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Hops (Humulus lupulus): ingredient of Ron Ron

The hop is a Eurasian creeper growing even along the roads. It is a perennial plant belonging to the group of nettles. Female plants have cone formations, with groups of flowers. These cones are being processed for use in beer. hops gives to the beer a bitter flavor and pleasant, increasing the quality refreshing and stimulating the digestion. It also helps to lighten the beer and keep it.

Other features and properties of hops

Hops is a common plant in Europe which is grown in the producing regions of beer because it is the base of aromatization of this bitter drink. Although this plant has not been widely used in ancient times for its therapeutic virtues, is mentioned by the twelfth century such as "Remedy of melancholy" for its properties aperitif, depurative, laxative and vermifuge, while has been clarified the veracity of some activities traditionally assigned to it, particularly the actions sedative and relaxing.

These functions are widely justified considering the amino acid content and the nature of hormone similar substances, while in consequence of the content of the essential oil and phyto hormonal substances, hops is effective on hair growth by stimulating the metabolic functions of the superficial tissues of the scalp.
The main components of the hops are a resin and a volatile oil. In the resin is present Umolone, umolinone, adumolone and preumolone, while in the essential oil are present B-myrcene, dipentene, Alfacariofilene, farnesene, Acrylic sesquiterpene, sesquiterpene alcohol, ether Folic, formaldehyde, methyl nonyl ketone, Free and esterified acids. They have also been identified flavonoids and anthocyanins, proteins, starches, carbohydrates, fitosterine, cetyl alcohol, para-amino-benzoic acid and phytoestrogens. The Hops is most commonly used for its calming effect on the nervous system.

Hops are an excellent sedative used to improve sleep and in cough syrups. The dried flowers can be sewn into a pillow to help insomnia. The infusion of hops is recommended for nervous diarrhea, insomnia and agitation. Body wraps of hops are used for abscesses, burns, cancer and pain. Honey with hops is excellent for bronchitis.

History and curiosity of hops

The hop is universally known as a flavoring and natural preservative into the beer. Traditionally, hop flowers were used as an aid for for sleeping well.
Pillows filled with hops were used as a pillow. Hops has been used for the first time in the sixteenth century in England for flavoring beer. Hops are still used in Europe as a remedy for insomnia.

Hops used in beer can help prevent cancer
Copyright 1998 - The Associated Press 15/03/98

Some of the compounds found in the plant of hops used to flavor and preserve beer, may help protect against cancer, researchers say. Clinical studies have shown that the compounds, called flavonoids helped inhibit an enzyme called cytochrome P450 that can activate the process of cancer.

Scientists at Oregon State University have also discovered that some of the flavonoids helped enhance the impact of a class of enzymes, called quinoni reductase, which can block the carcinogenic substances which have already been activated.

«We treated ovarian cells of the breast and colon that were cancerous with concentrations (of flavonoids) that were not harmful to normal cells and found that some of the hops flavonoids were toxic to cancer cells”, says Donald Buhler, an agricultural chemist and the head of the researchers.
The substance in the flavonoids of hops that is more toxic to cancer cells is called xanthohumol, says Buhler, who also stated that the research should not be used to encourage greater consumption of beer. “I do not encourage people to drink more”, he says. “Obviously there’s a downside to drinking. But these results are really interesting. If these substances really prove to be beneficial it might be to find a way to give to people in capsules or other concentrated forms”. His findings were reported recently in Seattle at the annual meeting of the International Society of Toxicology.



Willam Loob - Source:

An apple a day, according to popular tradition, keeps the doctor away. Now, according to a team of Japanese researchers on cancer, even a pint of beer with grilled steak might be an idea not so wicked.
The results of a study conducted by researchers at the University of Okayama provides evidence that beer can actually help counteract the carcinogenic effects of a class of compounds found in cooked food. The study specifically examined the effects of beer on the mutations caused by these compounds which are the first steps in changing healthy cells into cancer cells. The results were published in of January 1999 of the Journal of Agricultural and Food Chemistry.
The researchers examined the effectiveness of 24 different beers in annul mutations associated with different types of heterocyclic amines produced when applying heat to food. The protein-containing foods produce particularly high levels of the compounds, and their connection with processes of tumor formation was reported for the first time more than ten years ago.

The beers were being tested around the world and included 17 light beers, four dark beers, two red and two non-alcoholic. Interesting to note that the researchers discovered that dark beers have demonstrated more pronounced effects in inhibiting mutations linked to cancer, while the non-alcoholic beer and one of the light beers showed no effect. The findings of this study help to reinforce the idea that hops may have anticancer properties, as reported previously by other scholars.

In a 1995 study, conducted by another group of Japanese researchers, experiments have demonstrated that flavonoids in hops (the yellow pigments in the open flowers) inhibit an inflammatory reaction in the cells of human skin cancer.
Another study by researchers at Oregon State University in 1998 has also shown that flavonoids were toxic to certain human cancer cells, although they were well tolerated by normal non-cancerous cells of the same type of human tissue.