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Effect of beverage containing fermented akebia quinata extracts on alcoholic hangover
- Effect of beverage containing fermented akebia quinata extracts on alcoholic hangover
- Suhan J.; Lee S.H.; Song Y.S.; Lee S.Y.; Kim S.Y.; Ko K.S.
- Ewha Authors
- SCOPUS Author ID
- Issue Date
- Journal Title
- Preventive Nutrition and Food Science
- vol. 21, no. 1, pp. 9 - 13
- Akebia quinata; Alcohol; Beverage; Hangover; Hepatoprotection
- Korean Society of Food Science and Nutrition
- SCOPUS; KCI
- 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 decreased 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 (Pï=œ0.05). At 3 h after alcohol consumption, the AQF group showed the lowest mean plasma ethanol concentration compared to the other groups; however, there were no statistical differences. After 5 h of alcohol 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 alcoholic hangover and reduce plasma ethanol concentrations. © Copyright 2016 by The Korean Society of Food Science and Nutrition. All rights Reserved.
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