A new gel stops mice from getting too drunk

Wouldn’t it be nice if you could stave off the miserable effects from a night out drinking by simply popping a pill? Researchers are now one step closer to that reality, developing a gel that helped mice quickly and safely break down alcohol.

The gel is a combination of iron atoms and the milk protein beta-lactoglobulin. When it encounters alcohol in the digestive system, this combo mimics the behavior of an enzyme that converts ethanol into acetate, food scientist Jiaqi Su of ETH Zurich and colleagues report May 13 in Nature Nanotechnology.

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