Bitter Components in Beer Regulate Microglial Inflammation and Prevent Cognitive Decline

Abstract

Epidemiological studies suggest that moderate consumption of alcoholic beverages can reduce the risk of dementia . Recent work has demonstrated that intake of iso-α-acids, the bitter components in beer; prevent Alzheimer’s disease pathology by regulating microglial function. In a transgenic mouse model of Alzheimer’s disease, iso-α-acid intake led to a significant reduction of Aβ and inflammatory cytokines. In addition, iso-α-acids enhanced microglial phagocytosis of Aβ and induced microglia to an anti-inflammatory M2 type. These findings suggest that iso-α-acid consumption in daily life may be beneficial in preventing dementia.