ETH Zurich researchers develop a whey protein gel that breaks down alcohol into less toxic acetic acid, potentially aiding sobering or preventing intoxication.
Researchers at ETH Zurich have developed a gel made from whey proteins that breaks down alcohol in the gastrointestinal tract, reducing its harmful effects in mice. The gel converts alcohol into acetic acid, which is less toxic than the by-products produced by other alcohol-breaking methods. If proven effective in humans, the gel could provide a quick way to sober up or prevent intoxication.
May 13, 2024
4 Articles