Compounds from hops may combat metabolic syndrome by changing the gut microbiome and altering the metabolism of acids produced in the liver, new research at Oregon State University suggests.
Compounds from hops may combat metabolic syndrome by changing the gut microbiome and altering the metabolism of acids produced in the liver, new research at Oregon State University suggests.
The findings, published in Molecular Nutrition and Food Research, are a key advance in understanding how xanthohumol, a compound that contributes to hops’ flavor, and its derivatives work. That is an important step toward improving the lives of the estimated 35% of U.S. adults who suffer from metabolic syndrome.
The study builds on earlier research at OSU that found xanthohumol, often abbreviated to XN, and two hydrogenated derivatives, DXN and TXN, can likely improve cognitive and other functions in people with the syndrome.
People are considered to have metabolic syndrome if they have at least two of the following conditions: abdominal obesity, high blood pressure, high blood sugar, low levels of “good” cholesterol and high levels of triglycerides.
Read more at: Oregon State University
Xanthohumol, a compound found in hops, is revealing important properties that could help address metabolic syndrome and cancer. (Photo Credit: Oregon State University)
