Originally published December 1 2005
Oregon study addresses the need for further research on beer's health benefits
by Mike Adams, the Health Ranger, NaturalNews Editor
Oregon State University researchers believe that flavonids found in beer hops may offer health benefits to drinkers by neutralizing free radicals that can cause cellular damage.
Next time you walk into a bar and order that scotch, you may want to consider having a beer instead.
Scientists at Oregon State University say the hops used in brewing beer contain a compound called flavonids, which neutralize "free radicals:" rogue oxygen molecules that can damage cells.
The researchers say porter, stout and ale have significantly higher levels of flavonids, when compared to lager and pilsner beers.
However, according to the study, the beneficial effect of brew may be minimal and more research is required.
"We can't say that drinking beer will help prevent cancer," says Fred Stevens, OSU assistant professor of pharmacy and scientist in the Linus Pauling Institute.
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