Alcohol - Red Wine: Benefits & Risks

Dr. James Manos (MD)

October 21, 2015

Overview of alcohol & red wine

Benefits of alcohol & wine
Prevention of alcohol addiction
Herbs & dietary supplements used for alcohol abuse

Overview

Benefits of alcohol & wine

Red wine is beneficial for the cardiovascular (CV) system, as it contains plenty of polyphenol antioxidants, including resveratrol, a substance that is known for its longevity properties. A study showed that red wine without alcohol is also beneficial for health, compared with red wine with alcohol. 

·         According to the 2010 U.S. Dietary Guidelines Scientific Advisory Report, an average daily intake of one to two alcoholic beverages is associated with a low risk of coronary heart disease among middle-aged and older adults. However, binge or heavy irregular drinking should be avoided (9).

·         Although excessive alcohol consumption has adverse health effects, epidemiological studies have consistently demonstrated that moderate consumption of alcohol and wine is associated with a decrease in death due to cardiovascular events, according to the French paradox that refers to the comparatively lower incidence of coronary heart disease (CHD) in France, despite the elevated levels of saturated fat in the traditional French diet. Some epidemiologists suspect this difference may be due to the higher consumption of wines by the French people, but the scientific evidence for this theory is limited. Population studies have observed a J-curve (a curve like the letter J) association between wine consumption and the risk of heart disease. That means that heavy drinkers have an elevated risk, while moderate drinkers (at most two five-ounce servings of wine per day) have a lower risk of heart disease than non-drinkers. Studies have also found that moderate consumption of other alcoholic beverages may be cardioprotective (protective for the heart), although the association is considerably stronger for wine. 

    Moreover, some studies have found increased health benefits for red wine over white wine, but others have found no difference. Red wine contains more polyphenols than white wine, which are believed to be particularly protective against cardiovascular disease. In animal studies, the substance in red wine resveratrol has both cardioprotective and chemoprotective effects. Resveratrol may help the heart, and animal studies have shown it may increase longevity.  Resveratrol is produced naturally by grape skins in response to fungal infection, including exposure to yeast during fermentation. White wine has minimal contact with grape skins during this process, so it generally contains lower levels of resveratrol. Other beneficial compounds in wine include polyphenols, flavonoids, proanthocyanidins, and other antioxidants (4).

·         Over the past several decades, many scientific studies have addressed moderate alcohol consumption and its association with reduced deaths from heart disease in specific populations. Some researchers have suggested that the benefits may be due to red wine. Others are examining the potential benefits of reducing the heart disease risk of components in wine and other alcoholic beverages, such as flavonoids and antioxidants. Some of these components may be found in other foods, such as grapes or red grape juice. The linkage reported in many of these studies may be due to lifestyle factors rather than alcohol and consumption patterns. These factors include increased physical activity and a diet high in fruits and vegetables and low in saturated fats. No direct comparison trials have been done to determine the specific effect of wine or other alcohol on the risk of developing heart disease or stroke (9).

·         To entirely get the benefits of resveratrol in wines, it is recommended to sip slowly when drinking wines. Red wines from southern France and from Sardinia in Italy have been found to have the highest levels of proanthocyanidins antioxidants, which are compounds in grape seeds suspected to be responsible for red wine’s heart benefits. Proanthocyanidins suppress the synthesis of a peptide called endothelin-1 that causes vasoconstriction (constricts the blood vessels). A 2007 study demonstrated that red and white wines contain useful anti-bacterial agents against strains of Streptococcus. Also, moderate consumption of red wine may decrease the risk of lung cancer in men. Another study demonstrated that wine made from the Cabernet Sauvignon grape reduces the risk of Alzheimer’s disease (AD) (4).

·         Some of the reasons why alcohol may help the heart when used in light-to-moderate amounts are that it increases the amount of HDL cholesterol (‘good’ cholesterol), decreases the chance of forming clots, reduces inflammation, and increases the antioxidant activity (red wine contains flavonoids that are antioxidants) (8).

·         Scientists investigate why some groups benefit from drinking wine or other alcohol. Factors being studied include the role of antioxidants and increased HDL cholesterol or anti-clotting properties. However, even if they are protective, antioxidants can be obtained from many fruits and vegetables, including red grape juice. The best-known effect of alcohol is a small increase in HDL cholesterol (also known as ‘good’ cholesterol). However, regular physical activity is another effective way to raise HDL cholesterol. A doctor can also prescribe Niacin (also known as vitamin B3 or vitamin PP and nicotinic acid) to raise HDL cholesterol. Alcohol or some substances found in alcoholic beverages may prevent platelets in the blood from sticking together, reducing clot formation and reducing the risk of heart attack or stroke. However, aspirin (prescribed by a doctor) can also help lower blood clotting.  How alcohol or wine affects cardiovascular risk merits further research, but the American Heart Association does not recommend drinking alcohol for these potential benefits (9).

Published studies (abstracts) for the benefits of alcohol and wine

Benefits for the cardiovascular system (the heart & vessels)/ the circulation – prevention of coronary heart disease (CHD) (that leads to myocardial infarction (heart attack))

·         Some epidemiological studies found a lower risk of cardiovascular disease among wine drinkers than drinkers of other ethanol (alcohol). This difference might be because of nonalcohol compounds in wine on important cardiovascular risk factors. A parallel, four-armed intervention study compared the effects of red wine, nonalcohol compounds of red wine, and placebo on established cardiovascular risk factors. In the study participated sixty-nine healthy 38 – 74 years old men and women. The subjects were randomized to either 1: red wine, 2: water + red grape extract tablets (wine-equivalent dose), 3: water + red grape extract tablets (half dose), or 4: water + placebo tablets for a period of 4 weeks. The study suggests that the putative difference in cardiac risk associated with wine vs. other alcoholic beverages might be explained by other lifestyle confounders than by red wine contents of non-alcohol components (11).

·         Epidemiologic studies from numerous disparate populations reveal that individuals with the habit of daily moderate wine consumption enjoy significant reductions in all-cause and particularly cardiovascular mortality when compared with individuals who abstain or who drink alcohol to excess. Moderate ethanol intake from any beverage improves lipoprotein metabolism and lowers cardiovascular mortality risk. The question is whether red wine confers additional health benefits with its abundant content of phenolic acids and polyphenols. Discovering the nutritional properties of wine is a challenging task, which requires that the biological actions and bioavailability of the more than 200 individual phenolic compounds be documented and interpreted within the societal factors that stratify wine consumption and the myriad effects of alcohol alone. Scientific research has demonstrated that the molecules in grapes and wine alter cellular metabolism and signaling, consistent mechanistically with reducing arterial disease (12).

·         Coronary heart disease (CHD) has been and remains a significant contributor to morbidity and mortality in developed countries. The most common form of CHD in the Western world is atherosclerosis (AS) (hardening of the arteries), especially of the major coronary arteries. Failure to maintain an intact endothelium (the thin layer on the inner space of the blood vessels) because of episodic and/or persistent injury and perturbation of the vascular endothelium promotes the formation of fatty streaks are considered initiation events of AS. Cellular constituents contributing to endothelial injury include endothelial cells, monocytes, platelets, and smooth muscle cells. Individuals diagnosed with AS face complex, enduring clinical complications and enormous medical costs. Therefore, simple and easily compliant prevention and treatment measures are strategic considerations in managing this vascular disease. Based on known risk factors for CHD, priorities in AS prevention should include smoking cessation, blood pressure control, and diet modification. Recently, the possible benefits of low to moderate consumption of alcoholic beverages, particularly red wine, in preventing heart disease have received increasing attention and debate. Such recognition has been prompted by research findings supporting a relationship between red wine consumption and the French paradox that refers to people residing in certain parts of France where red wine is customarily consumed during meals having a low CHD mortality despite living a lifestyle considered to have comparably high CHD risks, like those in the US and many other developed countries. Studies have reported that red wine's cardioprotective (protective for the heart) effects are more significant than those attributed solely to ethanol and other alcoholic beverages. The mechanism(s) underlying red wine's greater CHD protective benefits have not been elucidated. Recently, the polyphenol resveratrol (3,5,4'-trihydroxy-trans-stilbene), known to be abundantly present in red wine, compared to white wine, beer, or spirits, has been demonstrated to elicit a broad spectrum of biological responses in vitro and in animal studies, including effects that are compatible with the cardioprotective roles proposed for red wine (13).

·         Statistical evidence of reduced coronary heart disease in areas of high wine consumption has led to the widespread belief that wine affords a protective effect. A study demonstrated that red wines strongly inhibit the synthesis of endothelin 1, a vasoactive peptide crucial in the development of coronary atherosclerosis. These findings indicate that red wine components may help prevent coronary heart disease (15).

·         The relationship between alcohol consumption and mortality is well supported by epidemiologic studies, which have suggested that different forms of alcohol alter the relative risk of death from cardiovascular disease (CVD). Although not without exception, current evidence from epidemiologic and experimental studies suggests a protective effect against the development of CVD with moderate consumption of red wine. The exact nature of the protective effect remains to be established. However, mechanisms including LDL oxidation and alterations in hemostatic variables are increasingly recognized as contributory. Critical components of red wine thought to be responsible for the protective effects include phenolic compounds and alcohol content. Despite the research, some questions about the current recommendations regarding moderate alcohol consumption and cardiovascular health remain (16).

·         Moderate consumption of red wine is associated with a reduced risk of coronary heart disease (CHD). This phenomenon is based on data from epidemiological observations known as the French paradox and has been attributed to CHD-protective phytochemicals, e.g., resveratrol in red wine. Since red wine also contains alcohol, it is conceivable that alcohol interacts with resveratrol to elicit the observed cardioprotective effects. To determine whether resveratrol has alcohol-independent effects, a study compared cardioprotective properties of dealcoholized Chinese red wine with alcohol-containing Chinese red wine having comparable amounts of resveratrol, using a hypercholesterolemic (with high blood cholesterol) rabbit model and resveratrol as a reference. Animals fed a high cholesterol (1.5%) diet were simultaneously given water containing resveratrol (3 mg/kg/day) or red wine (4 ml/kg/day) containing 3.98 mg/l and 3.23 mg/l resveratrol for regular and dealcoholized red wine, respectively, for a 12-week duration. The study demonstrated that animals given dealcoholized red wine exhibited cardio-active effects comparable to those of animals orally administered resveratrol and suggests that wine polyphenolics, rather than alcohol present in red wine, suffice in exerting cardioprotective properties. The results also support the notion that resveratrol and phytochemicals in red wine can suppress atherosclerosis without affecting plasma lipid levels (17).

·         Protection against coronary artery disease (CAD) by moderate alcohol consumption is thought to be partly mediated through increased high-density lipoprotein (HDL – cholesterol; ‘good’ cholesterol) levels. The protective effect of HDL can be related to its role in reverse cholesterol transport. Some studies have shown that wine intake is associated with a lower CAD risk than other alcoholic beverages. To separate the possible beneficial effects of the alcoholic and the non-alcoholic components of red wine, three beverages were compared in a group of 56 healthy young men: red wine (W) (30 g alcohol/day), a solution with the same degree of alcohol (A) and alcohol-free red wine (AFW). Beverages were consumed in random order over a period of 14 days. The study concluded that moderate red wine consumption was demonstrated as a modest, specific beneficial effect compared to an alcoholic solution. This was due to its effects on lipoproteins and stimulating serum ability to induce cellular cholesterol efflux (18).

·         Low to moderate consumption of red wine has a relatively more significant benefit than other alcoholic beverages in preventing atherosclerosis (hardening of the arteries) and coronary heart disease (CHD). This beneficial effect is increasingly attributed to the polyphenol resveratrol present in red wine. A study investigated the effects of resveratrol and red wine on the aggregation of platelets isolated from healthy, normotensive (with normal blood pressure (BP)) male volunteers and in rabbits with experimental hypercholesterolemia (high blood cholesterol). Platelet aggregation rate (PAR) was measured using Born’s method. The results showed that resveratrol can inhibit platelet aggregation both in vitro and in vivo, which could be one of the mechanisms by which this red wine polyphenol exerts its cardioprotective (protective for the heart) effects (21)

Note: this study showed that alcohol or some substances found in alcoholic beverages may prevent platelets in the blood from sticking together, reducing clot formation and the risk of heart attack or stroke.

Reduced cancer risk

·         A study investigated the effect of alcoholic beverage consumption on the risk of lung cancer using the California Men’s Health Study, a multiethnic cohort of 84 170 men ages 45 to 69 years who are members of the Kaiser Permanente California health plans. Demographics and detailed lifestyle characteristics were collected from surveys. Health plan cancer registries identified incident lung cancer cases (n=210 subjects). After adjusting for confounders, the study concluded that moderate red wine consumption was inversely associated with lung cancer risk. These results should not be extrapolated to heavy alcohol consumption (19).

Prevention of Alzheimer’s disease (AD) – dementia

·         It was recently found that moderate consumption of two unrelated red wines generated from different grape species, a Cabernet Sauvignon and a muscadine wine that is characterized by the distinct component composition of polyphenolic compounds, significantly attenuated the development of Alzheimer’s disease (AD)-type brain pathology and memory deterioration in a transgenic AD mouse model. This evidence suggests that the two red wines attenuated AD phenotypes through independent mechanisms. It has been previously found that treatment with Cabernet Sauvignon reduced the generation of AD-type amyloid-beta (Abeta) peptides. A new study suggests that muscadine treatment attenuates Abeta neuropathology and Abeta-related cognitive deterioration in Tg2576 mice by interfering with the oligomerization of Abeta molecules to soluble high-molecular-weight Abeta oligomer species that are responsible for initiating a cascade of cellular events resulting in cognitive decline. These observations suggest that distinct polyphenolic compounds from red wines may be bioavailable at the organism level and beneficially modulate Alzheimer’s disease (AD) phenotypes through multiple Abeta-related mechanisms. The results from these studies suggest the possibility of developing a ‘combination’ of dietary polyphenolic compounds for Alzheimer’s disease (AD) prevention and/or therapy by modulating multiple Abeta-related mechanisms (14).

Prevention of tooth decay - dental caries

·         Grapes are rich sources of potentially bioactive polyphenols. However, the phenolic content varies depending on the grape variety and may be modified during vinification. A study examined the chemical composition and biological activity of phenolic extracts prepared from several red wine grape varieties and their fermented byproduct of winemaking (pomace) on some of the virulence properties of Streptococcus mutans a well-known dental (that refers to the teeth) pathogen (this Gram-positive coccus plays a role in tooth decay, plaque formation, and dental caries). Grape phenolic extracts were obtained from Vitis vinifera varieties Cabernet Franc, Pinot Noir, and Vitis interspecific hybrid varieties Baco Noir and Noiret. The anthocyanins and flavan-3-ols content were highly variable depending on the grape variety and type of extract (whole fruit vs. fermented pomace). The results showed that all phenolic grape extracts remarkably inhibited glucosyltransferases B and C (70 – 85% inhibition) at concentrations as low as 62.5 microg/mL. Also, the glycolytic pH-drop by S. mutans cells was inhibited by the grape extracts without affecting the bacterial viability, an effect that can be attributed to partial inhibition of F-ATPase activity (30-65% inhibition at 125 microg/mL). The biological activity of fermented pomace was either as useful as or significantly better than whole-fruit grape extracts. The results showed that phenolic grape extracts, primarily from pomace, are highly effective against specific virulence traits of Streptococcus mutans, despite significant differences in their phenolic content (20).

Safety – Adverse effects – Contraindications  

·         A study concluded that among alcoholics, wine damages the hippocampus of the brain (which plays a role in memory) to a higher degree than other alcoholic beverages.  Also, sulfites that are present in all wines and are formed as a natural product of the fermentation process can cause adverse reactions in some people, particularly those with asthma. Furthermore, a study of women in the UK concluded that moderate alcohol consumption can increase the risk of certain cancers, including breast, pharynx, and liver cancer. This has led the study's lead author, Professor Valerie Beral, to assert that there is not enough evidence to conclude that any positive health effects of red wine outweigh the risk of cancer (4).

·         Note from the writer of this text: the hippocampus damage implies that excessive wine may cause memory problems.

·         Alcohol abuse is also associated with cancers of the breast, colon, mouth, rectum, pharynx (throat), and larynx (voice box) (5).

·         Excessive consumption of alcohol can cause liver cirrhosis and alcoholism (4).

·         Pregnant women need to avoid alcohol consumption because it can cause severe birth defects in the baby (5). Fetal alcohol syndrome (FAS) is a pattern of mental and physical defects that can develop in a fetus in association with elevated levels of alcohol consumption during pregnancy. The main effect of FAS is permanent CNS (central nervous system) damage, especially to the brain, including primary cognitive and functional disabilities and secondary disabilities. Alcohol exposure presents a risk of fetal brain damage at any point during pregnancy since brain development is ongoing throughout pregnancy. The current recommendation of both the Surgeon General of the USA and the British Department of Health is to drink no alcohol at all during pregnancy (25).

·         Alcohol, especially beer and red wine, should be avoided in patients with migraine headaches (6).

·         Anyone with active heart disease or heart failure should talk to their doctor before drinking alcohol. Alcohol can make heart failure and other heart problems worse (8). 

·         Drinking too much alcohol can raise the levels of some fats in the blood (triglycerides).

·         It can also lead to hypertension (high blood pressure), heart failure, and a higher calorie intake, leading to obesity and a higher risk of developing diabetes mellitus.

·         Excessive drinking and binge drinking can lead to stroke.

·         Other serious problems include cardiomyopathy, cardiac (heart) arrhythmia, and sudden cardiac death (SCD) (9).

·         About alcohol, excess consumption has the opposite effect and increases the risk of hypertension and CHD (coronary heart disease). Alcohol is also associated with many other problems such as fatty liver, hepatitis, liver insufficiency with cirrhosis (including portal hypertension with a high risk of fatal bleeding from esophageal varices), peptic ulcers, Wernick – Korsakoff encephalopathy (including psychosis) (because of lack of vitamin thiamine), polyneuropathy, breast cancer, alcohol dependence, and alcohol withdrawal syndrome (with the high mortality ‘delirium tremens’). Furthermore, high alcohol intake is connected with sexual dysfunction and infertility, cerebrovascular accidents (CVA; stroke), myopathy, cardiomyopathy, gastritis, pancreatitis (acute and chronic), diabetes mellitus (DM), obesity, cancer (mouth, larynx, esophagus, breast), nutritional deficiencies and malnutrition (thiamine, magnesium, and other electrolytes, etc.), sleep disturbances, psychosis, injuries/violence (car accidents, fights, domestic violence/ abuse in family, rape), fetal damage (alcoholic syndrome of the embryo), hematological (blood) problems (e.g., increased MCV), etc. (1), (2), (3).

·         Excessive alcohol may also cause stomach ulcers and bleeding. It may also be responsible for physical abuse and suicide (5), (7).

·         About alcohol addiction, there is an abbreviated questionnaire CAGE to assess dependence. Answering yes to one or more of the following questions shows alcohol dependence: 

·         Have you ever felt you should Cut down on your drinking?

·         Have people Annoyed you by criticizing your drinking?

·         Have you ever felt bad or Guilty about your drinking?

·         Have you ever had a drink first thing in the morning to steady your nerves or to get rid of a hangover? (Do you need an ‘Eye-opener’ to get started in the morning?) (1), (2), (3), (7).

·         People should not begin drinking or drinking more often just to decrease the risk of heart disease. The American Heart Association and other experts say there are much more effective ways to prevent heart disease, including a) Controlling high blood pressure (BP) and high cholesterol levels. b) Exercising and following a low-fat, healthy diet. c) Not smoking. d) Keeping at a normal weight. There is much more scientific proof to support these tried-and-true methods than to support moderate drinking amounts of alcohol (8).

Interactions

·         Alcohol may interact with many medications (1), (2), (3). The list is endless.

·        For alcohol interactions with medications, see Reference (23) and (24).

·         Patients who take aspirin regularly should not drink alcohol (5). People who take aspirin regularly have a risk of stomach problems, including stomach bleeding. Alcohol use can increase these risks, so aspirin users should ask their doctor if they can safely drink alcohol in moderation (9).

·         Non-specific monoamine oxidase inhibitors (MAOIs) are obsolete. They are rarely used to treat depression and must not be taken with foods that contain tyramine, such as aged cheeses and red wine. However, selegiline and rasagiline are specific MAOIs, meaning they do not require dietary changes or restrictions (10).

·         Alcohol may also interact with herbs and dietary supplements such as Red Yeast Rice, kava, etc.

Dose

·         The following refers to the dose of alcohol expressed as units of alcohol.

·         Men should consume less than 3 units of alcohol daily and women less than 2 units of alcohol daily. 1 unit is 8 gr alcohol or ½ pint of ordinary–strength beer (but strong beers may be as much as 1,75 units), a small glass of wine or sherry, or 1 measure of spirits (in Scotland, 1 spirit is 1,2 units). One bottle of wine 12% is 9 units (1), (2), (3).

·         Units of alcohol are a measure of the volume of pure alcohol in alcoholic beverages, used as a guideline in some countries. Quantities:

·         i) About beer:

·         a) A half-pint (284 ml) of beer that has a strength of 3.5% abv contains almost exactly one unit. However, most beers are stronger. In pubs, beers generally range from 3.5% to 5.5% abv, with continental lagers starting at around 5% abv. A pint of such lager (568 ml at 5.2%, for example) is almost 3 units of alcohol, rather than the often-quoted value of 2 units per pint.

·         b) A 500 ml can/bottle of standard lager (5%) contains 2.5 units.

·         c) ‘Super-strength’ or strong pale lager may contain as much as two units per half a pint.

·         d) One liter of typical Oktoberfest beer (5.5% to 6%) contains 5.5 to 6 units of alcohol.

·         ii) About wines:

·         a) A medium glass (175 ml) of 12% abv wine contains around two units of alcohol. However, British pubs and restaurants often supply more massive quantities (large glass: 250 ml), which provide 3 units. Red wine might have a higher alcohol content (on average, 12.5%, sometimes up to 16%).

·         b) A 750 ml bottle of 12% abv wine contains 9 units. Some port wines port may contain 20% abv or more, which is fifteen units of alcohol per bottle.

·         c) A 750 ml bottle of 14.5% abv wine contains 10.88 units. iii) About fortified wines: a small glass (50 ml) of sherry, fortified wine, or cream liqueur (approx. 20% abv) contains about one unit.

·         iii) About spirits: Most spirits sold in the UK (United Kingdom) have 40% ABV or slightly less. In Great Britain, a single pub measure (25 ml) of a spirit contains one unit.

·         iv) About alcopops: most alcopops contain 1.4 to 1.5 units per bottle. For example, a regular 275ml bottle of WKD (original vodka) contains 1.4 units, whereas Bacardi Breezer and Smirnoff Ice both contain 1.5 units of alcohol (22).

·         Women should have no more than 1 drink per day. Men should have no more than 2 drinks per day. A drink is defined as 12 ounces of beer, 4 – 5 ounces of wine or 1 – 1/2 ounces of liquor, or 80-proof spirits.

·         Even light drinking can lead to addiction (5), (7).

·         Different beverages contain different amounts of ethyl alcohol. Consequently, a standard has been set for the quantity of ethyl alcohol in various drinks. In general, a 12-ounce bottle of beer containing 4% alcohol by volume (some craft beer can range up to 9% in alcohol by volume), a 4-ounce glass of wine, and a 1.5-ounce shot of 80-proof spirits all contain the same amount of ethyl alcohol (one-half ounce). Each of these is considered a ‘drink equivalent.’ People who drink alcohol are better off doing so in moderation. This means an average of one to two drinks per day for men and one drink per day for women (9).

Herbs & dietary supplements used for alcohol abuse

(with green color are the herbs & dietary supplements that the writer personally considers more critical for this issue)

·         Kudzu (Pueraria lobata)

Short-term treatment with a standardized kudzu extract (NPI-031) reduces alcohol drinking by men and women in a natural setting.

A study was conducted on non-treatment-seeking heavy drinkers to assess the safety and efficacy of 4 weeks of kudzu extract in an outpatient setting. This randomized between-subject, double-blind, placebo-controlled study involved 2 weeks of baseline, 4 weeks of treatment, and 2 weeks of follow-up. Seventeen men (21 – 33 years) who reported drinking 27.6 ± 6.5 drinks/week with a diagnosis of alcohol abuse/dependence took either kudzu extract (250 mg isoflavones, t.i.d.) or matched placebo daily. The study concluded that the standardized formulation of kudzu extract produced minimal side effects, was well-tolerated, and resulted in a modest reduction in alcohol consumption in young, non-treatment-seeking heavy drinkers. 

Isoflavone compounds naturally occurring in the root of the kudzu plant have been used historically to treat alcohol-related problems. A pilot study assessed the effects of one primary isoflavone – puerarin – for its ability to modify alcohol intake in humans. Ten healthy adult volunteers were administered puerarin (1200 mg daily) in a double-blind, placebo-controlled, crossover-design experiment for one week before an afternoon drinking session lasting 1.5 hours. Participants had access to up to six bottles of their preferred beer brand in addition to juice and water. The results suggest that alcohol consumption patterns are influenced by puerarin administration, and this botanical medication may be a useful adjunct in treating excessive alcohol intake.

Kudzu (Pueraria lobata) is one of the earliest medicinal plants used in traditional Chinese medicine. It has many profound pharmacological actions, including antidipsotropic (anti-alcohol abuse) activity. Although both the roots and flowers of kudzu, Radix, and Flos puerariae, respectively, have been used to treat alcohol abuse safely and effectively in China for more than a millennium, their true efficacy, active constituents, sites, and mechanisms of action have never been critically examined. Recently, it has been demonstrated that a crude extract of Radix puerariae (roots of the herb) suppresses the free-choice ethanol intake of ethanol-preferring golden Syrian hamsters and has identified two of its isoflavones, daidzin, and daidzein, that account for this effect. Since then, these findings have been confirmed in either trained or genetically bred rats to prefer and consume substantial amounts of ethanol.

None of the available medications for treating alcohol-related problems is universally effective, and all have side effects that may limit their use. Extracts of kudzu containing a variety of isoflavones have been shown to reduce alcohol drinking in rats and hamsters. A study tested the efficacy of a kudzu extract in a clinical population. Male and female ‘heavy’ alcohol drinkers were treated with either a placebo or a kudzu extract for 7 days and then allowed to drink their preferred brand of beer in a naturalistic laboratory setting. Participants served as their own controls, and the order of treatment exposure was counterbalanced. Kudzu treatment resulted in a significant reduction in the number of beers consumed, paralleled by an increase in the number of sips, the time to consume each beer, and a decrease in the volume of each sip. These changes occurred without a significant effect on the urge to drink alcohol. There were no reported side effects of kudzu treatment. The study concluded that kudzu extract may be a useful adjunct in reducing alcohol intake in a naturalistic setting.

In another study, alcohol-preferring (P) rats were given a free choice to drink water or 15% alcohol. The alcohol-preferring (P) rats drank 7–10 g of alcohol/kg/day, giving blood alcohol values ranging from 16 to 24 mg/dL. The study concluded that kudzu root (KdR) isoflavones suppressed alcohol drinking and withdrawal symptoms without entering the brain.

The extract from an edible vine, Pueraria lobata (kudzu), has long been used in China to lessen alcohol intoxication. It has been shown that daidzin, one of the major components of this plant extract, is efficacious in lowering blood alcohol levels and shortens sleep time induced by alcohol ingestion. A study was conducted to test the antidipsotropic (anti-alcohol abuse) effect of daidzin and two other major isoflavonoids, daidzein, and puerarin, from Pueraria lobata administered by the oral route. An alcohol-preferring rat model, the selectively bred P line of rats, was used for the study. The results showed that isoflavonoid compounds extracted from Pueraria lobata (kudzu) effectively suppress the appetite for alcohol when taken orally (by mouth), raising the possibility that other constituents of edible plants may exert similar and more potent actions.

·         Citicoline (CDP – Choline/ INN)

·         St. John’s wort (Hypericum perforatum)

A major constituent of St. John’s wort is the phytochemical hyperforin, which may be useful for treating alcoholism, although dosage, safety, and efficacy have not been studied.

 

 Reference for the above herbs & dietary supplements are my texts on https://herbsanddietarysupplementsdatabase.blogspot.com/

Thanks for reading!

Reference

Bibliography

·  1. Collier J., Longmore M., Brinsden M., Oxford Handbook of Clinical Specialties, Oxford Medical Publications, 7th edition, 2006

·   2. Simon C., Everitt H., Kendrick T., Oxford Handbook of General Practice, Oxford Medical Publications, 2nd edition, 2005

·    3. Longmore M., Wilkinson I., Turmezei T., Kay Cheung C., Oxford Handbook of Clinical Medicine, Oxford Medical Publications, 7th edition, 2008.

                                         Reference - Links 

                                        (Retrieved: 1 February 2014)

1. http://en.wikipedia.org/wiki/Wine 

2. http://www.umm.edu/ency/article/001963.htm   

3. http://www.umm.edu/altmed/articles/migraine-headache-000072.htm

4. http://www.umm.edu/holidaytips/gandhi_tips.htm

5. http://www.nlm.nih.gov/medlineplus/ency/article/001963.htm

6. http://en.wikipedia.org/wiki/Fetal_alcohol_syndrome

7. http://www.uptodate.com/contents/patient-information-parkinson-disease-treatment-options-medications?view=print

8. http://www.ncbi.nlm.nih.gov/pubmed/15674304

9. http://www.ncbi.nlm.nih.gov/pubmed/10940346

10. http://www.ncbi.nlm.nih.gov/pubmed/11408943

11. http://www.ncbi.nlm.nih.gov/pubmed/19158422

12. http://www.ncbi.nlm.nih.gov/pubmed/11780050

13. http://www.ncbi.nlm.nih.gov/pubmed/11340089

14. http://www.ncbi.nlm.nih.gov/pubmed/16142383

15. http://www.ncbi.nlm.nih.gov/pubmed/10919170

16. http://www.ncbi.nlm.nih.gov/pubmed/18843011

17. http://www.ncbi.nlm.nih.gov/pubmed/17999462

18. http://www.ncbi.nlm.nih.gov/pubmed/11745001

19. http://en.wikipedia.org/wiki/Unit_of_alcohol

20.http://www.rochester.edu/uhs/healthtopics/Alcohol/interactions.html

21. hamsnetwork.org/meds/interactions.pdf  

22.ww.heart.org/HEARTORG/GettingHealthy/NutritionCenter/Alcohol-Wine-and-Cardiovascular-Disease_UCM_305864_Article.jsp