Redox and Anti-Inflammatory Properties from Hop Components in Beer-Related to Neuroprotection
Gustavo Ignacio Vázquez Cervantes, Daniela Ramírez Ortega, Tonali Blanco Ayala, Verónica Pérez de la Cruz, Dinora F. González‐Esquivel, Alelí Salazar, Benjamín Pineda
Abstract
Beer is a fermented beverage widely consumed worldwide with high nutritional and biological value due to its bioactive components. It has been described that both alcoholic and non-alcoholic beer have several nutrients derived from their ingredients including vitamins, minerals, proteins, carbohydrates, and antioxidants that make beer a potential functional supplement. Some of these compounds possess redox, anti-inflammatory and anticarcinogenic properties making the benefits of moderate beer consumption an attractive way to improve human health. Specifically, the hop cones used for beer brewing provide essential oils, bitter acids and flavonoids that are potent antioxidants and immune response modulators. This review focuses on the redox and anti-inflammatory properties of hop derivatives and summarizes the current knowledge of their neuroprotective effects.