Since when have we hangover (or “vesalgia” for scientists)? Presumably much longer than wine and other fermented beverages were invented. In fact, 10 million years ago, our ancestors could have consumed fruit that had fallen to the ground, potentially rotten and therefore laden with alcohol. However, if this consumption presents an advantage due to the richness in calories of ethanol, with its 7 kilocalories per gram compared to only 4 for carbohydrates or proteins, it does not come without a backlash which our predecessors undoubtedly experienced. quickly realized: alcohol first makes you happy… Then sick.
Indeed, our body is not well adapted for this consumption and alcohol remains toxic, even if evolution has done what it could by stabilizing in our genome a mutation in the gene coding for the enzyme ADH4 (alcohol dehydrogenase 4)making it 40 times more effective in carrying out the first stage of alcohol detoxification. This mutation does not, however, make us immune to its effects.
As soon as swallowed, alcohol quickly passes the stomach to arrive in the intestine, then the blood circulation (it is detected in the blood a few minutes after ingestion), then irrigating all our organs, including the brain (the first effects are then feel) and the liver (the second effects arrive), quite spectacularly if the doses ingested are extreme. The body then signals the poisoning by nausea, vomiting, etc. Or even an alcoholic coma (and death) in the most serious cases.
But let’s return to the case, fortunately more common, of a “moderate excess”. In the brain, first of all, alcohol will have different roles, including that of boosting the secretion of dopamine (hence the rather stimulating and euphoric effect in the first place), before the sedative effect takes over and causes the characteristic drowsiness phase. We then fall asleep in a rather restless sleep. Waking up painfully reminds us of the excesses of the day before and the more or less severe intoxication that results.
Because it is the liver that decomposes alcohol, to transform ethanol into acetaldehyde then into acetate, these two compounds unfortunately still remaining toxic for our body. However, alcohol also disrupts the production of vasopressin, an antidiuretic hormone which regulates the activity of the kidneys, which is rather a good thing, because you have to urinate well to eliminate all these toxins: the body then uses water , lots of water to eliminate the alcohol… Leading to dehydration which is one of the causes of migraine.
Let’s add to this the vasodilator effect of alcohol (with this little sensation of “warmth” after the first sips, which is a real trap, because, once the misleading sensation is passed, the body cools down even more quickly), as well as as the disruption of blood sugar levels, the secretion of neurotransmitters and the triggering of an inflammatory response. So many effects that contribute to headacheswithout the mechanisms always being very clear.
On this subject, forget the legends: yes, even very good wines give you a hangover. Even “natural” wines. Because no, sulfur is not responsible, but alcohol is. Or only in certain people particularly sensitive to sulphites; but others will be more likely to contain histamines and other biogenic amines, than certain wines with low sulphites. contain in larger quantities.
Finally, in the event of unavoidable excess, are there relief strategies? Foods that can help? Medicines? Only diet seems recommended (to lighten the liver) and rehydration using your best winter herbal teas, even if it will not produce a miracle. on your headache. As for the drugstore market, it may well be flooded with “anti-hangover” formulas (based on vitamins supposed to boost liver activity or probiotics supposed to “capture” alcohol before it passes into the body). blood), no scientific study worthy of the name has been able to prove the effectiveness of these pills.
All that’s left is paracetamol or ibuprofen to relieve the pain. Be careful, however, of the hepatotoxic effects of these molecules: it is not a question of killing your liver. And above all, also avoid the temptation to treat evil with evil by taking another drink of alcohol, because if the anesthetic and analgesic effect may give the impression of temporarily relieving your cranial pain, it will only be to see it resurface more beautiful then!
Christophe Lavelle is a researcher in molecular biophysics, epigenetics and nutrition at the National Center for Scientific Research (CNRS UMR 7196, Inserm U1154) and at National Museum of Natural History (MNHN) in Paris.
This article is republished from The Conversation sous licence Creative Commons. Lire l’article original.
Source: www.slate.fr
