The increase in human plasma antioxidant capacity after red wine consumption is due to both plasma urate and wine polyphenols (CROSBI ID 137312)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Modun, Darko ; Musić, Ivana ; Vuković, Jonatan ; Brizić, Ivica ; Katalinić, Višnja ; Obad, Ante ; Palada, Ivan ; Dujić, Željko ; Boban, Mladen
engleski
The increase in human plasma antioxidant capacity after red wine consumption is due to both plasma urate and wine polyphenols
By using red wine, dealcoholized red wine, polyphenols-stripped red wine, ethanol– water solution and water, the role of wine polyphenols and induction of plasma urate elevation on plasma antioxidant capacity was examined in humans (n=9 per beverage). Healthy males randomly consumed each beverage in a cross-over design. Plasma antioxidant capacity (measured by ferric reducing antioxidant power, FRAP), ethanol, catechin and urate concentrations were determined before and 30, 60, 90, 120 and 180min after beverage intake. Dealcoholized red wine and polyphenols-stripped red wine induced similar increase in FRAP values which represented nearly half the effect of the original red wine. This indicates that consumption of red wine involves two separate mechanisms in elevation of plasma FRAP values and both wine phenols and plasma urate contribute to that effect.
red wine; antioxidant capacity; polyphenols; catechin; urat free radicals; antioxidants
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
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Podaci o izdanju
197 (1)
2008.
250-256
objavljeno
0021-9150
10.1016/j.atherosclerosis.2007.04.002
Povezanost rada
Temeljne medicinske znanosti, Javno zdravstvo i zdravstvena zaštita, Prehrambena tehnologija