Researchers at Oregon State University first discovered the cancer-related properties of this flavonoid compound called xanthohumol about 10 years ago. A recent publication by an OSU researcher in the journal Phytochemistry outlines the range of findings made since then. And many other scientists in programs around the world are also beginning to look at the value of these hops flavonoids for everything from preventing prostate or colon cancer to hormone replacement therapy for women.

“Xanthohumol is one of the more significant compounds for cancer chemoprevention that we have studied,” said Fred Stevens, a researcher with OSU’s Linus Pauling Institute and an assistant professor of medicinal chemistry in the College of Pharmacy. “The published literature and research on its properties are just exploding at this point, and there’s a great deal of interest.”

“We can’t say that drinking beer will help prevent cancer,” Stevens said. “Most beer has low levels of this compound, and its absorption in the body is also limited. But if ways can be developed to significantly increase the levels of xanthohumol or use it as a nutritional supplement – that might be different. It clearly has some interesting cancer chemopreventive properties, and the only way people are getting any of it right now is through beer consumption.”

It might also help if a significant portion of the chemical soup marketed as beer was replaced by real beer.