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- W963852241 abstract "This chapter focuses on the evolutionary and historical aspects of ethanol consumption. Ethanol, as the preferred inebriant for much of the world's human population, is derived biotically from the fermentation by yeast of plant sugars. Historically, the association of yeasts with the fruits of flowering plants originated in the Cretaceous, and dietary exposure of diverse vertebrate taxa to ethanol within fruits is similarly ancient. Fruit-eating is ancestral in primates (originating approximately 56 Ma; Ma: megaannum, that is, 1 million years before present), in hominids ( ∼ 12 Ma), and in the genus Homo ( ∼ 2 Ma), suggesting regular consumption of low-concentration ethanol within fruit pulp by apes and by our immediate ancestors during much of human evolution. For all fruit-eaters, volatilized alcohols from fruit potentially serves in olfactory localization of transient nutritional resources, whereas ethanol consumed during the course of frugivory may act as an appetitive stimulant. Preference for and excessive consumption of alcohol by modern humans, may accordingly derive from pre-existing sensory biases associating ethanol with nutritional reward. The routine availability of high-concentration distilled ethanol solutions is a recent phenomenon in human history, but is particularly effective in co-opting, at times maladaptively, ancestral nutritional strategies of our frugivorous hominid precursors." @default.
- W963852241 created "2016-06-24" @default.
- W963852241 creator A5090952990 @default.
- W963852241 date "2005-01-01" @default.
- W963852241 modified "2023-09-25" @default.
- W963852241 title "Evolutionary and Historical Aspects of Ethanol Ingestion I thank Paul Gruenewald, Carmi Korine, Berry Pinshow, and Dustin Stephens for commenting on the manuscript." @default.
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- W963852241 doi "https://doi.org/10.1016/b978-012564370-2/50003-9" @default.
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