Cell and animal experiments show beer hops might have protective effects on the body. Xanthohumol is one of the components in beer hops that are believed to fight cell-damaging free radicals. Scientists from, amongst others, the Medical University of Vienna have now cautiously confirmed this for the first time in research with humans.

Oxidative stress
The researchers examined whether blood and urine values that identify oxidative stress and inflammation changed when participants consumed xanthohumol (in a beverage or in a capsule) and when they didn’t. And even more specific: they extracted cells called lymphocytes from the blood to see if DNA was damaged by oxidative stress.

Only partial effect
The lymphocytes were exposed to damaging ‘free radical’ compounds, but were protected from cell damage when the participants consumed xanthohumol. The amount of free radicals (8-oxodG and 8-oxoGuo) in urine decreased, but no changes in relevant blood markers were found.

Conclusions
The scientists conclude that xanthohumol can protect DNA from oxidative stress, but more research is needed. The effects were the same after drinking the beverage and after taking the capsule, showing the protection actually comes from xanthohumol and not from other components in the test drink. Unfortunately the amount of xanthohumol was too low to detect an effect in health-related blood markers. Previous studies used a much higher dosage.

Intervention study
The researchers examined two groups of people. One consumed a xanthohumol-rich (12 mg) non-alcoholic beverage for two weeks and the other group consumed a capsule with the same amount of xanthohumol for the same period. Afterwards they were followed for another two weeks, but did not receive the xanthohumol-rich products.

What about beer? The current study does not show beer protects against DNA damage. Previous studies have also examined other components in beer hops such as alpha- and beta-acids and their effect on health. Protective effects against cancer have even been mentioned in some of them. All results from these studies have yet to be confirmed in studies with human volunteers. How much xanthohumol and other components are found in beer varies upon brewing process and hops species. But most important, when drinking in moderation, the amount of hops is much lower than in scientific research. It is likely not enough to influence health.

Reference:
Ferk, F., Mišik, M., Nersesyan, A. et al. (2016). Impact of xanthohumol (a prenylated flavonoid from hops) on DNA stability and other health-related biochemical parameters: Results of human intervention trials. Mol Nutr Food Res, 60: 773 – 786.

 

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