Soy Isoflavone Extract Does Not Increase the Intoxicating Effects of Acute Alcohol Ingestion in Human Volunteers.

Rafael De La Torre,Francina Fonseca,Roser Martínez-Riera,Marta Torrens,Clara Pérez-Mañá,Magí Farré,Nieves Pizarro,Esther Papaseit

doi:10.3389/fphar.2019.00131

Abstract

Soy beans contain isoflavones, including daidzein and genistein, with biological activities related to therapeutic effects in reducing osteoporosis, decreasing adverse menopausal manifestations, providing protection from cardiovascular diseases, and reducing hormone-dependent cancers and age-related cognitive-decline. Daidzein has been described as inhibiting the aldehyde-dehydrogenase-2 enzyme (ALDH2), and reducing alcohol use in clinical pilot studies. Our aim was to evaluate the possible interactions between a soy extract product and alcohol in a crossover, single blind, randomized study. Ten healthy male volunteers participated in two experimental sessions: one with a single dose of alcohol (0.5 g/kg, Vodka Absolut, Sweden), and the other with four capsules of a soy extract product (Super-Absorbable Soy Isoflavones, Life-Extension, United States) and, 2 h later, the same dose of alcohol. Results showed no differences in vital signs except a slightly higher significative reduction in diastolic blood pressure at 2, 3, 4, and 8 h after administration with alcohol alone in comparison with soy extract+alcohol. Ethanol-induced subjective and adverse effects were similar for both conditions with the exception of headache (higher at 8 h after alcohol alone). Our results demonstrate that a single dose of a soy isoflavone extract did not influence alcohol pharmacokinetics and pharmacological effects and did not induce any disulfiram-reaction symptoms. Soy extract and alcohol did not interact and can be administered safely.

Highlights

Isoflavones are biologically active polyphenols found in soybeans and other legumes
No differences were observed in Emax and AUC for SBP, DBP, HR, and oral temperature between both conditions: alcohol and soy extract+alcohol (Figure 1, SBP, DBP HR)
A slight difference in cutaneous facial temperature was found in the Emax (1.59 and 0.75◦C after alcohol and soy extract+alcohol, respectively)

Summary

Introduction

Isoflavones are biologically active polyphenols found in soybeans and other legumes In the former, the principal ones are daidzin (40%) and genistin (50%) which transform into two active compounds, daidzein and genistein, respectively (U.S Department of Agriculture, Agricultural Research Service, 2015). Daidzein consumption has been related to phytoestrogen and antioxidant activity, a lower incidence of menopausal symptoms (Messina, 2014), and a reduction in osteoporosis, breast cancer, and cardiovascular diseases (Michelfelder, 2009). This isoflavone is more selective for estrogen receptor (ER)/beta than estradiol which could explain such activities. Especially daidzin-daidzein, have been reported to inhibit the aldehyde-dehydrogenase-2 enzyme (ALDH2) (Gao et al, 2001; Lowe et al, 2008; Koppaka et al, 2012)

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