Production of alcohol is by fermentation of yeast, sugar, and starches. The consumption of which may be associated with some underlining risk factor depending on the quantity consumed per time. Alcohol can be consumed raw or by mixing in beverages, and whenever an alcoholic beverage is consumed, it can take about an hour for the body to metabolize one-eight of an imperial gallon. The level of the blood alcohol is increased when the quantity of alcohol consumed exceeds the normal dose which the body could metabolize, and then intoxication sets it. The higher the blood alcohol concentration, the higher the risk of diseases associated with the liver, kidney, and pancreas and the abundance of free radicals in the body system. Excessive use of alcohol can lead to alcoholism or alcohol dependence. Withdrawal from which can be life-threatening. Disulfiram, naltrexone, and acamprosate are the three approved oral medications for the treatment of alcoholism or alcohol dependence. On the other hand, moderate consumption of alcohol or red wines has been confirmed to be beneficial to human health particularly because of the antioxidant properties it confers.
Part of the book: Frontiers and New Trends in the Science of Fermented Food and Beverages