Beer Ingredient May Protect Against Parkinson's and Alzheimer's

Good news for beer drinkers: a recent study suggests that the hops frequently brewed into beer may hold a key to preventing brain cell damage and staving off the development of neurodegenerative conditions such as Parkinson’s disease.

The study, publish online January 14, 2015, in the Journal of Agricultural and Food Chemistry, examined the potential benefits of xanthohumol (Xn), a compound found in hops that has recently generated interest due to its antioxidation, cardiovascular protection, and anticancer properties.

Based on growing evidence that oxidative damage to neuronal cells can lead to neurologic disorders such as Parkinson’s disease and Alzheimer’s disease, a research team led by Jianguo Fang set out to determine whether the antioxidation properties of Xn could be used to protect neuronal cells and slow the development of these conditions.

After synthesizing Xn and studying its neuroprotective function against oxidative stress—induced neuronal cell damage, the researchers concluded that “Xn might be a potential candidate for the prevention of neurodegenerative disorders.”