蕃茄汁可以解酒

Recently the Asahi New on-line reported the following:
カゴメとアサヒグループホールディングスは２５日、お酒を飲む時に一緒にトマトを食べると、血液中のアルコール濃度が低下することを、共同研究で確認したと発表した。酔いの回りが緩やかになり、酔いがさめるのも早くなる効果が期待できるという。
研究では、２０～４０代の男性１２人を被験者とし、アルコール（焼酎約１００ミリリットル）とトマトジュース（１６０ミリリットル缶３本）を一緒に飲んだ場合と、トマトジュースの代わりに同量の水を一緒に飲んだ場合の、それぞれの血液中のアルコール濃度を測定した。 　
その結果、トマトジュースと一緒に飲んだ場合は、同量の水を一緒に飲んだ場合と比べて、アルコール濃度が平均で３割低かった。体内からアルコールが完全に分解される時間も、約５０分早かった。
(試譯文)
On the 25th Kagome and the Asahi Group Holdings announced a joint research which confirmed that the alcohol concentration in blood would drop if drinking alcohol and eating tomato were done at the same time. It was said that the effect of drunkenness would be slowed down and that an early awakening from drunkenness could be expected.

In the research, 12 men in their 20's to 40's were picked as the research subject and alcohol (about 100 ml of white distilled liquor) and tomato juice (160-ml can three nos.) were drunk together; at anther occasion, instead of tomato juice an equivalent amount of water was drunk at the same time, the alcohol concentration in blood was individually measured.

The result was that in situation where it was drunk together with tomato juice, compared with the case where an equivalent amount of water was drunk, the alcohol concentration was lower on the average by 30 percent. Also, the time for the alcohol to be completely decomposed inside the body was also about 50 minutes earlier.

The is a useful discovery. Perhaps next time when I drink with my friends I shall try to eat some tomato.