Animal experiments have demonstrated the effectiveness of fermented rice germ and soybean extracts in lowering blood alcohol concentration. A compound primarily derived from fermented soybean extract constitutes the principal component of DA-5521, an experimental dietary substance examined in this study. We investigated the possible hangover-alleviating effects of DA-5521 in individuals aged 19 to 50 who had previously experienced hangovers. Moreover, we enrolled 22 participants who met the eligibility criteria and conducted a double-blind, randomized, placebo-controlled crossover trial. Six hours after alcohol consumption, the test group exhibited a statistically significant reduction in blood acetaldehyde concentration compared with the placebo group. Further, our results displayed significantly lower levels in the DA- 5521 group at 0.50 and 0.75 h post-ingestion and substantially lower peak breath alcohol concentration compared to the placebo group. These findings confirm that consumption of DA-5521 can significantly ameliorate hangover symptoms by diminishing blood acetaldehyde concentration and reduce breath alcohol concentration.

Introduction
Materials and Methods
    Study design and participants
    Clinical pathology test and safety test
    DA-5521 and Placebo
    Biochemical analysis
    Assessment of alcohol and acetaldehyde levels
Results and Discussion
    Participant characteristics
    Blood alcohol and blood acetaldehyde concentration
    Breath alcohol concentration
    Safety test
Acknowledgments
Conflict of Interest
References
Author Information

• Sulhee Lee(Kimchi Functionality Research Group, World Institute of Kimchi)
• Sang-Pil Choi(Kimchi Functionality Research Group, World Institute of Kimchi)
• Eun-Ock Park(Clinical Trial Center for Functional Foods, Biomedical Research Institute, Jeonbuk National University Hospital)
• Su-Jin Jung(Clinical Trial Center for Functional Foods, Biomedical Research Institute, Jeonbuk National University Hospital)
• Soo-Wan Chae(Clinical Trial Center for Functional Foods, Biomedical Research Institute, Jeonbuk National University Hospital) Corresponding author
• Young-Seo Park(Department of Food Science and Biotechnology, Gachon University) Corresponding author