The kudzu : Top Plant To Reduce Consumption Of Alcohol (Herbal Medicines)
Sunday, January 22,2017
Kudzu is a recognized natural remedy to reduce the urge to drink and combat problems related to drinking. But is it really effective?
Can a plant used especially in the kitchen have real effects on the urge to drink? The rather mixed results of the few studies on the subject suggest that this is possible.
But what is kudzu? It is a vine native to eastern Asia very popular in Asian cuisine (used as flour or thickener). The roots and flowers of kudzu are saturated with biologically active compounds which can have many beneficial effects. It is often used to heal hangovers and to suppress the urge to drink.
Using the kudzu
If you are looking for kudzu in order to reduce your alcohol intake, it is probably in the form of root extract tablets that you will buy it. You will find white kudzu,
Chalky and dried in some health food stores. You can also get kudzu root extract in soluble or sachet form, which you will incorporate into soups or other dishes. The root itself, massive and fibrous, is used in the diet.
Medical researchers, however, warn that prolonged use of the root, especially when accompanying alcohol or ingested soon after consuming it, could increase the risk of cancer.
If you are considering using kudzu to fight a chronic cardiovascular disease for which you are taking medicines, take only under the supervision of your doctor. Indeed, kudzu may have side effects and cause interactions with other drugs.
Kudzu action on the organism
There have been several studies of cell cultures in the laboratory and mice to understand the action of the biological components of kudzu. The main goals are to verify if this plant possesses the medicinal virtues that are lent to it.
It has been observed that kudzu flowers can accelerate the removal of acetaldehyde from the body: acetaldehyde is a toxic by-product that acts in the degradation of alcohol in the blood; It is the cause of several symptoms of hangovers.
Kudzu extracts are rich in isoflavones, known for their antioxidant and anti-inflammatory properties. It would appear that these components help lower cholesterol and blood pressure while preventing osteoporosis and several types of cancers.
The rather limited number of clinical studies in humans gave mixed results in which, despite all this, it was possible to confirm the active role of kudzu root in slowing down the need for alcohol.
The ingredients of kudzu
Kuzu contains mainly carbohydrates (83 g per 100 g kuzu), as well as minerals (calcium, phosphorus, sodium and iron).
Kuzu also contains a subcategory of flavonoids called isoflavones, including daidzein – which possesses anti-inflammatory and antimicrobial properties – daidzin and genistein – which possess anti-cancer properties, as well as puerarin, of which it is the only one source.
Pterarina is the main constituent of the kuzu root. It is mainly used in China for the treatment of coronary and cardiovascular diseases, angina pectoris, deafness and diabetes. It is also used as adjuvant therapy at the recommended dose of 400-600 mg per day for 10-15 days.
It is also found in the kuzu flower isoflavones tectoridine, tectorigenin and kakkalide. The kuzu root has volatile compounds such as methyl palmitate (42%) which give it a slight fruity odor.
Recent studies and research on kudzu as an antidote against alcohol consumption
For hundreds of years, Chinese medicine practitioners have prescribed kudzu root to reduce the consumption of alcohol.
Since the early 1990s, researchers at the University of Indiana have studied its effects on rats and golden hamsters that have a pronounced taste for alcohol. The results were very encouraging: the majority of animals halved their spontaneous consumption of alcohol.
Subsequent human trials also yielded rather positive results. In 2005, for example, scientists from the Harvard Medical School gave drinks to men and women suffering from alcohol problems for seven days, either kudzu or a placebo.
They then spent seven days in a laboratory apartment containing a TV, a sofa, and unrestricted access to the reserves of their favorite beer. Participants who had taken kudzu consumed half less beer than those who had taken placebo. It was also found that they took more sips and took more time to drink each beer.
Precautions and undesirable effects
Kuzu is relatively non-toxic. A study in the rodent indicates that the kuzu root at a high dose (5 g / kg / day), which corresponds to about 500 mg / kg of puerarin, has no toxicity. The safety of the plant was confirmed in a clinical trial in which participants received 500 mg of kuzu extract three times daily for 7 days.
In another study, 100 patients were treated with a plant extract containing P. lobata root (3 g) for 6 months, with no side effects or changes in haematological indicators.
Kuzu root extract contains isoflavones (eg, puararin, dadizine, genistin) which have estrogen mimicking effects. They can therefore aggravate lesions on female reproductive organs such as ovarian cysts.
Prolonged consumption of kuzu is contraindicated in the case of breast cancer due to the presence of isoflavones.
A study of eight Chinese volunteers showed that the intravenous injection of puerarin (400 mg / day for 10 days) altered the activity of cytochromes P450,
Enzymes mainly found in the liver and which play an important role in the elimination of drugs in the body. These preliminary data, which must be confirmed by larger studies, suggest that kuzu alters the activity of certain drugs.
The root of P. lobata was used in traditional Chinese medicine in the 3rd century BC to relieve fever, diarrhea and vomiting. Then in the 7th century AD, it served as an agent of detoxification after an excessive consumption of alcohol.
Sunday, January 22,2017-10:58:46AM[London]
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