Breast Up - Hops

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Hops: ingredient of Breast Up

Hops (Humulus lupulus) is an essence consists of umulene, myrcene, formic acid and valeric acid, resin consists of umulone, lupulone, umulolo, flavonoids, phytosterols, estrogenic substances, antibiotic-like principles.

Properties

Hops has aperitif properties, digestive, antispasmodic, sedative in central nervous system and sexual sphere, anti-inflammatory and anti-bacterial in urinary tract infection. According to popular tradition entering in infusions as bitter tonic to stimulate digestion and herbal sedative to help sleep and to alleviate the nervousness and excitability. By external topical applications alleviate rheumatism and arthritis.

Functions

The extracts of Hops entering in cosmetic products for firming and restorative action, ie in the milks, tonics, lotions and masks for toning the skin tissue. Furthermore entering in lotions and shampoos to stimulate the functions of the scalp and promote the growth of hair.

Uses

In addition to the production of beer, which is an essential ingredient for the known bittering agents and for the constitution of the unmistakable aroma, the hops are also used in other sectors and in different ways. In the herbal sector, thanks to the numerous active ingredients, hops presents interesting properties as to be used as a medicinal plant in the form of cream, infusion, tincture, tea, etc.

At the hops are attributed mildly sedative properties to the central nervous system, and is therefore useful in the treatment of anxiety, insomnia, aggressiveness, gastrointestinal disorders of nervous origin. Due to the known bitter properties (α-acids) and aromatic (β-acids) is used as a stomachic, to stimulate appetite and dyspepsia of nervous origin. The presence of active principles antibiotic-like, confers on the hops a bactericidal action (against Gram + and Gram-) and anti-inflammatory at the level of the urinary tract.

Other properties attributed to the hops are essentially laxative, vermifuge, antipruriginose and mildly anesthetic. Furthermore, the presence of estrogen similar substances allows the use in disorders of hyperexcitability and hypersexuality male. External applications of inflorescences calm the neuralgic pains, rheumatism, and arthritis. In cosmetology the hops is used to revitalize and restore firmness and radiance to mature skin, wrinkled and relaxed.

Hop extracts are used in cosmetics firming action (milks, tonics, masks) and in lotions and shampoos to stimulate the functions of the scalp and promote hair growth.
In the food industry, with its strong odor aromatic and bitter taste characteristic, the female flowers are used in the preparation of liqueurs (digestive) and grabs bitter tonic. In some regions the buds or the male shoots are suitable for the preparation of various dishes (soups, risottos and omelettes).

Chemical properties

The main components of the hops are the resins and in particular the "soft resin" (fraction soluble in hexane) with which the fraction of α-acids (or omolon) are the most responsible for the property known bittering hops. In fact, in the native form of the α-acids (humulone, cohumulone and adhumulone) present no bitter taste, it is only during the cooking stage of the wort, the influence of heat, such compounds are isomerized in the respective iso-α-acids, in the two cis and trans forms, much more soluble and decidedly bitter taste (threshold of perception 6 mg. / L). The iso-α-acids, also show an interesting antiseptic properties, in particular against Gram-positive and contribute to the stabilization of the foam.
The fraction of β-acids (or lupoloni), instead, besides contributing to the constitution of the aroma, when subjected to oxidative phenomena, are capable of producing undesired substances.

In addition to the main components mentioned above, hops also contain secondary components such as essential oils and polyphenols. The first represent a small fraction of hops extremely volatile (about 300 compounds) and in particular we remember the monoterpene myrcene), β-caryophyllene, α-humulene and β-farnesene (sesquiterpenes).
Also important are the oxygenated terpenes such as linalool and geraniol for their floral notes and many esters including 2-methylpropyl 2-methylbutyl isobutyrate and isobutyrate, responsible for the hops fruity notes.

The polyphenols, whether of low molecular size, are natural antioxidants that contribute to the determination of the reducing power of the must and to improve the stability of the aromatic beer if the high molecular size tend to precipitate together with the protein fraction during mashing.