KR100375047B1 - Health beverage containing naringin and naringenin used for acceleration of alcohol metabolism - Google Patents

Abstract

Alcohol metabolism of the present invention comprises naringin extracted from citrus aurantium and naringenin obtained by hydrolysis of 2% sulfuric acid (H ₂ SO ₄ ) as described above or a mixture thereof as an active ingredient. It relates to a health beverage composition for promotion.

The health beverage composition of the present invention promotes alcohol decomposition by rapidly regenerating NAD consumed in the process of producing acetaldehyde, which is a major toxic substance produced in alcohol drinking, from NADH, as well as extremely high amounts of free radicals generated during alcohol drinking. By suppressing it has the effect of protecting alcoholic disorders. In addition, hesperidin, hesperetin, vitamins, amino acids, minerals, sugars, organic acids and extracts of natural extracts can be added to the health beverage composition of the present invention as needed.

Description

Health beverage containing naringin and naringenin used for acceleration of alcohol metabolism}

Alcohol metabolism of the present invention comprises naringin extracted from citrus aurantium and naringenin obtained by hydrolysis of 2% sulfuric acid (H ₂ SO ₄ ) as described above or a mixture thereof as an active ingredient. It relates to a health beverage composition for promotion.

Hesperidin, hesperetine, vitamins, amino acids, minerals, sugars, organic acids and extracts of natural extracts can be added to the health beverage composition of the present invention as needed. In another embodiment of the present invention, naringin or naringenin may be prepared by adding each or a mixture to vegetables, fruit juices or juices or to seaweed extracts, and bad breath, sweating, and the like. Can be prepared by adding to distilled fermented wood vinegar, which is effective as a raw material of deodorant and deodorant. Generally, distilled pyroligneous liquor is obtained initially (in black charcoal, the quantity of wood vinegar is based on the weight of carbon ash). 5%, about 1/3 of the quantity of charcoal, the acidity of black charcoal vinegar is 3.5-4.0, and the acidity of white charcoal vinegar is 7 when specific gravity is 3.3.) It is removed to give a yellow or wheat distilled wood vinegar, in which a small amount of sulfuric acid is added to distill the resultant, which is condensed by high temperature with a resin produced by condensation of dissolved tar and phenols with aldehyde. Distilled wood vinegar is obtained from which the substance has been completely removed. The obtained wood vinegar can be used for the purpose of processing food, removing bad breath, and smelling sweat. It can also be used after fermentation for at least 3 months.

The health beverage composition of the present invention has a remarkable effect in reducing or eliminating or preventing hangovers and alcoholic diseases caused by alcohol drinking. Long-term intake is also effective for alcoholic metabolic physiological activity, but to obtain the maximum effect it is effective to administer 30 minutes before alcohol intake or within 30 minutes after drinking alcohol.

There are several reports on the extraction and safety of naringin and naringenin, the active ingredients of the present invention.

Naringin represented by Chemical Formula 1 is 7-[{2-Ο- (6-Deoxy-α-L-mannopyranosyl) -β-D-glucopyranosyl} -2,3-dihydro-5-hydroxy-2- (4- hydroxypheny) -4H-1-benzopyran -4-one; 4 ', 5,7-trihydroxyflavonone 7-rhmnoglucoside; naringenin-7-rhmnogluco side, aurantiin.The molecular formula consists of C ₂₇ H ₃₂ O ₁₄ : mol wt 580.54, C 55.86%, H 5.56%, O 38.58%, and is a highly odorless colorless. It is the glucoside of crystalline flavonon.

Naringenin represented by Formula 2, which is an aglucon of Naringin, may be selected from the group consisting of 2,3-Dihydro-5,7-dihydroxy-2- (4-hydroxyphenyl) -4H-1-benzopyran-4-one; 4 ', 5,7-trihydroxyfl avonone; naringetol; obtained by the hydrolysis of naringin as pelargidanon 1602. It is not highly crystalline and its molecular formula is C ₁₅ H ₁₂ O ₅ , mol wt 272.26, its composition is C 66.17%, H 4.44%, O 29.38%, yellow crystals.

Naringin has been extracted from natural sources such as menthalongifolia, vernoniabrevifolia, zanthoxylumavicenae, zanthoxylum dipetalum, fortunella margarita, eremocitrus glauca, cylmenia olyandra, and fortunella japonica F margartia. It is found in citrus fruits belonging to the rutaceae family. Natural products belonging to citrus fruits include orange, lemon, lime, grafe fruit, citrus aurantium, citrus grandis, citrus junos, citrus unshiu marcor and citrus kinokuni tanaka. have.

The data reported so far are as follows.

MAtsuno (Japan: 1958) and Kefford (USA: 1958) were extracted and classified into naringin and hesperidin groups in the plant taxonomic studies, Horowitz (1961), neohesperidoside and rutinoside, and Nishiura, M (Japan). (1969) searched for flavonoids in citrus kinokuni tanaka and classified them into hesperidin, neohesperetin, naringin and isonaringin groups.

Kamiya.s (Japan: 1971) is divided into rutinoside and neohesperidoside according to the flavonoid component combination, and Poor, HD (UK: 1934) and Shijuo.H (Japan: 1952) are Takao.M (from the flowers of citrus aurantium). Japan: 1959) is the skin of citrus medicavar sarcodaectylus, Masanobu.k (Japan: 1952) is citrus natsudaidai's chew, and in Korea, Kim.CM (1979) is the leaves and skin of sugar, citrus, and mandarin In the bark, naringin and flavonoid component patterns were compared and searched, and naringin was isolated from the peel of bottled orange.

Yusof. S (Malaysia: 1990) reported the extraction of naringin from citrus fruits from Malaysia. In addition, as reported by Asahina, imnbuse (BER, 1928) and Haley, Bassin, J (AM, 1951) for naringenin, hydrolysis of naringin is reported. Rosenmund (BER), Zemplen, Bognar (ber) Et al. Reported synthesis in 1928 and 1942, respectively. Since then, it has been steadily researched and recently reported in the United States, Japan, Germany, Spain, etc., and a steady research report in Korea.

Eun Jong-bang et al. (Korea: 1996) reported the search of naringin in the pulp and skin of citrus fruits. Studies on the safety and antimicrobial activity of naringin and naringenin reported that Wilson.RH (USA: 1940) had no effect on growth and organ weight when oral administration of a sample containing 1% naringin in rats for 200 days. Garino (USA: 1981) also reported that naringin could not be found to be toxic by excretion of urinary oral or parenteral naringin in dogs. Han.SS and you, I, J (Korea: 1988) reported that the safety of naringin is safe for both clinical and pathological examinations of blood and Eo.s.k. Lee.j.h (Korea: 1997) and others reported that naringin and naringenin have excellent antiviral effects in the experimental report of the virus inhibition effect against HSV (Herpes Simplex virus). In addition, L.c.k. Han.s.s et al. (Korea, 1996) reported an excellent antimicrobial activity in naringin and naringenin antibacterial test reports, and reported a synergistic effect of naringin in combination with the non-glycoside of naringin.

Mechanisms on metabolism and excretion of alcohol

Liquor was the closest taste drink incomparable with our human beings in both East and West. Properly eaten alcohol helps the body's metabolism to help maintain health. However, excessive drinking can adversely affect not only the physical but also the mental, causing serious illness. For example, alcoholic liver disease (liver cirrhosis, fatty liver, liver cancer), fatigue accumulation (lactate accumulation), hypoglycemia (hyperglycemia), alcoholic hepatitis (alcholic gout), memory loss, concentration concentration, sensitivity to various lesions This can lead to death, as well as heighten anxiety and tension, so that it is always dependent on alcohol, making it difficult to sustain a healthy social life, which can eventually lead to isolation from society.

Alcohol is mainly composed of water and ethanol, and the rest is called a conditioner. Conditioners include sweeteners, flavorings, sugars, proteins and minerals. Mixing different types of alcohol does not change the metabolism or metabolic rate of alcohol. However, if you mix and drink, the various blenders in the alcohol will react with each other and disturb the liver metabolism process, so the hangover becomes longer and lasts longer. In addition, the degree of hangover varies depending on the type of commercially available. For example, alcohol with an alcohol content of 15 ° -30 ° is absorbed fastest. Therefore, it is faster to drink (15 ° -25 °) and sake (10 ° -15 °) than beer (4%) or liquor (40%). Alcohols that produce carbon dioxide, like champagne, are drunk faster than alcohol that does not. This is because carbon dioxide stimulates the stomach wall and improves the absorption of alcohol in the stomach, which has a low frequency but a variety of unrefined containers stick to the stomach wall for a long time.

Alcohol metabolism occurs mainly in the liver and is metabolized to Acetaldehyde by ZH-containing alcohol dehydro genase (ADH), which requires nicotinamide adenine dinucleotide (NAD). The reaction by ADH is accomplished by zero order kinetics and the reaction rate is constant.

Acetaldehyde is converted to Acetic Acid by Aldehyde dehydrogeanse, which also requires NAD. This reaction is so fast that even when you drink a lot of alcohol, the concentration of AcetAldehyde in your blood is extremely low. The produced Acetate is converted back into AcetylCoenzyme A, enters the TricarboxylAcid (TCA) cycle and is oxidized to CO ₂ and H ₂ O.

As the alcohol is oxidized, the ADH: NAD ratio increases, resulting in ancillary lactic acid and fatty acid production and an increase in blood uric acid. Thus, NAD is a rate limiting factor in alcohol metabolism and alcohol metabolism can be accelerated by increasing NAD supply.

ADH has also been shown to be present in the gastric mucosa in addition to the liver. Gastric mucosal ADH activity is very low compared to liver, but gastric mucosal ADH decreases the amount of alcohol absorbed into the blood, ie, the bioavailability of alcohol. Most of the ingested alcohol is oxidized and metabolized, so the amount that is not metabolized is excreted less than 2% of the intake amount, even in large quantities less than 10%. Unmetabolized alcohol is excreted intact through sweat, digestive glands, and urine, and urine is the main route of excretion. Therefore, sweating after taking alcohol or taking diuretics does not help you to wake up quickly. Even if the blood alcohol concentration is 0.3%, the amount of alcohol excreted in 1000 ml of urine is about 3 g, which is less than the alcohol content in 100 ml of beer. Therefore, it is reported that acute toxicity by alcohol is due to modified products of Ethylalcohol, AcetAldehyde and alcohol metabolites. Therefore, lowering the alcohol level after alcohol consumption can be regarded as a practical importance in shortening the time spent in acute poisoning by drinking.

As far as is known, the main mechanism of hangover

First, hangover is the major toxic substance produced by alcohol drinking, and second: the major cause of alcoholic disorders is the large amount of free radicals generated during alcohol metabolism.

In addition, when alcohol is inhaled into the human body, it is oxidized through the following three pathways. Microsomal ethanol oxidation system (meos) present, and third: Catalase in the peroxysome through the action of the enzyme (enzyme), such as decomposition of CO ₂ and H ₂ O.

Schematic of this process,

Course I

Decompose

Ethyl alcohol is metabolized to AcetAldehyde by alcohol dehydrogenase (ADH) and coenzyme nicotinic acid adenine dinucleotide (NAD), and the conversion of aldehyde dehydrogenase (ALDH) and NAD to reduced nicotinic acid amide adenine dinucleotide (NADH) By the action of these enzymes, acetaldehyde is converted into acetic acid and at the same time they are converted into water and carbon dioxide.

If you refine the process,

Course II

Ethyl alcohol is oxidized by NAD, a coenzyme that catalyzes the oxidation and reduction reaction in vivo, becomes acetaldehyde and converted to reduced NADH. Such conversion requires the transfer of hydride (H :) from alcohol to NAD. Do. NAD receives and reduces the electron pair in the hydrion.

(Course III)

This reaction is followed by oxidation of ethyl alcohol involving NAD. Flavin mononucleotide (FMN) also acts as a coenzyme involved in the redox reaction of alcohol, and the reducing agent of FMN is NADH, a reduced form of NAD. Therefore, FMN undergoes a series of continuous processes of receiving hydrion and reducing it to FMNH, whereby alcohol is decomposed and metabolized.

(Course IV)

Another pathway is in the microsomal ethanol oxidation system (MEOS), which is a substance present in the endoplasmic reticulum of cells. This microsome-related enzyme contains the coenzymes FAD and FMN, which can lead to various drugs and steroid oxidation from NADPH. electrons are transferred to the microsomal cytochrome P-450, which functions in oxidation. In the course of this pathway, the reductase of NADPH (nicotinamide adenine dinucleotide phosphate reduced) -cytochrome P-450 is involved in the peroxidation of NADPH-induced lipids. Their mechanism is that hydroxy radicals are formed during the oxidation of NADPH, and this HO · is the initiation factor of fat peroxidation, and O2 is reduced to superoxide anion and O2 is dismutated to hydrogen peroxide.

(Process IV) Degradation Process by Catalase Enzyme Activity in Peroxysome

Active radicals produced by the reduction of molecular oxygen (H ₂ O ₂ ) are converted to hydrogen peroxide (S ₂ O) by superoxide dismutase (SOD), and foreign substances are added to the hydroxyl radical (OH-) by catalase. Water is also converted to water by glutathion peroxidase.

Therefore, the present invention is based on the above facts, and an object of the present invention is to promote alcohol decomposition by quickly regenerating NAD consumed in the process of producing acetaldehyde, which is a major toxic substance produced in alcohol drinking, from NADH. It is to provide a health drink composition for promoting alcohol metabolism containing naringin and naringenin as the main active ingredients that protect alcoholic disorders by suppressing a large amount of free radicals generated during alcohol drinking.

The composition of the present invention promotes alcohol decomposition by quickly regenerating NAD consumed in the production of acetaldehyde, which is a major toxic substance produced in alcohol drinking, from NADH, as well as extremely high amounts of free radicals generated during alcohol drinking. By inhibiting the alcoholic disorders are effective in protecting.

Specifically, by measuring the change in alcohol concentration in exhalation with time change to measure the effect of reducing alcohol concentration due to alcohol drinking after taking the health drink of the present invention 30 minutes before or 30 minutes after drinking alcohol The above effect was confirmed. To this end, in the present invention in the group to which the health beverage composition of the present invention was administered compared with the time course of the decrease in the residual alcohol concentration in the air, and also to more clearly support the above effects of the present invention Through experiments, ADH activity, MEOS activity, ALDH activity, etc. were confirmed.

The health beverage composition of the present invention contains naringin and naringenin, naringin is 0.001-20% by weight, naringenin is 0.001-10% by weight, more preferably 0.01-10% by weight naringin and 0.01-5% by weight naringenin, 0.01-10% by weight of amino acids, 0.0001-5% by weight of vitamins, 0.0001-3% by weight of minerals, 0.01-20% by weight of sugars, 0.01-10% by weight of organic acids, 0.01-20% by weight of medicinal plant extracts and other sweeteners, It is a health drink composition made by adding fragrances.

Specific addition examples of the present invention are as follows.

Addition Example 1.

Naringin or naringenin is dissolved in a soft drink syrup such as cider and prepared to contain 0.1-8% by weight of naringin or naringenin, respectively, or as a mixture thereof.

Addition Example 2.

Various sports drinks are prepared so as to contain 0.01-5% by weight of naringin or naringenin, respectively or as a mixture thereof.

Addition Example 3.

Naringin or naringenin is prepared to contain 0.1 to 5% by weight of each of the fruits, vegetables, seaweeds, soybeans, juices such as natural medicines or extracts thereof, and naringin or naringenin, respectively or as a mixture thereof.

Addition Example 4.

It is prepared to contain 0.1-3% by weight of naringin or naringenin, respectively, or as a mixture thereof in the fatigue recovery beverage.

Addition Example 5.

The vitamin preparation is prepared so as to contain 0.1-2% by weight of naringin or naringenin, respectively or as a mixture thereof.

Addition Example 6.

0.01-10% by weight of purified wood vinegar is prepared to contain 0.001-10% by weight of naringin or naringenin, respectively or as a mixture thereof.

Reference Example. Naringin Extraction Method and Naringenin Preparation Method

1kg of dried citrus arantium, commercially available, was pulverized into 80 mesh, extracted by filtration with 3000ml of distilled water, and made into 500ml under reduced pressure under 40 ℃, and 1000ml of MeOH was added to separate the aqueous layer. The aqueous layer was distilled under reduced pressure to remove MEOH, and then distilled water was added to make 500 ml. Add AL-AC (aluminum acetate) and shake for 90 minutes. This was distilled under reduced pressure again, 1000 ml of purified water was added thereto, washed twice, and then distilled to 400 ml under reduced pressure. 1000 ml of N-buthanol (N-buthanol) was added three times to extract 400 ml, and the mixture was filtered to give 380 ml under reduced pressure. After filtering twice with 1000 ml of purified water, the filtrate was filtered to make 350 ml under reduced pressure. 200 g of activated carbon was added thereto and shaken for 90 minutes. After filtration to remove activated carbon, the filtrate was distilled under reduced pressure to make 300 ml.

300 g of NH ₃ SO (ammonium sulfate) is added to the filtrate, which is then shaken for 20 minutes and left for 24 hours. The resulting precipitate is filtered off. 500 ml of 70% ETOH was added thereto and distilled under reduced pressure at 50 ° C. After incubation for 1 hour, the insolubles are filtered off. Distillation under reduced pressure was carried out to obtain 13.5 g of hesperidin as a colorless needle at mp 261 ° C. To 7 g of the obtained hesperidin, 350 ml of distilled water is added and allowed to stand at room temperature for 24 hours.

Add 100 ml of IsoPropanol and leave for 12 hours. The resulting precipitate was distilled off under reduced pressure to obtain 5.5 g of naringin as a colorless acicular crystal at mp 83 ° C. Crude crystals formed by hydrolysis of the obtained naringin with 150 ml of 2% H ₂ SO ₄ were recrystallized with 50% EtOH and distilled under reduced pressure to obtain 3 g of naringenin as a pale yellow acicular crystal at mp 248 ° C.

① Materials, instruments and reagents

The material used for the experiment was citrus aurantium skin, and solvent, methanol, ethtylacetate, aluminum acetate, anhydrous ethanol, isopropanol, sulfuric acid, sulfate, and N-butanol.

② Standard Products: naringin, naringenin.-sigma.co

③ Instruments include centrifuge, vacuum distillation, HPLC.auto clab.

Thus, the present invention will be described in more detail with reference to the following examples.

Example 1 Alcohol Drinking Experiment

1) Experimental Materials and Methods

(1) Subjects: ① Male (average weight 65kg for 20-25 years old) 20 people

② Women (average weight 55kg from 20 to 25 years old) 5 people (')

(2) Experimental materials:

1) Alcohol: 40% alcohol whiskey (johny walker black label)

2) Dosage composition: Composition of the inventor: 100ml aqueous solution

※ It shows the composition content of naringin and naringenin added per 100ml of purified water.

(3) Experimental method: alcohol concentration in aerobic: by infrared breath alcohol analysis

2) .Experiment

For the purpose of the experiment, males consume 150-200ml of 40 ° whiskey (drinking between 30 and 60 minutes) and females consume 50-80ml of 40 ° whiskey (drinking between 30 and 60 minutes). C. Group 5) After each group was drinked, the concentration of aerobic alcohol with time was measured.

(A) group: A group of ingesting alcohol and administering 100 ml of purified water.

(B) group: administration group of the present invention composition Example (B) group after alcohol drinking.

(C) group: administration group of the present invention composition after alcohol drinking (C) group

(D) group: administration group of the present invention composition after alcohol drinking (D) group

(E) group: administration group of the present invention composition (e) group after alcohol drinking

3) Examination results

(0 ^* ) is the percentage of aerobic alcohol inhibition in the control group (a)

※ Priority (P <0.005, n = 5)

Considering the experimental results by infrared breath alcohol analysis,

1) .Experiment result

① As a result of the experimental measurement of the control group (group treated with 100ml of alcohol and drinking the same amount of purified water) and group (group administered with 100 ml of this composition with 50 mg of naringin), the alcohol concentration in the aerobic group was 0.32mg after 1 hour. However, the ㉯ group decreased to 0.175mg, showing an inhibitory effect of less than about 45.3%. After 2 hours, the group showed 0.26mg of group V and 0.175mg of group V. The comparison result showed less than 32.7% of inhibition effect. The inhibitory effect lasted up to 4 hours, and the comparison of group V and group showed less than 4.3% of inhibition.

② In the comparative experiment with the control group 비교 group and the control group 조성물 group (administration group of a 100ml dose of naringin 100mg added), after 1 hour was reduced to 0.32mg / 0.17mg showed an inhibitory effect of less than about 46.9%, 2 After time, it was reduced to 26 mg / 17 mg, showing an inhibitory effect of less than about 34.6%. The effect lasted until 4 hours (up to about 4.2% or less).

③ After the drinking time, the control group 비교 group and the control group ㉱ group (group 100ml composition addition group with naringenin 50mg) was reduced and suppressed by hourly 0.32mg / 0.18mg showed an inhibitory effect of about 43.8% or less. In addition, after 2 hours, the comparative reduction and inhibition effect of group V and group V was 0.26 mg / 0.18 mg, which was about 30.8% or less, and after 4 hours, the inhibition effect was 3.3% or less.

④ After 1 hour, the control group 비교 group and the control group 비교 group (group 100ml composition of naringenin 50mg and naringenin 50mg added) and reduction and inhibition effect over time was 0.32mg / 0.165mg after 1 hour to suppress the inhibition of about 48.4% After 2 hours, the measurement result was 0.26mg / 0.165mg, showing an inhibitory effect of less than about 36.5%. After 4 hours, the inhibitory effect was reduced to 0.12mg / 0.108mg, and the inhibitory effect continued to below 11.7%.

The results obtained in this experiment can prove that the alcohol metabolism promoting effect of the composition of the present invention containing naringin and naringenin as the main active ingredient, the physiological activity effect of naringin and naringenin only if the metabolic promoting effect of alcohol naringin was slightly superior to naringenin. In addition, the composition added by mixing naringin and naringenin showed better effect in promoting alcohol metabolism than the composition added by naringin and naringenin alone.

Example 2. Animal Experiment

1) Materials and Methods

The male Sprague-Dudley rats used in this experiment were fed after weaning in the animal laboratory of Chosun University College of Pharmacy. Various reagents used in this experiment were purchased from a high quality reagent for analysis.

※; The basic diet and composition were prepared at 100mg / ml concentration using purified water as a solvent, and then oral administration daily at 0.1ml per 10g of rats (during 8 weeks).

In control group A (10 animals), instead of administering the composition of the present invention, a basic diet containing 0.02% more sucrose was consumed. In comparison group B (10 animals), 0.02% of a composition containing 50 mg of naringin was added to the basic diet. An additional diet was ingested, and a comparison group C (10 animals) was fed a diet supplemented with 0.02% of a composition containing 50 mg of naringenin added to the basic diet. Each group was raised for eight weeks. The dietary composition of the three groups of rats is shown in Table 4.

A, B and C groups were orally administered once daily with 25% of ethanol at a weight of 2.5 g / kg. After 8 hours of fasting, the rats were sacrificed for 10 hours, and the rats were sacrificed immediately, and 3 g of liver was chopped, and the homogenate obtained by grinding the homogenizer under ice-cooling with the addition of a 7-fold volume of 0.25M sugar solution (20%, w / v). ) Centrifuged at 600g for 10 minutes to obtain supernatant, centrifuged at 10,000g for 20 minutes, and after separation of mitochondrial fraction, ultracentrifugation at 105,000g for 60 minutes to separate cytosol fraction and microsomal fraction. Used as an enzyme source. Enzyme activity was measured by intrinsic activity per mg of protein measured according to the Lowry method using bovin serum albumin as a standard.

2) analysis of samples

-ADH (Alcohol dehydrogenase) activity: by Bergmeyer's method.

-MEOS (microsomol ethanol-oxidizing system) activity: adopt Liber and Decarli method

-ALDH (aldehidedehydrogenase) activity: by the method of koivula & koivusalo

※ Degree of Intention (P <0.005.N; 10)

Statistical treatment: The experimental results were expressed as mean ± standard deviation per experimental group using SAS package, and statistical significance of mean value between groups was tested by Duncan's multiple test at P <0.005 level.

3) Review of results

① ADH activity was significantly increased in group A compared with group B and C, and group C showed higher activity than group B.

② ADH is an enzyme that oxidizes acetaldehyde into alcohol. In case of acute, it has higher activity than subacute poisoning, and its metabolism is reduced due to the degeneration of alcohol itself by long-term administration of alcohol. . The results showed that ADH activity was increased in rats with alcoholic subacute intoxication. Therefore, it is believed that the health beverage composition of the present invention is involved in alcohol detoxification by regulating the activity of ADH in the liver during alcohol administration to further activate the alcohol metabolism system. Hepatic MEOS activity was significantly decreased in group B and C compared to group A.

③ The activity of ALDH was significantly increased in B and C groups compared to A group.

From these results, the present composition is a substance that can effectively control the mismatch of metabolism due to alcoholic disorders, it can be seen that the antioxidant (ANTIOXIDANT) metabolic bioactive composition.

The composition of the present invention promotes alcohol decomposition by quickly regenerating NAD consumed in the production of acetaldehyde, which is a major toxic substance produced in alcohol drinking, from NADH, as well as extreme amounts of free radicals generated during alcohol drinking. By inhibiting the alcoholic disorders are effective in protecting. In addition, the composition of the present invention can effectively control the metabolic mismatch caused by alcoholic disorders by further activating the alcohol metabolism by regulating the activity of ADH in the liver during alcohol administration, and also as an antioxidant (ANTIOXIDANT) metabolic bioactive composition Very useful.

Claims (4)

delete Alcohol metabolism, characterized in that it contains 0.001 to 10% by weight of naringin and naringenin, respectively, or a mixture thereof as an active ingredient, and the amount of naringin or naringinin, respectively, or in the amount of 0.0001-0.2g / kg body weight per day. Health drink composition for promotion. delete The health beverage composition for alcohol metabolism promotion according to claim 2, further comprising 0.01-10% by weight of fermented and purified wood vinegar.