Abstract
The purpose of this study was to investigate the effects of mixed fruit and vegetable juice on alcohol hangover in healthy adults in a randomized crossover trial. Angelica keiskei/green grape/pear juice (AGP juice) was a mixture of A. keiskei juice, green grape juice, and pear juice at 1:1:1 ratio. Alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) activities of AGP juice were measured in vitro. Fifteen healthy adults consumed alcohol (1.25 g/kg weight), and either water (control group) or AGP juice (AGP juice group). Blood was collected and expiratory-air alcohol levels were measured at 0~360 min after drinking the alcohol. Compared with control, AGP juice had higher ADH and ALDH activity in vitro. The peak alcohol levels in expiratory-air and plasma after drinking AGP juice were significantly lower than those after drinking water. The area under the curves for expiratory-air and plasma alcohol of the AGP juice group were lower than those of the control group. Thirst and headache scores after intake of alcohol were significantly reduced by AGP juice consumption compared with the control group. These data demonstrated that AGP juice could contribute to eliminate alcohol toxicity and hangover symptoms by enhancing alcohol metabolizing enzyme activities.