No data available.
Please log in to see this content.
You have no subscription access to this content.
The full text of this article is not currently available.
牛樟芝菌糸体粉末および穀物発酵エキス含有飲料摂取によるアルコール代謝促進効果―ランダム化プラセボ対照二重盲検クロスオーバー比較試験―
Rent:
Rent this article for
JPY
Abstract
Objective The impact of a beverage comprising the powder of Antrodia cinnamomea mycelium, fermented grain extracts, L-cystine, and chitosan oligosaccharide on alcohol metabolism. Methods We conducted a randomized, double-blind, placebo-controlled, crossover trial in 16 healthy Japanese adult participants with a low tolerance of alcohol. During each visit, participants consumed single dose of either the active beverage, placebo beverage, or two positive control beverages (commercial products)with a washout period of 1 week between each visit. Participants consumed one of the beverages 30 min before drinking alcohol followed by a glass of whiskey and water(1:1 ratio; approximately 0.5 g ethanol per kg body weight). We obtained blood samples at 0, 30, 60, 120, and 180 min after drinking alcohol and assessed the blood concentration at each assessment point and total area under the curve(AUC)of ethanol and acetaldehyde. Furthermore, we evaluated subjective symptoms related to drunkenness. Results The blood ethanol concentration in the active beverage was significantly lower than that of the two positive control beverages(P<0.05)and was prone to be lower than that of the placebo beverage(P<0.10). No significant differences were observed in the blood acetaldehyde concentration among four beverages. Furthermore, no significant improvement was observed in subjective symptoms related to drunkenness in drinking the active beverage compared with that of the other beverages. Conclusions The consumption of the active beverage before drinking alcohol could prevent the increment in the blood ethanol concentration because of the effect of four major ingredients.
Full text loading...
/content/article/0386-3603/46030/363