A new study from the US Food Science Journal found that purified substances in asparagus can increase the rate of alcohol catabolism and help drunken people to hangover faster. If there is no asparagus extract, eating asparagus before or after drinking can also alleviate drunkenness and prevent hangovers.
Researchers at the Jeju National University Medical School in South Korea said that asparagus has a sobering effect because it contains alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH). The experiment found that asparagus contains a large number of amino acids can stimulate the action of these key enzymes, quickly metabolize alcohol to non-toxic acetate, and accelerate the decomposition of alcohol. The researchers pointed out that even after high-temperature cooking, the hangover substance in the asparagus can remain stable. Eat asparagus before drinking, as if taking the wine in advance, and drinking asparagus the next day to help relieve headaches, nausea, vomiting and other symptoms.