a new study points to the virtues of beer

Italian scientists highlight the beneficial role of hops in this neurodegenerative disease.

At the end of October, the review ACS Chemical Neuroscience published the results of a new study on the role of beer consumption in the onset of Alzheimer’s disease.

According to Italian researchers, chemicals extracted from hop flowers are likely to block the clumping of beta-amyloid proteins, which are a factor in the development of neurodegenerative disease.

Alzheimer’s and beer: A delayed onset?

Four varieties of hops were studied by the researchers. And according to them, the Tettnang variety, originating in Germany and which is used for example in the development of European lager beers and in bottom-fermented beers, is the most effective in delaying the onset of the disease.

In a press release, the journal states:

Tests revealed that the extracts had antioxidant properties and could prevent beta-amyloid proteins from clumping together in human nerve cells.

Hops, a nutraceutical base?

According to the scientists, even if their study does not justify the consumption of beer from more bitter brews, it demonstrates that the compounds of hops could serve as a basis for nutraceutical products to fight against the development of Alzheimer’s disease.

A nutraceutical product designates a food-based product recognized for its positive effects, real or asserted, in terms of health.

Elimination of certain proteins

But this is not the only asset: indeed, hops have apparently improved the processes allowing the body to eliminate neurotoxic proteins. And the Tettnang variety showed that this hop “protected the worms from paralysis related to Alzheimer’s disease, although the effect was not very pronounced”.

On the other hand, and we see some of you coming from afar, a higher consumption of alcohol than what is recommended by the health authorities is of course not on the agenda. For Public Health France, “alcohol is a maximum of two glasses a day and not every day“.

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