Cheers to no hangovers! Scientists invent alcohol-neutralizing gel

Alcohol consumption is known to cause several health issues, including liver disease and impaired cognitive functions, leading to accidents and unsafe behaviors like drunk driving, contributing to millions of fatalities worldwide. However, researchers at ETH Zurich have made a significant discovery that could reduce these dangers.

A groundbreaking study published in “Nature Nanotechnology” details how a new protein gel developed by the team could neutralize alcohol’s harmful effects. According to Professor Raffaele Mezzenga from the Laboratory of Food & Soft Materials at ETH Zurich, this gel transfers the breakdown of alcohol from the liver to the gastrointestinal tract, eliminating the production of harmful acetaldehyde, a toxic byproduct usually formed in the liver.

The gel is made primarily from whey proteins that transform into long fibrils. These fibrils are coated with iron atoms that facilitate the breakdown of alcohol. Additionally, gold nanoparticles within the gel interact with glucose to produce hydrogen peroxide, which further aids in converting alcohol into non-toxic acetic acid.

Promising outcomes were observed in experiments with mice. The gel decreased blood alcohol concentrations by up to 56% within five hours after consumption. Mice treated with the gel daily showed less liver damage and better metabolic health compared to those in the control group.

Professor Mezzenga pointed out that while abstaining from alcohol is the healthiest option, the gel provides an alternative for those who wish to continue drinking but want to mitigate the adverse effects on their health without experiencing the intoxicating effects of alcohol.

The team has applied for a patent for this innovative gel, and although further clinical trials are required before it can be approved for human use, its composition of edible whey proteins holds great promise.