Humulus lupulus L.

Pillay, M. and Kenny, S. T. 1996. Structure and inheritance of ribosomal DNA variants in cultivated and wild hop Humulus lupulus L. Theor. Appl. Gen. 93 333-340. 

Milligan, S.R. et al.. Identification of a potent phytoestrogen in hops (Humulus lupulus L.) and beer, J. Clin. Endocrinol. Metabol, 84, 2249, 1999. 

Humulus lupulus L. She Ma (Hop) (female flower, unripe fruit) Humulone, resin, lupulone, choline asparaginer, lupulin, isohumulone, isovaleric acid.33-450 This herb is toxic. Inhibit the growth of tubercle bacillus and arrest tuberculosis. 

Heale, J. ., T. Legg, and S. Connell. 1989. Humulus lupulus L. in vitro culture attempted production of bittering components and novel disease resistance. In Bajaj,... 

Belamcanda chinensis (L.) DC, B. panctata Moench., Iris dichotoma Pallas Humulus lupulus L. 

ACJ Hermans-Lokkerbol, R Verpoorte. Preparative separation and isolation of three bitter a-bitter acids from hop, Humulus lupulus L., by centrifugal partition chromatography. J Chromatogr A 664 45-53, 1994. 

PS Hughes. Preparative regime for the purification of bitter acids derived from hops (Humulus lupulus L.). J Chromatogr A 731 327-330, 1996. 

Hops Oil occurs as a light yellow to green-yellow liquid with a characteristic, aromatic odor. Age darkens the color, and the oil tends to become viscous. It is the volatile oil obtained by steam distillation of the freshly dried membranous cones of the female plants of Humulus lupulus L. or Humulus ameri-canus Nutt. (Fam. Moraceae). It is soluble in most fixed oils and, sometimes with opalescence, in mineral oil. It is practically insoluble in glycerin and in propylene glycol. 

PROP From steam distillation of cones from female Humulus lupulus L. or Humulus americanus biux.t. (Fam. Moraceae). Yellow liquid aromatic odor. D 0.825-0.926, reft index 1.470-1.494 20°. Sol in fixed oils, mineral oil insol in glycerin, propylene glycol. 

Humuli iupuli strobulus Hops Humulus lupulus L. Moraceae (Cannabaceae) DAB 10, BHP 83 Acyl phlorogluddes humulone ( a-adds, 3%-12%) Lupulone ( (3-acids,, 3%-5%) unstable compoutids, hop bitter acids... 

Hops (Humulus lupulus L.) belong to the mulberry family (Moraceae). The leaf and flower cone with luplin (yellow secreted particles) are used to flavor beer, and to alleviate thirst as a nutraceutical. Air-dried hops contain a-acids in 2-12% yields [102]. The a-acids are found in a lead-acetate-precipitate derived from the methanol extract of hop. The chemical structures are shown in Fig. 14a [103,104]. Humulone is the most easily obtainable a-acid by repeated crystallization. Isomerization of the a-acids is the most important reaction in beer brewing, and is easily induced by boiling. Beer contains 20-25 mg/L of iso-a-acids, which mainly contribute to its bitterness. 

Chadwick, L.R., G.F. Pauli, and N.R. Farnsworth. 2006. The pharmacognosy of Humulus lupulus L. (hops) with an emphasis on estrogenic properties. Phytomedicine 13(1-2) 119-131. 

Milligan, S.R., J.G. Kalita, V. Pocock, et al. 2000. The endocrine activities of 8-prenylnaringenin and related hop Humulus lupulus L.) flavonoids. /. Clin. Endocrinol. Metab. 85(12) 4912-4915. 

Schiller, H., A. Forster, C. Vonhoff, et al. 2006. Sedating effects of Humulus lupulus L. extracts. Phytomedicine 13(8) 535-541. 

From medieval times, herbs have been used to flavour and preserve fermented malt liquors but only the hop Humulus lupulus L.) is used on a commercial scale today. It is grown throughout the temperate regions of the world solely to meet the demands of the brewing industry (Table 12.1). Hops of commerce are the dried cones of the female plant but much of the crop is processed into powder, pellets or extract. In Western Europe the yield of hops is now expressed in zentners (1 zentner = 50 kg = 110 lb). Earlier, centals (100 lb) and hundredweight (112 lb) were used in Britain. 

Hop (Humulus lupulus L.), dried hop dust as is (delayed and immediate reactions) (analyzing hops) (Raith and Jager 1984)... 

Chen QH, Fu ML, Chen MM, Liu J, Liu XJ, He GQ, Pu SC (2012) Preparative isolation and puriflcation of xanthohumol from hops (Humulus lupulus L.) by high-speed counter-current chromatography. Food Chem 132 619-623... 

De Keukeletre J, Ooms G, Heyerick A, Roldan-Ruiz 1, Van Bockstaele E, De Keukeleire D (2003) Formation and accumulation of alpha-acids, beta-acids, desmethylxanthohumol, and xanthohumol during flowering of hops Humulus lupulus L.). J. Agric. Food Chem 51 4436-4441... 

Lindsay RF, Priest FG (1975) Decarboxylation of substituted cinnamic acids by enterobacteria the influence on beer flavour. J Appl Bacteriol 39 181-187 Steinhaus M, Schieberle P (2000) Comparison of the most odor-active compounds in Ifesh and dried hop cones (Humulus lupulus L. variety spalter select) based on GC-olfactometry and odor dilution techniques. J Agric Food Chem 48 1776-1783... 

Fr ckowiak A(2010) Solubility, inhibition of crystallization and microscopic analysis of calcium oxalate crystals in the presence of fractions from Humulus lupulus L. J Cryst Growth 31(23) 3525-3532. doi 10.1016/j.jcrysgro.2010.09.040... 

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