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A-Hango can stave off alcohol hangovers
Ranjith Kandya
DHNS
Last Updated IST
The Central Food Technologies and Research Institute in Mysuru.
The Central Food Technologies and Research Institute in Mysuru.

City-based Central Food Technological Research Institute (CFTRI) has developed an ingredient that prevents alcohol hangovers. Anti-Hangovers (A-Hango), is a food ingredient prepared from common food material, that keeps a hangover away.

A-Hango has been designed to reduce the amount of acetaldehyde build-up that arises due to the consumption of alcohol. According to scientists, A-Hango is available in the form of dry powder and can be taken during the consumption of alcohol. The powder can be filled in a capsule or can be consumed with food or snacks. A-Hango is a ready-to-be-formulated granular powder, designed to reduce the ill effects of an alcoholic hangover, by countering effects of alcohol by eliminating acetaldehyde. It is obtained through fermentation of a food grade microbe, said a scientist.

According to CFTRI Chief Scientist R Subramanian, A-Hango is in great demand and the technology has been transferred to an industry for Rs 30 lakh. The previous highest revenue through any technology transfer was only Rs 5 lakh, he had said during the inaugural ceremony of CFTRI ‘Open Days’ and ‘Foundation Day’.

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By way of absenteeism, lost man-days and low productivities, hangovers cause annual losses of billions of rupees across the globe. Anti-hangover products have a global market, with each country having a huge market size. India has an estimated market size of Rs 3,700 crore.

B V Sathyendra Rao, Principal Scientist and Head, Technology Transfer and Business Development, CFTRI said, the technology was first transferred to Bengaluru-based company in July 2018. The product has evoked a good response during the survey. More than 85% people claimed that they felt that their alcohol hangover was reduced by 90%.

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(Published 31 October 2018, 21:58 IST)