Fate of xanthohumol and related prenylflavonoids from hops to beer.

@article{Stevens1999FateOX,
  title={Fate of xanthohumol and related prenylflavonoids from hops to beer.},
  author={J. Frederik Stevens and A. Wormald Taylor and Jeffrey E. Clawson and Max L. Deinzer},
  journal={Journal of agricultural and food chemistry},
  year={1999},
  volume={47 6},
  pages={
          2421-8
        }
}
The fate of three prenylated flavonoids of the chalcone type, xanthohumol, desmethylxanthohumol, and 3'-geranylchalconaringenin, was monitored with LC/MS-MS from hops (Humulus lupulus L.) to beer in two brewing trials. The three prenylchalcones were largely converted into their isomeric flavanones, isoxanthohumol, prenylnaringenins, and geranylnaringenins, respectively, in the boiling wort. Losses of prenylflavonoids were due to incomplete extraction from the hops into the wort (13-25… 
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