Inhibitory Effects and Kinetic-Docking Studies of Xanthohumol From Humulus lupulus Cones Against Carbonic Anhydrase, Acetylcholinesterase, and Butyrylcholinesterase
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DOI: 10.1177/1934578x19881503
Abstract: Xanthohumol is an essential prenyl flavonoid of Humulus lupulus L. cones, and the taste of beer is due to this compound. Lately, xanthohumol has earned significant interest due to its potential anticancer, antigenotoxic, and adipogenesis… read more here.
Keywords: hcai hcaii; humulus lupulus; carbonic anhydrase; inhibitory effects ... See more keywords