Intoxication, or being drunk, is a temporary state after consuming alcoholic beverages. It results in a range of physical and behavioral changes. Understanding its causes involves exploring the specific chemical responsible and its interaction with the body.
The Intoxicating Component
Ethanol, also known as ethyl alcohol, is the primary chemical compound in alcoholic drinks responsible for intoxication. Ethanol is a small, simple molecule. Its compact structure allows it to easily move throughout the body.
Ethanol is the active ingredient in beverages like beer, wine, and spirits. It is produced through fermentation, a process where yeast converts sugars into ethyl alcohol. Its unique properties allow it to interact with various biological systems, leading to its effects.
Alcohol’s Journey Through the Body
Once consumed, alcohol begins its rapid journey through the body without needing digestion like food. A small amount of alcohol can be absorbed directly through the lining of the mouth and stomach. However, the majority of alcohol, about 80%, is absorbed quickly into the bloodstream through the small intestine. The small intestine’s large surface area facilitates this efficient absorption.
Factors such as the presence of food in the stomach can influence the rate of absorption. Eating before drinking, especially foods high in fat, protein, and fiber, can slow down how quickly alcohol enters the bloodstream. Food can physically obstruct alcohol from contacting the stomach lining and delay its passage into the small intestine.
How Alcohol Affects the Brain and Body
Once in the bloodstream, alcohol rapidly travels to all organs, including the brain, due to its ability to easily cross cell membranes. In the brain, alcohol acts as a depressant, slowing down brain activity by interfering with communication pathways between brain cells. This disruption is due to its interaction with neurotransmitters, the brain’s chemical messengers.
Alcohol primarily enhances the effects of gamma-aminobutyric acid (GABA), the brain’s main inhibitory neurotransmitter. By increasing GABA activity, alcohol reduces neuronal excitability, leading to feelings of relaxation and sedation. Simultaneously, alcohol inhibits the activity of glutamate, the brain’s primary excitatory neurotransmitter, further contributing to a decrease in brain activity. This imbalance can impair judgment, coordination, speech, and reaction time.
The effects of alcohol can manifest as slurred speech, unsteadiness, and impaired memory. Alcohol can also stimulate dopamine release in the brain’s reward centers, contributing to initial feelings of pleasure and potentially influencing continued consumption. Physical effects can include vasodilation, causing skin flushing, and increased urination due to its diuretic properties.
Processing and Elimination
The body primarily processes alcohol in the liver, where it is broken down by specific enzymes. The main enzyme responsible for this initial breakdown is alcohol dehydrogenase (ADH), which converts alcohol into acetaldehyde. Acetaldehyde is a toxic substance, quickly converted into acetate by another enzyme, aldehyde dehydrogenase (ALDH). Acetate is then further broken down into carbon dioxide and water for elimination.
The liver metabolizes alcohol at a relatively constant rate, typically around one standard drink per hour, regardless of how quickly it was consumed. This rate can vary slightly among individuals based on factors like genetics, body size, and the amount of food consumed. While the liver handles most of the elimination, a small percentage of alcohol, about 2% to 10%, is eliminated through urine, sweat, and breath. The rate at which alcohol is processed cannot be significantly sped up by external factors like coffee or cold showers; only time allows the body to remove alcohol from the system.