A JUICE drink made from pear, sweet lime and coconut water is the ultimate hangover cure, a study suggests.
Scientists found the combination is likely to help the body cleanse itself of booze faster than any other food.
And guzzling it with a side of cheese, cucumber and tomatoes may ease headaches and nausea even quicker.
But researchers from the Institute of Chemical Technology, in Mumbai, warn drinking coffee after a binge could prolong the agony.
They analysed the effect of dozens of fruits, veggies, pulses, spices and dairy products on two enzymes that break down alcohol.
Pear, sweet lime, coconut water, cheese, cucumber and tomato boosted their effects the most in lab tests.
But a panel of 15 people rated a cocktail with 65 per cent pear, 25 per cent sweet lime and 10 per cent coconut water the tastiest.
This was found to boost the activity of one enzyme by 23.31 per cent and the other by 70.02 per cent.
Adding in the veggies and cheese made the drink unpalatable.
Study leader Prof Rekha S. Singhal said: “Hangover poses a considerable threat at the individual level.
“Along with the occurrence of unpleasantness there is also a risk of health issues that might impact everyday functioning.
“It also affects the economy due to a decrease in the productive work caused by sleep deprivation, loss of attentiveness and alertness.
“A beverage made from a blend of sweet lime, pear, and coconut water could be used to overcome hangover.
MOST READ IN HEALTH NEWS
'I NEEDED MY BABY OUT'
Young mum driven to brink of abortion when morning sickness made her vomit 90 times a DAY
'MANOPAUSE' IS A MYTH
NHS spends £20million a year on testosterone prescriptions despite evidence it could actually harm patients
From penis eczema to itchy bottoms, we reveal 7 of the most common male health gripes
'IT WAS LIKE A PERMAMENT HANGOVER'
Mum-to-be's extreme morning sickness caused her to vomit 20 TIMES a day
“The consumption of this beverage with cheese, cucumber, and tomatoes may further alleviate the hangover symptoms.”
Coffee slowed the process of one enzyme by 42.75 per cent and the other by 53.44 per cent.
The findings are published in the journal Current Research in Food Science.
- GOT a story? RING The Sun on 0207 782 4104 or WHATSAPP on 07423720250 or EMAIL email@example.com