In a new study published in Nature Nanotechnology, researchers have developed a gel that helps break down alcohol quickly and safely, with hopes of preventing adverse effects of drinking in the future. The gel has been found to prevent drunkenness and help recover from it faster in mouse experiments.
The gel used in the experiment was made of iron particles and the milk protein beta-lactoglobulin, a by-product of cheese making. This compound mimics the activity of an enzyme that breaks down ethanol into acetic acid, bypassing the harmful effects of acetaldehyde caused by the body’s own enzymes oxidizing ethanol first.
In experiments with mice given unlimited access to ethanol for ten days, the gel significantly lowered blood alcohol levels by about 55% in four hours. Mice that consumed the gel also had decreased levels of acetaldehyde in their blood and healthier internal organs compared to those who did not consume the gel.
Researchers are now looking to test the gel on humans, with hopes of preventing hangovers and treating individuals suffering from alcoholism. The gel is seen as a potential solution to the harmful effects of excessive drinking and could provide relief for those struggling with alcohol-related issues.
