The phytochemical xanthohumol is a flavonoid found in the flowers of hops (Humulus lupulus L.), a plant that has long been used in medicine for various applications and also in brewing of beer. The Xanthohumol Research Review explores the sources, bioavailability, and known biological properties and effects of xanthohumol, with a focus on its anti-inflammatory and antioxidant properties via kinase modulation, which have implications for metabolic pathways related to chronic conditions.
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