Uric Acid and Antioxidant Effects of Wine (CROSBI ID 160430)
Prilog u časopisu | pregledni rad (znanstveni) | međunarodna recenzija
Podaci o odgovornosti
Boban, Mladen ; Modun, Darko
engleski
Uric Acid and Antioxidant Effects of Wine
The aim of this article is to review the role of uric acid in the context of antioxidant effects of wine and its potential implication to human health. We described and discussed the mechanisms of increase in plasma antioxidant capacity after consumption of moderate amounts wine. Because this effect is largely contributed by acute elevation in plasma uric acid, we paid special attention to wine constituents and metabolic processes that are likely to be involved in uric acid elevation.
uric acid; wine; oxidative stress; glycerol; ethanol
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Podaci o izdanju
Povezanost rada
Temeljne medicinske znanosti, Kliničke medicinske znanosti, Prehrambena tehnologija