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Tuck In a Few Asparagus Shoots to Prevent Hangover

Update Date: Dec 27, 2012 02:44 PM EST

It is the festive season and the big party of New Year night is right round the corner. We all know there is going to be drinking and a lot of fun, and obviously none of us want to wake up with a heavy hangover on the very first day of the fresh New Year. So what is the best way of preventing a bad hangover? Researchers say tucking into a few asparagus shoots before a big night out may help.

According to the study conducted by researchers from the Institute of Medical Science, and Jeju National University in South Korea, amino acids and minerals found in the vegetable may alleviate hangover symptoms and protect liver cells against toxins, Mail Online reports.

For the study, the researchers analyzed the components of young asparagus shoots and leaves investigated into its effect on human, and rat, liver cells.

"Cellular toxicities were significantly alleviated in response to treatment with extracts of asparagus leaves and shoots. These results provide evidence of how the biological functions of asparagus can help alleviate alcohol hangover and protect liver cells," lead researcher B.Y. Kim was quoted as saying by Mail Online.

Also when researchers checked for the different components of the plant, to find which portion of the plant exactly would be most beneficial in preventing a hangover, they found that the highest content of amino acids and mineral was in the leaves when compared to shoots. Apart from saving one from the symptoms of hangover, the leaves could also protect the liver.

Another study conducted earlier by researchers at Cheju National University School of Medicine, in Korea, has already shown that amino acid contents in asparagus stimulates enzyme function which helps acceleration of alcohol breakdown in the body.

Asparagus is also widely used as herbal medicine and it is believed to due to fight cancer apart from combating fungus, inflammation, and works as a diuretic, Mail Online reported.

The study was published in the Journal of Food Science.

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