Animals ‘likely’ get ‘drunk’ on a regular basis, scientists say

They really do go bananas.

New research shows that monkeys and other wild creatures could be getting drunk on fermented fruits of the jungle — and their tipsy state might explain erratic behavior.

Scientists have found that the organic compound ethanol — a naturally present yeast in many fruits and nectar that wildlife “likely” have easy access to — can give beasts a a serious buzz when it ferments, according to the study, published in the journal Trends in Ecology & Evolution.

Animals may be getting buzzed off of fermented fruits containing alcohol a new report suggests. Nicholas Chapoy

“We’re moving away from this anthropocentric view that ethanol is just something that humans use,” said senior author Kimberley Hockings.

“It’s much more abundant in the natural world than we previously thought, and most animals that eat sugary fruits are going to be exposed to some level of ethanol,” she explained.

Researchers are now taking in the possibility of animals getting drunk off fermented fruits, but not for the reasons we humans get sauced. Julia Casorso

The data showed that the tree treats contain up to 10.2 alcohol by volume in some cases — just under the average for wine, according to MasterClass.

Primates, along with chipmunk-like treeshrews have “adapted to efficiently metabolize ethanol,” according to researchers, who also noted “anecdotal accounts of wasps getting drunk.”

However, researcher Matthew Carrigan says animals aren’t trying to recreate “Animal House” for the sake of partying.

“From an ecological perspective, it is not advantageous to be inebriated as you’re climbing around in the trees or surrounded by predators at night — that’s a recipe for not having your genes passed on,” he said.

“It’s the opposite of humans who want to get intoxicated but don’t really want the calories — from the non-human perspective, the animals want the calories but not the inebriation.”

More than being a good source of calories, it may also be easy for them to seek out, thanks to the pungent odor that accompanies fermentation.

New research shows that animals may be drawn to fermenting fruits and ethanol containing substances with the accidental kickback of intoxication. AFP via Getty Images

Using the example of fruit flies laying their eggs in ethanol-based substances, researchers added that there may also be medicinal purposes such as protection from parasites, too.

Further research is also needed to determine if wildlife intentionally seeks out ethanol in a full understanding of its potential boozy side effects, researcher and behavioral scientist Anna Bowland said.

“On the cognitive side, ideas have been put forward that ethanol can trigger the endorphin and dopamine system, which leads to feelings of relaxation that could have benefits in terms of sociality,” she added.

“To test that, we’d really need to know if ethanol is producing a physiological response in the wild.”