Kudzu has been used as a traditional Chinese treatment for alcoholism and hangovers since at least 600 AD. The root contains isoflavones, which are biologically active molecules that may be responsible for kudzu's effects. A small, double-blind, placebo-controlled study found that heavy drinkers who took kudzu for a week consumed significantly fewer beers than those who took a placebo. The kudzu group also drank more slowly. Ashwagandha helps to aid in anxiety and mineral depletion that comes with drinking alcohol.