Effect of Korean pear (Pyruspyrifolia cv. Shingo) juice on hangover severity following alcohol consumption
DC Field | Value | Language |
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dc.contributor.author | Lee, Ho-Sun | - |
dc.contributor.author | Isse, Toyohi | - |
dc.contributor.author | Kawamoto, Toshihiro | - |
dc.contributor.author | Baik, Hyun Wook | - |
dc.contributor.author | Park, Jong Y. | - |
dc.contributor.author | Yang, Mihi | - |
dc.date.available | 2021-02-22T12:15:45Z | - |
dc.date.issued | 2013-08 | - |
dc.identifier.issn | 0278-6915 | - |
dc.identifier.issn | 1873-6351 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/11247 | - |
dc.description.abstract | 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 a randomized single blind crossover trial with 14 healthy young men to examine effects of Korean pear juice on alcohol hangover. All subjects consumed 540 ml of spirits (alcohol conc. 20.1 v/v%) after 30 min from the intervention, i.e. placebo or Korean pear juice treatment. Blood and urine specimens were collected in time-courses (9 time-points for 15 h after alcohol consumption). The total and average of hangover severity were alleviated to 16% and 21% by Korean pear juice at 15 h after the alcohol consumption, respectively (ps < 0.05). Particularly, 'trouble concentrating' was significantly improved by the pear juice treatment (p < 0.05). Impaired memory, and sensitivity to light and sound were significantly improved by Korean pear juice among the subjects with ALDH2*1/*1 or ALDH2*1/*2 genotypes (ps < 0.05) but not in the subjects with ALDH2*2/*2 genotype. In addition, the pear juice treatment lowered levels of blood alcohol (p < 0.01). Therefore, Korean pear juice may alleviate alcohol-hangover and its detoxification of alcohol seems to be modified by the genetic variation of ALDH2. (C) 2013 Elsevier Ltd. All rights reserved. | - |
dc.format.extent | 6 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | PERGAMON-ELSEVIER SCIENCE LTD | - |
dc.title | Effect of Korean pear (Pyruspyrifolia cv. Shingo) juice on hangover severity following alcohol consumption | - |
dc.type | Article | - |
dc.publisher.location | 영국 | - |
dc.identifier.doi | 10.1016/j.fct.2013.04.007 | - |
dc.identifier.scopusid | 2-s2.0-84877828663 | - |
dc.identifier.wosid | 000322099100014 | - |
dc.identifier.bibliographicCitation | FOOD AND CHEMICAL TOXICOLOGY, v.58, pp 101 - 106 | - |
dc.citation.title | FOOD AND CHEMICAL TOXICOLOGY | - |
dc.citation.volume | 58 | - |
dc.citation.startPage | 101 | - |
dc.citation.endPage | 106 | - |
dc.type.docType | Article | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | sci | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalResearchArea | Toxicology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Toxicology | - |
dc.subject.keywordPlus | OXIDATIVE STRESS | - |
dc.subject.keywordPlus | PLASMA-LIPIDS | - |
dc.subject.keywordPlus | MECHANISMS | - |
dc.subject.keywordPlus | EXPOSURE | - |
dc.subject.keywordPlus | MICE | - |
dc.subject.keywordPlus | POLYMORPHISM | - |
dc.subject.keywordPlus | SYMPTOMS | - |
dc.subject.keywordPlus | ENZYMES | - |
dc.subject.keywordPlus | TOLUENE | - |
dc.subject.keywordPlus | APPLE | - |
dc.subject.keywordAuthor | Alcohol | - |
dc.subject.keywordAuthor | Hangover | - |
dc.subject.keywordAuthor | Korean pear | - |
dc.subject.keywordAuthor | ALDH2 | - |
dc.subject.keywordAuthor | Pharmacokinetics | - |
dc.subject.keywordAuthor | Pharmacodynamics | - |
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