Feature

Xanthohumol comes from hops (Humulus Lupulus L.) and is extracted and prepared from the female inflorescence of hops. In modern industry, microbial synthesis is a sustainable alternative. Xanthohumol is a flavonoid component and an important flavor substance with multiple biological activities.

Xanthohumol is the main flavonoid in beer female flowers.
Flavonoid compounds have antioxidant, anti-radiation, anti-viral, anti-inflammatory and antibacterial effects. Studies have shown that xanthohumol has a higher scavenging rate for oxygen free radicals in the body than other antioxidants.
Hop extract has an inhibitory effect on a variety of bacteria, such as Staphylococcus aureus, Pneumococcus, and Corynebacterium diphtheriae.

Specification-COA

What is xanthohumol used for?

1. As a food additive to prevent food spoilage.
2. As an antioxidant used in medicine, health foods and food.
3. Used in beer brewing to give beer aroma and play a certain antiseptic role. Xanthohumol is important to the quality of beer and has the effect of enhancing and improving the flavor stability of beer.