I often find that you can’t pick up a newspaper or read a website without seeing the latest ‘super-food’ (I am reliably informed that last year it was kale).
So imagine my surprise when I came across this story of chemical engineers using beer to help protect brain cells from damage.
Researchers from Lanzhou University, China, State Key Laboratory of Applied Organic Chemistry and College of Chemistry and Chemical Engineering have found that a compound (xanthohumol) contained in beer could help protect our brain cells from damage, and slow the development of degenerative conditions like Alzheimer’s and Parkinson’s disease.
IChemE 
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