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Updated: Apr 28, 2026

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[Absinthe rehabilitated].

Yves Chapuis

    Bulletin De L'Academie Nationale De Medecine
    |June 13, 2014
    PubMed
    Summary
    This summary is machine-generated.

    Absinthe, known since Antiquity for medicinal uses, was transformed into an aperitif. Banned in 1915 due to perceived toxicity, its production resumed in 2000 after scientific analysis revealed low thuyone toxicity in normal consumption.

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    Area of Science:

    • Historical Pharmacology
    • Toxicology
    • Food Science

    Background:

    • Absinthe (Artemisia absinthium) has a long history of medicinal use dating back to Ancient Egypt and was recommended by physicians throughout history.
    • In the late 18th century, absinthe transitioned from a purgative elixir to an aperitif liqueur, gaining significant popularity in France and other regions.
    • Its cultural significance grew, particularly among artistic and literary circles, earning it the nickname 'la fée verte' (the green fairy).

    Observation:

    • In the early 20th century, concerns arose regarding the safety of absinthe and other aperitif liqueurs.
    • A commission examined the composition and physiological effects of absinthe, identifying it as a dangerous aperitif and recommending a ban.
    • Despite tax revenue implications, absinthe production was prohibited in France in 1915.

    Findings:

    • Scientific analyses conducted in the late 20th century indicated that thuyone, a key compound in absinthe, is toxic only in very large quantities, exceeding normal consumption levels.
    • The high alcohol content and potential adulteration of alcohol in absinthe were identified as more detrimental factors than thuyone itself.
    • These findings led to the lifting of the absinthe prohibition in 2000, with new regulations on alcohol and thuyone content.

    Implications:

    • The re-evaluation of absinthe's safety based on scientific evidence led to its re-legalization and regulated production.
    • This case highlights the importance of scientific analysis in informing public health policy regarding alcoholic beverages.
    • Modern absinthe production operates under strict limits for alcohol and thuyone concentration, ensuring safer consumption.