Alleviation of Hangover Effects by DA-5521: A Randomized, Double-blind, Placebo-Controlled, Crossover Trial
DC Field | Value | Language |
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dc.contributor.author | Lee, Sulhee | - |
dc.contributor.author | Choi, Sang-Pil | - |
dc.contributor.author | Park, Eun-Ock | - |
dc.contributor.author | Jung, Su-Jin | - |
dc.contributor.author | Chae, Soo-Wan | - |
dc.contributor.author | Park, Young-Seo | - |
dc.date.accessioned | 2024-03-31T11:00:18Z | - |
dc.date.available | 2024-03-31T11:00:18Z | - |
dc.date.issued | 2024-02 | - |
dc.identifier.issn | 1226-4768 | - |
dc.identifier.issn | 2288-1247 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/90842 | - |
dc.description.abstract | Animal experiments have demonstrated the effectiveness of fermented rice germ and soybean extracts in lowering blood alcohol concentration. A compound primarily derived from fermented soybean extract constitutes the principal component of DA-5521, an experimental dietary substance examined in this study. We investigated the possible hangover-alleviating effects of DA-5521 in individuals aged 19 to 50 who had previously experienced hangovers. Moreover, we enrolled 22 participants who met the eligibility criteria and conducted a double-blind, randomized, placebo-controlled crossover trial. Six hours after alcohol consumption, the test group exhibited a statistically significant reduction in blood acetaldehyde concentration compared with the placebo group. Further, our results displayed significantly lower levels in the DA-5521 group at 0.50 and 0.75 h post-ingestion and substantially lower peak breath alcohol concentration compared to the placebo group. These findings confirm that consumption of DA-5521 can significantly ameliorate hangover symptoms by diminishing blood acetaldehyde concentration and reduce breath alcohol concentration. © 2024 Korean Society for Food Engineering. All rights reserved. | - |
dc.format.extent | 11 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | Korean Society for Food Engineering | - |
dc.title | Alleviation of Hangover Effects by DA-5521: A Randomized, Double-blind, Placebo-Controlled, Crossover Trial | - |
dc.type | Article | - |
dc.identifier.doi | 10.13050/foodengprog.2024.28.1.20 | - |
dc.identifier.bibliographicCitation | Food Engineering Progress, v.28, no.1, pp 20 - 30 | - |
dc.identifier.kciid | ART003055157 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.scopusid | 2-s2.0-85187712908 | - |
dc.citation.endPage | 30 | - |
dc.citation.startPage | 20 | - |
dc.citation.title | Food Engineering Progress | - |
dc.citation.volume | 28 | - |
dc.citation.number | 1 | - |
dc.type.docType | Article | - |
dc.publisher.location | 대한민국 | - |
dc.subject.keywordAuthor | acetaldehyde | - |
dc.subject.keywordAuthor | alcohol | - |
dc.subject.keywordAuthor | DA-5521 | - |
dc.subject.keywordAuthor | hangover | - |
dc.subject.keywordAuthor | rice soybean extract | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
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