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Matured hop bitter acids (MHBA) are a group of oxidized compounds, including 4-hydroxyisohumulones, produced by the aging of hop α-acids (humulones). Developed and researched primarily by Kirin Holdings, MHBA are being investigated for their potential neuroprotective and cognitive-enhancing properties. The mechanism of action involves the activation of bitter taste receptors (TAS2Rs) in the gastrointestinal tract, which stimulates the vagus nerve and subsequently modulates brain function by increasing dopamine levels in the hippocampus and prefrontal cortex and reducing neuroinflammation. MHBA have been evaluated in clinical trials for improving memory and attention in healthy older adults and are currently being studied for their ability to mitigate cognitive decline in patients with Parkinson's disease.
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