Effects of Concentrated Extracts of Persimmon Tea on Ethanol Metabolism in Mice

IR Web Site

Bibliographic Information

Other Title
  • 〔研究ノート〕 マウスのエタノール代謝における柿茶濃縮物の影響
  • マウス ノ エタノール タイシャ ニ オケル カキチャ ノウシュクブツ ノ エイキョウ

Search this article

Abstract

Hangovers resulting from excessive alcohol consumption are largely caused by the acetaldehyde produced during alcohol metabolism. Persimmon fruit and persimmon leaf extracts are generally regarded as useful for "sobering up" and for reducing blood pressure. It is believed that these effects are due to the activity of polyphenols and tannin. Tannin, a component that gives persimmons and persimmon tea their astringency, is a water-soluble plant polyphenol that forms water-insoluble complexes with proteins, alkaloids, heavy metals, and other compounds. To identify the novel physiological functions of persimmon leaf extracts, concentrated extracts of persimmon leaves were prepared by extracting leaves with boiling water. The efficacy of the extracts in preventing alcohol-induced hangovers was determined by monitoring acetaldehyde concentrations in the blood of mice that first had been administered persimmon leaf extract, and then were administered ethanol. The results of the study indicate that acetaldehyde production can be suppressed by administering persimmon tea prior to alcohol intake.

7

KJ00009565579

Journal

  • GAKUEN

    GAKUEN 890 22-25, 2014-12-01

    東京 : 光葉会

Keywords

Details 詳細情報について

Report a problem

Back to top