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Hops are a well-known source of resins, essential oils and polyphenolic substances, such as proanthocyanidins or prenylflavonoids with significant representatives of xanthohumol, isoxanthohumol, and 8-prenylnaringenine, and represent an essential ingredient in beer production. Recently, however, many additional bioactive effects of hop compounds have been investigated.
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Olšovská et al. (2016) studied this question.
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