The durian is the fruit of several tree species belonging to the genus Durio and the family Malvaceae.

Called the "king of fruits" by many in Asia, the durian is distinctive for its large size, strong odor, and thorn-covered husk. The fruit can grow as large as 30 centimetres (12 in) long and 15 centimetres (6 in) in diameter. It typically weighs one to three kilograms (2 to 7 lb). Its shape ranges from oblong to round. The color of its husk green to brown, and its flesh pale yellow to red, depending on the species.

Aldehyde Dehydrogenase Inhibitor

Durian fruit acts as a potent aldehyde dehydrogenase inhibitor.

Rats given alcohol (1.25g/kg) and durian (2.4gFW/100gBW per day) showed a reduced rate of blood acetaldehyde clearance and hypothermia, which is associated with the typical disulfiram-ethanol reaction. Blood alcohol levels and rate of acetaldehyde elimination were lowest at 60min in rats given durian.[2]

Durian fruit extract was shown to produce 70% inhibition of yeast aldehyde dehydrogenase at 0.33 ppm. Diethyl disulfide, the main active compound in durian fruit, inhibited yeast aldehyde dehydrogenase by 81.5% in at 1.1 ppm.[1]

1. Inhibition of aldehyde dehydrogenase enzyme by durian (Durio zibethinus Murray) fruit extract
John S. Maninang, Ma. Concepcion C. Lizada and Hiroshi Gemma; Food Chemistry, Volume 117, Issue 2, 15 November 2009, Pages 352-355 (Download Attached PDF Document)
2. The influence of durian (Durio zibethinus Murray cv. Monthong) on conditioned taste aversion to ethanol
John S. Maninang; Leah Raquel C. Lopido-Sese; Ma. Concepcion C. Lizada; Hiroshi Gemma; Food Chemistry (March 2012), 131 (2), pg. 705-712
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