Effect of Beverage Containing Fermented Akebia quinata Extracts on Alcoholic Hangover

  • Jung, Suhan (Division of Biotechnology, College of Life Sciences and Biotechnology, Korea University) ;
  • Lee, Sang Hoon (Department of Nutritional Science and Food Management, College of Health Science, Ewha Womans University) ;
  • Song, Young Sun (Department of Nutritional Science and Food Management, College of Health Science, Ewha Womans University) ;
  • Lee, Seo Yeon (Department of Nutritional Science and Food Management, College of Health Science, Ewha Womans University) ;
  • Kim, So Young (Department of Nutritional Science and Food Management, College of Health Science, Ewha Womans University) ;
  • Ko, Kwang Suk (Department of Nutritional Science and Food Management, College of Health Science, Ewha Womans University)
  • Received : 2015.12.10
  • Accepted : 2016.02.16
  • Published : 2016.03.31


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 (P<0.05). 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.


Supported by : Food, Agriculture, Forestry and Fisheries


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