Results 1 to 10 of about 682,713 (259)
Iso-α-Acids, Bitter Components in Beer, Suppress Inflammatory Responses and Attenuate Neural Hyperactivation in the Hippocampus [PDF]
Frontiers in Pharmacology, 2019 Due to the growth in aging populations worldwide, prevention and therapy for age-related cognitive decline and dementia are in great demand. We previously demonstrated that long-term intake of iso-α-acids, which are hop-derived bitter compounds found in ...
Yasuhisa Ano +8 more
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Hop-Derived Iso-α-Acids in Beer Improve Visual Discrimination and Reversal Learning in Mice as Assessed by a Touch Panel Operant System [PDF]
Frontiers in Behavioral Neuroscience, 2019 Dementia and cognitive decline have become worldwide health problems due to rapid growth of the aged population in many countries. We previously demonstrated that single or short-term administration of iso-α-acids, hop-derived bitter acids in beer ...
Tatsuhiro Ayabe, Rena Ohya, Yasuhisa Ano
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Dietary iso-α-acids prevent acetaldehyde-induced liver injury through Nrf2-mediated gene expression. [PDF]
PLoS ONE, 2021 Acetaldehyde is the major toxic metabolite of alcohol (ethanol) and enhances fibrosis of the liver through hepatic stellate cells. Additionally, alcohol administration causes the accumulation of reactive oxygen species (ROS), which induce hepatocyte ...
Takahito Takase +8 more
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Pulsed Electric Field Extraction of α and β-Acids From Pellets of Humulus lupulus (Hop)
Frontiers in Bioengineering and Biotechnology, 2020 This paper investigates the process of extracting hop pellets (hops) utilizing the pulsed electric field (PEF) technique and the contrasting effects of the technique between two distinct hop varieties (one bitter and one aromatic).
George Ntourtoglou +6 more
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Saaz Late - The Czech Hop Variety Recommended for Czech Beer.
Kvasný průmysl, 2013 Late Saaz hop variety, registered in 2010, was bred in order to produce a higher yield of min . 2t/ha whilst maintaining the brewer quality of the Saaz variety . Genetically, Late Saaz belongs to a group of European aroma varieties .
Alexandr MIKYŠKA +5 more
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The evaluation of α- and β-acid contents of Czech and Moravian hops from the 2011 harvest.
Kvasný průmysl, 2012 The contents of α- and β- acids from hops harvested in the Czech Republic in 2011 have been evaluated. The sampling was done in all three growing areas - Žatec (75.9 % of the hop yard areas in the Czech Republic), Úštěk (13.3 %) and Tršice (12.6 %).
Alexandr MIKYŠKA, Marie JURKOVÁ
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Kvasný průmysl, 2012 The traditional method of High Performance Liquid Chromatography (HPLC) was compared with the currently increasingly used Ultra- High Performance Liquid Chromatography (UHPLC) on a representative group of 11 hop samples.
Marie JURKOVÁ +2 more
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Kvasný průmysl, 2009 The variety Harmonie was first registered in the year 2004. It is a multiple hybrid with its origin in the varieties Saaz aroma variety (55%), Premiant (31%), Northern Brewer (12%) and Fuggle (2%). Red coloured hop bines and hop cones of cylindrical form
Karel KROFTA +3 more
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Analysis on the active constituents of Hops (Humulus lupulus)
浙江大学学报. 农业与生命科学版, 2005 In order to develop the synthesis utilization of hops, aroma and bitter hops were analyzed for the contents of total water-solubility extracts, water-solubility sugars, water-solubility proteins, total amino acids, total polyphenols, total flavonoids ...
XIONG Hao-ping +4 more
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Bioresources and Bioprocessing, 2022 Natural free fatty acids show inhibitory effects on α-glucosidase and can hence have potential applications in diabetes treatment. This study indicated that the inhibitory effect of fatty acids showed a significant negative correlation with affinity ...
Jiahao Liu +5 more
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