I’m moderating an online webinar on the new Slow Food book, Ark of Taste, with authors David S. Shields and Giselle Kennedy Lord. For information and registration click here. It’s at 4:00 p.m. EST.
Industry-funded study of the week: beer hops improves Alzheimer’s (in mice, anyway)
Even though my book, Unsavory Truth: How Food Companies Skew the Science of What We Eat, is now published, I’m still collecting particularly entertaining examples of industry-funded research that should trigger the question, “Guess who paid for this?”
Matured Hop-Derived Bitter Components in Beer Improve Hippocampus-Dependent Memory Through Activation of the Vagus Nerve, by Tatsuhiro Ayabe, Rena Ohya, Yoshimasa Taniguchi, Kazutoshi Shindo, Keiji Kondo & Yasuhisa Ano . Scientific Reports, 2018; 8: 15372.
Background: Our group has focused on the constituents of beer, and we found that iso-α-acids, major bitter components in beer derived from hops (Humulus lupulus L.), improve cognitive impairment in an Alzheimer’s disease (AD) mouse model and high fat diet-induced obese mice.
Conclusion: Vagus nerve activation by the intake of food materials including MHBA [matured hop bitter acids] may be a safe and effective approach for improving cognitive function.
Competing Interests: T.A., R.O., Y.T., K.K. and Y.A. are employed by Kirin Co., Ltd. The authors declare no other competing interests with this manuscript.
[Thanks to Eric Bardot and Maggie Tauranac for sending this excellent example}.