Hop benefits

Dr. Adrian Gombart, professor of biochemistry and biophysics in the College of Science at Oregon State University, along with his colleagues are researching the benefits that hops and a derivative in hops called xanthohumol, can help fight abdominal obesity, high blood pressure, high blood sugar among some metabolic functions as well as improve cognitive function.

The findings, published in Molecular Nutrition and Food Research, are a key advance in understanding how xanthohumol, a compound that contributes to hops’ flavor, and its derivatives work. That is an important step toward improving the lives of the estimated 35% of U.S. adults who suffer from metabolic syndrome.

 

The study builds on earlier research at OSU that found xanthohumol, often abbreviated to XN, and two hydrogenated derivatives, DXN and TXN, can likely improve cognitive and other functions in people with the syndrome.

 

People are considered to have metabolic syndrome if they have at least two of the following conditions: abdominal obesity, high blood pressure, high blood sugar, low levels of “good” cholesterol and high levels of triglycerides.

 

A diet high in saturated fat and refined sugars causes chronic low-grade inflammation that contributes to the development of metabolic syndrome; the syndrome is associated with cognitive dysfunction and dementia as well as being a major risk factor for cardiovascular disease and Type 2 diabetes.