Swiss researchers have developed a milk-based gel that has the ability to break down alcohol in the gastrointestinal system without affecting the liver.
The gel created by scientists from ETH Zurich in Switzerland, although not aiming to encourage alcohol consumption, is a solution to reduce the negative impact of alcoholic beverages on the body, minimizing associated side effects.
When alcohol is metabolized in the body, it appears as an intermediate product called acetaldehyde, a toxic compound that can lead to liver damage.
The milk-based gel facilitates the direct transformation of alcohol into harmless acetic acid, without the formation of acetaldehyde, effectively shifting the decomposition process from the liver to the digestive tract, as shown by Interesting Engineering.
At its core, the gel contains milk proteins, salt, water, and some catalysts to facilitate alcohol breakdown. In this regard, iron atoms are used, evenly distributed on the protein's surface to initiate the transformation of alcohol into acetic acid.
The final product, which also includes hydrogen peroxide, efficiently reacts with alcohol. Initial experiments on mice have shown that the gel reduced alcohol levels by approximately 56% and decreased acetaldehyde accumulation, demonstrating its potential to protect the liver.
The gel, which can be consumed before or during alcohol intake, is not a solution for alcohol poisoning or for reducing alcohol consumption.
However, it can be an alternative for those who wish to consume alcohol occasionally but do not want their liver to suffer.