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Alcohol in preparations




Alcohol in Rabštejn pharmaceutical preparations

Why is alcohol contained in our products?
Alcohol (more precisely ethyl-alcohol, yeast spirit) is contained in our herbal preparations for a number of reasons:
1. To gain active ingredients of plants:
Many active ingredients are non-soluble in water, or only soluble with difficulty.
2. For conservation:
Since alcohol is contained in the preparations, it is reasonable to also use it as an effective and natural conservation medium (in contrast to synthetic chemicals it is a very suitable means of conservation due to the excellent biological degradation of alcohol - primarily it is a natural material of the body).
3. To improve resorption:
In certain materials, such as for example silice, absorption, and so effectiveness, is improved due to the presence of alcohol.

Origin of alcohol

1. in nature:
through the fermentation of fruits, grains, and others supplemented by yeasts whose natural sugars transform into ethyl-alcohol and carbon dioxide.
2. in the body:
physiologically, in the human body the metabolic process produces a relatively constant level of alcohol, in an amount of about 0,03 %0 .

Effects of alcohol in organisms

Level of alcohol in blood (parts per thousand - p.p.t.)
Effect on organism
0,2-0,4 p.p.t. Symptoms such as warmth, sociability, caring, satisfaction, euphoria
From about. 1 p.p.t. Changes in EEG, lack of car-driving ability
From about. 1.3 p.p.t. Reduction of coordination abilities, loss of concentration and attentiveness, perception and reaction abilities.
From about. 2.2 p.p.t. Drunkenness, memory loss.
From about. 3 p.p.t. Complete signs of drunkenness, coma, breathing breakdown, death.

Degradation of alcohol

In the liver:
Alcohol >> (enzymatic processing by alcoholdehydrogenase) >> acetaldehyde>>acetic acid + acetylcoenzyme A (this further metabolizes to water and carbon dioxide in the Krebs cycle)

Outside the liver: about 10% of alcohol metabolizes also in the catalases system. This partially explains the various individual alcohol tolerances.

Rate of degradation:
in men: about 0,15 p.p.t. per hour
in women: ca. 0,10 p.p.t. per hour

Resorption of alcohol begins in the mouth. However, the amount of alcohol absorbed by the mouth's mucous glands remains below the elimination level, and no significant increase in the blood alcohol level occurs even on holding a strong concentration in the mouth for a longer time. 20% of alcohol consumed is absorbed in the stomach, while the decisive part, about 80%, is absorbed in the duodenum and the upper part of the large intestine. The rate of resorption of alcohol into the blood and organism is mainly dependent on diffusion speed and on the size of the digestive tract from which it may be absorbed.

Alcohol content in foods

These foods very often contain alcohol (ethanol), even if it is not designated on their packages.
Here you find a list of foods which contain alcohol in their basics:

Food Amount
Fruit juice
0,2 l
0,6 g
50 g (1 slice)
0,2 g
500 g
2,5 - 5 g
Non-alcoholic beer
0,2 l
1,0 g
(0,3 l)
(10 g)
(0,25 l)
(25 g)

Alcohol content (raw materials)

A snack which is made up of 3 slices of bread and three cls. of wine contains about 25,6 g of alcohol.
This amount corresponds to:

about 80 times the individually recommended dose of bud extracts (for example linden, poplar, birch etc.), in a person with a weight of 75 kg; this dose contains about 0,3289 g of alcohol.

Any extract of Rabštejn pharmaceutic buds

Recommended daily dosage
corresponding g of alcohol per individual dose *
g of alcohol in complete daily dose

Adult person, 75 kg = 75 drops daily

* note: calculated as ethanol 96% v/v


· Ethanol is inevitable for the production of liquid extracts from plants

· Content of alcohol in many foods is greater than the total daily recommended dose of our preparations. In these foods however the producer is not obliged to mark it as a food which contains alcohol

· In the use of our preparations (even for children), maintaining the recommended dosage does not allow for the detection, by usual analytic procedures, to detect a raised level of alcohol in the blood (therefore increased level as against the physiological values of alcohol in the blood), because the metabolism of these small amounts of alcohol is faster than its quantitive absorption