Comparative study on the impact on mouse livers of different amounts of Chinese Baijiu, beer, and wine consumption

• Autor(a) principal: WANG,Jiaqi
• Data de Publicação: 2022
• Outros Autores: GE,Qian, LI,Caihong, MA,Tingting, FANG,Yulin, SUN,Xiangyu
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101259
• topic: wine; beer; Chinese Baijiu; liver; moderate drinking

Abstract Due to chronic alcohol consumption, alcoholic liver disease (ALD) has become the second most common liver disease in the world. The study was to explore the effects of consuming different amounts of various alcoholic beverages on the liver of mice. Results showed wine contained far more polyphenols and organic acids than beer and Chinese Baijiu. When daily alcohol consumption was low (less than 100 mL/60 kg/day), the liver and serum indicators of mice treated with alcohol, beer, Chinese Baijiu, and wine were not significantly different from those in saline group. At 250 mL/60 kg/day, beer used significantly damaged the liver and caused adverse changes in serum components, while wine did not cause changes in serum, indicating that it may cause less damage due to the existence of a large number of polyphenols. When the daily consumption exceeded 500 mL/60 kg/day, all four alcoholic beverages significantly increased serum markers of hepatic injury and decreased serum total antioxidant capacity and liver antioxidant enzyme levels, resulting in liver fat accumulation and serious pathological damage. At this level, beer used caused the most damage and wine the least. This study explores the appropriate drinking amount of different alcoholic beverages and provides a scientific reference for alcohol consumption.