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Broad spectrum antiinfective potential of xanthohumol from hop ( Humulus lupulus L.) in comparison with activities of other hop constituents and xanthohumol metabolites
Author(s) -
Gerhäuser Clarissa
Publication year - 2005
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.200500091
Subject(s) - xanthohumol , humulus lupulus , microbiology and biotechnology , bacteria , plasmodium falciparum , biology , hop (telecommunications) , chemistry , virology , malaria , food science , immunology , pepper , computer science , ecology , key (lock) , computer network , genetics
This review summarizes the capacity of xanthohumol (XN) in comparison with additional hop constituents and metabolites to act as an antiinfective agent against microorganisms including bacteria, viruses, fungi and malarial protozoa. XN was shown to inhibit the Gram‐positive bacteria Staphylococcus aureus and Streptococcus mutans. Antiviral activity was demonstrated against bovine viral diarrhea virus, cytomegalovirus, herpes simplex virus type 1 and 2 and human immunodeficiency virus 1. Inhibition of two Trichophyton spp. was indicative of antifungal activity. Finally, XN potently inhibited the replication of Plasmodium falciparum , the causative agent of malaria. This effect was linked to the inhibition of glutathione‐mediated degradation and detoxification of haemin, a by‐product of the parasitic digestion of haemoglobin. Overall, these activities further contribute to the broad spectrum of biological effects observed with XN.