Fushimi T.,Central Research Institute of Mizkan Group Corporation |
Kishi M.,Central Research Institute of Mizkan Group Corporation |
Sakakibara R.,Central Research Institute of Mizkan Group Corporation |
Saito T.,Central Research Institute of Mizkan Group Corporation |
And 4 more authors.
Japanese Pharmacology and Therapeutics | Year: 2012
Objectives: The aim of this study is to investigate whether vinegar intake reduces an increment of blood ethanol levels or affects intensity of taste and smell after alcohol drinking in healthy subjects. Methods: 12 healthy male subjects were given 100 mL of water (the control group) or the test drink containing 15 mL of vinegar (the vinegar group) before drinking 200 mL of an alcoholic beverage containing 20 g ethanol. Blood was collected before, 15, 30, 45, 60, 90, 120, 150 and 180 min after alcohol drinking and measured ethanol and acetaldehyde levels. Sensory evaluations were conducted before, 15, 30, 45, 60, 120 and 180 min after alcohol drinking using visual analog scales. Results: Blood ethanol levels markedly increased after alcohol drinking and peaked at 30 min in the control group and at 45 min in the vinegar group. The levels at 15 and 30 min in the vinegar group were significantly lower than in the control group. Blood acetaldehyde levels at 30 and 45 min in the vinegar group were also significantly lower than in the control group. These effects of vinegar were considered to be due to delayed gastric emptying by acetic acid, the main component of vinegar. Taste intensity for salt and alcohol in the control group significantly changed after alcohol drinking. However, the vinegar group had no significant change. Conclusions: Vinegar reduced the increment of blood ethanol and acetaldehyde levels and moderated the change in taste intensity for salt and alcohol after alcohol drinking.