An ingredient from beer, called xanthohumol, could protect brain cells from damage and potentially slow the development of brain disorders such as Alzheimer's and Parkinson's disease, according to researchers of the American Chemical Society.
The study suggests that oxidative damage to neuronal cells contributes to the development of diseases that originate in the brain, and xanthohumol has antioxidation, cardiovascular protection and anticancer properties.
AdvertisementThe study has been published in Journal of Agricultural and Food Chemistry.
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