A Single Dose of Kudzu Extract Reduces Alcohol Consumption in a Binge Drinking Paradigm PMC

A new custom-built platform, based on an earlier design (Lukas et al., 1989) was used to measure stance stability/body sway. The device consisted of a 0.76 m square plywood platform mounted on 4 pressure sensitive load cells. Output from the cells was collected on a dedicated computer running software that computed a single point in Cartesian coordinate system at a rate of 20 Hz. Stability/sway was defined as an area measurement of the total points collected in a 30-second period. As this was one of the initial uses of the device, 4 different stance positions were evaluated. The subjects stood erect on the platform with feet together with their eyes either open or closed, and with their arms either by their side or extended to the side with their palms facing upward.

kudzu extract for alcoholism

The participants reported their desire for and consumption of alcohol for the duration of the study. Researchers found that the kudzu extract had no effect on alcohol cravings, but it reduced the number https://ecosoberhouse.com/ of weekly alcoholic drinks by 34–57% (2). Furthermore, kudzu root has demonstrated potential benefits for heart health, diabetes management, antioxidant protection, and alleviating menopausal symptoms.

Dosage and Administration

Note that binge drinking (arrows) occurred on all three nights during baseline, but drinking occurred on only one night while this subject was taking kudzu extract. The P. lobata root is just one of the parts of the P. lobata plant that is used for herbal remedies. It is a perennial leguminous vine and has been used also as food in Japan and China. The root of kudzu was first described in the Chinese literature (Shengnong Bencao Jing, 1278AD) as sweet and acrid in taste, cool in nature, and useful as an antipyretic, antidiarrhetic, diaphoretic, and anti-emetic agent (Keung and Vallee, 1998). Kudzu was also listed in the most comprehensive medical book of the time, Bencao Gangmu (Compendium of Materia Medica), compiled by Li Shi-zhen (Li, 1596), in which it was said to treat diabetes and reduce liver intoxication induced by alcohol. However, these claims of efficacy are difficult to assess because the evidence is anecdotal and there were many different preparations over the centuries.

  • It is important to place the magnitude of the effects of kudzu extract on alcohol drinking in context.
  • However, some people may experience mild side effects such as nausea, dizziness, and headache.
  • The actual mechanisms of how kudzu-related compounds reduce alcohol consumption are still not clear.
  • Interestingly, supplementation of 0.2% kudzu root extract in normal diet for 2 months reduced arterial pressure, body weight, fasting blood glucose, plasma total cholesterol, and insulin levels in both ovariectomized and non-ovariectomized SHR rats (Peng et al, 2009).

However with more people utilizing natural alternatives to treat different mental health disorders, why not try to use them for alcoholism? One such option is Kudzu, which is a natural ingredient containing anti-drinking properties. But more and more people who are utilizing natural alternatives have sworn for excuses and benefits of treating alcoholism. In today’s kudzu extract for alcoholism article, we are going to look at Kudzu, explore its benefits and see if utilizing kudzu for alcoholism is a sufficient remedy. In summary, P. lobata has been used traditionally in China for treating various diseases including heart, stroke, high blood pressure, etc. This review summarized its recent applications in obesity, diabetic and alcohol drinking.

Historical use of Pueraria lobata

Kudzu extracts contain several compounds, with the highest concentration being isoflavones. The three major ones, puerarin, daidzin and daidzein have been the focus of attention for their likely contributions to the effects of the raw roots on drinking. While some investigators have focused on daidzin because of its weak antabuse-like effect (Arolfo et al, 2009), we believe that puerarin is responsible for bioactivities of kudzu. While it is less potent than the others, there is far more of it in the plant, and it turns out that puerarin has a unique pharmacology. Puerarin belonging to isoflavone compounds, is one of the major bioactive components of P. lobata. These isoflavones are common constituents of plants of the Leguminosae family and possess rearranged flavonoid skeletons (Fig. 3); i.e., the B ring is attached to the C-3-position instead of the C-2-position of the hetero ring.

Only one breath sample was positive for alcohol during all three phases of the study. Although the number of sips taken per beer did not significantly increase in this study – contrary to what was found in our previous study (Lukas et al., 2005) – we did observe an increase in the time taken to consume a beer which is consistent with our previous study. This change in drinking topography was not secondary to alterations in the subjective effects of alcohol as kudzu-treated individuals still reported positive feelings (e.g., drunk, floating) without any change in the negative effects (e.g., clumsy, dizzy). The apparently lower magnitude of subjective effects compared to the placebo treated group (Figure 4) is due most likely to the fact that the kudzu-treated individuals drank less alcohol during the session, which was reflected in significantly lower breath alcohol levels.

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