Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Kudzu (Pueraria lobata) has a long history of use in traditional Chinese medicine for a variety of ailments, including intoxication and alcohol-related issues. However, its application to support or treat alcoholism has also been the subject of modern scientific investigation. The active compounds in kudzu, particularly isoflavones such as puerarin, daidzin, and daidzein, are thought to influence alcohol metabolism and drinking behavior. Several small-scale, placebo-controlled human studies have explored kudzu’s effect on alcohol consumption. For example, a 2005 study published in the journal Alcoholism: Clinical and Experimental Research found that participants who took kudzu extract significantly reduced their alcohol intake during a laboratory drinking session compared to placebo. The mechanism is not fully understood but may involve altered alcohol absorption or changes in neurotransmitter systems related to craving and reward. Despite these findings, the evidence base is relatively limited, with most trials being small and of short duration. There is not yet sufficient data to fully endorse kudzu as an effective treatment for alcoholism, and it is not widely recommended in clinical guidelines. The current evidence suggests that kudzu may have a modest effect in reducing alcohol consumption, but larger and longer-term studies are needed to confirm its efficacy and safety. As such, kudzu’s use for this purpose is supported by preliminary scientific evidence but is far from conclusive.

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