In their recent publication, researchers argue that the presence of ethanol in fruits has ecological and evolutionary relevance, suggesting that animals may have been consuming intoxicating substances since prehistoric times.
The authors of the study challenge the conventional view regarding ethanol availability in nature, emphasizing that historical interactions between wildlife and fermented fruits demonstrate an ancient appetite for intoxication.
The implications of the study extend to human behavior, suggesting that the inclination towards consuming alcohol predates humanity's existence and is a long-established trait in the animal kingdom.
Some species, such as the pentailed treeshrew, have adapted to process alcohol without negative consequences, indicating a fascinating interplay between evolution and dietary choices involving ethanol.
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