Effect of Fruit-Vegetable Juices Containing Angelica keiskei on Alcohol Metabolizing Enzyme Activities in vitro

Abstract

Excessive alcohol consumption can cause hangover symptoms, such as headache, drowsiness, dizziness, gastrointestinal distress, and anxiety. The aim of this study was to investigate alcohol metabolizing enzyme activities and antioxidant activities of fruit-vegetable juices containing Angelica keiskei prepared using a low speed masticating juicer in vitro. The acceleration rate of alcohol dehydrogenase (ADH) by A. keiskei-cherry tomato juice (ACJ) and A. keiskei-green grape juice (AGJ) were 163.8±4.3% and 148.2±6.9%, respectively. The acceleration rate of aldehyde dehydrogenase (ALDH) by ACJ and AGJ were 185.6±9.5% and 161.1±4.8%, respectively. Total polyphenol of ACJ and AGJ were 111.1± 1.6 mg/dL and 100.8±2.9 mg/dL, respectively. DPPH radical scavenging activities of ACJ and AGJ were 62.0±0.5% and 61.3±0.4%, respectively. Thus, these results indicate that alcohol degrading enzyme activities can be enhanced by fruitvegetable juices containing A. keiskei.

Effect of Mixed Fruit and Vegetable Juice on Alcohol Hangovers in Healthy Adults

“…In a previous study, we measured the effect of various fruit and vegetable juices on alcohol-degrading enzymes in vitro ( 18 ). Among them, Angelica keiskei juice and green grape juice strongly enhanced the activities of ADH and ALDH in vitro ( 18 ). However, the effects of A. keiskei juice and green grape juice on preventing hangover symptoms have not been reported.…”