Now this is
my kind of science:
They studied the martinis' ability to deactivate hydrogen peroxide - a substance used to bleach hair or disinfect scrapes, and a potent source of the free radicals linked to ageing and disease.
While the detailed chemistry is not fully understood, martinis were much more effective than their basic ingredients - such as gin or vermouth - at deactivating hydrogen peroxide, and about twice as effective when shaken.
The martini must contain an antioxidant that deals with the peroxide, and which works better after shaking. (The olives that are normally added might also have an effect, but were left out as being "too difficult to model".)
Labels: mixology
posted by John Farrell at 1:01 PM
