Scientists Develop Gel Blocking Alcohol Effects

Scientists at the University of Eth Zurich in Switzerland have developed an innovative gel that shows promise in preventing alcohol from entering the bloodstream. This groundbreaking discovery is targeted towards individuals who wish to enjoy alcoholic beverages without the risk of intoxication.

Traditionally, alcohol is absorbed through the mucous membranes of the stomach and intestines, eventually reaching the liver where it is metabolized into acetaldehyde and then into acetic acid. However, even short-term exposure to acetaldehyde can cause significant harm to the liver and other organs. Rapid consumption of large quantities of alcohol leads to its accumulation in the blood, resulting in intoxication.

The gel created by the researchers is composed of glucose, gold nanoparticles, nanocolon from milk protein, and iron atoms. When taken before, during, or immediately after consuming alcohol, it can effectively reduce the level of alcohol in the bloodstream. The gel is slowly broken down in the body, ensuring it remains active for the necessary duration. Through a series of enzymatic reactions triggered by the formation of hydrogen peroxide from the glucose and gold particles, alcohol is converted directly into acetic acid with the assistance of the iron atoms, preventing its absorption into the blood.

In laboratory experiments conducted on mice, a single administration of the gel resulted in a 40% decrease in blood alcohol level after 30 minutes compared to a control group that did not receive the gel. This reduction increased to 56% after five hours. Treated mice also exhibited lower levels of acetaldehyde in their bodies and reduced stress on their livers. Clinical trials are currently being planned for human subjects.

Professor Rafael Mezcent, a leading scientist involved in the research, stated, “It’s advisable to abstain from alcohol consumption altogether for optimal health. However, this gel may appeal to those who wish to consume alcohol in moderation without experiencing its detrimental effects on their bodies.”

The findings of this study have been published in the scientific journal nature nanotechnology.

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