Abstract
Ethanol absorption in humans is controlled mainly by gastric emptying because the primary region of ethanol absorption is the small intestine [1]. Vegetable oils such as soybean oil and coconut oil delay the elimination rate of gastric ethanol and lessen the resultant increase in plasma ethanol concentrations [2]. The clearance of ethanol and toxic acetaldehyde is achieved by ethanol-metabolizing enzymes such as alcohol dehydrogenase (ADH), acetaldehyde dehydrogenase (ALDH), and microsomal ethanol oxidizing system (MEOS) [3]. Therefore, components such as sesamin and garlic that stimulate the activity of these enzymes are expected to ameliorate alcohol toxicity [4, 5].
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Kano, M., Kubota, N. (2013). Soy Products Affecting Alcohol Absorption and Metabolism. In: Watson, R., Preedy, V., Zibadi, S. (eds) Alcohol, Nutrition, and Health Consequences. Nutrition and Health. Humana Press, Totowa, NJ. https://doi.org/10.1007/978-1-62703-047-2_15
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DOI: https://doi.org/10.1007/978-1-62703-047-2_15
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