properties, organic acids, and volatile organic compounds (VOCs) of loquat beer with different proportions of loquat juice. The results shown that the addition of an appropriate amount of loquat juice (40%) enhanced the overall sensory quality of the beer; as the proportion of loquat juice increased, the contents of malic acid and tartaric acid significantly increased (p < 0.05). A total of 100 VOCs were identified, among which 23 key VOCs (VIP > 1, p < 0.05) represented the most important characteristic flavor components in loquat beer based on their odor activity value (OAV). This study holds significant importance for the value-added processing and economic development of loquat.

Effect of Xanthohumol, a Bioactive Natural Compound from Hops, on Adenosine Pathway in Rat C6 Glioma and Human SH-SY5Y Neuroblastoma Cell Lines.

Xanthohumol (Xn) is an antioxidant flavonoid mainly extracted from hops (Humulus lupulus), one of the main ingredients of beer. As with other bioactive compounds, their therapeutic potential against different diseases has been tested, one of which is Alzheimer's disease (AD). Adenosine is a neuromodulatory nucleoside that acts through four different G protein-coupled receptors: A1 and A3, which inhibit the adenylyl cyclases (AC) pathway, and A2A and A2B, which stimulate this activity, causing either a decrease or an increase, respectively, in the release of excitatory neurotransmitters such as glutamate. This adenosinergic pathway, which is altered in AD, could be involved in the excitotoxicity process. Therefore, the aim of this work is to describe the effect of Xn on the adenosinergic pathway using cell lines. For this purpose, two different cellular models, rat glioma C6 and human neuroblastoma SH-SY5Y, were exposed to a non-cytotoxic 10 µM Xn concentration. Adenosine A1 and A2A, receptor levels, and activities related to the adenosine pathway, such as adenylate cyclase, protein kinase A, and 5'-nucleotidase, were analyzed. The adenosine A1 receptor was significantly increased after Xn exposure, while no changes in A2A receptor membrane levels or AC activity were reported. Regarding 5'-nucleotidases, modulation of their activity by Xn was noted since CD73, the extracellular membrane attached to 5'-nucleotidase, was significantly decreased in the C6 cell line. In conclusion, here we describe a novel pathway in which the bioactive flavonoid Xn could have potentially beneficial effects on AD as it increases membrane A1 receptors while modulating enzymes related to the adenosine pathway in cell cultures.

Evaluation of Humulus lupulus (hops) compound anti-proliferative properties with mechanisms in human colorectal cancer cells

Colorectal cancer (CRC) is the third most diagnosed cancer in the U.S and is highly associated with daily diet and eating patterns. A plant-based diet rich in phytochemicals is known to be protective against the initiation and progression of CRC. The hop plant, a key ingredient in beer, contains diverse bioactive compounds that possess biological benefits in tumorigenesis. Xanthohumol (XN) is the most abundant prenylated flavonoid; several derivatives including isoxanthohumol (IXN), 8-prenylnaringenin (8-PN), and tetrahydroxanthohumol (TXN) have also been identified. The current study aimed to test the effect of these compounds in suppressing proliferation and to elucidate their anti-cancer mechanisms using human adenocarcinoma CRC cells. The results indicated all four hop compounds to significantly suppress the proliferation of multiple CRC cell lines. We selected TXN and XN for further study. Flow cytometry analysis indicated both to lead to significant induction of S-phase and G2/M-phase arrest. An apoptotic assay showed increases of early and late apoptosis. Western blot data indicated significant decreases of cyclin A and CDK2, increase of poly (ADP-ribose) polymerase (PARP) cleavage, and increase of CCAAT-enhancer-binding protein homologous protein (CHOP), activating transcription factor 4 (ATF4), and inositol requiring enzyme 1α (IRE1α). In addition, dose-dependent increases were observed in intracellular reactive oxygen species (ROS), mitochondrial dysfunction, and LC3II/LC3I ratio. Taken together, our study proposes an anti-cancer mechanism of TXN and XN that involves induction of ROS release, ER stress, mitochondrial dysfunction, apoptosis, and autophagy in human CRC cells.

The Impact of Hop Freshness on Kettle-Hopped Beers.

Hops are an indispensable ingredient in beer, and the differences in their chemical composition impart the various tastes and aromas associated with different beers. However, during storage, hops undergo changes in their chemical composition. Here, the changes in aroma and bitterness of kettle-hopped beers were evaluated in an experiment conducted on three different hop varieties (Aurora, Celeia and Styrian Wolf) with five different hop storage index (HSI) values (0.3-0.7). Hops were added to boiling wort for 5, 45 and 90 min. Alpha-acids, iso-alpha-acids, humulinones, bitterness units and hop aroma compounds in the samples were chemically analysed. All samples also underwent sensorial analysis. The old hops were not problematic in terms of bitterness or early hopping time. However, later additions of old hops reduced the quality and intensity of the hop aroma. The limit value for use without negative consequences for kettle hopping was set at HSI 0.5 for Aurora and Celeia and HSI 0.6 for Styrian Wolf.

The beer component hordenine inhibits alcohol addiction-associated behaviours in mice.

Alcohol consumption is a widespread behaviour that may eventually result in the development of alcohol use disorder (AUD). Alcohol, however, is rarely consumed in pure form but in fruit- or corn-derived preparations, like beer. These preparations add other compounds to the consumption, which may critically modify alcohol intake and AUD risk. We investigated the effects of hordenine, a barley-derived beer compound on alcohol use-related behaviours. We found that the dopamine D2 receptor agonist hordenine (50 mg/kg) limited ongoing alcohol consumption and prophylactically diminished relapse drinking after withdrawal in mice. Although not having reinforcing effects on its own, hordenine blocked the establishment of alcohol-induced conditioned place preference (CPP). However, it independently enhanced alcohol CPP retrieval. Hordenine had a dose-dependent inhibitory effect on locomotor activity. Chronic hordenine exposure enhanced monoamine tissue levels in many brain regions. Further characterization revealed monoaminergic binding sites of hordenine and found a strong binding on the serotonin and dopamine transporters, and dopamine D3 , and adrenergic α1A and α2A receptor activation but no effects on GABAA receptor or glycinergic signalling. These findings suggest that natural ingredients of beer, like hordenine, may work as an inhibitory and use-regulating factor by their modulation of monoaminergic signalling in the brain.

Rapid Characterization of Hops (Humulus lupulus) Using DART-MS and Chemometrics

Hops represent a key ingredient in beer and are often utilized to impart specific flavors. The popularity of hoppy beers (e.g., India Pale Ales) is raising expectations for stability, quality, and unique organoleptic properties of hops. Evaluation of hops is typically performed by sensory evaluation, requiring a trained human panel, and often yielding subjective results with limited throughput. Here, we present the use of ambient mass spectrometry (AMS) as an alternative approach to enable objective and rapid chemical fingerprinting of hops for quality screening reflective of sensory. Twelve hop samples were sourced from three different suppliers across four different farms located in Washington and Oregon (U.S.A.) over two growing seasons. The samples included three commercial cultivars, Cascade, Centennial, and Strata. The hop samples were extracted using an 80% ethanol solution and chemical fingerprints were acquired by Direct Analysis in Real Time Mass Spectrometry (DART-MS). The resulting data were used to train and validate predictive multivariate statistical models. Additionally, authentic standards of important hop compounds (hop α-acids, terpenes) were used to putatively annotate DART-MS signals and traditional sensory analysis was performed to support that the DART-MS data is reflective of sensory attributes. The results demonstrate the potential of this approach for rapid evaluation of hops quality. Ultimately, implementation of this tool could have applications for quality assurance programs and rapid phenotyping of hops by producers.

The Potential of Natural Ingredients Cardamom, Cloves, Black Pepper, and Ginger as Sources of Natural Antioxidant

Antioxidants are well known for their various benefits in counteracting free radicals. However, artificial antioxidants are not recommended because of their toxic effects. Therefore, natural antioxidants are preferred and can be found in spices such as cardamom, cinnamon, clove, black pepper, and ginger which are the main ingredients of Pletok beer. This study was conducted to determine the best infusion method and the antioxidant potential of the five spices. This study used the infusion method at 90ºC and 100ºC, for 15 minutes and 30 minutes respectively, and the 2,2 diphenyl-1-picryhydrazyl (DPPH) method for antioxidant test. Then the dry weight of the sample was also measured on the 90ºC infusion method for 30 minutes. It is shown that ginger had the strongest antioxidant activity among all samples at the 100ºC extraction method for 30 minutes with an Inhibition Concentration 50 (IC50) value of 57.45 µg/mL. Then cinnamon with 67.55 µg/mL and black pepper with 80.57 µg/mL, both at 90ºC for 30 minutes. Cardamom was best at 90ºC for 15 minutes with 87.15 µg/mL. While cloves had the weakest antioxidant activity among all samples. The antioxidant activity of each ingredients is strongly determined by temperature and heating time.

Profiling potential brewing yeast from forest and vineyard ecosystems

The brewing ability of wild yeast strains obtained from forest and vineyards ecosystems was analysed and compared with commercial yeast strains. The selection of new yeast strains as a way to create new beer aromas and flavours and to use local strains to promote the proximity ingredients in brewing is a topic of interest in the craft beer sector. Seventy-six wild Saccharomyces and non-Saccharomyces isolates and eighteen control strains were evaluated for their enzymatic activity and brewing capacity. The early screening system was set up to profile their enzymatic activity, utilisation of wort sugars and the effect of hop acids and ethanol on yeast growth. The microvolume screening method allows a large number of samples to be studied at the same time, permitting an affordable and rapid characterization in a relatively short period of time. Twenty-eight strains were selected using this method and tested in small-scale fermentations. Finally, three of these strains, all belonging to the species Lachancea thermotolerans, showed great potential and adaptability to ferment different wort styles, although further studies will be necessary to test their possibilities as beer starters. Understanding yeast enzymatic profiles and the influence of beer ingredients on their fermentation activity provides a platform to select strains for further consideration in brewing research.

Antioxidant potential of Moringa stenopetala leaf extract on laagered beer stored at room temperature

Controlling beer oxidation using natural antioxidants for better shelf-life stability is the prominent objective of modern breweries. Flavour instability resulting from beer storage and oxidations are the most important quality problems in the brewing industry. This study evaluated the influence of the addition of 80% ethanol leaf extract of Moringa stenopetala to lager beer at 400, 600 and 800 ppm concentrations for 30-, 60- and 90-days storage at room temperature. The total phenolic and total flavonoid contents were determined by Folin-Ciocalteu and aluminium chloride method respectively. Antioxidant activity of each treatment was evaluated and compared by using 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and total antioxidant using phosphomolybdate assay. The addition of the extract in beer showed a linear increment in the total phenolic content from 46.79 up to 88.30 milligrams of gallic acid equivalent per litre of beer (mg GAE/L) and total flavonoid contents from 123.36 up to 167.09 mg of catechin equivalent per litre of beer (mg CE/L). A similar increment was observed within the DPPH scavenging potential, from 46.55up to 67.16% and total antioxidant power from 139.12 up to 216.67 milligrams of butylated hydroxytoluene equivalent per litre of beer (mg BHTE/L). The result indicates a promising use of leaf extract of M. stenopetala as a functional ingredient in beer to reduce beer oxidation probability and keep its freshness for a period of storage time.

Malting process optimization of an Italian common wheat landrace (Triticum aestivum L.) through response surface methodology and desirability approach

Local and alternative raw materials are of growing interest to the malting and brewing industry. These include wheat landraces, old varieties characterized by high protein content and resistance to biotic and abiotic stress. One of the basic ingredients of beer is malt, i.e., a grain that have been subjected to germination under controlled conditions. Malting awakens the seed's physiological activity, thereby triggering its chemical and structural modification. The response surface methodology (RSM) was used to assess the impact of three independent variables (germination time, germination temperature, degree of steeping) on certain traits defining malt quality. Germination time and temperature exerted a major role during the malting experiments. A desirability function was applied to predict the best combination of parameters that would optimize the desired outcomes. After 6 days, at 18 °C and 42 g/100 g, the following results were achieved: extract 81.6% d.m., Kolbach index (KI) 38.3%, free amino nitrogen (FAN) 116 mg/100 g, apparent attenuation limit (AAL) 82.9%. The response surface methodology (RSM) proved to be largely suitable for the optimization of the malting process under study. Its implementation through the R statistics programming language and environment provided an alternative and valuable resource for conducting the statistical analysis and optimization.

Alzheimer's Disease Prevention through Natural Compounds: Cell-Free, In Vitro, and In Vivo Dissection of Hop (Humulus lupulus L.) Multitarget Activity.

The relevant social and economic costs associated with aging and neurodegenerative diseases, particularly Alzheimer's disease (AD), entail considerable efforts to develop effective preventive and therapeutic strategies. The search for natural compounds, whose intake through diet can help prevent the main biochemical mechanisms responsible for AD onset, led us to screen hops, one of the main ingredients of beer. To explore the chemical variability of hops, we characterized four hop varieties, i.e., Cascade, Saaz, Tettnang, and Summit. We investigated the potential multitarget hop activity, in particular its ability to hinder Aβ1-42 peptide aggregation and cytotoxicity, its antioxidant properties, and its ability to enhance autophagy, promoting the clearance of misfolded and aggregated proteins in a human neuroblastoma SH-SY5Y cell line. Moreover, we provided evidence of in vivo hop efficacy using the transgenic CL2006Caenorhabditis elegans strain expressing the Aβ3-42 peptide. By combining cell-free and in vitro assays with nuclear magnetic resonance (NMR) and MS-based metabolomics, NMR molecular recognition studies, and atomic force microscopy, we identified feruloyl and p-coumaroylquinic acids flavan-3-ol glycosides and procyanidins as the main anti-Aβ components of hop.

Hop Extract Anti-Inflammatory Effect on Human Chondrocytes Is Potentiated When Encapsulated in Rapeseed Lecithin Nanoliposomes.

Hop (Humulus lupulus L.) is a plant used as an ingredient in beer or employed for its anti-inflammatory properties. The cultivation of hops is currently dedicated to the brewing industry, where mainly female flowers are used, whereas aerial parts, such as leaves, are considered coproducts. Osteoarthritis is the most common musculoskeletal disease associated with low-grade cartilage inflammation. Liposomes have been shown to be promising systems for drug delivery to cartilage cells, called chondrocytes. The aim of our work was to vectorize hop extract valorized from coproducts as a therapeutic agent to alleviate inflammation in human chondrocytes in vitro. Liquid chromatography allowed the identification of oxidized bitter acids in a methanolic extract obtained from the leaves of Cascade hops. The extract was encapsulated in rapeseed lecithin nanoliposomes, and the physicochemical properties of empty or loaded nanoliposomes exhibited no difference. Increasing concentrations of the hop extract alone, empty nanoliposomes, and loaded nanoliposomes were tested on human chondrocytes to assess biocompatibility. The appropriate conditions were applied to chondrocytes stimulated with interleukin-1β to evaluate their effect on inflammation. The results reveal that encapsulation potentiates the hop extract anti-inflammatory effect and that it might be able to improve joint inflammation in osteoarthritis. Furthermore, these results also show that a “zero waste” chain is something that can be achieved in hop cultivation.

Phenotypic Variability in the Induction of Alpha Acids in Hops (Humulus lupulus L.) in Brazil

Hops (Humulus lupulus L.) is a key ingredient in beer, with great significance for the Brazilian industry. The economically viable production of hops in Brazil depends on the genetic variability available to be used in the selection and development of high-as performance photo-neutral cultivars and their interaction with the environment. The objective of this research was to evaluate the phenotypic variability of alpha-effective character in relation to the environmental variation in different Brazilian regions. Alpha-acids tests were performed through the American Society of Brewing Chemists (ASBC-HOPS 6. B-Conductometric titration methodology). Phenotypic variation assessment showed that 30% of the variation occurred among clones, while 47% was attributed to the environmental components of cultivation. The repeatability coefficient (t) was below 0.25, demonstrating that interaction between genotype and environment inflicted on alpha-acid levels. Results showed variability in the alpha-acid contents depending on the hops growing regions. According to the results, clones 9 (8.22%), 26 (12.95%) and 27 (9.94%) added the highest levels of alpha-acids. Therefore, there is variability available for the genetic improvement of the culture in Brazil and its effects must be evaluated in each microclimate of cultivation.

Bergamot and olive extracts as beer ingredients: their influence on nutraceutical and sensory properties

Citrus bergamia and Olea europaea L. variety Carolea are accounted as niche functional food for their high content of bio active compounds. Their extracts were used as adjunct to produce two beers with different styles, Blanche and Weiss, rich in antioxidants for a pool of consumers interested in a healthy lifestyle. The nutraceutical properties of these two beers were compared to Blanche and Weiss without any addition to verify if the beers enriched with natural extracts changed their aromaticity, flavors, and functionality. The antioxidant activity changed in the order: blanche bergamot beer > Weiss olive beer > blanche basal beer > Weiss basal beer. The phenolic profile of bergamot beer was qualitatively and quantitatively the richest in bio-compounds. Pearson’s correlation evidenced that total phenols contained in bergamot and olive beers were positively and significantly correlated with the antioxidant activities and precisely, with 2,2-diphenyl-1-picrylhydrazyl (DPPH) and total antioxidant capacity (TAC). Correlation data evidenced that the bergamot was the beer with the greatest antioxidant activity and bioactive compound amount. This study highlighted as the addition of these natural extracts together with the right productive process improved sensorial beer properties, satisfying consumer taste while potentially increasing the beneficial effects on human health.

Varietal differences in the phytochemical components’ accumulation and aroma profile of three Humulus lupulus cultivars

Humulus lupulus (hop) cone is a key ingredient in beer, which determines its taste and aroma. The impact of ripening on the bitter acids, aroma compounds, and polyphenols of hops has been reported separately, there is no systematic study on all three components. Here, three hop varieties (‘TP1’, ‘TP2’, and ‘QTF’) in China were sampled to investigate the correlation between the harvest maturity and these three components, which indicated that polyphenols synthesized earlier than hop bitter acids, followed by the aroma compounds. Variety differences of the hop cultivars prompted the obvious separation in the partial least-squares discriminant analysis (PLS-DA). Among three hop cultivars. ‘TP1’ with the highest contents of aroma compounds contributed to flower aroma, and with higher contents of bitter acids which contributed to bitter taste. In contrast, ‘TP2’ has been reported to be rich in caffeic acid, salicylic acid, syringaldehyde, (+)-catechin, and (−)-epicatechin. To analyze the hop aroma characteristics, two matrices of hop tea and late-hopped beer were prepared and used for sensory evaluation. Compared to ‘TP2’ and ‘QTF’, the hop tea with ‘TP1’ scored best for ‘strong’ (P < 0.01), ‘herbal’ (P < 0.05) and ‘citrus’ (P < 0.01). While the ‘strong’ and ‘herbal’ characteristics from terpene compounds receded in the late-hopped beer, the ‘citrus’ and ‘fruity’ notes from terpenol compounds remained noticeable.

Genetic basis of barley contributions to beer flavor

Barley malt is critical for the malting, brewing, and distilling industries, as it is one of the main ingredients of beer and some types of spirits. There is growing evidence that barley genotype - via malt - can impact the flavors of beers and spirits. However, information on the barley genes involved in these flavors is lacking. Therefore, we used quantitative trait locus (QTL) mapping of malt quality traits, beer sensory descriptors and metabolic compounds on a biparental population of doubled haploids derived from the cross of the cultivars Golden Promise and Full Pint. Putative candidate genes for QTLs were identified by alignment with the reference barley genome sequence. There were thirty-seven QTLs across all chromosomes except 4H, with three QTL clusters located on 3H (1 cluster) and 5H (2 clusters: mid-5H and end-5H). Those “hotspots” contained QTLs for multiple phenotypes. Several candidate genes that regulate plant metabolism were identified within the QTLs and included HvAlaAT, HvDep1, HvMKK3, HvGA20ox1 and HvGA20ox2. These genes are involved in seed dormancy and plant height. Alleles at these loci, and perhaps at physically linked loci, can have key downstream effects on malting quality, beer flavor, and abundance of volatile metabolites.

Effect of Moringa stenopetala leaf extracts on the physicochemical characteristics and sensory properties of lagered beer.

Flavor instability resulting from beer storage and oxidation is the most important quality‐related problem in the brewing industry. This study evaluated the influence of adding 80% ethanolic extract of Moringa stenopetala leaf to lagered beer at 400, 600, and 800 ppm concentrations for 30‐, 60‐, and 90‐day storage time at room temperature. The effect of physicochemical properties of the beer incorporated with leaf extract of Moringa stenopetala (LEMS) was evaluated using the American Society of Brewing Chemists method of analysis. Sensory acceptability of the beer treated with LEMS was evaluated using nine hedonic scales over a period of storage time. Original gravity (11.06–11.08), apparent extract (3.68–3.77), pH (4.23–4.40), vicinal diketone (0.07–0.09), and alcohol content (4.76–4.81) were not altered by the incorporation of LEMS at any level of treatment and over a period of storage time. The beer color (8.88–9.70 EBC), bitterness (13.62–15.56 bitterness unit), calcium ion (44.18–52.04 ppm), and foam stability (201.5–246.5) of beer increased with increasing LEMS concentration, but a significant haziness reduction (1.23–0.63) was observed. However, the storage time decreased both haziness and foam stability of LEMS‐incorporated beer. The incorporation of LEMS at an optimum level kept its quality for 90 days better than the usual antioxidant (potassium metabisulfite) added in beer. The sensory analysis also supported the beer treated with 600 ppm of LEMS as the best overall acceptability. The result indicates a promising use of LEMS as a functional ingredient in beer to reduce beer oxidation probability and keep its freshness for a period of storage time.

Iso-α-acids in Nonalcoholic and Alcoholic Beer Stimulate Growth of Neuron-like SH-SY5Y Cells and Neuroepithelial Stem Cells.

With the increasing popularity of nonalcoholic beer, the association between beer drinking and alcohol intake is lost. In the present study, we show that nonalcoholic beer can stimulate the expansion of neuron-like cell lines and neuroepithelial stem cells in culture, yielding an effect comparable to that of alcoholic beer. One ingredient in beer is hops, which is derived from the flower of hop plants. The female flower contains humulones, which are transformed into iso-α-acids during wort boiling and give beer its bitter taste. In this study, we tested the effects of these iso-α-acids and/or alcohol on the proliferation of neuron-like cells and neuroepithelial stem cells in culture. Iso-α-acids enhanced cell expansion, showing a bimodal dose-response curve with peaks around 2-30 nM and 2-5 μM, of which nanomolar concentrations are relevant in beer drinking. The more lipophilic trans-iso-α-acids, found to a greater extent in beer foam, are even more potent. Our results indicate that iso-α-acids, acting via peroxisome proliferator-activated receptors could be responsible for the observed effects. Altogether, our results indicate that nonalcoholic beer with ingredients such as iso-α-acids stimulate the proliferation of neuroepithelial stem cells.

Theoretical study on isomerization of α-acids: A DFT calculation

The α-acids contained in hops are one of the ingredients of beer. The isomerization of α-acids produces iso-α-acids, the main source of bitterness in beer. In this study, the isomerization mechanism of the α-acid, cohumulone, was elucidated by using density functional theory in conjunction with the polarizable continuum model or 3D-RISM integral equation theory of liquids. The calculated reaction diagram is consistent with experimental results; the activation free energy difference between the cis and trans isomers is in good agreement with the experimental estimate. The activation energy difference results from solvation energy. Additionally, a calculation of NMR chemical shifts showed that the proton position of isocohumulone is different from that proposed previously. The effect of Mg2+ cation on the isomerization was also investigated. Both the activation and reaction free energy are stabilized by the presence of Mg2+, which is consistent with experimental results. Water solvation reduces the activation free energy.

Xanthohumol for Human Malignancies: Chemistry, Pharmacokinetics and Molecular Targets.

Xanthohumol (XH) is an important prenylated flavonoid that is found within the inflorescence of Humulus lupulus L. (Hop plant). XH is an important ingredient in beer and is considered a significant bioactive agent due to its diverse medicinal applications, which include anti-inflammatory, antimicrobial, antioxidant, immunomodulatory, antiviral, antifungal, antigenotoxic, antiangiogenic, and antimalarial effects as well as strong anticancer activity towards various types of cancer cells. XH acts as a wide ranging chemopreventive and anticancer agent, and its isomer, 8-prenylnaringenin, is a phytoestrogen with strong estrogenic activity. The present review focuses on the bioactivity of XH on various types of cancers and its pharmacokinetics. In this paper, we first highlight, in brief, the history and use of hops and then the chemistry and structure–activity relationship of XH. Lastly, we focus on its prominent effects and mechanisms of action on various cancers and its possible use in cancer prevention and treatment. Considering the limited number of available reviews on this subject, our goal is to provide a complete and detailed understanding of the anticancer effects of XH against different cancers.