Chinese scientists [Juan Yao, Baoxin Zhang, Chunpo Ge, Shoujiao Peng, and Jianguo Feng] led by Jianguo Feng have determined that certain compounds in beer are of therapeutic value to our brains.
In an article “Xanthohumol, a Polyphenol Chalcone Present in Hops, Activating Nrf2 Enzymes to Confer Protection against Oxidative Damage in PC12 Cells” published in the Journal of Agricultural and Food Chemistry, the outcome of the research findings of Feng and his team were presented in details.
The team of Chinese scientists concluded that oxidative damage to neuronal cells helps in breeding diseases that originate through the brain. They assert that, should scientists be able to protect neuronal cells against oxidative damage, there is no doubt that Alzheimer’s disease, Parkinson’s disease and other neurodegenerative conditions could be prevented.
Jianguo Feng and his team affirms that xanthohumol [one of the compounds found in hops] provides cardiovascular protection and has anti-oxidation and anti-cancer properties. In effect, xanthohumol is of healing value to neuronal cells and helps in slowing brain damage and reducing the development of brain disorders.
The outcome of this research could trigger a rapid and sustained rise on the demand for beer. So one of the posers that come to mind is: How much beer is good for me? The scientists recommended moderation in consuming beer. They seem to endorse organic beer that is free from artificial alcohol as these have finest levels of xanthohumol.
Consume with caution.
