The constituents of hop(Humulus lupulus)

Abstract: The effective constituents of Lupuli strobulus can be assigned to 5 different chemical classes. The most important class contains the bitter constituents of hop with an acylphloroglucine-structure. They constitute 15 to 3 0 % of the hop material. On account of their chemical structure the bitter constituents are classified into humulones and lupulones. Hop contains 0.2-0.5% volatile oil with about 150 constituents. About 90% of the volatile oil consists of the terpens humulone, myrcene and caryophyllene. A sedative effect on the CNS is contributed to methylbutenol, which is present up to 0.04% in the hop strobiles. Further hop contains hop-specific flavonoids such as xanthohumole, tannin material, phenolic acids, polysaccharides, proteins and lipids. Though extracts from lupuli strobulus are constituents of more than 100 pharmaceutical preparations the effective principle of hop is still unknown.

Keyword(s): Hops

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