Humulus lupulus L.: Pharmacological Properties and Medicinal Use

Humulus lupulus L., commonly known as hop, is a versatile medicinal plant with a long-standing history of use. It has been extensively utilized in the brewing industry as a preservative and flavouring agent, imparting the characteristic bitterness and aroma to beer. Beyond its role in brewing, hop has long been employed in traditional medicine to relieve a variety of ailments, especially insomnia, excitability, and restlessness associated with nervous tension. Additionally, hop has been used to manage headaches and digestive complaints, making it a multifaceted remedy in folk medicine. Hop cones contain a wealth of bioactive compounds, including phenolics, procyanidins, flavonoids, and chalcones such as xanthohumol. These compounds are renowned for their potent antioxidant, antimicrobial, antiviral, anti-inflammatory, sedative, and chemopreventive properties. Furthermore, hops are a source of phytoestrogens, which have been shown to exert estrogen-like effects, adding another layer of therapeutic potential. This chapter delves into the latest insights regarding the pharmacological properties and medicinal applications of hop extracts and their bioactive compounds. Additionally, it addresses the safety and tolerability associated with their use, offering a comprehensive overview of both the benefits and potential risks of hop-based products.