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

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 d ifferent fr om th ose in sa line gr oup. At 25 0 mL /60 kg /day, be er us ed si gnificantly 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.

The recovery effect of Feixingcao tea (Teucrium viscidum Bl.) on inhibiting the decreased exercise ability caused by chronic alcoholic liver injury

“…The time it takes to run or swim to exhaustion is a frequent indication for empirically reflecting exercise ability, and increase in exercise ability is an intuitive representation of the body's illness healing (Zhang et al, 2021). The liver is the central organ of alcohol metabolism, and it is very sensitive to reflect the biological damage caused by alcohol, and it is also the place where free radicals and lipid peroxides are easily generated after damage (Wang et al, 2022). In this study, FXCTE could ameliorate alcohol-induced liver lesions in mice, thereby ameliorating the decreased exercise capacity caused by liver injury.…”

Commercial craft beers of midwest Brazil: biochemical and physicochemical properties and their relationship with its sensory profile

“…Beer is a nourishing drink made from ingredients such as barley and hops, that contain magnesium, B-type vitamins, and other compounds with antioxidant potential (World Health Organization, 2014). Studies have shown that beer consumption (100 mL/60 kg/day) does not cause liver damage and the body could benefit from some biocompound present in this beverage (Wang et al, 2022). Beer is one of the oldest beverages produced and consumed in the world, having been consumed for more than three millennia and has undergone some modifications throughout history.…”