Xanthohumol (XN) is a flavonoid found in hops, the flowers of the hop plant Humulus lupulus. XN exhibits anti-inflammatory and antioxidant properties. In collaboration with researchers at Oregon State University, a randomized, double-blind, cross-over study in healthy participants was conducted to determine if a protein matrix affected the bioavailability of XN when orally consumed. The circulating concentration of XN and its major metabolites were significantly higher when the spent hops-rice protein matrix preparation was consumed vs. the standard control spent hops preparation.
These results are clinically relevant because the bioavailability of XN has been reported to be low, and strategies to increase circulating XN may increase therapeutic benefit. In pre-clinical models, XN has been shown to play a beneficial role in many health outcomes including lipid metabolism and blood glucose control.
The study was published in the journal Molecular Nutrition and Food Research.