Pharmacological Profile of Xanthohumol, a Prenylated Flavonoid from Hops (Humulus lupulus)

Molecules

Ming Liu¹  Poul Erik Hansen³  Genzhu Wang¹  Lin Qiu⁴  Jianjun Dong²  Hua Yin²  Zhonghua Qian²  Mei Yang²  Jinlai Miao² 

[1] Key Laboratory of Marine Drugs, Ministry of Education, School of Medicine and Pharmacy, Ocean University of China, Qingdao 266003, China; E-Mail:;State Key Laboratory of Biological Fermentation Engineering of Beer, Qingdao 266061, China; E-Mails:;Department of Science, Systems and Models, Roskilde University, P.O. Box 260, DK-4000 Roskilde, Denmark; E-Mail:;Institute for Nutritional Sciences, Shanghai Institute for Biological Sciences, Chinese Academy of Sciences, Shanghai 200031, China; E-Mail:

关键词: biological effects;    pharmacokinetics;    food additives;    beer;    metabolites;   

DOI  :  10.3390/molecules20010754

来源: mdpi

【 摘 要 】

The female inflorescences of hops (Humulus lupulus L.), a well-known bittering agent used in the brewing industry, have long been used in traditional medicines. Xanthohumol (XN) is one of the bioactive substances contributing to its medical applications. Among foodstuffs XN is found primarily in beer and its natural occurrence is surveyed. In recent years, XN has received much attention for its biological effects. The present review describes the pharmacological aspects of XN and summarizes the most interesting findings obtained in the preclinical research related to this compound, including the pharmacological activity, the pharmacokinetics, and the safety of XN. Furthermore, the potential use of XN as a food additive considering its many positive biological effects is discussed.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.