For sobering up, some people use tea, some use medicine, but there's actually a fruit that is very effective for this purpose: the persimmon. Some restaurants thoughtfully serve a plate of persimmon dessert after guests have had a few drinks, precisely for this reason. Persimmons contain tannins and enzymes, and their vitamin C content is 3-4 times higher than that of citrus fruits. These substances are all factors in the persimmon's ability to sober you up.
Persimmons can accelerate the oxidation of ethanol in the blood. The tannins and enzymes in them can break down alcohol. Its high sugar and potassium content, along with its high water content, have a diuretic effect, helping the body to expel alcohol. Its rich vitamin C can also enhance liver function, acting as a liver protectant. The organic acids and tannic acid can promote digestion and speed up alcohol breakdown, so it's no exaggeration to call the persimmon the best "hangover cure." If you eat two persimmons after getting drunk, it can also relieve the headache the next day.
Although persimmons are good, they are not suitable for everyone to use for sobering up. Nutrition experts remind us that persimmons are "cold" in nature. For people with a "cold stomach" or gastritis, eating too many persimmons will not only worsen their condition but also increase the risk of stomach stones. Especially at a seafood meal, you should never use persimmons to sober up, as they can react with seafood and cause food poisoning.