Influence of food commodities on hangover based on alcohol dehydrogenase and aldehyde dehydrogenase activities.
Level 5 - mechanism / opinion, no new human data
In vitro bench study measuring enzyme activity without human or animal participants
PubMed 32914100 · doi:10.1016/j.crfs.2019.09.001
What was done
Various food commodities (fruits, vegetables, cereals, pulses, dairy products, spices, ascorbic acid, cocoa, tea, coffee, egg yolk, and dates) were screened in vitro for their effects on alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) enzyme activities and antioxidant properties. A composite beverage formulation of pear (65%), sweet lime (25%), and coconut water (10%) was developed and tested in vitro for its effect on ADH and ALDH activities.
What was found
No correlation was found between ADH and ALDH enzyme activities and the antioxidant properties of the tested foods. The composite formulation (pear, sweet lime, and coconut water) increased in vitro ADH activity by 23.31% and ALDH activity by 70.02%.
Why it matters
This study identifies specific fruit extracts that enhance the activity of enzymes involved in alcohol metabolism in a laboratory setting, offering a biochemical rationale for potential hangover-alleviating formulations.
Limits
The study was entirely in vitro with no animal or human testing. In vitro enzyme activation does not account for digestive degradation, bioavailability, or in vivo clinical efficacy against hangover symptoms.
Cited by
- partial In vitro and in vivo studies show that extracts from pear, sweet lime, and coconut water enhance the activity of alcohol dehydrogenase and aldehyde dehydrogenase by 20% to 90%.