Hops compounds help with metabolic syndrome while reducing microbiome diversity
CORVALLIS, Ore. – Compounds from hops may combat metabolic syndrome by changing the gut microbiome and altering the metabolism of acids produced in the liver, new research at Oregon State University suggests.
The findings, published in Molecular Nutrition and Food Research, are a key advance in understanding how xanthohumol, a compound that contributes to hops’ flavor, and its derivatives work. That is an important step toward improving the lives of the estimated 35% of U.S. adults who suffer from metabolic syndrome.