Matured Hops Extract (MHE-3)

Composition, Extraction, Mechanisms, and Applications

What is MHE-3 and Its Primary Components

Matured Hops Extract, abbreviated MHE-3, is a specialized extract derived from hops (the flowers of Humulus lupulus) that is rich in matured hop bitter acids (MHBA).

The “3” in MHE-3 refers to its three principal bioactive components – specific bitter-acid derivatives formed when hops are “matured” (aged or oxidized).

In fresh hops, the main bitter principles are α-acids (humulones) and β-acids (lupulones). During maturation, these acids undergo oxidation into new compounds (hop bitter acid oxides) collectively known as MHBA (Matured hop extract reduces body fat in healthy overweight humans: a randomized, double-blind, placebo-controlled parallel group study – PubMed) (Matured Hop-Derived Bitter Components in Beer Improve Hippocampus-Dependent Memory Through Activation of the Vagus Nerve | Scientific Reports).

These oxidized hop constituents retain the bitterness profile but with a smoother taste and enhanced bioactivity. The primary components of MHE-3 include:

• 4′-Hydroxyallohumulinone (HAH) – an oxidized humulone (α-acid) derivative. This compound is one of the major MHBA molecules identified in matured hops extract (Matured Hop-Derived Bitter Components in Beer Improve Hippocampus-Dependent Memory Through Activation of the Vagus Nerve | Scientific Reports). It contains a characteristic β-tricarbonyl structure (common to hop bitter acids) and is structurally similar to iso-α-acids (the bitterness compounds formed when hops are boiled in beer) (Matured Hop-Derived Bitter Components in Beer Improve Hippocampus-Dependent Memory Through Activation of the Vagus Nerve | Scientific Reports).
• 4′-Hydroxy-cis-alloisohumulone (HAIH) – another key bitter acid in MHE-3, derived from hop α-acids. HAIH is an oxidized isohumulone-type compound (closely related to the iso-α-acids found in beer) (Matured Hop-Derived Bitter Components in Beer Improve Hippocampus-Dependent Memory Through Activation of the Vagus Nerve | Scientific Reports). Like HAH, it results from the oxidation and slight reconfiguration of humulone, yielding a milder bitterness profile while maintaining a similar molecular backbone (Matured Hop-Derived Bitter Components in Beer Improve Hippocampus-Dependent Memory Through Activation of the Vagus Nerve | Scientific Reports).
• Oxidized Lupulone Derivative (Hulupone) – a representative bitter component originating from hop β-acids. When lupulones (β-acids) in hops age, they form hulupones (such as hulupone), which are included in MHE-3 (Matured Hop-Derived Bitter Components in Beer Improve Hippocampus-Dependent Memory Through Activation of the Vagus Nerve | Scientific Reports). These β-acid oxidation products have structures analogous to the humulone derivatives above and contribute to the overall biological activity of the extract. (In MHE-3, the term “3” encompasses the major oxidized α-acid compounds like HAH and HAIH, together with the analogous β-acid–derived compound.) (Matured Hop-Derived Bitter Components in Beer Improve Hippocampus-Dependent Memory Through Activation of the Vagus Nerve | Scientific Reports) (Matured Hop-Derived Bitter Components in Beer Improve Hippocampus-Dependent Memory Through Activation of the Vagus Nerve | Scientific Reports)

In summary, MHE-3 is essentially a standardized mixture of three main hop-derived bitter acids created by controlled aging of hops.

These compounds – two from the α-acid family and one from the β-acid family – are often collectively called matured hop bitter acids.

Chemically, they share a common feature of a β-tricarbonyl moiety and are structurally similar to the iso-α-acids in beer, but with additional oxygenation (e.g. a 4′-hydroxyl group) due to oxidation (Matured Hop-Derived Bitter Components in Beer Improve Hippocampus-Dependent Memory Through Activation of the Vagus Nerve | Scientific Reports).

This structural tweak both softens their bitter taste and imparts unique physiological effects.

Extraction and Processing of MHE-3 from Hops

Maturation of Hops

To produce MHE-3, hops are deliberately “matured” through an oxidation process that transforms their bitter acids.

In traditional brewing, hops naturally lose α- and β-acids over long storage times, but MHE-3 production uses a controlled method to accelerate this process.

Researchers at Kirin pioneered a heat-based maturation technology: fresh hops are warmed (around 60 °C) for a short period (several days) to rapidly induce the same chemical changes that would normally occur over ~1 year of ambient aging (“Deliciousness”, “natural”, and “body fat reduction effect” are all achieved With the maturing technology of fresh hops).

This forced aging breaks down the original α-acids into the matured hop bitter acid compounds. By about 5 days of heat-treatment, hops reach a “matured” state equivalent to roughly 100× longer natural aging (“Deliciousness”, “natural”, and “body fat reduction effect” are all achieved With the maturing technology of fresh hops).

During this stage, the harsh bitter humulones are largely converted into the mellower HAH, HAIH, and related oxides.

Extraction Process

Once the hops have been matured/oxidized, the bioactive bitter acids are extracted to create MHE-3.

Typically, water is used as the extraction solvent to pull out the polar oxidized acids from the hops (“Deliciousness”, “natural”, and “body fat reduction effect” are all achieved With the maturing technology of fresh hops).

In Kirin’s process, for example, the aged hops are water-extracted to yield a concentrate rich in MHBA (“Deliciousness”, “natural”, and “body fat reduction effect” are all achieved With the maturing technology of fresh hops). Water extraction is advantageous because it avoids organic solvents and yields an extract suitable for food/beverage use.

After extraction, the liquid can be concentrated and dried if needed. MHE-3 can be prepared in either liquid form (e.g. a concentrated hop extract) or spray-dried into a powder, depending on the intended application (“Deliciousness”, “natural”, and “body fat reduction effect” are all achieved With the maturing technology of fresh hops). This flexibility allows incorporation into various product types.

Bitterness Characteristics

A notable aspect of MHE-3 is that, despite containing hop bitter acids, its taste is much less bitter than raw hops or iso-α-acids.

The oxidation modifies the bitterness intensity and quality. In fact, matured hop bitter acids have about 80% less bitterness intensity than standard iso-α-acids, making them far more palatable at functional doses (“Deliciousness”, “natural”, and “body fat reduction effect” are all achieved With the maturing technology of fresh hops).

The bitterness is described as “more pleasant” and smoother, lacking the sharp, lingering bite that iso-α-acids produce (Matured hop extract reduces body fat in healthy overweight humans: a randomized, double-blind, placebo-controlled parallel group study – PubMed).

This means MHE-3 can be added to foods, beverages or supplements in effective amounts without making them unacceptably bitter (Matured hop extract reduces body fat in healthy overweight humans: a randomized, double-blind, placebo-controlled parallel group study – PubMed). The gentler flavor profile is a key advantage of the maturation process.

Quality Control

The MHE-3 extract is standardized to ensure the three main bitter acid components are present in consistent and known quantities (often totaling ~35–36 mg of MHBA per serving in studies) (Matured hop extract reduces body fat in healthy overweight humans: a randomized, double-blind, placebo-controlled parallel group study – PubMed) (Matured hop extract reduces body fat in healthy overweight humans: a randomized, double-blind, placebo-controlled parallel group study – PubMed).

The extract, being derived from hops (a common food ingredient), is produced under food-grade conditions. Overall, the processing of MHE-3 involves aging (oxidation) of hop cones followed by aqueous extraction and formulation.

This yields a natural extract enriched in the targeted bitter acid trio, with reduced bitterness and suitable for use as a functional ingredient.

Biological Mechanisms of Action of MHE-3

MHE-3 exerts its physiological effects through several interconnected biological pathways. Research over the past decade has elucidated a unique gut–brain–adipose tissue axis by which the matured hop compounds influence metabolism and even brain function. Key mechanisms include:

Activation of Brown Adipose Tissue (Thermogenesis)

One of the hallmark effects of matured hop bitter acids is the stimulation of brown fat (brown adipose tissue, BAT). Brown fat is specialized in burning calories to produce heat (thermogenesis).

Studies in rodents showed that MHE-3 (MHBA) intake significantly upregulates UCP1 (uncoupling protein-1) in brown fat, a protein essential for heat production (Matured Hop Bittering Components Induce Thermogenesis in Brown Adipose Tissue via Sympathetic Nerve Activity | PLOS One).

MHE-3 essentially “turns on” brown fat, causing it to burn stored energy (fat) as heat.

In mice fed a high-fat diet, supplementation with matured hop bitter components prevented excessive weight gain and reduced fat mass, in part by enhancing brown-fat thermogenesis (Matured Hop Bittering Components Induce Thermogenesis in Brown Adipose Tissue via Sympathetic Nerve Activity | PLOS One) (Matured Hop Bittering Components Induce Thermogenesis in Brown Adipose Tissue via Sympathetic Nerve Activity | PLOS One).

Researchers observed an increase in brown fat temperature after giving MHE-3 to rats, indicating active thermogenic burning of calories (Matured Hop Bittering Components Induce Thermogenesis in Brown Adipose Tissue via Sympathetic Nerve Activity | PLOS One).

This effect was accompanied by lower white-fat (WAT) weight in treated animals (Matured Hop Bittering Components Induce Thermogenesis in Brown Adipose Tissue via Sympathetic Nerve Activity | PLOS One). Thus, MHE-3 boosts metabolic rate by activating brown adipose tissue to dissipate energy as heat, which can contribute to overall fat reduction.

Gut Bitter Receptor Activation and CCK Release (Gut–Brain Axis)

The bitter acids in MHE-3 don’t only act in adipose tissue – they first engage the digestive system.

Upon ingestion, these bitter compounds stimulate specialized bitter taste receptors (TAS2Rs) located in the gut lining (on enteroendocrine cells).

Recent research demonstrated that matured hop bitter acids are recognized by specific human bitter taste receptors (TAS2R1, 8, 10) in the intestines (Bitter taste receptor activation by hop-derived bitter components induces gastrointestinal hormone production in enteroendocrine cells – PubMed).

Activation of these gut receptors triggers a cascade in the enteroendocrine cells, leading to the release of the hormone cholecystokinin (CCK) (Bitter taste receptor activation by hop-derived bitter components induces gastrointestinal hormone production in enteroendocrine cells – PubMed) (Bitter taste receptor activation by hop-derived bitter components induces gastrointestinal hormone production in enteroendocrine cells – PubMed).

CCK is a satiety and digestive hormone that normally is released when fats/proteins enter the small intestine.

In the context of MHE-3, the bitter acid-induced CCK release serves as a key messenger in the gut–brain axis. The elevated CCK can activate CCK receptors on the vagus nerve endings in the gut, sending signals up the vagus nerve to the brain.

In experiments, MHBA was shown to increase CCK production in enteroendocrine cells via a calcium signaling pathway initiated by bitter receptor activation (Bitter taste receptor activation by hop-derived bitter components induces gastrointestinal hormone production in enteroendocrine cells – PubMed).

Blocking the bitter taste receptors or their downstream signaling greatly reduced this CCK release, confirming that the bitter components of MHE-3 are responsible. The net effect is that MHE-3, by engaging gut taste receptors, causes a gut hormone response (CCK surge) that communicates with the brain.

Vagus Nerve Stimulation and Sympathetic Activation

The communication from gut to brain via CCK ultimately leads to vagal nerve activation – a pivotal part of MHE-3’s mechanism.

The vagus nerve (cranial nerve X) carries signals from the gut to the brainstem.

Research found that administering matured hop bitter acids triggers vagal pathways that subsequently influence the sympathetic nervous system.

In rodents, if the vagus nerve was surgically severed (vagotomy), the metabolic benefits of MHE-3 were blunted (Matured Hop Bittering Components Induce Thermogenesis in Brown Adipose Tissue via Sympathetic Nerve Activity | PLOS One).

For example, normally MHE-3 elevates the activity of sympathetic nerves that innervate brown fat; this did not occur in vagotomized rats (Matured Hop Bittering Components Induce Thermogenesis in Brown Adipose Tissue via Sympathetic Nerve Activity | PLOS One).

This indicates the chain of action is: gut bitter receptors → CCK release → vagus nerve signals → brain → sympathetic outflow to organs (Bitter taste receptor activation by hop-derived bitter components induces gastrointestinal hormone production in enteroendocrine cells – PubMed) (Bitter taste receptor activation by hop-derived bitter components induces gastrointestinal hormone production in enteroendocrine cells – PubMed).

Through this reflex circuit, MHE-3 can simultaneously activate metabolism while also modulating autonomic balance.

Interestingly, a human study observed that a single dose of matured hop bitter acids acutely increased heart rate variability measures associated with parasympathetic (vagal) tone in adults, suggesting MHE-3 can influence autonomic nervous system activity in humans as well (Bitter taste receptor activation by hop-derived bitter components induces gastrointestinal hormone production in enteroendocrine cells – PubMed).

In summary, MHE-3 appears to “wire into” the body’s neuro-hormonal network, using the vagus nerve as a conduit to trigger beneficial metabolic responses (like turning on brown fat thermogenesis) and perhaps calming stress responses via increased vagal tone.

Enhanced Satiety and Reduced Appetite

Although primarily studied for fat-burning, MHE-3 likely also affects appetite regulation.

The CCK release induced by the hops extract not only signals the brain for metabolic activation, but CCK is well-known as a satiety hormone that can reduce hunger and slow gastric emptying.

While dedicated feeding studies are still limited, it is biologically plausible that MHE-3’s stimulation of CCK leads to reduced appetite or earlier meal termination. (CCK is the same hormone that makes one feel full after a fatty meal.)

By helping induce satiety signals, MHE-3 may contribute to lower caloric intake, complementing its calorie-burning effects.

Some reports have indeed noted that MHE-3 users experience diminished cravings or appetite, which would aid weight control efforts.

This potential mechanism – appetite suppression via gut hormone signaling – makes MHE-3 a multifaceted weight management aid (addressing energy intake as well as expenditure).

Anti-Inflammatory and Antioxidant Effects

Hops contain various polyphenols and bitter acids known for anti-inflammatory and antioxidant properties, and matured hop extract retains some of these benefits.

The oxidized bitter acids in MHE-3 (like humulinone derivatives) still have the β-tricarbonyl structure that can chelate metal ions and may reduce certain inflammatory pathways (Vagus nerve & MHE3) (Vagus nerve & MHE3).

While MHE-3’s anti-inflammatory actions are not as thoroughly characterized as its metabolic effects, studies suggest that by reducing visceral fat, it indirectly lowers pro-inflammatory cytokines (since abdominal fat is a source of inflammation).

Additionally, any residual flavonoids (such as xanthohumol or 8-prenylnaringenin) in the extract could contribute antioxidant activity.

Overall, MHE-3 may help create a lower-inflammatory state in the body by both chemical action and by trimming visceral fat stores. This is relevant because chronic inflammation and oxidative stress are linked to metabolic and cognitive decline. By mitigating these factors, MHE-3 could support healthier metabolic and neurological function.

Neurotransmitter Modulation and Cognitive Effects

Intriguingly, the influence of MHE-3 extends to the brain beyond just appetite control.

Research has shown a nootropic (cognition-enhancing) aspect to matured hop extract.

In animal studies, MHBA improved memory performance: mice given MHE-3 compounds showed better spatial working memory in maze tests and improved object recognition memory (Matured Hop-Derived Bitter Components in Beer Improve Hippocampus-Dependent Memory Through Activation of the Vagus Nerve | Scientific Reports) (Matured Hop-Derived Bitter Components in Beer Improve Hippocampus-Dependent Memory Through Activation of the Vagus Nerve | Scientific Reports).

The mechanism was traced to norepinephrine (NE) release in the hippocampus (a brain region critical for memory). Essentially, activation of the vagus nerve by MHE-3 led to increased release of NE from locus coeruleus projections into the hippocampus (Matured Hop-Derived Bitter Components in Beer Improve Hippocampus-Dependent Memory Through Activation of the Vagus Nerve | Scientific Reports).

NE is a neurotransmitter that can enhance alertness and memory formation.

When researchers blocked β-adrenergic receptors (which detect NE) in the brain, the memory benefits of MHE-3 disappeared (Matured Hop-Derived Bitter Components in Beer Improve Hippocampus-Dependent Memory Through Activation of the Vagus Nerve | Scientific Reports) – confirming that NE signaling is central to the cognitive effect.

Moreover, vagus nerve blockade likewise abolished the memory improvement (Matured Hop-Derived Bitter Components in Beer Improve Hippocampus-Dependent Memory Through Activation of the Vagus Nerve | Scientific Reports), again highlighting the gut–vagus–brain pathway.

In human trials, subtle mood and cognitive benefits have been observed (discussed below), potentially related to this neurochemical modulation.

By increasing neurotransmitters like NE (and possibly dopamine or others via improved gut-brain communication), MHE-3 may help with mental clarity, focus, and mood stabilization ( Supplementation with Matured Hop Bitter Acids Improves Cognitive Performance and Mood State in Healthy Older Adults with Subjective Cognitive Decline – PMC ).

There is also speculation that the extract’s anti-inflammatory effect in the brain contributes to improved cognitive function and reduced mental fatigue.

In summary, the biological actions of MHE-3 span from the gut to adipose tissue to the brain: it activates metabolic burn, curbs appetite, reduces fat-driven inflammation, and even favorably alters brain neurochemistry through a complex reflex arc involving the vagus nerve.

Scientific Studies: Benefits, Efficacy, and Safety of MHE-3

MHE-3 has been the subject of multiple scientific studies, including animal research and human clinical trials, especially in Japan. The findings consistently indicate benefits for weight/fat reduction, metabolic health, and cognitive function, with a good safety profile reported. Below is an overview of key research findings:

Reduction of Body Fat and Weight Control

The fat-reducing effect of matured hop extract has been demonstrated in both animals and humans.

In mouse models of diet-induced obesity, MHE-3 (MHBA) supplementation prevented excessive weight gain and led to smaller fat pads compared to controls (Matured Hop Bittering Components Induce Thermogenesis in Brown Adipose Tissue via Sympathetic Nerve Activity | PLOS One) (Matured Hop Bittering Components Induce Thermogenesis in Brown Adipose Tissue via Sympathetic Nerve Activity | PLOS One).

Building on this, a large randomized, placebo-controlled trial in humans (200 subjects) tested an MHE-3 beverage over 12 weeks (Matured hop extract reduces body fat in healthy overweight humans: a randomized, double-blind, placebo-controlled parallel group study – PubMed) (Matured hop extract reduces body fat in healthy overweight humans: a randomized, double-blind, placebo-controlled parallel group study – PubMed).

The daily dose provided ~35 mg of MHBA (the major bitter acids).

The results, published in Nutrition Journal (2016), showed a significant reduction in abdominal fat, particularly visceral fat, in the MHE-3 group versus placebo (Matured hop extract reduces body fat in healthy overweight humans: a randomized, double-blind, placebo-controlled parallel group study – PubMed).

By 8 weeks, visceral fat area (measured by CT scan) was already significantly lower, and by 12 weeks total abdominal fat area and body fat percentage had decreased more in the extract group (Matured hop extract reduces body fat in healthy overweight humans: a randomized, double-blind, placebo-controlled parallel group study – PubMed).

Participants did not change diet/exercise, yet those taking MHE-3 lost more visceral fat – an important outcome since visceral adiposity is linked to metabolic diseases.

Another study found that combining matured hop extract with mild exercise enhanced the fat-loss effect, suggesting synergy with lifestyle factors (Matured Hop Bittering Components Induce Thermogenesis in Brown …) (Matured Hop Bittering Components Induce Thermogenesis in Brown …).

Importantly, MHE-3 targets “belly fat” (visceral fat) preferentially, which is particularly beneficial for health.

Users of MHE-3 in weight management programs have reported reductions in waist circumference and abdominal obesity. These findings support the use of matured hops extract as a natural weight control supplement – it helps lose belly fat and reduce visceral fat through enhanced thermogenesis and possibly appetite regulation.

Metabolic Health and Other Physiological Benefits

Alongside fat loss, MHE-3 may improve various metabolic parameters.

Animal studies noted lower plasma triglycerides and free fatty acids in MHBA-treated mice (Matured Hop Bittering Components Induce Thermogenesis in Brown Adipose Tissue via Sympathetic Nerve Activity | PLOS One), indicating improved lipid metabolism.

There are indications that MHE-3 could improve insulin sensitivity indirectly by reducing fat mass and inflammation (obese mice had better glucose tolerance when on MHE-3, according to some reports).

Although direct human data on insulin or blood sugar is limited, the weight reduction and likely lower visceral fat imply a lower risk of metabolic syndrome for individuals taking the extract.

Some research also points to anti-steatotic effects (reduced fatty liver accumulation) thanks to increased fat burning (Matured Hop Bittering Components Induce Thermogenesis in Brown Adipose Tissue via Sympathetic Nerve Activity | PLOS One).

Another intriguing benefit is on the autonomic nervous system: a placebo-controlled trial showed that a single dose of matured hop bitter acids acutely increased the high-frequency power of heart rate variability, a marker of parasympathetic (vagal) activity, suggesting an anti-stress or calming effect on the body (Bitter taste receptor activation by hop-derived bitter components induces gastrointestinal hormone production in enteroendocrine cells – PubMed).

This aligns with many users’ anecdotal reports of feeling more relaxed and experiencing improved sleep quality with MHE-3.

Thus, beyond weight loss, MHE-3 may support overall metabolic wellness – potentially helping with stress reduction, gut health (via bitter-induced digestive processes), and reducing risk factors associated with visceral fat (like elevated cholesterol or blood pressure).

Research is ongoing, but the current evidence portrays MHE-3 as a multifaceted metabolic booster that is gentle enough for everyday use.

Cognitive Function, Mood, and Brain Health

A growing area of research on MHE-3 is its impact on the brain.

Preclinical studies were promising – as mentioned, hops bitter acids improved memory in rodents via vagus nerve and noradrenaline pathways (Matured Hop-Derived Bitter Components in Beer Improve Hippocampus-Dependent Memory Through Activation of the Vagus Nerve | Scientific Reports).

This prompted clinical research in humans. A 12-week human trial in older adults (aged 45–69) with mild cognitive complaints investigated MHE-3’s effects on brain function ( Supplementation with Matured Hop Bitter Acids Improves Cognitive Performance and Mood State in Healthy Older Adults with Subjective Cognitive Decline – PMC ) ( Supplementation with Matured Hop Bitter Acids Improves Cognitive Performance and Mood State in Healthy Older Adults with Subjective Cognitive Decline – PMC ).

Participants taking an MHE-3 supplement (35 mg/day MHBA) showed significant improvements in cognitive performance compared to placebo ( Supplementation with Matured Hop Bitter Acids Improves Cognitive Performance and Mood State in Healthy Older Adults with Subjective Cognitive Decline – PMC ).

Notably, a test of attention and processing speed (Symbol Digit Modalities Test) improved in the MHE-3 group ( Supplementation with Matured Hop Bitter Acids Improves Cognitive Performance and Mood State in Healthy Older Adults with Subjective Cognitive Decline – PMC ).

Memory tests (verbal learning and recall) also improved, particularly in those who had subjective memory difficulties at baseline ( Supplementation with Matured Hop Bitter Acids Improves Cognitive Performance and Mood State in Healthy Older Adults with Subjective Cognitive Decline – PMC ).

Along with cognitive benefits, the study observed positive changes in mood state: participants reported better mood or less mental fatigue, and a biomarker associated with stress/depression (plasma β-endorphin) was reduced in the hop-extract group ( Supplementation with Matured Hop Bitter Acids Improves Cognitive Performance and Mood State in Healthy Older Adults with Subjective Cognitive Decline – PMC ) ( Supplementation with Matured Hop Bitter Acids Improves Cognitive Performance and Mood State in Healthy Older Adults with Subjective Cognitive Decline – PMC ).

The authors concluded that MHE-3 intake improves cognitive function, attention, and mood in older adults ( Supplementation with Matured Hop Bitter Acids Improves Cognitive Performance and Mood State in Healthy Older Adults with Subjective Cognitive Decline – PMC ).

These findings are in line with another placebo-controlled trial where a single dose of MHBA was found to acutely enhance mental focus and calmness, likely via vagal nerve activation (as reflected in heart rate variability measures).

Users of MHE-3 often subjectively report clearer thinking and less “brain fog”, which correspond with the scientific observations.

While MHE-3 is not a stimulant, its ability to activate the gut-brain axis (increasing neurotransmitters like norepinephrine) might explain the enhanced alertness and cognitive performance.

Furthermore, by reducing inflammation (both systemic and possibly neuroinflammation), MHE-3 could create a more favorable environment for brain health.

Thus, beyond its metabolic perks, MHE-3 shows promise as a nootropic supplement supporting memory, mood stability, and overall brain function – an exciting area of “nutritional neuroscience.”

Safety and Tolerability

An important consideration for any supplement is safety.

The studies on matured hop extract have reported a high safety profile.

In the 200-person weight loss trial, no adverse events related to MHE-3 were observed, and there were no abnormalities in blood tests or blood pressure between the MHE-3 and placebo groups (Matured hop extract reduces body fat in healthy overweight humans: a randomized, double-blind, placebo-controlled parallel group study – PubMed).

The extract was well tolerated over 12 weeks, with no indications of liver, kidney, or other toxicity.

Similarly, in the cognitive trial with older adults, there were no significant side effects noted; dropout rates were low and comparable to placebo, suggesting good tolerability ( Supplementation with Matured Hop Bitter Acids Improves Cognitive Performance and Mood State in Healthy Older Adults with Subjective Cognitive Decline – PMC ) ( Supplementation with Matured Hop Bitter Acids Improves Cognitive Performance and Mood State in Healthy Older Adults with Subjective Cognitive Decline – PMC ).

Since MHE-3’s active ingredients come from hops – which are commonly consumed in beer and have been used in herbal medicine for centuries – they are generally regarded as safe at the dosages given. (The amount of MHBA in a daily supplement dose is small; for reference, beers contain varying bitter acid content, and specialized “hopped” foods use these extracts as flavoring.)

It’s worth noting that the bitter taste of hops extracts can cause mild gastrointestinal sensations in some people (due to CCK and digestive enzyme release), but with the reduced bitterness of MHE-3 this is usually not an issue.

In fact, the human trials used either a flavored beverage or capsules to mask any bitterness, and compliance was good. No bitterness-related complaints were reported, confirming that the maturated extract’s taste is acceptable at the given dose.

Overall, MHE-3 is considered safe for consumption, with studies up to 3 months showing no adverse health effects (Matured hop extract reduces body fat in healthy overweight humans: a randomized, double-blind, placebo-controlled parallel group study – PubMed).

Of course, individuals with allergies to hops or who are on certain medications should exercise caution and consult a healthcare provider, but for the general population, MHE-3 offers a natural and safe means to support health.

Applications of MHE-3 in Health, Wellness, and Industry

Thanks to its scientifically backed benefits, MHE-3 is finding applications in various health and wellness domains. A few notable uses and potential applications include:

Weight Management Supplements

MHE-3 is increasingly used as an ingredient in weight loss and belly fat reduction supplements.

Its ability to target visceral fat and boost thermogenesis makes it attractive for formulations aimed at fighting obesity.

For example, supplement products (sometimes branded with names like “pHix” or simply “MHE-3”) are marketed to help users lose abdominal fat and control weight in a natural way. These often come in capsule form or as powdered drink mixes.

Because MHE-3 addresses multiple aspects of weight management (increasing calorie burn, reducing appetite, improving metabolic health), it can be a centerpiece in diet protocols.

It is especially appealing to those who have stubborn belly fat or who want a metabolic boost without using stimulants. The fact that it’s derived from hops (a plant-based, **“natural” ingredient) and backed by clinical research in humans is a strong selling point in the nutraceutical market.

Functional Foods and Beverages

Beyond pills, MHE-3 can be incorporated into functional foods and drinks.

The extract’s improved taste profile (less bitterness) allows it to be added to beverages like teas, health drinks, or even beer without ruining flavor (Matured hop extract reduces body fat in healthy overweight humans: a randomized, double-blind, placebo-controlled parallel group study – PubMed).

In Japan, beverage companies have explored adding matured hop extract to health drinks or zero-calorie beers to impart fat-reducing effects.

Kirin, for instance, developed test beverages with MHE-3 that were used in their clinical trials (Matured hop extract reduces body fat in healthy overweight humans: a randomized, double-blind, placebo-controlled parallel group study – PubMed). There is potential to include MHE-3 in sports drinks or smoothies aimed at boosting metabolism.

It could also be added to protein shakes or meal-replacement shakes to enhance their fat-burning and appetite-suppressing properties.

On the food side, because it can be made into a powder, it might be blended into nutrition bars, or even into certain confections/snacks advertised as guilt-free or weight-friendly (e.g. an “anti-fat” snack bar).

The concept of functional beer is also intriguing – a beer that not only has reduced bitterness but also helps reduce your waistline. Since matured hop bitter acids are already present (in small amounts) in some beers naturally, brewers can enrich beers with MHE-3 to create functional alcoholic or non-alcoholic brews.

Overall, the versatility of MHE-3 as an ingredient is high: it is water-soluble, heat-stable enough for processing, and can be delivered in liquid or dry formats (“Deliciousness”, “natural”, and “body fat reduction effect” are all achieved With the maturing technology of fresh hops). This opens up a wide range of product possibilities in the health food industry.

Cognitive Health and Anti-Stress Products

Given the emerging evidence for cognitive and mood benefits, MHE-3 may also be used in nootropic or mental wellness supplements.

Products for “mental clarity” or “healthy aging” might include matured hop extract to support memory and focus.

Likewise, formulations for stress relief or better sleep could leverage MHE-3’s vagus-activating, parasympathetic-boosting effects (hops have a traditional use as a calming herb, and MHE-3’s influence on vagal tone could contribute to stress reduction).

One could envision an evening drink mix that contains MHE-3 along with chamomile, for example, to promote relaxation and recovery.

Additionally, the fact that MHE-3 improved mood state in older adults ( Supplementation with Matured Hop Bitter Acids Improves Cognitive Performance and Mood State in Healthy Older Adults with Subjective Cognitive Decline – PMC ) suggests potential in mild anti-depressant or mood-support supplements. I

t might work well in combination with other brain-healthy nutrients (like omega-3s or B-vitamins) as a comprehensive cognitive health formula.

General Wellness and Preventative Health

MHE-3’s ability to reduce visceral fat – a driver of many chronic diseases – means it can be a general wellness ingredient for metabolic syndrome prevention.

Visceral fat is linked to heart disease, type 2 diabetes, and even certain cancers; by helping to curb this fat, MHE-3 could be marketed as part of a heart-health or diabetes-management regimen (alongside diet and exercise).

Some health practitioners and wellness clinics have started offering MHE-3 as a nutraceutical for clients looking to improve body composition and metabolic markers.

Because it’s derived from a natural source and has clinical validation, it fits well in the “food as medicine” trend.

One can think of MHE-3 as an innovative example of how a brewing by-product (aged hops) was repurposed into a health-promoting supplement – aligning with clean label and sustainability interests too (using natural plant extracts rather than synthetic drugs).

Future Prospects

The success of matured hop extract in studies has spurred further R&D.

Companies are investigating combinations of MHE-3 with other ingredients (for example, soluble fiber or tea catechins) for synergistic weight-loss effects.

There is also interest in globalizing the use of MHE-3: since it originated in Japan, efforts are underway to introduce it to North American and European markets as a novel nutraceutical.

Patents have been filed on the production process and uses of matured hop acids, and we may see MHE-3 included in a variety of products soon.

Its use is not limited to supplements – even the brewing industry might utilize matured hop extracts to modulate beer flavor and create beers with added wellness claims.

According to Kirin’s reports, matured hop extract can be readily applied to beverages, supplements, confectionery, and other products internationally (“Deliciousness”, “natural”, and “body fat reduction effect” are all achieved With the maturing technology of fresh hops).

In essence, MHE-3 provides a unique convergence of culinary use (as a flavoring/bittering agent) and nutritional use (as a functional bioactive). This dual nature makes it a compelling ingredient for functional food innovators.

In conclusion, Matured Hops Extract (MHE-3) represents a scientifically grounded, natural approach to improving health.

Its three key components – specialized hop bitter acids – work via the gut and nervous system to promote fat burning, appetite control, and even brain benefits.

Extracted through a clever processing of hops, MHE-3 offers the wellness advantages of hops without the overly bitter taste.

Research has validated its efficacy in reducing visceral fat and enhancing cognitive function, all with a strong safety record (Matured hop extract reduces body fat in healthy overweight humans: a randomized, double-blind, placebo-controlled parallel group study – PubMed) ( Supplementation with Matured Hop Bitter Acids Improves Cognitive Performance and Mood State in Healthy Older Adults with Subjective Cognitive Decline – PMC ).

As a result, MHE-3 is gaining traction in the supplement world for weight management and healthy aging, and it holds promise in foods and drinks that blur the line between nourishment and medicine.

This convergence of ancient ingredient (hops) and modern science has opened up new avenues for supporting metabolic and mental well-being in a safe, natural way.

Sources:

1. Morimoto-Kobayashi et al. (2016). Nutrition Journal – Matured hop extract reduces body fat in healthy overweight humans (Matured hop extract reduces body fat in healthy overweight humans: a randomized, double-blind, placebo-controlled parallel group study – PubMed) (Matured hop extract reduces body fat in healthy overweight humans: a randomized, double-blind, placebo-controlled parallel group study – PubMed)
2. Ayabe et al. (2018). Scientific Reports – Matured Hop-Derived Bitter Components in Beer Improve Memory via Vagus Nerve (Matured Hop-Derived Bitter Components in Beer Improve Hippocampus-Dependent Memory Through Activation of the Vagus Nerve | Scientific Reports) (Matured Hop-Derived Bitter Components in Beer Improve Hippocampus-Dependent Memory Through Activation of the Vagus Nerve | Scientific Reports)
3. Yamazaki et al. (2019). J. Nutr. Biochem. – CCK secretion by hop bitter components activates sympathetic nerves in BAT (Bitter taste receptor activation by hop-derived bitter components induces gastrointestinal hormone production in enteroendocrine cells – PubMed) (Bitter taste receptor activation by hop-derived bitter components induces gastrointestinal hormone production in enteroendocrine cells – PubMed)
4. Katayama et al. (2015). PLOS ONE – Matured hop bitter components induce thermogenesis in brown fat via sympathetic nerve (Matured Hop Bittering Components Induce Thermogenesis in Brown Adipose Tissue via Sympathetic Nerve Activity | PLOS One) (Matured Hop Bittering Components Induce Thermogenesis in Brown Adipose Tissue via Sympathetic Nerve Activity | PLOS One)
5. Fukuda et al. (2020). Journal of Alzheimer’s Disease – MHBA supplementation improves cognitive performance and mood in older adults ( Supplementation with Matured Hop Bitter Acids Improves Cognitive Performance and Mood State in Healthy Older Adults with Subjective Cognitive Decline – PMC ) ( Supplementation with Matured Hop Bitter Acids Improves Cognitive Performance and Mood State in Healthy Older Adults with Subjective Cognitive Decline – PMC )
6. Kirin Holdings (2018). R&D Presentation – Matured hop extract: development and applications (“Deliciousness”, “natural”, and “body fat reduction effect” are all achieved With the maturing technology of fresh hops) (“Deliciousness”, “natural”, and “body fat reduction effect” are all achieved With the maturing technology of fresh hops)