Xanthohumol: Possible Isolation and Beer Enrichment

Authors

  • L. Jelínek Department of Biotechnology, Institute of Chemical Technology, Prague
  • M. Karabín Department of Biotechnology, Institute of Chemical Technology, Prague
  • T. Kinčl Department of Biotechnology, Institute of Chemical Technology, Prague
  • T. Hudcová Department of Biotechnology, Institute of Chemical Technology, Prague
  • B. Kotlíková Department of Biotechnology, Institute of Chemical Technology, Prague
  • P. Dostálek Department of Biotechnology, Institute of Chemical Technology, Prague

Keywords:

hop, prenylated flavonoids, xanthohumol, beer

Abstract

Xanthohumol is the main prenylated flavonoid from hop plants with proven positive effects on human health. Currently, the only source of this substance in human diet is beer, where the content of xanthohumol rarely exceeds 0.1 mg l–1. The present article gives a comprehensive overview of current trends in the isolation of xanthohumol from hop cones and of production of beer with an increased content of this substance.

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Published

2013-03-15

How to Cite

Jelínek, L., Karabín, M., Kinčl, T., Hudcová, T., Kotlíková, B., & Dostálek, P. (2013). Xanthohumol: Possible Isolation and Beer Enrichment. Chemické Listy, 107(3), 209–213. Retrieved from http://blog.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/742

Issue

Vol. 107 No. 3 (2013)

Section

Articles