Glycerol and ethanol in red wine are responsible for urate-related increase in plasma antioxidant capacity (CROSBI ID 121115)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Modun, Darko ; Musić, Ivana ; Katalinić, Višnja ; Dujić, Željko ; Boban, Mladen
engleski
Glycerol and ethanol in red wine are responsible for urate-related increase in plasma antioxidant capacity
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.
Red wine; Glycerol; Ethanol; Urate; Antioxidant capacity; Human; Plasma
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Podaci o izdanju
Povezanost rada
Temeljne medicinske znanosti, Prehrambena tehnologija, Biotehnologija