Compounds found in hops may improve lipid metabolism in the body—reducing levels of triglycerides and “bad” cholesterol while increasing “good” cholesterol. This conclusion was reached by researchers from the University of Rzeszów. The findings were published in the journal Nutrients.

“Hops (Humulus lupulus L.) are best known as an ingredient in beer; however, they contain a range of biologically active compounds capable of influencing metabolism and key signaling pathways such as NF-κB, Nrf2, AMPK, MAPK, PPAR, and PI3K/AKT/mTOR. These substances may reduce concentrations of triglycerides—fats circulating in the bloodstream—as well as low-density lipoproteins, commonly referred to as ‘bad’ cholesterol,” the researchers noted.

According to the authors, these effects are linked to the influence of hops on enzymes and receptors involved in fat metabolism and the regulation of the body’s energy balance. Some components of hops may also help reduce inflammation and oxidative stress—a condition in which reactive oxygen species accumulate in cells and damage tissues.

In addition, several experiments showed improved insulin sensitivity. This means that the body’s cells respond more effectively to insulin and utilize blood glucose more efficiently. Disruption of this mechanism is considered one of the key factors in the development of type 2 diabetes. Studies also reported reduced fat accumulation, particularly in cases of poor dietary habits.

The authors emphasize that current evidence is largely based on laboratory experiments and small clinical observations. The effectiveness of hops in real-world conditions may depend on dosage, form of consumption, and individual characteristics. Nevertheless, the findings suggest that hops could be considered a promising natural component for supporting metabolic health.