A milk-based gel could reduce the harmful effects of alcohol

A milk-based gel could reduce the harmful effects of alcohol

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Swiss researchers have come up with an alcohol-neutralizing milk-based gel that can break down alcohol in the gastrointestinal system and spare the liver at the same time. The gel newly prepared by the scientists from ETH Zurich offers the drinker the opportunity to neutralize the negative effects of alcoholic beverages and thus save himself from “a hangover” and other negative consequences. Alcohol, while it is broken down in the human body, is seen to exist as an intermediate product called acetaldehyde, which is a toxic compound that leads to liver damage.

A milk-based gel helps the direct conversion of alcohol into a harmless acetic acid, thus eliminating the formation of acetaldehyde, which allows the liver to decompose, effectively shifting the decomposition process from the liver to the digestive tract, as detailed by Interesting Engineering. The constituents involved in the gel are: milk proteins, salt, water, and some catalysts that aid in the decomposition process of alcohol. In this, iron atoms are used, found in a very small quantity, uniformly spread on the surface of the protein, which will help trigger and also initiate the conversion of alcohol into acetic acid. The final product that includes hydrogen peroxide in it interacts very well with alcohol. The first experiments on the mice have shown that alcohol was neutralized by about 56%, and acetaldehyde accumulation, which proves that it can be used in the saving of the liver.

 

 

The gel can be taken before or while taking alcoholic drinks but cannot be a remedy for alcohol poisoning or for elimination of taking alcohol, although it is an alternative for people who want to take alcohol and they enjoy it, but without causing harm to the liver.

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