Xanthohumol and related prenylflavonoids from hops and beer: to your good health!

TL;DR: The present review describes the morphological, phytochemical and ethnopharmacological aspects of Humulus lupulus L. (Cannabinaceae) and summarizes the most interesting findings obtained in the preclinical and clinical research related to the plant.

TL;DR: The diversity and biosynthetic origins of phenylpropanoids and particularly of the flavonoid and stilbenoid natural products are discussed, referring on their effects on human health and physiology and their roles as plant defense and antimicrobial compounds.

TL;DR: This review summarizes the main protective effects on the cardiovascular system and cancer resulting from moderate wine and beer intake due mainly to their common components, alcohol and polyphenols.

TL;DR: The literature overview presented in this paper illustrates that several potential health benefits of phytoestrogens have been reported but that, given the data on potential adverse health effects, the current evidence on these beneficial health effects is not so obvious that they clearly outweigh the possible health risks.

TL;DR: Flavonoids in regularly consumed foods may reduce the risk of death from coronary heart disease in elderly men and showed an inverse relation with incidence of myocardial infarction.

TL;DR: The accumulation of red or purple flavonoids is a hallmark of plant stress and mounting evidence points to diverse physiological functions for these compounds in the stress response.

TL;DR: Processing of high-flavonol tomatoes demonstrated that 65% of flavonols present in the fresh fruit were retained in the processed paste, supporting their potential as raw materials for tomato-based functional food products, and upregulated flavonol biosynthesis in the tomato in order to generate fruit with increased antioxidant capacity and a wider range of potential health benefit properties.