Oxygenated alcohol reduces hangovers.  North Korean doctors ran three experiments using 19.5 percent alcohol drinks, and measured the speed at which people’s blood alcohol dropped to 0.000 percent. One of the alcoholic drinks was oxygenated. Drinkers from the added oxygen content group sobered 20-30 minutes faster and had less severe and fewer hangovers than people who drank non-fizzy. The body needs to oxidise ethanol to water and carbon dioxide to process it. This occurs via hepatic oxidation, where the liver does its thing. Enzymes that process alcohol require oxygen to function. It’s thought that by storing the oxygen in the alcohol itself, the system functions more quickly and efficiently. The oxygen-enriched alcohol beverage reduces plasma alcohol concentrations faster than a normal dissolved-oxygen alcohol beverage does. Champagne has similar qualities. - io9.com