Description

HANGOVER CURING AGENT CONTAINING A RAW UNRIPE RED PEPPER EXTRACT AND HEALTH SUPPORTING FOODS

CONTAINING THE SAME

Technical Field

[1] The present invention relates to a hangover cure containing a raw red pepper extract and a health food containing the same. More specifically, the present invention relates to a hangover cure containing a raw red pepper extract, which is effective for prevention and relief of alcohol-induced hangovers, and which can be easily taken via addition thereof to alcoholic beverages, or can be conveniently taken before and/or after alcohol drinking; and a health food containing the same.

[2]

Background Art

[3] Many people show much interest in drugs that can cure or alleviate alcohol hangovers, resulting from heavy drinking and frequent imbibing due to the country's heavy and unique drinking culture. Ethanol may exert toxicity by itself as well as may be converted into harmful substances in the course of metabolic processes in the body. Such metabolites serve as substances detrimental to the brain and the digestive organs including the liver, thereby leading to hangovers following intake of alcohols. Hangovers are accompanied by headaches or upset stomachs after ethanol intake, and a great deal of research is being actively undertaken for finding drugs that are capable of reducing or relieving hangover symptoms. Even though a variety of drugs for this purpose have already been introduced in the related art, there is yet few known drugs having outstanding therapeutic effects on alcohol hangovers (Lieber C. S., Acta Scand. supple., 703).

[4] Alcohols, which are not stored in tissues unlike other foodstuffs, are oxidized into acetaldehyde by catalytic action of alcohol dehydrogenase (ADH), largely in the liver, and when metabolism progresses further, the resulting acetaldehyde is broken down into acetic acid and H by catalytic action of aldehyde dehydrogenase (ALDH) (Jae-Youl Cho, et al., Korean Journal of Food Science & Technology, 29 (1), 167-172 (1997)). 90% of the thus-formed acetic acid is directly converted into CO and H O, and the remaining 10% thereof is completely degraded via TCA cycle (Jae-Youl Cho, et al.; Lieber CS. and Leo M.A., In Progress in liver diseases, Popper, H. and Schaffner, F. (Ed), Grune and Stration, New York, p. 253 (1986); and Linder M.C.). However, when ingesting excessive amounts of alcohols, a microsomal ethanol oxidizing system (MEOS), in addition to ADH, also takes part in oxidization of

ethanol into aldehyde which is then finally converted into CO and H O (Linder M.C. supra). As to a mechanism whereby chronic ethanol intake causes hyperlipidemia and fatty liver, there is a theory in which metabolism of ethanol by the action of alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) leads to an increase in the NADH/NAD+ ratio in the liver and cells, and such changes in turn lead to an increase in oxidation of fatty acids and activity of TCA cycle in hepatocytes, thereby causing fatty liver (Murray R.K. et al., Harper's Biochemistry, Appleton and Lange, Connecticut, USA. 3rd ed, p260 (1993)).

[5] In addition, it is said that acetaldehyde, known as a primary cause of hangovers, exhibits high affinity for sulfur-containing materials including cysteine and glutathione, in liver microsomes, and induces changes in the lipid composition of plasma membranes, thereby causing liver damage such as fatty liver and liver necrosis (Kaufman N. et al., AM. A. Arch. Path 70, 331 (I960)).

[6] Depending upon intake amounts, alcohols exhibit various effects on the body. For example, intake of large amounts of alcohols within a short period of time results in accumulation of aldehyde in conjunction with the accompanying symptoms such as vomiting, headache, lowering of blood pressure, tachycardia and shock, and particularly interferes with lipid oxidation in the liver or drug metabolism in the endoplasmic reticulum. Chronic ingestion of alcohols induces adaptability which results in increased metabolism of alcohols and drugs and accelerates production of lipoproteins, thereby leading to damage of hepatocytes (Rosser B. G. and Gores GJ., Gastroenterology, 108, 252 (1995)). These potentially harmful phenomena may arise from destruction of hepatocytes, inhibition of chemical equilibrium of hepatocytes, metabolic abnormalities and mitochondrial dysfunctions, due to peroxidation which takes place upon production of acetaldehyde and excessive amounts of NADH formed by catalysis of MEOS (Bunsel R.G. and Lehmann A.G., Behav. Brain Res. 1, 351 (1980)). Such adverse reactions and harmful substances cause injury to hepatocytes, resulting in accumulation of fatigue substances such as lactic acid, decrease the activity of ALDH, inhibit activation of vitamins to thereby decrease levels of blood vitamins and also inhibit myocardial protein synthesis. Further, increased amounts of hydrogen molecules participate directly or indirectly in synthesis of fatty acids, thereby formation of fats which ultimately leads to a pathological phenomenon, called fatty liver (Lieber CS. and Leo M.A.; Tkabe M. and Itokawa Y., J. Nutr. Sci. Viaminol., 29, 509 (1983)).

[7] Meanwhile, recently, a great deal of research and experiments have been actively undertaken for finding various kinds of feasible candidate substances that are capable of reducing or relieving toxicity of ethanol or suppressing expression of ethanol toxicity. As a consequence, a variety of health foods for this purpose have been

developed or are being developed which contain components extracted from natural foodstuffs or herbal medicine materials, or contain artificial materials.

[8] However, even though many kinds of drinks, which were prepared using herbal medicine materials or artificial materials, have been developed and are commercially available in order to solve the problems associated with adverse effects resulting from alcohol hangovers or alcohol toxicity, there is yet few known preparations having satisfactory effects.

[9]

Disclosure of Invention Technical Problem

[10] Therefore, the present invention has been made in view of the above problems, and it is an object of the present invention to provide a hangover cure which is effective for prevention and relief of alcohol hangovers, and which can be easily taken via addition thereof to alcoholic beverages, or can be conveniently taken before and/or after alcohol drinking.

[11] It is another object of the present invention to provide a health food containing the above-mentioned hangover cure.

[12]

Technical Solution

[13] As a result of a variety of extensive and intensive studies and experiments to develop a hangover cure having superior effects for relief of alcohol-induced hangovers, utilizing various species of plants, the inventors of the present invention have surprisingly discovered, as will be described hereinafter, the fact that a raw red pepper extract reduces an alcohol concentration and is effective to alleviate hangovers. The present invention has been completed based on these findings.

[14] In accordance with an aspect of the present invention, the above and other objects can be accomplished by the provision of a hangover cure comprising a raw red pepper extract as an active ingredient.

[15] In accordance with another aspect of the present invention, there is provided a health food having hangover-relieving effects by inclusion of the above-mentioned hangover cure.

Advantageous Effects

[16] The hangover cure according to the present invention has alcohol hangover- relieving effects such as reduction of an alcohol concentration, and can be easily taken via addition thereof to alcoholic beverages, or can be conveniently taken before and/or after alcohol drinking.

[17]

Brief Description of the Drawings

[18] The above and other objects, features and other advantages of the present invention will be more clearly understood from the following detailed description taken in conjunction with the accompanying drawings, in which:

[19] FIG. 1 is a graph showing the analysis results of GS-Mass Spectrometry for addition of sample E at a 2% concentration, as a representative example according to the present invention;

[20] FIG. 2 is a graph showing a calibration curve for experimental data obtained from

GS-Mass Spectrometry, and data prior to conversion thereof into % values;

[21] FIG. 3 is a graph showing comparison results of blood alcohol concentrations with a varying blood-collecting period of time, after alcohol was drunk by a group which had ingested a hangover cure according to the present invention and a control group, respectively; and

[22] FIG. 4 is a graph showing comparison results of blood alcohol concentrations with a varying blood-collecting period of time, after alcohol was drunk by a group which had ingested a hangover cure extracted according to another method of the present invention and a control group, respectively.

[23]

Best Mode for Carrying Out the Invention

[24] Hereinafter, the present invention will be described in more detail.

[25] Pungent taste in red peppers is due to capsaicin

(8-methyl-N-vanillyl-6-nonenamide) which is known to facilitate secretion of gastric juices, thereby resulting in improvement of appetite, and have blood-circulation promoting effects. In addition, red peppers are known to exhibit muco-kinetic action which dilutes the mucus and allows for easy excretion of phlegm, and exert analgesic action via temporal sensory neuron blocking effects. However, excessive intake of red peppers irritates the gastrointestines and thereby results in gastric mucosal lesions, diarrhea and hepatic insufficiency.

[26] Even though the mechanisms of how a raw red pepper extract used in the present invention acts to prevent and relieve alcohol hangovers have not yet been fully elucidated, the present inventors have unexpectedly confirmed through various and intensive experiments that the raw red pepper extract reduces a concentration of alcohols and is also effective to relieve alcohol-induced hangovers upon application thereof to the body.

[27] The hangover cure of the present invention contains a raw red pepper (including both unripe and ripe red peppers) extract as an active ingredient. Herein, a content of the raw red pepper extract is not particularly limited and the hangover cure may

contain, for example 2 to 100% by weight of the raw red pepper extract, based on the total weight of the hangover cure. That is, the raw red pepper extract per se may be used as the hangover cure or otherwise may be used as the hangover cure in combination with other ingredients such as water, beverage ingredients and the like. Preferably, in the hangover cure of the present invention, the remaining ingredients other than the raw red pepper extract may be composed of water.

[28] Further, in addition to the raw red pepper extract, the hangover cure of the present invention may contain pyroligneous liquor. The pyroligneous liquor serves to prevent alteration of the hangover cure of the present invention. Although there is no particular limit to an amount of the pyroligneous liquor added, it is preferred to add the pyroligneous liquor in an amount of 0.5 to 5% by weight, based on the total weight of the hangover cure. Preferably, the pyroligneous liquor that can be used in the present invention may be composed of 2 to 4% by weight of acetic acid, 0.05 to 0.15% by weight of formic acid, 0.05 to 0.15% by weight of propionic acid, 1 to 3% by weight of mugwort components, 0.01 to 1% by weight of sodium acetate (or zinc sulfate), and the balance of purified water.

[29] Further, the hangover cure of the present invention may further contain a garlic extract. The garlic extract is added as an auxiliary substance to assist in relief of the hangover. Therefore, use of the garlic extract in conjunction with the raw red pepper extract results in synergistic hangover-relieving effects. An added amount of the garlic extract may be preferably in a range of 0.5 to 10% by weight without being limited thereto, based on the total weight of the hangover cure.

[30] The hangover cure of the present invention may be provided in the form of capsules, tablets or health drinks. Alternatively, the hangover cure may also be in the form of health foods containing the above hangover cure as an active ingredient, for example including various forms such as tea, jelly, sap, juice, extract, beverage and other favorite foods. Here, the content of the hangover cure may be, without limitation, in the range of 0.1 to 20% by weight.

[31] In addition to the raw unripe red pepper extract, the hangover cure or beverage of the present invention may optionally contain herbal medicine components such as ginseng ingredients, or various vitamins or minerals, citric acid, sodium citrate, malic acid, lecithin, lactic acid, amino acid, sugar, honey, fructose, natural flavors, natural pigments and the like, as food additives known in the art.

[32] The raw red pepper extract, which is utilized in the hangover cure of the present invention, may be obtained by squeezing the juice of red peppers, followed by distillation. Preferably, the red pepper extract may be prepared according to the following extraction process. That is, the process includes the steps of:

[33] 1. Washing raw unripe or ripe red peppers with water and dehydrating the washed

materials to remove moisture;

[34] 2. Squeezing the juice of red peppers in a press fashion; and

[35] 3. Heating the squeezed juice to 50 to 11O ⁰ C, passing the resulting steam through a cooling device to collect the condensed liquid, and subjecting the distilled and condensed liquid to filtration under reduced pressure; or

[36] 1. Washing raw unripe or ripe red peppers with water and dehydrating the washed materials to remove moisture;

[37] 2. Squeezing the juice of red peppers in a press fashion;

[38] 3. Heating the squeezed juice with stirring at a temperature of 90 to 11O ⁰ C until no bubbles are formed;

[39] 4. Cooling the heated juice at room temperature for 3 to 4 hours, thereby separating the juice into a top layer of a liquid phase and a bottom layer of aggregates, and collecting the liquid layer therefrom;

[40] 5. Heating the liquid layer fraction to 70 to 115 ⁰ C and passing the resulting steam through a cooling device, followed by collecting the condensed liquid; and

[41] 6. Subjecting the distilled and condensed liquid to filtration under reduced pressure.

[42]

[43] Hereinafter, the corresponding steps will be described in more detail, respectively.

[44] Red peppers begin to bear fruits from early summer. Such green fruits are called unripe red peppers. When red peppers are allowed to grow without collection of fruits, the green fruits turn into red colored fruits, called ripe red peppers, around the middle of August. The time of changing from unripe green color to ripe red color is not constant while showing variations depending upon cultivation techniques and regions. Generally, unripe red pepper fruits may be harvested about 15 days after blooming, and 50 days later, ripe red fruits may be harvested. According to the present invention, as will be illustrated hereinafter, the unripe and ripe red peppers may be used separately or in combination thereof because both of them exhibit almost the same effects on alleviation of alcohol hangovers.

[45] In connection with preparation of the raw red pepper extract as above, it is preferred to employ only purified water without use of a detergent, upon washing raw materials. Squeezing is carried out by a screw press-type method involving placing the red pepper raw materials in a screw press and pressing to squeeze them.

[46] In the above first method, the squeezed juice is heated to a temperature range of 50 to 11O ⁰ C and the resulting steam is passed through a cooling device, followed by collecting the condensed liquid to obtain a distillate. More preferably, the squeezed juice is heated to 80 to 9O ⁰ C. In this connection, distillation of the squeezed juice in the above temperature range leads to co-existence of active ingredients (such as as- paraginie, aspartic acid and the like) of red peppers in the resulting trace distillate by

azeotropy.

[47] In the above second method, the squeezed juice is preferably heated at a temperature of 90 to 11O ⁰ C with stirring until no formation of bubbles occurs. A heating period of time usually takes about 30 min. Heating of the squeezed juice in the above temperature range enables better elution of active ingredients contained in red peppers. In addition, by heating the squeezed juice with stirring until no formation of bubbles occurs, it is possible to ensure aggregation and sterilization of various organic nutritive substances such as starches, celluloses and proteins. More preferably, the heating step is conducted at a temperature of 100 to 11O ⁰ C.

[48] After heating the squeezed juice, the heated juice is cooled at room temperature

(about 15 to 25 ⁰ C) for 3 to 4 hours and is allowed to stand at that temperature, thereby resulting in separation of two layers. That is, a liquid phase is formed as a top layer, while aggregates are formed as a bottom layer. The liquid layer corresponding to the top layer fraction is collected from two separated layers, and is then condensed by distillation.

[49] As described hereinbefore, the liquid layer is heated to a temperature range of 70 to

115 ⁰ C and the resulting steam is passed through a cooling device, followed by collecting the condensed liquid to obtain a distillate. In this connection, distillation of the liquid layer in the above temperature range leads to co-existence of active ingredients (such as capsaicin) of red peppers in the resulting distillate by azeotropy. More preferably, the liquid layer fraction is heated to 90 to 115 ⁰ C.

[50] Upon subjecting the distillation-condensed liquid obtained by the above-mentioned two methods to filtration under reduced pressure, there is no particular limit to a filter used for this purpose. Since it is possible to obtain a more transparent liquid phase, use of a fiber filter having a pore size of less than 1 D is preferred.

[51] After inspection of the thus-obtained filtrate under standards specified by Food

Sanitation Law, it is preferred to select only the liquid phase of the raw materials which meet the specified standard requirements. For example, characteristics and properties of materials of interest should meet the following requirements: unique color and gloss while being free of off- taste and off-flavor, less than 0.3 mg/kg of lead (Pb), less than 0.1 mg/kg of cadmium (Cd) and less than 150 mg/kg of tin (Sn), less than 100 bacteria/mL, and having no Coliform group bacteria.

[52] The method for preparing the raw red pepper extract may further include filling the filtrate in a brown glass bottle container and sterilizing the contents at a temperature of 80 to 9O ⁰ C for 10 to 20 min. Herein, the reason why the brown glass bottle is used upon filling thereof is to prevent oxidation of the extract due to direct or indirect exposure thereof to UV light. Therefore, among brown glass bottles, it is preferred to use those to which UV-blocking pigments were incorporated. Where sterilization of

the contents of the bottle is performed outside the above-mentioned conditions, it is difficult to sufficiently achieve desired sterilization effects or it may disadvantageously result in undesirable effects on characteristics of the products.

[53] The extract according to the present invention may be used as a beverage as it is, or may be otherwise prepared into a beverage formulation via combination with other beverage components. For example, upon preparing the beverage, 0.1 to 20% by weight of the extract is combined to be incorporated into the beverage. Preferably, the beverage may be composed of 0.1 to 20% by weight of the extract of the present invention and the balance of water.

[54] The hangover cure of the present invention can be drunk via addition thereof to alcohols, upon intake of alcoholic liquors, or can be directly taken before and/or after alcohol drinking. When it is desired to take it before and/or after alcohol intake, a dose of the hangover cure may vary depending upon intake amounts of alcohols, body weight, sex and liver functions of subjects. For adults weighing 60 kg, it is preferred to administer the hangover cure at a dose of about 1 to 15 g for each time and preferably 5 to 10 g. If the dose of the hangover cure is excessively low, i.e., below 1 g, it is impossible to achieve hangover-relieving effects as desired. In contrast, if the dose of the hangover cure exceeds 1O g, this may result in gastric irritation. When the hangover cure of the present invention is administered in admixture with an alcoholic beverage, it is preferred to add the hangover cure in a ratio of 0.5 to 5 vol% to the alcoholic beverage.

[55]

Mode for the Invention

[56] EXAMPLES

[57]

[58] Now, the present invention will be described in more detail with reference to the following examples. These examples are provided only for illustrating the present invention and should not be construed as limiting the scope and spirit of the present invention.

[59]

[60] Example 1 : Preparation of raw unripe red pepper extract

[61] Domestic raw unripe red peppers (Capsicum annuum L), matured about 20 days after blooming, were purchased, and rotten and worm-eaten red peppers were picked out, followed by removal of stems thereof. The selected red peppers were completely washed with purified water without using a detergent, thereby removing foreign materials such as contaminants, soil and dust. Next, moisture was removed from the washed materials which were then continuously introduced into a screw press squeezer

and were squeezed to obtain red pepper juice. The thus-squeezed juice was heated with stirring at a temperature of 100 ⁰ C until no formation of bubbles was observed (it took 30 min). The heated red pepper liquid was allowed to stand at room temperature (about 2O ⁰ C) for 3 hours, thereby separating it into a top layer (a liquid phase) and a bottom layer (aggregates).

[62] The top layer (a liquid phase) was collected from the separated two layers, heated to 11O ⁰ C using a vacuum extractor (COSMOS 660, KyungSeo Machine Co., Inchon, Korea), while passing the evolving steam through a cooling tower, followed by collecting the condensed transparent liquid.

[63] Thereafter, the condensed transparent distillate liquid was subjected to filtration under reduced pressure, using a fiber filter having a pore size of 1 D. After inspection of the thus-obtained filtrate under standards specified by Food Sanitation Law, only the liquid phase of the raw materials which has satisfied the specified standard requirements was selected. Predetermined amounts of the liquid phase suitable for specified standard requirements were respectively filled in containers, followed by packaging. Packaged containers were sterilized at 8O ⁰ C for 10 min. The sterilized containers were labeled, indicated with the date of manufacture and wrapped in standard packaging boxes, thereby finishing manufacture of products. Products thus produced were colorless red pepper stock solutions and their characteristics were free of off-taste and off- flavor. The results of quality inspection test for products are given in Table 1 below.

[64] [65] Table 1

[66]

[67] In addition, general tests for bacteria and E.coli on the above products were performed by KOREA RED GINSENG Co., Ltd., and the results showed that bacteria were not detected in products and the Coliform group was negative.

[68]

[69] Example 2: Preparation of raw ripe red pepper extract

[70] Red pepper extracts were prepared in the same manner as in Example 1, except that raw ripe red peppers, matured about 50 days after blooming, were used as raw materials, instead of domestic raw unripe red peppers in Example 1.

[71] After inspection of the thus-obtained filtrate of the red pepper extract under standards specified by Food Sanitation Law, as described in Example 1, only the liquid phase of the raw materials which has satisfied the specified standard requirements was selected. Predetermined amounts of the liquid phase were respectively filled in containers, followed by packaging. Packaged containers were sterilized, labeled, indicated with the date of manufacture and wrapped in standard packaging boxes, thereby finishing manufacture of the products. Similar to the raw unripe red pepper products, the products thus produced were colorless red pepper stock solutions and their characteristics were free of off-taste and off- flavor. The results of quality inspection test for products are given in Table 1 above.

[72]

[73] Example 3: Preparation of raw unripe red pepper extract and pyroligneous liquor mixture

[74] Based on the total weight of the extract, 2% by weight of purified pyroligneous liquor was added to the raw unripe red pepper extract obtained in Example 1, thereby preparing a hangover cure.

[75] The pyroligneous liquor used herein was prepared according to a method disclosed in Korean Patent Application No. 2005-0098620, assigned to the present applicant. More specifically, the procedure for preparing the pyroligneous liquor will be described in more detail as follows. 600 g of crude pyroligneous liquor was introduced into a round bottom flask to which 2 g of 80% phosphoric acid was then added. Thereafter, the flask was equipped with a cooling condenser, and 24 g of 30% aqueous hydrogen peroxide was gradually added to the crude pyroligneous liquor. The resulting mixture was reacted for 8 hours by heating it to 7O ⁰ C with stirring at 110 rpm. Then, the reactants were allowed to stand at room temperature for 40 hours, and the resulting aggregates were filtered and distilled by heating in a distiller at a temperature of 90 to 12O ⁰ C for 4 hours, thereby obtaining 41O g of purified pyroligneous liquor (yield: ca. 68%). The thus-obtained pyroligneous liquor was composed of 2 to 4% by weight of acetic acid, 0.05 to 0.15% by weight of formic acid, 0.05 to 0.15% by weight of propionic acid, 1 to 3% by weight of mugwort components, 0.01 to 1% by weight of

sodium acetate and the balance of purified water.

[76]

[77] Example 4: Preparation of raw ripe red pepper extract and pyroligneous liquor mixture

[78] A hangover cure was prepared in the same manner as in Example 3, except that the raw ripe red pepper extract obtained in Example 2 was used, and 3% by weight of purified pyroligneous liquor was added based on the total weight of the extract.

[79]

[80] Example 5: Preparation of raw unripe red pepper extract and garlic extract mixture

[81] Based on the total weight of the extract, 5% by weight of a garlic extract was added to the raw unripe red pepper extract obtained in Example 1, thereby preparing a hangover cure. The garlic extract was prepared in the same manner as in Example 1, except that garlic was used as a raw material.

[82]

[83] Example 6: Preparation of raw ripe red pepper extract and garlic extract mixture

[84] A hangover cure was prepared in the same manner as in Example 5, except that the raw unripe red pepper extract obtained in Example 2 was used, and 8% by weight of a garlic extract was added based on the total weight of the extract.

[85]

[86] Example 7: Preparation of raw unripe red pepper extract

[87] Domestic raw unripe red peppers (Capsicum annuum L), matured about 20 days after blooming, were purchased, and rotten and worm-eaten red peppers were picked out, followed by removal of stems thereof. The selected red peppers were completely washed with purified water without using a detergent, thereby removing foreign materials such as contaminants, soil and dust. Next, moisture was removed from the washed materials which were then continuously introduced into a screw press squeezer and were squeezed to obtain a red pepper juice.

[88] The squeezed red pepper juice was heated to 9O ⁰ C using a vacuum extractor

(COSMOS 660, KyungSeo Machine Co., Inchon, Korea), while passing the evolving steam through a cooling tower, followed by collecting the condensed transparent liquid. Thereafter, the condensed transparent distillate liquid was subjected to filtration under reduced pressure, using a fiber filter having a pore size of 1 D.

[89] After inspection of the thus-obtained filtrate under standards specified by Food

Sanitation Law, only the liquid phase of the raw materials which has satisfied the specified standard requirements was selected. Predetermined amounts of the liquid phase suitable for specified standard requirements were respectively filled in containers, followed by packaging. Packaged containers were sterilized at 8O ⁰ C for 10 min. The sterilized containers were labeled, indicated with the date of manufacture and

wrapped in standard packaging boxes, thereby finishing manufacture of the products. Products thus produced were colorless red pepper stock solutions and their characteristics were free of off-taste and off- flavor. The results of quality inspection test for products are given in Table 2 below.

[90] [91] Table 2

[92] [93] In addition, general tests for bacteria and E.coli on the above products were performed by KOREA RED GINSENG Co., Ltd., and the results showed that bacteria were not detected in products and the Coliform group was negative.

[94] [95] Example 8: Preparation of raw ripe red pepper extract [96] Red pepper extracts were prepared in the same manner as in Example 7, except that raw ripe red peppers, matured about 50 days after blooming, were used as raw materials, instead of domestic raw unripe red peppers in Example 7.

[97] After inspection of the thus-obtained filtrate of the red pepper extract under standards specified by Food Sanitation Law, as described in Example 7, only the liquid phase of the raw materials which has satisfied the specified standard requirements was selected. Predetermined amounts of the liquid phase were respectively filled in containers, followed by packaging. Packaged containers were sterilized, labeled, indicated with the date of manufacture and wrapped in standard packaging boxes, thereby finishing manufacture of the products. Similar to the raw unripe red pepper products, the products thus produced were colorless red pepper stock solutions and their characteristics were free of off-taste and off- flavor. The results of quality

inspection test for products are given in Table 2 above.

[98]

[99] Example 9: Preparation of raw unripe red pepper extract and pyroligneous liquor mixture

[100] Based on the total weight of the extract, 2% by weight of purified pyroligneous liquor was added to the raw unripe red pepper extract obtained in Example 7, thereby preparing a hangover cure.

[101] The pyroligneous liquor used herein was prepared according to a method disclosed in Korean Patent Application No. 2005-0098620, assigned to the present applicant. More specifically, the procedure for preparing the pyroligneous liquor will be described in more detail as follows. 600 g of crude pyroligneous liquor was introduced into a round bottom flask to which 2 g of 80% phosphoric acid was then added. Thereafter, the flask was equipped with a cooling condenser, and 24 g of 30% aqueous hydrogen peroxide was gradually added to the crude pyroligneous liquor. The resulting mixture was reacted for 8 hours by heating it to 7O ⁰ C with stirring at 110 rpm. Then, the reactants were allowed to stand at room temperature for 40 hours, and the resulting aggregates were filtered and distilled by heating in a distiller at a temperature of 90 to 12O ⁰ C for 4 hours, thereby obtaining 41O g of purified pyroligneous liquor (yield: ca. 68%). The thus-obtained pyroligneous liquor composed of 2 to 4% by weight of acetic acid, 0.05 to 0.15% by weight of formic acid, 0.05 to 0.15% by weight of propionic acid, 1 to 3% by weight of mugwort components, 0.01 to 1% by weight of sodium acetate and the balance of purified water.

[102]

[103] Example 10: Preparation of raw ripe red pepper extract and pyroligneous liquor mixture

[104] A hangover cure was prepared in the same manner as in Example 9, except that the raw ripe red pepper extract obtained in Example 8 was used, and 3% by weight of purified pyroligneous liquor was added based on the total weight of the extract.

[105]

[106] Example 11 : Preparation of raw unripe red pepper extract and garlic extract mixture

[107] Based on the total weight of the extract, 5% by weight of a garlic extract was added to the raw unripe red pepper extract obtained in Example 7, thereby preparing a hangover cure. The garlic extract was prepared in the same manner as in Example 7, except that garlic was used as a raw material.

[108]

[109] Example 12: Preparation of raw ripe red pepper extract and garlic extract mixture

[110] A hangover cure was prepared in the same manner as in Example 11, except that

the raw ripe red pepper extract obtained in Example 8 was used, and 8% by weight of a garlic extract was added based on the total weight of the extract.

[111] [112] Example 13: Effects of red pepper extract on alcohol concentration [113] Using the red pepper extract obtained in Example 1 as a sample, a test for alcohol concentration-reducing effects thereof was repeatedly carried out four times: Sample A, once; Sample B, twice; Sample D, thrice; and Sample E, four times. In addition, using the raw ripe red pepper extract obtained in Example 2 as a sample, a test for alcohol concentration-reducing effects of the extract (Sample F) was carried out. The same test was also conducted for the sample to which the pyroligneous liquor obtained in Example 3 was added (Sample C). The tests were performed by the Institute of Environment of Kyunggi University (Seoul, Korea). Test methods are as follows.

[114] Each sample was added in 2% and 5% concentrations to 50 mL of Soju, traditional Korean distilled liquor ('Cham-ee-seul', Jinro, Korea) contained in flasks which were then stirred for 3 min and sealed with stoppers. Reactants were collected with syringes, at intervals of 30 min, 1 hour and 2 hours, respectively and alcohol concentrations were analyzed using a Gas Chromatography-Mass Spectrometer (GC-MS). In order to reduce experimental error to the maximum extent possible, syringes were dried in an oven at 5O ⁰ C for 30 sec each time prior to use. As a control, a sample in which nothing was added to Soju was used. The results thus obtained are given in Table 3 below. In addition, FIG. 1 is a graph showing the analysis results of GS-Mass Spectrometry for addition of sample E at a 2% concentration, as a representative example according to the present invention, and FIG. 2 is a graph showing a calibration curve for experimental data obtained from GS-Mass Spectrometry, in conjunction with data prior to conversion thereof into % values.

[115] [116] Table 3 Alcohol concentration-reducing effects of red pepper extracts

[117] [118] As can be seen from Table 3 above, it was confirmed that an alcohol concentration was significantly decreased thus showing a concentration of 13.14 to 16.97%, 2 hours after the hangover cure, based on the red pepper extract according to the present invention as a main component, was added in an amount of 2 to 5% by weight to Soju.

[119] [120] Example 14: Effects of red pepper extract on alcohol concentration [121] Using the raw unripe red pepper extract obtained in Example 7 as a sample, a test for alcohol concentration-reducing effects thereof was repeatedly carried out three times: Sample G, once; Sample H, twice; and Sample J, thrice. In addition, using the raw ripe red pepper extract obtained in Example 8 as a sample, a test for alcohol concentration-reducing effects of the extract (Sample K) was carried out. The same test was also conducted for the sample to which the pyroligneous liquor obtained in Example 9 was added (Sample I). The tests were performed by the Institute of Environment of Kyunggi University (Seoul, Korea). Test methods are as follows.

[122] Each sample was added in a 5% concentration to 50 mL of Soju, traditional Korean distilled liquor ('Cham-ee-seul', Jinro, Korea) contained in flasks which were then stirred for 3 min and sealed with stoppers. Reactants were collected with syringes, at intervals of 30 min, 1 hour and 2 hours, respectively and alcohol concentrations were analyzed using a Gas Chromatography-Mass Spectrometer (GC-MS). In order to reduce experimental error to the maximum extent possible, syringes were dried in an oven at 5O ⁰ C for 30 sec each time prior to use. As a control, a sample in which nothing was added to Soju was used. The results thus obtained are given in Table 4 below.

[123] [124] Table 4 Alcohol concentration-reducing effects of red pepper extracts

[125] [126] As can be seen from Table 4 above, it was confirmed that an alcohol concentration

was significantly decreased thus showing a concentration of 14.5 to 16.0%, 2 hours after the hangover cure, based on the raw unripe and ripe red pepper extracts according to the present invention as a main component, was added in an amount of 5% by weight to Soju.

[127]

[128] Example 15: Clinical Tests

[129] Using the red pepper extract obtained in Example 1 as a sample, a clinical test for hangover-relieving effects thereof on humans was carried out. The test was performed by Dept. of Preventive Medicine Yonsei Univ. Wonju College of Medicine (Wonju, Korea).

[130] 10 healthy adults, aged from 20 to 40 and suitable for the criteria of selection, were asked to prepare prior consents and answer questionnaires, and the test for hangover- relief functional effects of the red pepper extract was performed. Saline-locked angio- catheters were inserted into brachial veins of subjects, prior to administration of alcohols, and blood was collected eight times, i.e., at the time points of 0, 0.25, 0.5, 1, 2, 4, 6 and 15 hr, respectively after intake of alcohol. The thus-collected blood was immediately placed in vacuum blood collection tubes and centrifuged at 3,000 rpm for 15 min to thereby separate sera. 1 mL of the separated sera was aliquoted into each airtight e-tube which was then freeze-stored at -2O ⁰ C until analysis and transferred to an analysis room using dry ice and a transfer vessel, and final alcohol concentrations in the blood were measured. For evaluation of vital signs, blood pressure, pulse rate and body temperature of subjects were respectively measured before alcohol administration and at time points of 0.5, 1, 2, 4, 6 and 15 hours after alcohol administration during the first test and second test. In addition, the subjects were examined as to whether they exhibited abnormal responses due to alcohol administration.

[131]

[132] <Test ranges>

[133] The present inventors have tried to make an examination to find out what effects does the hangover cure according to the present invention have on relief of alcohol hangovers, as compared to a control. Alcohol hangovers refer to the aftereffects following the consumption of large amounts of alcoholic beverages, which are accompanied by headaches, diarrhea, anorexia, nausea, vomiting and the like. Alcohol hangovers are caused by various factors including dehydration, toxicity of alcohols and metabolites thereof, and malabsorption. For objective evaluation of subjective symptoms in this test, determination of blood alcohol concentrations and other clinical examinations were conducted.

[134]

[135] Table 5

[136] [137] <Test items and test results> [138] A. Performance contents and Methods [139] 1) Subjects [140] 10 healthy adults (age of 20 to 40) were selected according to the following criteria of selection. 3 people out of ten subjects, who corresponded to the exclusion criteria (such as vomiting and stopping drinking), were excluded from the final analysis.

[141] a) Selection of subjects [142] Subjects were selected based on the result tables of prior health examination. [143] [144] b) Selection criteria of subjects

[145] - Age: 20 to 40 years old

[146] - Body weight: 60 to 75 kg, BMI(Body Mass Index): 18.5 - 23.0 kg/D

[147] - Sex: Male

[148] - People determined to have no congenital or chronic diseases and no clinical symptoms of diseases or no predispositions to pathogenesis via medical examination for internal diseases [149] - People with results of clinico-pathological examination and vital signs falling within a normal range

[150] - People who have voluntarily signed a written consent

[151]

[152] c) Exclusion criteria of Subjects

[153] - People who took drugs for induction and inhibition of drug-metabolizing enzymes such as barbitals, within one month before initiation of tests [154] - People who ingested alcoholic beverages in excessive amounts which might adversely affect the test, within 7 days before initiation of tests [155] - People who were taking anti-gastric ulcer drugs upon subjecting to the test, or received gastric ulcer treatments within last 6 months [156] - People with a medical or surgical history of pancreatitis, gout, gastrointestinal tract surgery

[157] - Hepatitis B or C patients or carriers

[158] - People who are considered as improper subjects by determination of the physician in charge, such as people who are taking drugs that are believed to affect alcohol metabolism

[159] - People who take drugs having the risk of occult bleeding such as aspirin

[160] - People who were determined as improper subjects by the physician in charge, among people who experienced severe symptoms of heart diseases or severe adverse side effects after alcohol intake

[161] - People with a medical history of psychiatric diseases in the past

[162]

[163] d) Disqualification criteria of Subjects

[164] - When subjects do not follow usage and dosage of specified drugs

[165] - When physicians have made a conclusion that the test cannot be performed any longer due to adverse side effects occurred during a test period or patients have rejected the test [166] - When surgical operation or hospital treatment is necessary due to disasters such as accidents or pathogenesis of other diseases [167] - When physicians have made a conclusion that the test cannot be performed any longer due to other reasons and factors

[168] - When subjects vomit after alcohol intake during a test period

[169]

[170] 2) Administration method and dose

[171] a) Administration method

[172] - All the members of subjects were gathered 12 hours prior to initiation of tests, and were fed with a standard diet (low-fat diet) for breakfast, lunch and evening meals. [173] - Subjects were orally administered a test material or a placebo, 2 hours after evening meals. [174] - 30 min after administration of the test material or placebo (a hangover cure beverage ingested 30 min prior to alcohol intake), alcohol was ingested within 30 min. [175] - Subjects were permitted to take minimal amounts of some eatables as a side dish for alcohol drinking (for example, about 20 chips of "Saewookkang" a kind of Korean shrimp snack cracker).

[176] - Subjects fasted for 4 hours after alcohol intake.

[177] - Subjects were allowed to drink water from 2 hours after alcohol intake

[178]

[179] b) Administration dose

[180] - Test material and placebo: single dosage forms of test products (20 mL)

[181] - Alcohol: 415 mL of Soju containing 90 g of alcohol ('Cham-ee-seul', Jinro, Korea)

[182]

[183] 3) Observation items and method

[184] a) Preparation of prior consents for selection of subjects

[185] Subjects were allowed to voluntarily sign written consents

[186]

[187] * Clinical items including population and social factors

[188] - Name, age, sex, current body weight and height

[189] * Various lifestyle habits and behavior patterns related to alcohol drinking

[190] - Quantity of drinking, drinking habits, food habits and food preference, smoking or nonsmoking and smoking history, exercise habits, drinking status of the family, physical symptoms and severity thereof following drinking, behavior characteristics related to alcohol drinking and the like. [191]

[192] b) Examination method

[193] 1) Determination of blood alcohol concentration

[ 194] - Blood collection

[195] Saline-locked angio-catheters were inserted into left brachial veins of subjects, prior to administration of alcohol, and blank blood was collected and 1 mL of saline was injected again into the catheters, thereby preventing blood clotting.

[196] - After intake of alcohol, blood was collected eight times, i.e., at the time points of

0, 0.25, 0.5, 1, 2, 4, 6 and 15 hr, respectively.

[197] - Upon collecting blood, about 1 mL of blood was taken out, about 6 mL of blood was collected and 1 mL of saline was injected again into the catheters, thereby preventing blood clotting.

[198] - The thus-collected blood was immediately placed in a vacuum blood collection tube (gel tubes) and centrifuged (3,000 rpm, 15 min) to separate sera. 1 mL of the separated sera was aliquoted into each airtight e-tube which was then freeze-stored at - 2O ⁰ C until analysis.

[199]

[200] *Determination of blood alcohol concentration

[201] - Alcohol concentration was measured with manipulation of a kit using an enzymatic bioanalysis UV-method (F-kit Roche, Cat. No. 0176290).

[202] - Alcohol is oxidized into acetaldehyde by the action of alcohol dehydrogenase

(ADH) in the presence of nicotinamide- adenine dinucleotide (NAD). When one alcohol molecule is oxidized, NAD binds to alcohol. Therefore, NAD and ADH are reacted in serum samples, and amounts of the resulting NADH are determined using a spectrophotometer.

[203]

[204] 2) Liver Function Test (LFT) (SGPT(ALT), SGOT(AST) and γ-GTP)

[205] - Levels of SGPT(ALT), SGOT(AST) and γ-GTP in the blood were respectively measured upon initial collection of blood before alcohol administration and upon final collection of blood after alcohol administration, during the first test and second test.

[206]

[207] 3) Evaluation of vital signs

[208] - For evaluation of vital signs, blood pressure, pulse rate and body temperature of subjects were respectively measured before alcohol administration and at time points of 0.5, 1, 2, 4, 6 and 15 hours after alcohol administration during the first test and second test.

[209]

[210] 4) Examination of abnormal responses

[211] - Information on abnormal responses was obtained from voluntary periodic reports of subjects and was confirmed via medical examination and treatment such as interview and history taking, which was carried out by the person in charge of this test during a test period.

[212] - Examination of subjective and objective symptoms: in order to check subjective and objective symptoms, expression of abnormal responses was investigated by medical examination of the physician in charge, and a degree of symptom expression

was recorded on the criteria of evaluation criteria. In addition, a causal relationship between the test group and alcohol administration was also assessed.

[213] [214] B. Test results and Conclusion [215] 1) Blood alcohol concentration of subjects [216] Analysis results are set forth in Table 6 and FIG. 3. The hangover cure-intake group, immediately following alcohol drinking, exhibited the blood alcohol concentration higher than that of a control (placebo) group, but the blood alcohol concentration of the hangover cure-intake group was lower than that of the control group, at all of the time points after 15 min. The time to reach the highest level of the blood alcohol concentration after alcohol consumption was 1 hour after drinking for the hangover cure-intake group and 2 hours for the control group, respectively, thus representing that the control group took a relatively longer time to reach the highest alcohol concentration, as compared to the experimental group. The alcohol concentration gradually decreased after 2 hours, and substantially no blood alcohol was detected in both groups after 15 hours. The blood alcohol concentration after alcohol consumption, which reached the highest blood level, was 79.6 mg/dL (1 hour after drinking) for the hangover cure-intake group and 98.4 mg/dL (2 hours after drinking), respectively. In addition, the blood alcohol concentration of the hangover cure-intake group was lower than that of the control group, at all of the time points with the exception of a time point immediately after drinking.

[217] [218] Table 6

Blood alcohol concentrations of a group to which the hangover cure of the present invention was administered and a control group, with respect to respective time points of blood collection after drinking

[219] SD = Standard Deviation [220] [221] 2) Examination results for liver function values of subjects

[222] Blood SGPT(ALT), SGOT(AST) and γ-GTP levels of subjects were respectively measured upon initial collection of blood before alcohol administration and upon final collection of blood after alcohol administration. The results are given in Table 7 below. As to liver function values after drinking, the control group exhibited relatively high values as compared to the hangover cure-intake group.

[223] [224] Table 7

Liver function values of a group to which the hangover cure of the present invention was administered and a control group, before and after drinking

[225] [226] 3) Frequency of hangover-related subjective symptoms [227] Generally speaking, hangover symptoms refer to various aftereffects following intake of alcoholic beverages, such as headache, diarrhea, anorexia, nausea, vomiting and the like. Therefore, after administration of alcohol into subjects, hangover symptoms were compared therebetween. From questionnaire results, it was confirmed that the control group exhibited a relatively high frequency of symptoms as compared to the hangover cure-intake group, as evident by headache (hangover cure-intake group: 1, control group: 2), vomiting (hangover cure-intake group: 0, control group: 2), asthenia (hangover cure-intake group: 0, control group: 1), and sensitivity to stimuli (hangover cure-intake group: 0, control group: 1).

[228] [229] 4) Vital signs after drinking of alcohol [230] In order to examine whether subjects exhibit abnormal responses and in order to examine aspects of vital signs of subjects after alcohol drinking, blood pressure and pulse rate of subjects were respectively measured before alcohol administration and at time points of 0.5, 1, 2, 4, 6 and 15 hours after alcohol administration during the first test and second test. According to the results thus measured, both the hangover cure- intake group and control group did not exhibit abnormal responses. Further, blood pressure began to decrease after alcohol administration, reached the lowest level at around 4 hours after alcohol intake, and thereafter gradually increased to recover to the normal state at 15 hours. Such behavior of the blood pressure was in proportion to the

blood alcohol concentration.

[231] [232] Table 8

Comparison of vital signs after alcohol consumption between the hangover cure-intake group and the control group

[233] * SD = Standard Deviation [234] *BP = Blood Pressure [235] [236] Summary of results [237] 3 people out of ten subjects, who exhibited vomiting following alcohol intake and maladjustment to the test, were excluded from the final analysis. The blood alcohol concentration of the hangover cure-intake group was lower than that of the control group, at all of the time points with the exception of a time point immediately after drinking. From comparison results of hangover symptoms after administration of alcohol into subjects, it was confirmed that the control group exhibited a higher frequency of symptoms including headache, vomiting, asthenia, and sensitivity to stimuli, as compared to the group to which the hangover cure of the present invention was administered. In order to examine whether subjects exhibit abnormal responses and in order to examine aspects of vital signs thereof after alcohol consumption, blood pressure and pulse rate of subjects were respectively measured before alcohol administration and at time points of 0.5, 1, 2, 4, 6 and 15 hours after alcohol administration during the first test and second test. According to the results thus measured, abnormal responses were not observed in both the hangover cure-intake group and control group.

Further, blood pressure began to decrease after alcohol administration, reached the lowest level at around 4 hours after alcohol intake, and thereafter gradually increased to recover to the normal state at 15 hours. Such a pattern of the blood pressure exhibited a tendency proportional to the blood alcohol concentration. In addition, similar to the raw unripe red pepper extract of Example 1, the substantially same clinical test results were also obtained for the raw ripe red pepper extract of Example 2.

[238]

[239] Example 16: Clinical Tests

[240] Using the red pepper extract obtained in Example 7 as a sample, a clinical test for hangover-relieving effects thereof on humans was carried out. The test was performed by Dept. of Preventive Medicine Yonsei Univ. Wonju College of Medicine (Wonju, Korea).

[241] The clinical test was performed in the same manner as in Example 15, except that

20 healthy adults, aged from 20 to 40 and suitable for the criteria of selection, were included in the test.

[242]

[243] Test results and Conclusion

[244] 1) Blood alcohol concentration of subjects

[245] Analysis results are set forth in Table 9 and FIG. 4. The hangover cure-intake group generally exhibited the blood alcohol concentration lower than that of a control (non-intake) group. The time to reach the highest level of the blood alcohol concentration after alcohol consumption was 2 hours after drinking for the hangover cure- intake group and 1 hour for the control group, respectively, thus representing that the hangover cure-intake group took a relatively longer time to reach the highest alcohol concentration. The alcohol concentration gradually decreased after 2 hours, and substantially no blood alcohol was detected in both groups after 15 hours. The blood alcohol concentration after alcohol consumption, which reached the highest blood level, was 99.56 mg/dL (2 hours after drinking) for the hangover cure-intake group and 111.6 mg/dL (1 hour after drinking), respectively. In addition, the blood alcohol concentration of the hangover cure-intake group was lower than that of the control group, at all of the time points.

[246]

[247] Table 9

Blood alcohol concentrations of a group to which the hangover cure of the present invention was administered and a control group, with respect to respective time points of blood collection after drinking (Unit: mg/dL)

[248] * SD = Standard Deviation [249] [250] 2) Examination results for liver function values of subjects [251] Blood SGPT(ALT), SGOT(AST) and γ-GTP levels of subjects were respectively measured upon initial collection of blood before alcohol administration and upon final collection of blood after alcohol administration. The results are given in Table 10 below. As to liver function values after drinking, the control group exhibited relatively high values as compared to the hangover cure-intake group.

[252] [253] Table 10

Liver function values of a group to which the hangover cure of the present invention was administered and a control group, before and after drinking (Unit:mg/dL)

[254] [255] 3) Frequency of hangover-related subjective symptoms [256] Generally speaking, hangover symptoms refer to various aftereffects following intake of alcoholic beverages, such as headache, diarrhea, anorexia, nausea, vomiting and the like. Therefore, after administration of alcohol into subjects, hangover symptoms were compared therebetween. From questionnaire results, it was confirmed that the control group exhibited a relatively high frequency of symptoms as compared to the hangover cure-intake group, as evident by asthenia (hangover cure-intake group: 2, control group: 4), sensitivity to stimuli (hangover cure-intake group: 0, control group: 2), sticky sweat (hangover cure-intake group: 0, control group: 2), and memory blackout (hangover cure-intake group: 0, control group: 2).

[257] [258] 4) Vital signs after drinking of alcohol [259] In order to examine whether subjects exhibit abnormal responses and in order to examine aspects of vital signs of subjects after alcohol drinking, blood pressure and pulse rate of subjects were respectively measured before alcohol administration and at time points of 0.5, 1, 2, 4, 6 and 15 hours after alcohol administration during the first test and second test. According to the results thus measured, both the hangover cure- intake group and control group did not exhibit abnormal responses. Further, blood pressure began to decrease after alcohol administration, reached the lowest level at around 4 hours after alcohol intake, and thereafter gradually increased to recover to the normal state at 15 hours. Such behavior of the blood pressure was in proportion to the blood alcohol concentration.

[260] [261] Table 11

Comparison of vital signs after alcohol consumption between the hangover cure-intake group and the control group

[262] * SD = Standard Deviation

[263] *BP = Blood Pressure

[264]

[265] Summary of results

[266] The final analysis was carried out for twenty subjects. The blood alcohol concentration of the hangover cure-intake group was lower than that of the control group, at all of the time points. In particular, the blood alcohol concentration of the hangover cure-intake group was low up to one hour after alcohol consumption. From comparison results of hangover symptoms after administration of alcohol into subjects, it was confirmed that the control group exhibited a higher frequency of symptoms including asthenia, sensitivity to stimuli, sticky sweat, and memory blackout, as compared to the group to which the hangover cure of the present invention was administered. In order to examine whether subjects exhibit abnormal responses and in order to examine aspects of vital signs thereof after alcohol consumption, the blood pressure and pulse rate of subjects were respectively measured before alcohol administration and at time points of 0.5, 1, 2, 4, 6 and 15 hours after alcohol administration during the first test and second test. According to the results thus measured, abnormal responses were not observed in both the hangover cure-intake group and control group. Further, the blood pressure began to decrease after alcohol administration, reached the lowest level at around 4 hours after alcohol intake, and thereafter gradually increased to recover to the normal state at 15 hours. Such a pattern of the blood pressure exhibited a tendency proportional to the blood alcohol concentration. In addition, similar to the raw unripe red pepper extract of Example 7, the substantially same clinical test results were also obtained for the raw ripe red pepper extract of Example 8.

[267]

[268] Example 17: Preparation of beverage

[269] The red pepper extract obtained in Example 1 or 2, or Example 7 or 8 may be used directly as a beverage, or may be otherwise prepared into a beverage form via combination with other beverage components. When the red pepper extract per se is used as a beverage for relieving hangover, 20 mL of the extract can be administered as a single dose or in two divided doses, before and/or after alcohol drinking.

[270]

[271] Preparative Example 1

[272] A beverage was prepared by adding 10% by weight of the raw unripe red pepper extract obtained in Example 1 to a common orange juice.

[273]

[274] Preparative Example 2

[275] A beverage was prepared by mixing 20% by weight of the raw unripe red pepper

extract obtained in Example 1 and 80% by weight of water.

[276]

[277] Preparative Example 3

[278] A beverage was prepared by adding 15% by weight of the raw ripe red pepper extract obtained in Example 2 to a common apple juice.

[279]

[280] Preparative Example 4

[281] A beverage was prepared by mixing 12% by weight of the raw ripe red pepper extract obtained in Example 2 and 88% by weight of water.

[282]

[283] Preparative Example 5

[284] A beverage was prepared by adding 10% by weight of the raw unripe red pepper extract obtained in Example 7 to a common orange juice.

[285]

[286] Preparative Example 6

[287] A beverage was prepared by mixing 20% by weight of the raw unripe red pepper extract obtained in Example 7 and 80% by weight of water.

[288]

[289] Preparative Example 7

[290] A beverage was prepared by adding 15% by weight of the raw ripe red pepper extract obtained in Example 8 to a common apple juice.

[291]

[292] Preparative Example 8

[293] A beverage was prepared by mixing 12% by weight of the raw ripe red pepper extract obtained in Example 8 and 88% by weight of water.

[294]

[295] Although the preferred embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that various modifications, additions and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims.