Beer Ingredient May Slow Alzheimer’s Development

By Terry Vittone | Posted on 02.12.2015 | 0 comments
Could the beverage that made Milwaukee famous play a role in delaying the development of conditions like Alzheimer’s/dementia and Parkinson’s?
Yes, according to a Business Standard article about a new study published in the Journal of Agricultural and Food Chemistry. Research scientists have determined that a compound contained in the hops used to brew beer, xanthohumol, has anti-oxidant qualities.
Evidence suggests that oxidative damage to neuronal cells contributes to the development of neurodegenerative diseases, and that compounds which delay damage could potentially slow or even prevent their onset.
Lab tests showed that xanthohumol successfully protected neuronal cells from oxidative damage. The findings are preliminary but the results show promise.
So while it’s a bit early to raise a salutary “Prost!”, the time may soon arrive for the favorite drink of Oktoberfests everywhere to share the limelight with other beverages touted for their health benefits, like its rarified cousin, wine.

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