|
KMID : 1160620160210010009
|
|
Preventive Nutrition and Food Science
2016 Volume.21 No. 1 p.9 ~ p.13
|
|
|
Effect of Beverage Containing Fermented Akebia quinata Extracts on Alcoholic Hangover
|
|
Jung Su-Han
Lee Sang-Hoon
Song Young-Sun
Lee Seo-Yeon
Kim So-Young
Ko Kwang-Suk
|
|
|
Abstract
|
|
|
|
The present study was conducted to investigate the effects of beverages containing fermented Akebia quinata extracts on alcoholic hangover. For this study, 25 healthy young men were recruited. All participants consumed 100 mL of water (placebo), commercial hangover beverage A or B, fermented A. quinata leaf (AQL) or fruit (AQF) extract before alcohol consumption. After 1 h, all participants consumed a bottle of Soju, Korean distilled liquor (360 mL), containing 20% alcohol. Blood was collected at 0 h, 1 h, 3 h, and 5 h after alcohol consumption. The plasma alanine transaminase (ALT) activity was highest in the placebo group. Compared with the control group, the AQL and AQF groups showed de-creased ALT activity at 5 h after alcohol consumption. Plasma ethanol concentration was increased after alcohol intake and peaked at 3 h after alcohol consumption. Compared with the control group, the A group showed a higher plasma ethanol concentration at 1 h (P＜0.05). At 3 h after alcohol consumption, the AQF group showed the lowest mean plas-ma ethanol concentration compared to the other groups; however, there were no statistical differences. After 5 h of alco-hol consumption, the AQL and AQF groups showed lower plasma ethanol concentrations compared with the B group. The sensory evaluation score for the fermented A. quinata fruit extract was lower than for the commercial hangover beverages. In conclusion, the present intervention study results suggest that fermented A. quinata extracts alleviate alco-holic hangover and reduce plasma ethanol concentrations.
|
|
|
KEYWORD
|
|
|
Akebia quinata, hepatoprotection, alcohol, hangover, beverage
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|