Prickly Pear Extract May Reduce Hangover Symptoms

NEW ORLEANS, La.--Extract of prickly pear may ease the symptoms of alcohol hangover by reducing inflammation provoked by impurities in alcohol and byproducts of alcohol metabolism, according to a new study published in the June 28 issue of theArchives of Internal Medicine (164, 12:1334-1340, 2004) (http://archinte.ama-assn.org).

In the double blind, placebo-controlled, crossover trial, 64 young, adult subjects in good health were randomized to receive 1,600 IU of prickly pear (Opuntia ficus indica) (OFI) extract or indistinguishable placebo five hours prior to alcohol consumption. Subsequently, subjects consumed a maximum of 1.75 g of alcohol per kilogram of body weight over a four-hour period. Researchers assessed the subjects for severity of nine symptoms of hangover and overall well-being on a numerical scale (0-6 points), and blood and urine samples were collected the subsequent morning. The study was repeated after two weeks with OFI and placebo reversed.

According to the results of the study, three of the nine symptoms of hangover--nausea, dry mouth and anorexia--were appreciably reduced by OFI. Overall, the symptom index was reduced by an average of 2.7 points, while the risk of a severe hangover was reduced by 50 percent. The researchers strongly linked C-reactive protein levels with hangover severity; the mean symptom index was 4.1 points higher in subjects with morning C-reactive protein levels greater than 1.0 mg/L. In addition, the researchers found C-reactive protein levels were 40 percent higher in placebo subjects than those receiving OFI.

The researchers concluded the symptoms of alcohol hangover are largely due to consequent inflammation; in addition, extract of the OFI plant may moderately reduce hangover symptoms by inhibiting the production of inflammatory mediators.