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

By J. F. Stevens, J. Page. Phytochemistry, 2004

639 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Pharmacology

View Paper: https://www.semanticscholar.org/paper/2de01ca053f58fa5ad5642ac63e41234eda24f6c

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biochemistry

1. T. Vogt

In Food Science

1. T. Vogt

In Pharmacology

1. T. Vogt

Citations in the corpus

• Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from Brazil (2018, background): “For example, xanthohumol is the most common phenol in hop [30].”
• Phenylpropanoid biosynthesis. (2010, positive): “Terpenophenolics, stilbenes, and isoflavonoids are limited to a few species only, but have attracted major interest due to potential health-promoting affects on mammals (Stevens and Page, 2004; Barnes and Prasain, 2005; Shen et al., 2009; Dixon, 1999; Veitch, 2009).”