Effect of Korean pear (Pyruspyrifolia cv. Shingo) juice on hangover severity following alcohol consumption.
作者： Ho-Sun Lee , Toyohi Isse , Toshihiro Kawamoto , Hyun Wook Baik , Jong Y. Park
DOI: 10.1016/J.FCT.2013.04.007
关键词: Thiobarbituric acid 、 Urine 、 PEAR 、 Malondialdehyde 、 Alcohol 、 Food science 、 Placebo 、 Pharmacodynamics 、 Crossover study 、 Biotechnology 、 Medicine
摘要: Korean pear has been used as a traditional prophylactic agent for alcohol hangover. However, its mechanism was not investigated in human yet. Therefore, we performed randomized single blind crossover trial with 14 healthy young men to examine effects of juice on All subjects consumed 540 ml spirits (alcohol conc. 20.1 v/v%) after 30 min from the intervention, i.e. placebo or treatment. Blood and urine specimens were collected time-courses (9 time-points 15 h consumption). The total average hangover severity alleviated 16% 21% by at consumption, respectively (ps<0.05). Particularly, 'trouble concentrating' significantly improved treatment (p<0.05). Impaired memory, sensitivity light sound among ALDH2*1/*1 ALDH2*1/*2 genotypes (ps<0.05) but ALDH2*2/*2 genotype. In addition, lowered levels blood (p<0.01). may alleviate alcohol-hangover detoxification seems be modified genetic variation ALDH2.
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