Subjective measures of alcohol intoxication were greatest at 30 minutes and returned to or were close to predrinking levels by the end of the assessment period (3 hours). Psychomotor (stance stability/body sway) and cognitive function were most affected at 60 minutes, and they too returned to or were close to baseline by 3 hours. Heart rate and skin temperature effects were collected only for the first 10 minutes after drinking because that was the only period during which the participants were sitting calmly and not required to perform any tasks (and thus offered artifact-free data). During this time, alcohol increased heart rate consistent with previous reports (Kouri et al., 2004; Penetar et al., 2009). Although several theories have emerged, the specific mechanism(s) of action of these isoflavonoid compounds is not known.
Medications that slow blood clotting (Anticoagulant / Antiplatelet drugs) interacts with KUDZU
This article examines the benefits, uses, and potential side effects of kudzu root. Lukas and Lee hold a patent for kudzu extract to treat alcohol abuse and dependence. McLean Hospital has licensed the production of kudzu extract (NPI-031) to Natural Pharmacia International (NPI), Inc. that markets it as Alkontrol-Herbal™. The last study above was designed to test the https://ecosoberhouse.com/ hypothesis that kudzu accelerates the subjective experience of alcohol intoxication. If this were the primary effect of kudzu increasing blood flow, then subjects should feel more intoxicated with fewer drinks after taking it.
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This profile differs somewhat from that of kudzu extract and may represent a novel herbal compound that may be a therapeutic candidate. In this double blind, placebo-controlled study participants were randomly assigned to receive either the low (0.35 g/kg) or high (0.7 g/kg) dose of alcohol (6 per group). Participants were treated for a total of 9 days with either kudzu extract or placebo. Day 8 always consisted of a placebo (orange juice only) drink challenge, while day 9 consisted of an alcohol drink challenge of either the high or low dose depending on group randomization. Participants were told only that the drinking sessions could be with placebo, or a low or high dose of alcohol. The drinks were administered between 2 and 2.5 hours after consumption of the morning dose of medication as blood levels of puerarin peak at this time (Penetar et al., 2006).
- Thus, altered acetaldehyde metabolism is not a likely explanation for kudzu extract effects in humans.
- Medication adherence was excellent and there were no adverse events, changes in vital signs, blood chemistry, renal or liver function.
- Kudzu may help by reducing the urge to consume alcohol, making it easier to control cravings.
- As a consequence, daidzin could reduce alcohol consumption by altering monoamines that are important in central reward pathways (Rooke et al., 2000).
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Total bacteria, Lactobacillus, Escherichia coli, Bifidobacterium, and Salmonella typhi bacteria were quantitatively detected in the collected caecum contents. First, according to the corresponding primers (Table 2), a pre-experiment was performed to confirm that the solubility curve was normal and that the product was single, indicating that the required primers were available. The product from the pre-experiment was recovered for TA cloning, and the clone with the highest number of concatenated bases was selected as standard. The length of the entire plasmid was recorded before the plasmid was extracted. Samples were prepared with graduated dilution, and qPCR was performed on the prepared samples, with three replicates performed for each sample.
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When a proportion of 35% kudzu vine meal, the F/G, mortality rate decreased significantly, but the richness and evenness of the bacterial community also decreased significantly. The pathogenic bacteria such as Escherichia coli and Salmonella in the gut have a tendency to decrease, and Lactobacillus have a tendency to increased. The composition of the dominant bacterial groups in the gut was not changed,but the relative abundance increased with the addition of kudzu vine.
- The concept that a more rapid delivery of alcohol to the brain would result in a decrease (and not an increase) in drinking behavior seems counter intuitive.
- The amount of alcohol consumed was calculated for each group (1 unit per drink of beer or spirits, 1.6 units per glass of wine).
Associated data
There are data to suggest that many of these effects may be due, at least in part, to the primary alcohol metabolite, acetaldehyde (Kim et al., 2009). Daidzin has been shown to inhibit hamster and rat mitochondrial aldehyde dehydrogenase (ALDH-2) in vitro and is a mixed inhibitor of the human enzyme (Keung et al., 1997). If isoflavones such as daidzin significantly increase acetaldehyde levels in humans in marijuana addiction vivo, then this could be a possible mechanism of action.
A total of 42 out of 532 data points in the kudzu extract group and 26 out of 357 data points in the placebo group were handled this way, corresponding to 7.9% and 7.3% of the data, respectively. Drinking data were collected using a small wristwatch-like device (ActiWatch® Score, MiniMitter Co., OR) and daily diaries. The ActiWatch has a small button and digital LED faceplate and participants wore the device 24 hours a day for the entire 8-week study and were asked to record all drug and alcohol use by pressing the button to enter the proper code. Participants were provided with a small card that identified unique codes to record use of alcohol, cigarettes, caffeine, and other drugs. Participants were instructed to report when they consumed each drink, which was defined as a 12 oz can of beer, 5 oz glass of wine or 1.5 oz distilled spirits. There is some evidence that kudzu root dietary supplements may cause liver injury.
Kudzu Root Extract and Its Potential Role in Reducing Alcohol Cravings
In conclusion, while kudzu shows promise as a natural remedy for alcoholism, more rigorous clinical studies are needed to determine its effectiveness. It is crucial for individuals struggling with alcohol addiction to seek professional help and consider evidence-based treatments. Studies have found that the isoflavones in kudzu can help lower cholesterol levels and reduce blood pressure. The researchers observed 12 men and women in a double-blind placebo-controlled study. The participants were either treated with kudzu or a placebo for nine days, and then received a medium or high alcohol challenge to determine how prominently they presented alcohol-related symptoms. There were no changes in any vital signs, hematology, blood chemistry, renal or liver function tests during the three phases of the study.
Tan et al. (2022) reported that dietary factors can cause a significant increase in the abundance of gut microbiota but not eough to raise a change of diversity. In a word, we can understand that the dietary kudzu vine does not changes in microbial diversity, nor does it increase the total bacteria. There were also some probiotics in the differential bacterial community, and their relative abundance was lower in group A but increased significantly after increasing proportions of kudzu vine. Lachnospiraceae, a potentially beneficial bacteria in the gut, belong to Firmicutes. It is involved in a variety of carbohydrate metabolism, such as fermentation, leading to the production of acetic acid and butanonic acid to provide energy (Langille et al. 2014). The production may be closely related to the increase in dietary fibre content in the diet.
Scientific Studies on Kudzu and Alcohol Cravings
Meat rabbits were fed pellets made from raw materials containing different proportions of kudzu kudzu and alcohol vine. The four groups (A, B, C, and D) were fed diets with 0%, 15%, 25%, and 35% kudzu vine meal, respectively. Pellets were made using a pellet machine (Yangzi 210 model-7.5 kw, Yangzi Seiko Technology Co., Ltd.), and the nutritional levels were calculated and tested. Table 1 shows the composition and nutrient levels of the diets, with the detection methods presented in section ‘Conventional nutrient composition testing’.
