Batidos, não mexidos: estudo bioanalítico da atividade antioxidante dos martínis (Shaken, not stirred: bioanalytical study of the antioxidant activities of martinis. C C Trevithick, M M Chartrand, J Wahlman, F Rahman, M Hirst, and J R Trevithick BMJ 1999; 319: 1600-1602)

  Em dezembro de 1999 foi publicado um artigo no The British Medical Journal uma pesquisa indicando as propriedades antioxidantes dos martínis, especialmente da maneira como James Bond gosta - "shaken, not stirred", "batidos, não mexidos".

  Os resultados obtidos foram:
"Shaken martinis were more effective in deactivating hydrogen peroxide than the stirred variety, and both were more effective than gin or vermouth alone (0.072% of peroxide control for shaken martini, 0.157% for stirred v 58.3% for gin and 1.90% for vermouth). The reason for this is not clear, but it may well not involve the facile oxidation of reactive martini components: control martinis through which either oxygen or nitrogen was bubbled did not differ in their ability to deactivate hydrogen peroxide (0.061% v 0.057%) and did not differ from the shaken martini. Moreover, preliminary experiments indicate that martinis are less well endowed with polyphenols than Sauvignon white wine or Scotch whisky (0.056 mmol/l (catechin equivalents) shaken, 0.060 mmol/l stirred v 0.592 mmol/l wine, 0.575 mmol/l whisky)."

  E as conclusões do trabalho são:
"007's profound state of health may be due, at least in part, to compliant bartenders."

O artigo original pode ser visto atraves deste link.

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