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Bitter Components in Beer Regulate Microglial Inflammation and Prevent Cognitive Decline | Abstract
Journal of Clinical and Cellular Immunology

Journal of Clinical and Cellular Immunology
Open Access

ISSN: 2155-9899

+1 (920)541-6085

Abstract

Bitter Components in Beer Regulate Microglial Inflammation and Prevent Cognitive Decline

Yasuhisa Ano, Akihiko Takashima and Hiroyuki Nakayama

Epidemiological studies suggest that moderate consumption of alcoholic beverages can reduce the risk of dementia . Recent work has demonstrated that intake of iso-α-acids, the bitter components in beer; prevent Alzheimer’s disease pathology by regulating microglial function. In a transgenic mouse model of Alzheimer’s disease, iso-α-acid intake led to a significant reduction of Aβ and inflammatory cytokines. In addition, iso-α-acids enhanced microglial phagocytosis of Aβ and induced microglia to an anti-inflammatory M2 type. These findings suggest that iso-α-acid consumption in daily life may be beneficial in preventing dementia.

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