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
doaj +5 more sources
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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The Promising Ability of Humulus lupulus L. Iso-α-acids vs. Diabetes, Inflammation, and Metabolic Syndrome: A Systematic Review [PDF]
Molecules, 2021 For centuries, natural medicines have represented the only option for treating human diseases and, nowadays, plant phytochemicals are considered as promising compounds to treat or prevent chronic conditions.
Maria Ponticelli +6 more
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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
doaj +2 more sources
Iso-α-Acids, the Bitter Components of Beer, Suppress Microglial Inflammation in rTg4510 Tauopathy [PDF]
Molecules, 2018 Due to the growth in aging populations, prevention for cognitive decline and dementia are in great demand. We previously demonstrated that the consumption of iso-α-acids (IAA), the hop-derived bitter compounds in beer, prevents inflammation and ...
Yasuhisa Ano +5 more
doaj +2 more sources
Iso-α-acids, Hop-Derived Bitter Components of Beer, Attenuate Age-Related Inflammation and Cognitive Decline [PDF]
Frontiers in Aging Neuroscience, 2019 With the aging population rapidly increasing worldwide, preventive measures and treatments for age-related cognitive decline and dementia are of utmost importance.
Yasuhisa Ano +5 more
doaj +2 more sources
Interaction of proteins and amino acids with iso-α-acids during wort preparation in the brewhouse [PDF]
European Food Research and Technology, 2021 This paper investigates the binding behavior of iso-α-acids from hops on free wort amino acids and proteins concerning the wort production process in breweries. The studies were carried out with different amino acids, bovine serum albumin and wort.
Irma Chacón, Jean Titze
exaly +3 more sources
Study of Energy-saving Wort Boiling Systems for Czech Beer Production [PDF]
Kvasný průmysl, 2015 The effects of a low-pressure and dynamic low-pressure wort boiling systems on a brewing process economy and quality of the Czech beer were studied in a pilot scale trial brews (200 L) of pale lager beer, that had been prepared in agreement with ...
Alexandr Mikyška, Martin Slabý
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Effects of iso‐α‐acids, the hop‐derived bitter components in beer, on the MRI‐based Brain Healthcare Quotient in healthy middle‐aged to older adults [PDF]
Neuropsychopharmacology Reports, 2019 Aim Neurological disorders are a major public health issue worldwide and are often associated with structural changes in the brain. We have previously demonstrated that iso‐α‐acids (IAAs), the hop‐derived bitter components in beer, improve memory ...
Masahiro Kita +4 more
doaj +2 more sources
Isolation of individual hop iso-α-acids stereoisomers by β-cyclodextrin [PDF]
Food Chemistry, 2010 Individual iso-α-acids that are responsible for the bitter taste of beer need to be isolated because these acids are required as reference standards in quantitative analysis and when studying the parameters which effect the quality of beer.
Alfi Khatib, Robert Verpoorte
exaly +3 more sources