Alleviation of Hangover Effects by DA-5521: A Randomized, Double-blind, Placebo-Controlled, Crossover Trial
- Authors
- Lee, Sulhee; Choi, Sang-Pil; Park, Eun-Ock; Jung, Su-Jin; Chae, Soo-Wan; Park, Young-Seo
- Issue Date
- Feb-2024
- Publisher
- Korean Society for Food Engineering
- Keywords
- acetaldehyde; alcohol; DA-5521; hangover; rice soybean extract
- Citation
- Food Engineering Progress, v.28, no.1, pp 20 - 30
- Pages
- 11
- Journal Title
- Food Engineering Progress
- Volume
- 28
- Number
- 1
- Start Page
- 20
- End Page
- 30
- URI
- https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/90842
- DOI
- 10.13050/foodengprog.2024.28.1.20
- ISSN
- 1226-4768
2288-1247
- 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.
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