Effect of long-term administration of different hard liquors and red wine on the rat liver. A histological and biochemical study.

Abstract

Male rats were given 50 per cent of calories as ethanol, whisky, brandy, gin and red wine for 8-9 months together with moderate or low protein and vitamin supply. Histological studies at sacrifice failed to detect signs of hepatotoxicity, but biochemical studies indicated that at least red wine and whisky produced more undesirable effects on the liver than ethanol.