Hop bitter acids inhibit tumorigenicity of hepatocellular carcinoma cells

Bitter acids (BA) are the major component of the female inflorescences of the hop plant humulus lupulus. BA are added to beer because of their antibacterial effect and their typical bitter taste, and recent studies revealed that BA are multipotent bioactive compounds that exhibit anti-carcinogenic effects. The aim of the present study was assess the effect of BA on hepatocellular carcinoma (HCC). Methods and Results: Different HCC cell lines (Hep3B, HepG2, PLC) were incubated with bitter acids purified from a CO2 hop extract at various concentrations. Beginning at a concentration of 25µg/ml BA induced cytotoxic…