Pregled bibliografske jedinice broj: 236651
Glycerol and ethanol in red wine are responsible for urate-related increase in plasma antioxidant capacity
Glycerol and ethanol in red wine are responsible for urate-related increase in plasma antioxidant capacity // Clinical Chemistry, 52 (2006), 4; 785-787 (međunarodna recenzija, članak, znanstveni)
CROSBI ID: 236651 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Glycerol and ethanol in red wine are responsible for urate-related increase in plasma antioxidant capacity
Autori
Modun, Darko ; Musić, Ivana ; Katalinić, Višnja ; Dujić, Željko ; Boban, Mladen
Izvornik
Clinical Chemistry (0009-9147) 52
(2006), 4;
785-787
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
Red wine; Glycerol; Ethanol; Urate; Antioxidant capacity; Human; Plasma
Sažetak
Acute increase in serum antioxidant capacity after red wine consumption was initially attributed to the wine polyphenolics. However, polyphenolics are poorly absorbed and their plasma concentrations after wine consumption are insufficient to explain the observed elevation in antioxidant capacity. Red wine consumption is also linked with the acute increase in serum urate concentration which significantly contributes to the observed increase in serum antioxidant capacity. However, exact wine compound(s) responsible for urate increase have not been determined. Our finding that glycerol and ethanol interact in modulating urate production and related increase in plasma antioxidant capacity provides a novel experimental direction in clarifying the biological effects of red wine.
Izvorni jezik
Engleski
Znanstvena područja
Temeljne medicinske znanosti, Biotehnologija, Prehrambena tehnologija
Citiraj ovu publikaciju:
Časopis indeksira:
- Current Contents Connect (CCC)
- Web of Science Core Collection (WoSCC)
- Science Citation Index Expanded (SCI-EXP)
- SCI-EXP, SSCI i/ili A&HCI
- Scopus
- MEDLINE
