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Tatsuhiro Ayabe, Rena Ohya & Yasuhisa Ano. (2019) Iso-α-acids and matured hop bitter acids in beer improve obesity-induced cognitive impairment. Bioscience, Biotechnology, and Biochemistry 83:10, pages 1937-1945.
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Luigi Barrea, Giuseppe Annunziata, Giovanna Muscogiuri, Angela Arnone, Gian Carlo Tenore, Annamaria Colao & Silvia Savastano. (2019) Could hop-derived bitter compounds improve glucose homeostasis by stimulating the secretion of GLP-1?. Critical Reviews in Food Science and Nutrition 59:3, pages 528-535.
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Articles from other publishers (26)
Vida Bitarafan, Penelope C.E. Fitzgerald, Sally D. Poppitt, John R. Ingram & Christine Feinle-Bisset. (2023) Effects of intraduodenal or intragastric administration of a bitter hop extract (Humulus lupulus L.), on upper gut motility, gut hormone secretion and energy intake in healthy-weight men. Appetite 184, pages 106490.
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Ayana Kanatome, Tsuyoshi Takara, Satoshi Umeda & Yasuhisa Ano. (2023) Effects of matured hop bitter acids on heart rate variability and cognitive performance: A randomized placebo-controlled crossover trial. Journal of Functional Foods 100, pages 105383.
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Katya Carbone & Fabio Gervasi. (2022) An Updated Review of the Genus Humulus: A Valuable Source of Bioactive Compounds for Health and Disease Prevention. Plants 11:24, pages 3434.
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A. Ronzheimer, T. Schreiner & G.E. Morlock. (2022) Multiplex planar bioassay detecting estrogens, antiestrogens, false-positives and synergists as sharp zones on normal phase. Phytomedicine 103, pages 154230.
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Kevin S. Brown, Paige Jamieson, Wenbin Wu, Ashish Vaswani, Armando Alcazar Magana, Jaewoo Choi, Luce M. Mattio, Paul Ha-Yeon Cheong, Dylan Nelson, Patrick N. Reardon, Cristobal L. Miranda, Claudia S. Maier & Jan F. Stevens. (2022) Computation-Assisted Identification of Bioactive Compounds in Botanical Extracts: A Case Study of Anti-Inflammatory Natural Products from Hops. Antioxidants 11:7, pages 1400.
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Karen de Jesus Nicácio, Miller Santos Ferreira, Albert Katchborian‐Neto, Milbya Lima Costa, Michael Murgu, Danielle Ferreira Dias, Marisi Gomes Soares & Daniela Aparecida Chagas‐Paula. (2022)
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Limin Wang, Kai Hong, Johnpaul I. Agbaka, Guangsen Zhu, Chenyan Lv & Changwei Ma. (2021) Application of UHPLC-Q/TOF-MS-based metabolomics analysis for the evaluation of bitter-tasting Krausen metabolites during beer fermentation. Journal of Food Composition and Analysis 99, pages 103850.
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Yasuhisa Ano, Shiho Kitaoka, Rena Ohya, Keiji Kondo & Tomoyuki Furuyashiki. (2020) Hop Bitter Acids Increase Hippocampal Dopaminergic Activity in a Mouse Model of Social Defeat Stress. International Journal of Molecular Sciences 21:24, pages 9612.
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Takahiro Yamazaki, Chika Takahashi, Yoshimasa Taniguchi, Masataka Narukawa, Takumi Misaka & Yasuhisa Ano. (2020) Bitter taste receptor activation by hop-derived bitter components induces gastrointestinal hormone production in enteroendocrine cells. Biochemical and Biophysical Research Communications 533:4, pages 704-709.
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Yasuhisa Ano, Rena Ohya, Takahiro Yamazaki, Chika Takahashi, Yoshimasa Taniguchi, Keiji Kondo, Akihiko Takashima, Kazuyuki Uchida & Hiroyuki Nakayama. (2020) Hop bitter acids containing a β-carbonyl moiety prevent inflammation-induced cognitive decline via the vagus nerve and noradrenergic system. Scientific Reports 10:1.
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Takafumi Fukuda, Tohru Ohnuma, Kuniaki Obara, Sumio Kondo, Heii Arai & Yasuhisa Ano. (2020) Supplementation with Matured Hop Bitter Acids Improves Cognitive Performance and Mood State in Healthy Older Adults with Subjective Cognitive Decline. Journal of Alzheimer's Disease 76:1, pages 387-398.
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J. Pérez-Manríquez, N. Escalona & J.R. Pérez-Correa. (2020) Bioactive Compounds of the PVPP Brewery Waste Stream and their Pharmacological Effects. Mini-Reviews in Organic Chemistry 17:1, pages 91-112.
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Tatsuhiro Ayabe, Takafumi Fukuda & Yasuhisa Ano. (2020) Improving Effects of Hop-Derived Bitter Acids in Beer on Cognitive Functions: A New Strategy for Vagus Nerve Stimulation. Biomolecules 10:1, pages 131.
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Takafumi Fukuda, Kuniaki Obara, Jiro Saito, Satoshi Umeda & Yasuhisa Ano. (2019) Effects of Hop Bitter Acids, Bitter Components in Beer, on Cognition in Healthy Adults: A Randomized Controlled Trial. Journal of Agricultural and Food Chemistry 68:1, pages 206-212.
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Takafumi Fukuda, Tatsuhiro Ayabe, Rena Ohya & Yasuhisa Ano. (2019) Matured hop bitter acids improve spatial working and object recognition memory via nicotinic acetylcholine receptors. Psychopharmacology 236:9, pages 2847-2854.
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Tatsuhiro Ayabe, Rena Ohya & Yasuhisa Ano. (2019) Hop-Derived Iso-α-Acids in Beer Improve Visual Discrimination and Reversal Learning in Mice as Assessed by a Touch Panel Operant System. Frontiers in Behavioral Neuroscience 13.
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Takahiro Yamazaki, Yumie Morimoto-Kobayashi, Kumiko Koizumi, Chika Takahashi, Shiori Nakajima, Sayoko Kitao, Yoshimasa Taniguchi, Mikio Katayama & Yoshihiro Ogawa. (2019) Secretion of a gastrointestinal hormone, cholecystokinin, by hop-derived bitter components activates sympathetic nerves in brown adipose tissue. The Journal of Nutritional Biochemistry 64, pages 80-87.
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Takafumi Fukuda, Rena Ohya, Keiko Kobayashi & Yasuhisa Ano. (2019) Matured Hop Bitter Acids in Beer Improve Lipopolysaccharide-Induced Depression-Like Behavior. Frontiers in Neuroscience 13.
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Maša Knez Hrnčič, Eva Španinger, Iztok Košir, Željko Knez & Urban Bren. (2019) Hop Compounds: Extraction Techniques, Chemical Analyses, Antioxidative, Antimicrobial, and Anticarcinogenic Effects. Nutrients 11:2, pages 257.
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Shigeo Suzuki, Takahiro Yamazaki, Chika Takahashi, Yuji Kaneko, Yumie Morimoto-Kobayashi & Mikio Katayama. (2018) The relationship between the effect of matured hop extract and physical activity on reducing body fat: re-analysis of data from a randomized, double-blind, placebo-controlled parallel group study. Nutrition Journal 17:1.
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Tatsuhiro Ayabe, Rena Ohya, Yoshimasa Taniguchi, Kazutoshi Shindo, Keiji Kondo & Yasuhisa Ano. (2018) Matured Hop-Derived Bitter Components in Beer Improve Hippocampus-Dependent Memory Through Activation of the Vagus Nerve. Scientific Reports 8:1.
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Shigeo Suzuki, Yumie Morimoto-Kobayashi, Chika Takahashi, Yoshimasa Taniguchi & Mikio Katayama. (2018) Genetic, acute and subchronic toxicity studies of matured hop extract produced by extraction from heat-treated hops. The Journal of Toxicological Sciences 43:7, pages 473-484.
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Pavel Dostálek, Marcel Karabín & Lukáš Jelínek. (2017) Hop Phytochemicals and Their Potential Role in Metabolic Syndrome Prevention and Therapy. Molecules 22:10, pages 1761.
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Yumie Morimoto-Kobayashi, Kazuaki Ohara, Hiroshi Ashigai, Tomoka Kanaya, Kumiko Koizumi, Fumitoshi Manabe, Yuji Kaneko, Yoshimasa Taniguchi, Mikio Katayama, Yasuyuki Kowatari & Sumio Kondo. (2016) Matured hop extract reduces body fat in healthy overweight humans: a randomized, double-blind, placebo-controlled parallel group study. Nutrition Journal 15:1.
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