Hop Shoots (Humulus Lupulus): Emerging Bioactive Components, Functional Properties, and Opportunities for Food and Bio-Industrial Applications

The common hop (Humulus lupulus L.) is a plant with significant bioactive properties, including prenylated flavonoids, bitter and phenolic acids, terpenoids, and vitamins, which contribute to its antimicrobial, anti-inflammatory, antioxidant, estrogenic, neuroprotective, and hormonal modulation effects. Female plants are particularly valued for their constituents, used in both industry and medicine. Hop shoots, rich in non-caloric micronutrients, can enhance health-promoting meals and hold high economic value, especially in the European market. The paper discusses the potential of hop shoots for food and bio-industrial applications, emphasizing a multidisciplinary approach involving agricultural science, food technology, and pharmacology to fully exploit their benefits and market potential.