Sunday June 16, 2019

Beer Brewing Leaves can Help Fix Gum Disease

There is potentially a large amount of bracts that could be re-purposed for dental applications

Beer Brewing Leaves can Help Fix Gum Disease
Beer Brewing Leaves can Help Fix Gum Disease. Pixabay

Those who love beer would know that hops are what give the drink its bitterness and aroma.

Now, scientists have found that part of hops which is not used for making beer contains healthy antioxidants and could be used to battle cavities and gum disease.

“Antioxidant polyphenols in the hop leaves (called bracts) could help fight cavities and gum disease,” said Japanese researcher Yoshihisa Tanaka.

Bracts are not used for making beer and are discarded.

Thus, there is potentially a large amount of bracts that could be re-purposed for dental applications.

Gum (Representational image). Pixabay

Extracts from bracts stopped the bacteria responsible for these dental conditions from being able to stick to surfaces and prevented the release of some bacterial toxins.

Tanaka and his colleagues decided to investigate what substances in these leaves might cause those healthy effects.

Also Read: Alcoholic Beverages Aren’t That Good For You As You May Have Thought

Using a technique called chromatography, they found three new compounds, one already known compound that was identified for the first time in plants and 20 already known compounds that were found for the first time in hops.

The bracts also contained substantial amounts of proanthocyanidins, which are healthful antioxidants, said Tanaka in a study published in the Journal of Agricultural and Food Chemistry. (Bollywood Country)

Next Story

Why People Love to Have Coffee or Beer in Summer: Decoded

The scientists also did a genome-wide association study of bitter beverage consumption and of sweet beverage consumption

Starbucks coffee
Starbucks coffee. Pixabay

Whether you choose a dark roast coffee or hoppy beer in the summer, it may actually depend on how the drink makes you feel rather than how it tastes, reveals a genome-based study.

The researchers searched for variations in our taste genes that could explain our beverage preferences because understanding those preferences could indicate ways to intervene in people’s diets.

They found that taste preferences for bitter or sweet beverages are not based on variations in our taste genes but rather genes related to the psychoactive properties of these beverages.

“People like the way coffee and alcohol make them feel. That’s why they drink it. It’s not the taste,” said Marilyn Cornelis, Assistant Professor at Northwestern University Feinberg’s School of Medicine.

For the study published in the journal Human Molecular Genetics, beverages were categorised into a bitter-tasting group and a sweet-tasting group.

Bitter included coffee, tea, grapefruit juice, beer, red wine and liquor.

A pint of beer is poured into a glass in a bar in London, Britain. VOA

The researchers provided questionnaires to about 336,000 individuals asking them to report what they ate and drank over the past 24 hours.

The scientists also did a genome-wide association study of bitter beverage consumption and of sweet beverage consumption.

“To our knowledge, this is the first genome-wide association study of beverage consumption based on taste perspective.

Also Read- Passive Smoking Associated with High Blood Pressure

“It’s also the most comprehensive genome-wide association study of beverage consumption to date,” said Victor Zhong, the study’s lead author.

According to the researcher Marilyn Cornelis, the study highlights important behavior-reward components to beverage choice and adds to our understanding of the link between genetics and beverage consumption — and the potential barriers to intervening in people’s diets. (IANS)