A new study has demonstrated that an ingredient from beer could protect brain cells from damage and potentially slow the development of disorders such as Alzheimer's and Parkinson's diseases.
The study conducted by American Chemical Society suggests that oxidative damage to neuronal cells contributes to the development of diseases that originate in the brain.
One compound found in hops, called xanthohumol, has gotten the attention of researchers for its potential benefits, including antioxidation, cardiovascular protection and anticancer properties.
Jianguo Fang and his colleagues found that the compound could protect neuronal cells and potentially help slow the development of brain disorders.
The scientists concluded that xanthohumol could be a good candidate for fighting such conditions.
The study is published in ACS'Journal of Agricultural and Food Chemistry.
