Impact of xanthohumol (a prenylated flavonoid from hops) on DNA stability and other health-related biochemical parameters
- Autor(en)
- Franziska Ferk, Miroslav Mišík, Armen Nersesyan, Christoph Pichler, Walter Jäger, Thomas Szekeres, Rodrig Marculescu, Henrik E. Poulsen, Trine Henriksen, Roberto Bono, Valeria Romanazzi, Halh Al-Serori, Martin Biendl, Karl Heinz Wagner, Michael Kundi, Siegfried Knasmüller
- Abstrakt
Scope: Xanthohumol (XN) is a hop flavonoid found in beers and refreshment drinks. Results of in vitro and animal studies indicate that it causes beneficial health effects due to DNA protective, anti-inflammatory, antioxidant, and phytoestrogenic properties. Aim of the present study was to find out if XN causes alterations of health-related parameters in humans. Methods and results: The effects of the flavonoid were investigated in a randomized crossover intervention trial (n = 22) in which the participants consumed a XN drink (12 mg XN/P/day). We monitored alterations of the DNA stability in single cell gel electrophoresis assays in lymphocytes and of several health-related biomarkers. A decrease of oxidatively damaged purines and protection toward reactive oxygen species induced DNA damage was found after the consumption of the beverage; also the excretion of 8-oxo-7,8-dihydro-2'-deoxyguanosine and 8-oxo-guanosine in urine was reduced. The assumption that the flavonoid causes DNA protection was confirmed in a randomized follow-up study with pure XN (n = 10) with a parallel design. Other biochemical parameters reflecting the redox- and hormonal status and lipid- and glucose metabolism were not altered after the intervention. Conclusion: Taken together, our data indicate that low doses of XN protect humans against oxidative DNA damage. The effects of xanthohumol were investigated in a crossover intervention trial in which the participants consumed a drink containing 12 mg XN/P/day. Alterations of the DNA stability were monitored in single cell gel electrophoresis assays in lymphocytes. A decrease of oxidatively damaged purines and protection toward reactive oxygen species (ROS)-induced DNA damage was found after consumption of the beverage; furthermore, also urinary 8-oxo-7,8-dihydro-2'-deoxyguanosine and 8-oxo-guanosine were reduced.
- Organisation(en)
- Department für Pharmazeutische Wissenschaften, Department für Ernährungswissenschaften
- Externe Organisation(en)
- Medizinische Universität Wien, Laboratory of Clinical Pharmacology Copenhagen, Università degli Studi di Torino, Hallertauer Hopfenveredelung GmbH
- Journal
- Molecular Nutrition & Food Research
- Band
- 60
- Seiten
- 773-786
- Anzahl der Seiten
- 14
- ISSN
- 1613-4125
- DOI
- https://doi.org/10.1002/mnfr.201500355
- Publikationsdatum
- 02-2016
- Peer-reviewed
- Ja
- ÖFOS 2012
- 303009 Ernährungswissenschaften
- Schlagwörter
- ASJC Scopus Sachgebiete
- Food Science, Biotechnology
- Sustainable Development Goals
- SDG 3 – Gesundheit und Wohlergehen
- Link zum Portal
- https://ucrisportal.univie.ac.at/de/publications/ff5ce6b1-df54-4788-93f5-bcfcd10d2b9a