Other articles by Andrew Weil:

Ask Dr. Weil: Role of hormones in cancer of prostateAsk Dr. Weil: Online courses available for nutrition educationAsk Dr. Weil: Boost resistance to upper-respiratory infectionAsk Dr. Weil: Enlarged breasts in boys resolved oils Ask Dr. Weil by Andrew Weil : A new slant on carpal tunnel Ask Dr. Weil by Andrew Weil : Mineral-based makeup appears to be safe to use Ask Dr. Weil: Anti-inflammatory food pyramid on Web site Ask Dr. Weil by Andrew Weil : No reason to doubt lycopene benefits Ask Dr. Weil: There's no proof that chaparral cleanses toxins Ask Dr. Weil by Andrew Weil : Ayurvedic cleansing rids the body of toxins

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Q I am hearing more about an antioxidant called xanthohumol, derived from hops used in beer-making. What can you tell me about it?

A Xanthohumol (pronounced zan-tho-HUE-mol) is a flavonoid, a type of antioxidant that may have antiviral, anti-allergic, anti-clotting, anti-inflammatory and anti-tumor activity. It was first isolated in 1913 from hops, the aromatic herb that flavors beer. More recent studies at the Linus Pauling Institute at Oregon State University have found that xanthohumol is active against breast, colon and ovarian cancer cells — at least in test tube studies. OSU studies also have shown that xanthohumol might help prevent prostate cancer.

But please don't get the idea that drinking beer can prevent cancer. First of all, most beers produced in the United States don't contain much in the way of hops. The exceptions are ale, porter and stout, which have higher levels of hops than the more popular lager and pilsner beers. You would have to consume more than 17 beers to get an amount equivalent to the flavonoid content found effective in an OSU laboratory study investigating the effects of xanthohumol on prostate cancer cells.

Xanthohumol isolated from hops is already being marketed in dietary supplements, although there's no evidence that they are safe or effective. The Germans have developed a "health" beer called Xan that contains 10 times the amount of xanthohumol as traditional brews. It is available only in Germany and is almost twice as expensive as other types of beer. Here, too, there's no evidence that drinking it will protect against cancer.

Q In my mid-30s, I found out that my triglycerides were extremely high. I began to exercise and to take fish oil and lowered them to normal. What causes such high numbers when I never had high triglycerides previously? Should I be doing anything else to control them?

A Triglycerides are the form in which fat moves through the bloodstream to your body's tissues. Whenever your LDL ("bad") cholesterol is measured, triglycerides are checked, too. Levels lower than 150 milligrams per deciliter (mg/dL) are considered normal, and levels above 200 mg/dL are considered too high. However, those parameters may be changing in light of recent research on cardiovascular health. Desired normal levels may be as low as 100 mg/dl.

High triglyceride levels can be genetic and may be related to obesity or untreated diabetes, but dietary influences are strong. Carbohydrates in the diet are the main factor affecting their levels in the blood, especially quick-digesting (high-glycemic-load) carbs. In many people, these foods elevate insulin levels, and insulin affects triglyceride synthesis and the storage of fat. High triglyceride levels usually accompany low HDL (good) cholesterol and often travel with tendencies toward high blood pressure and central (abdominal) obesity. These are the markers of metabolic syndrome and insulin resistance, very common disorders that increase risks of heart and adult-onset diabetes.

I recommend several lifestyle changes to help keep your serum triglyceride levels down in the desirable range: You will want to get regular exercise, lose weight if you're overweight, reduce the amount of saturated fats and trans fats in your diet, and cut back on alcohol, avoiding beer especially. (Even small amounts of alcohol can elevate triglyceride levels.) Also increase your intake of omega-3 fatty acids by eating salmon, sardines, black cod and herring on a regular basis. Or take a good fish oil supplement, as you are doing, 1 to 2 grams a day.

The conventional medical recommendation for a low-fat, high-carbohydrate diet to lower triglycerides and bring down cholesterol is dead wrong in my opinion. Instead, you want to be on a low-carbohydrate diet, such as my anti-inflammatory diet (details on my Web site: www.DrWeil.com). Familiarize yourself with the concept of glycemic load (www.mendosa. com/gilists.htm) and choose carbohydrate foods that rank low on that scale.