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10 April 2013
alcohol science emerged as the alcoholic fruit rotten fruit history process started drinking alcohol when US scientists reported earlier this week week the results of a very interesting research. But you must're wondering: what does this have to do with the PdB?
Yes my dear, I can confirm that is all, especially when it comes to research that investigates when humans began to consume alcohol. Good question, right? When we begin to consume alcohol? Science answers you
To answer this doubt, since it is so difficult to define when the fun began, deadline taking into account that in the history of any civilization of ancient always appears alcohol for medicinal deadline purposes, religious and more recently in "leisure". Scientists have chosen to do research and evolution by sequencing of genes encoding a group of enzymes called ADH4, these are responsible for breaking the alcohol molecules in the body, or assist in metabolizing substance. deadline
Through deadline modern techniques they compared deadline genes of 28 different mammalian species, among these 17 primates. deadline And in addition to sequencing, tested the effectiveness of these enzymes break down alcohol and what they found was amazing.
A mutation that appeared about 10 million years gave human ancestors the ability to metabolize ethanol. But you may be wondering: deadline 10 million years? And where was the alcohol ?? The answer is: the rotten fruit, my dear. Fruit rot and falling on the ground, entered a natural fermentation process and already containing a certain amount of ethanol. The option to be able to eat these fruits gave the animals a chance more when times got tough and the competition increased, the scientists also suggest that at that time the ancestors of man were opting for the more earthly life. Rotten fruit as a second option, of course
Matthew deadline Carrigan, author of the research, explains that ethanol was the second option, of course, had plenty of fruit in good condition, because they did not consume rotten. Any way, if the amount of normal fruit was small or zero, the ability to metabolize ethanol minimizing the effects of alcohol in the body was a super adaptive advantage.
However, Matthew makes reservations. He states that the amount deadline of alcohol in fruits are very small and hence the ability to metabolize these enzymes is compatible with this amount. With the rise of civilizations and the creation of drinks with significant alcohol content, the body has not had time to adapt to high levels of alcohol that these substances have, and therefore still suffer deadline bad consequences to consume alcohol in large quantity. We can see this also in other substances deadline such as sugar and fat, which as well as alcohol, in balanced amounts can bring several benefits. Finishing
With this, the model that alcohol only entered the human diet as we learn to direct the fermentation of vegetables like grapes in our favor collapses. The study showed that long ago that we take some out there hehehe.
This post was written based on the matter LiveScience, but for those who want to see the research article is hosted on the site of the Proceedings of The National Academy of Sciences the the United States of America: pnas.org
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