From herbal roots to synthetic medicines: a historical perspective.

摘要

ALCOHOL IS ONE of our most ancient intoxicants. A recent anthropological study revealed that a fermented mixed beverage of rice, honey and fruit had existed during the Neolithic era. Written history documented the manufacturing of barley beer and other cereal beverages in Egypt and China as far back as 6000 and 4000 years, respectively (El-Guebaly and el-Guebaly, 1981; McGovem et al, 2004). History also attributed the downfall of empires and dynasties to excessive alcohol use by ruling courts more than 3000 years ago. Grecian scholars 2500 years ago issued warnings about the harm of acute and chronic inebriation arising from drinking too much wine too fast and too often. Plato even provided drinking guidelines: no use under age 18, use in moderation between 18 and 30, and no restriction for those older than 40.