Rc. Lin et al., ISOFLAVONOID COMPOUNDS EXTRACTED FROM PUERARIA-LOBATA SUPPRESS ALCOHOL PREFERENCE IN A PHARMACOGENETIC RAT MODEL OF ALCOHOLISM, Alcoholism, clinical and experimental research, 20(4), 1996, pp. 659-663
The extract from an edible vine, Pueraria lobata, has long been used i
n China to lessen alcohol intoxication. We have previously shown that
daidzin, one of the major components from this plant extract, is effic
acious in lowering blood alcohol levels and shortens sleep time induce
d by alcohol ingestion. This study was conducted to test the antidipso
tropic effect of daidzin and two other major isoflavonoids, daidzein a
nd puerarin, from Pueraria lobata administered by the oral route. An a
lcohol-preferring rat model, the selectively-bred P line of rats, was
used for the study. All three isoflavonoid compounds were effective in
suppressing voluntary alcohol consumption by the P rats. When given o
rally to P rats at a dose of 100 mg/kg/day, daidzein, daidzin, and pue
rarin decreased ethanol intake by 75%, 50%, and 40%, respectively. The
decrease in alcohol consumption was accompanied by an increase in wat
er intake, so that the total fluid volume consumed daily remained unch
anged. The effects of these isoflavonoid compounds on alcohol and wate
r intake were reversible. Suppression of alcohol consumption was evide
nt after 1 day of administration and became maximal after 2 days. Simi
larly, alcohol preference returned to baseline levels 2 days after dis
continuation of the isoflavonoids. Rats receiving the herbal extracts
ate the same amounts of food as control animals, and they gained weigh
t normally during the experiments. When administered orally, none of t
hese compounds affected the activities of liver alcohol dehydrogenase
and aldehyde dehydrogenase. Therefore, the reversal of alcohol prefere
nce produced by these compounds may be mediated via the CNS. Data demo
nstrate that isoflavonoid compounds extracted from Pueraria lobata is
effective in suppressing the appetite for alcohol when taken orally, r
aising the possibility that other constituents of edible plants may ex
ert similar and more potent actions.