Rice Protein Matrix Enhances Circulating Levels of Xanthohumol Following Acute Oral Intake of Spent Hops in Humans
Author:
Affiliation:
1. Metagenics Inc; Gig Harbor WA USA
2. College of Pharmacy; Oregon State University; Corvallis OR USA
3. Linus Pauling Institute; Oregon State University; Corvallis OR USA
Funder
Metagenics Inc
Publisher
Wiley
Subject
Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/mnfr.201700692/fullpdf
Reference28 articles.
1. Mechanisms of the antiangiogenic activity by the hop flavonoid xanthohumol: NF‐κB and Akt as targets
2. Xanthohumol, a chalcon derived from hops, inhibits hepatic inflammation and fibrosis
3. Differential regulation of detoxification enzymes in hepatic and mammary tissue by hops (Humulus lupulus ) in vitro and in vivo
4. Xanthohumol, a Polyphenol Chalcone Present in Hops, Activating Nrf2 Enzymes To Confer Protection against Oxidative Damage in PC12 Cells
5. Xanthohumol ameliorates lipopolysaccharide (LPS)-induced acute lung injury via induction of AMPK/GSK3β-Nrf2 signal axis
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1. The Pharmacokinetics of Individual Conjugated Xanthohumol Metabolites Show Efficient Glucuronidation and Higher Bioavailability of Micellar than Native Xanthohumol in a Randomized, Double‐Blind, Crossover Trial in Healthy Humans;Molecular Nutrition & Food Research;2023-09-18
2. New insight for spent hops utilization: simultaneous extraction of protein and xanthohumol using deep eutectic solvents;Biomass Conversion and Biorefinery;2022-11-04
3. 8‐Prenylnaringenin tissue distribution and pharmacokinetics in mice and its binding to human serum albumin and cellular uptake in human embryonic kidney cells;Food Science & Nutrition;2022-01-22
4. Bioavailability and Cardiometabolic Effects of Xanthohumol: Evidence from Animal and Human Studies;Molecular Nutrition & Food Research;2022-01-14
5. Xanthohumol Microbiome and Signature in Healthy Adults (the XMaS Trial): Safety and Tolerability Results of a Phase I Triple‐Masked, Placebo‐Controlled Clinical Trial;Molecular Nutrition & Food Research;2021-03-11
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