Researchers conducted a randomised control trial - half the participants drank 540ml of spirits alcohol after having Korean Pear Juice, and half drank the same amount of alcohol after a placebo drink. Their blood and urine were tested over 15 hours, and their reported hangover symptoms were recorded. Korean Pear Juice reduced overall hangover severity by about 16-21%, with noticeable improvements in symptoms like trouble concentrating, memory issues, and sensitivity to light and sound for some participants. The juice also helped lower blood alcohol levels. The effectiveness varied depending on participants' genetic makeup related to how their bodies process alcohol.

A preliminary review by CSIRO (Commonwealth Scientific and Industrial Research Organisation) found that consuming 220ml of Korean Pear Juice before drinking alcohol can reduce hangover severity and lower blood alcohol levels. The juice was shown to improve concentration, a common hangover symptom, and was thought to work by affecting key enzymes involved in alcohol metabolism. These enzymes help break down alcohol more efficiently, reducing levels of acetaldehyde, a compound linked to hangover symptoms. Importantly, the juice must be consumed before alcohol to be effective, as drinking it afterwards does not have the same benefits.

Using lab tests and experiments with mice, researchers found the following:

Boosts Enzymes: Korean pear stimulates two key enzymes (ADH and ALDH) that help process alcohol, making them work 1.3 to 3 times more effectively.

Lowers Blood Alcohol: The pear extract reduced blood alcohol levels, regardless of genetic ability to process alcohol.

Korean Pear appears to help the body process alcohol faster by stimulating alcohol-metabolising enzymes. Its effectiveness may vary depending on individual differences related to ALDH2.