Effects of Lactobacillus-fermented garlic extract on hangover relief: a randomized, double-blind, placebo-controlled crossover study

Abstract

Hangovers are a set of unpleasant symptoms following excessive alcohol intake. This study evaluated the effects of Lactobacillus-fermented garlic extract (LFGE) on hangover symptoms in a randomized, double-blind, placebo-controlled, crossover trial involving 25 participants. Hangover severity was assessed using the Acute Hangover Scale (AHS) at 1, 2, 4, and 15 h post-consumption, while blood alcohol and acetaldehyde levels were measured at multiple time points up to 15 h. LFGE significantly reduced total AHS scores at all-time points compared to placebo (p < 0.05), with notable improvements in thirst (15 h, p = 0.0023), headache (4 h, p = 0.026), and fatigue (4 h, p = 0.0162). Blood alcohol concentrations were also significantly lower in the LFGE group at 0.25, 0.5, and 1 h (p < 0.05). These results suggest that LFGE may enhance alcohol metabolism and has potential as a functional food ingredient for hangover relief.