ABSTRACT
Ethanol absorption in the upper gastrointestinal tract is mainly controlled by gastric emptying. Diet components also in the gastrointestinal tract affect the absorption and metabolism. For example, vegetable oils (soybean oil, coconut oil, etc.) not only slow the rate at which gastric ethanol is eliminated but restrain increases of the plasma ethanol concentration.1 Moreover, sesamin and garlic stimulate ethanol metabolism, especially the clearance of acetaldehyde,2,3 and are expected to ameliorate alcohol toxicity.
