Hop Shoots (Humulus lupulus): Emerging Bioactive Components, Functional Properties, and Opportunities for Food and Bio-Industrial Applications
Hop Shoots (Humulus lupulus): Bioactive Components and Functional Applications
DOI:
https://doi.org/10.54393/df.v6i4.192Keywords:
Hop Shoots, Pharmaceutical Activities, Functional Food, Nutritional-EconomicsAbstract
The common hop (Humulus lupulus L.) is a dioecious perennial climbing plant and is referred to as a member of the Cannabaceae family, and is located in the northern temperate regions. Female plants are grown solely due to the large quantities of constituents they possess, which are primarily bitter principles and essential oils that are not only used in the industry but are also used as medicinal products. It is endowed with bioactive properties, including prenylated flavonoids, bitter and phenolic acids, terpenoids, and vitamins, antimicrobial, anti-inflammatory, antioxidant, estrogenic, neuroprotective, and hormonal modulation properties. The hop shoots contain the optimal composition of any micronutrient that is not caloric and thus can be added to health-promoting meals. They have a niche potential to produce and market because of their high market value, thus the high economic importance they have in the European market; the agro-climatic conditions of the regions in northern Pakistan create the possibility of the renewal of rural development. This paper intends to provide an overview of its novel bioactive compounds, properties, and food and biotechnological uses. A multidisciplinary approach to the application of the idea of harnessing the full potential of hop shoots will entail the use of both agricultural science, food technology, and pharmacology, as well as implementing it in the market preparation.
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