Kudzu (Pueraria lobata), sometimes called "Mealy Kudzu," has a long history of use in traditional Chinese medicine for treating alcohol-related problems, but its contemporary use for supporting alcoholism is based on a modest body of scientific research. The most studied compounds in kudzu are isoflavones, particularly puerarin, daidzin, and daidzein, which are believed to influence alcohol metabolism and consumption.

Several small-scale, placebo-controlled human studies have indicated that kudzu extract can reduce alcohol intake in heavy drinkers. For example, a 2005 study published in Alcoholism: Clinical and Experimental Research found that participants given kudzu extract drank fewer beers and took longer to finish each drink compared to placebo. Similarly, animal studies have suggested that kudzu and its isoflavones may reduce voluntary alcohol consumption and suppress alcohol-seeking behavior, possibly by affecting neurotransmitter systems and alcohol metabolism pathways.

Despite these findings, the evidence base is limited by small sample sizes, short study durations, and variability in extract formulations. There are no large-scale, long-term clinical trials, and the exact mechanisms of action remain unclear. Therefore, while there is promising preliminary scientific evidence, it is not robust enough to be considered a first-line or standalone treatment for alcoholism. More research is needed to determine efficacy, safety, and mechanisms.