A hangover reducing composition containing a lactic acid bacteria fermented substance of Ssangwha-tang is provided to lower blood alcohol concentration. A hangover reducing composition comprises a lactic acid bacteria fermented substance of Ssangwha-tang which is prepared by inoculating lactic acid bacteria to the Ssangwha-tang and fermenting it. The Ssangwha-tang is obtained by mixing 10 parts of Paeonia lactiflora, 6-17 parts of Prepared Rehmannia Root, 6-17 parts of Astragalus membranaceus, 6-17 parts of Angelica sinensis, 6-17 parts of Cnidium officinale, 3-14 parts of Cinnamomum loureirii, 3-14 parts of Glycyrrhiza uralensis, 2-14 parts of Rhizoma Zingiberis and 4-8 parts of Zizyphi Fructus and extracting the mixture in hot water. The lactic acid bacteria are selected from the group consisting of Lactobacillus fermentum, Lactobacillus gasseri, Lactobacillus casei, Lactobacillus acidophilus and Lactobacillus rhamnosus. The hangover reducing composition lowers blood alcohol concentration before or after alcohol ingestion. The hangover reducing composition is provided as a health food.
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