title: Pharmacological profile of xanthohumol, a prenylated flavonoid from hops (Humulus lupulus).
abstract: The female inflorescences of hops (Humulus lupulus L.), a well-known bittering agent used in the brewing industry, have long been used in traditional medicines. Xanthohumol (XN) is one of the bioactive substances contributing to its medical applications. Among foodstuffs XN is found primarily in beer and its natural occurrence is surveyed. In recent years, XN has received much attention for its biological effects. The present review describes the pharmacological aspects of XN and summarizes the most interesting findings obtained in the preclinical research related to this compound, including the pharmacological activity, the pharmacokinetics, and the safety of XN. Furthermore, the potential use of XN as a food additive considering its many positive biological effects is discussed.
authors.affiliation: Key Laboratory of Marine Drugs, Ministry of Education, School of Medicine and Pharmacy, Ocean University of China, Qingdao 266003, China. lmouc@hotmail.com.
authors.forename: Ming
authors.initials: M
authors.lastname: Liu
authors.affiliation: Department of Science, Systems and Models, Roskilde University, P.O. Box 260, DK-4000 Roskilde, Denmark. poulerik@ruc.dk.
authors.forename: Poul Erik
authors.initials: PE
authors.lastname: Hansen
authors.affiliation: Key Laboratory of Marine Drugs, Ministry of Education, School of Medicine and Pharmacy, Ocean University of China, Qingdao 266003, China. wanggenzhu_890813@163.com.
authors.forename: Genzhu
authors.initials: G
authors.lastname: Wang
authors.affiliation: Institute for Nutritional Sciences, Shanghai Institute for Biological Sciences, Chinese Academy of Sciences, Shanghai 200031, China. qiulin@sibs.ac.cn.
authors.forename: Lin
authors.initials: L
authors.lastname: Qiu
authors.affiliation: State Key Laboratory of Biological Fermentation Engineering of Beer, Qingdao 266061, China. 15133634098@163.com.
authors.forename: Jianjun
authors.initials: J
authors.lastname: Dong
authors.affiliation: State Key Laboratory of Biological Fermentation Engineering of Beer, Qingdao 266061, China. yinhua@tsingtao.com.cn.
authors.forename: Hua
authors.initials: H
authors.lastname: Yin
authors.affiliation: State Key Laboratory of Biological Fermentation Engineering of Beer, Qingdao 266061, China. qianzh@tsingtao.com.cn.
authors.forename: Zhonghua
authors.initials: Z
authors.lastname: Qian
authors.affiliation: State Key Laboratory of Biological Fermentation Engineering of Beer, Qingdao 266061, China. yangmei@tsingtao.com.cn.
authors.forename: Mei
authors.initials: M
authors.lastname: Yang
authors.affiliation: State Key Laboratory of Biological Fermentation Engineering of Beer, Qingdao 266061, China. miaojinlai@fio.org.cn.
authors.forename: Jinlai
authors.initials: J
authors.lastname: Miao
mesh_terms: D000818:Animals; D005419:Flavonoids / Q000009:adverse effects / Q000493:pharmacokinetics / Q000494:pharmacology*; D005503:Food Additives / Q000009:adverse effects / Q000493:pharmacokinetics / Q000494:pharmacology; D056945:Hep G2 Cells; D006801:Humans; D027582:Humulus / Q000737:chemistry*; D011427:Propiophenones / Q000009:adverse effects / Q000493:pharmacokinetics / Q000494:pharmacology*; D051381:Rats
chemical_list: D005419:Flavonoids; D005503:Food Additives; D011427:Propiophenones; C104536:xanthohumol