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The increase in human plasma antioxidant capacity after red wine consumption is due to both plasma urate and wine polyphenols.
Atherosclerosis. 2008 Mar; 197(1):250-6.A

Abstract

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 180 min 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.

Authors+Show Affiliations

Department of Pharmacology, University of Split School of Medicine, Soltanska 2, 21000 Split, Croatia.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Randomized Controlled Trial
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

17498718

Citation

Modun, Darko, et al. "The Increase in Human Plasma Antioxidant Capacity After Red Wine Consumption Is Due to Both Plasma Urate and Wine Polyphenols." Atherosclerosis, vol. 197, no. 1, 2008, pp. 250-6.
Modun D, Music I, Vukovic J, et al. The increase in human plasma antioxidant capacity after red wine consumption is due to both plasma urate and wine polyphenols. Atherosclerosis. 2008;197(1):250-6.
Modun, D., Music, I., Vukovic, J., Brizic, I., Katalinic, V., Obad, A., Palada, I., Dujic, Z., & Boban, M. (2008). The increase in human plasma antioxidant capacity after red wine consumption is due to both plasma urate and wine polyphenols. Atherosclerosis, 197(1), 250-6.
Modun D, et al. The Increase in Human Plasma Antioxidant Capacity After Red Wine Consumption Is Due to Both Plasma Urate and Wine Polyphenols. Atherosclerosis. 2008;197(1):250-6. PubMed PMID: 17498718.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The increase in human plasma antioxidant capacity after red wine consumption is due to both plasma urate and wine polyphenols. AU - Modun,Darko, AU - Music,Ivana, AU - Vukovic,Jonatan, AU - Brizic,Ivica, AU - Katalinic,Visnja, AU - Obad,Ante, AU - Palada,Ivan, AU - Dujic,Zeljko, AU - Boban,Mladen, Y1 - 2007/05/10/ PY - 2006/11/20/received PY - 2007/03/29/revised PY - 2007/04/03/accepted PY - 2007/5/15/pubmed PY - 2008/3/20/medline PY - 2007/5/15/entrez SP - 250 EP - 6 JF - Atherosclerosis JO - Atherosclerosis VL - 197 IS - 1 N2 - 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 180 min 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. SN - 1879-1484 UR - https://www.unboundmedicine.com/medline/citation/17498718/The_increase_in_human_plasma_antioxidant_capacity_after_red_wine_consumption_is_due_to_both_plasma_urate_and_wine_polyphenols_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0021-9150(07)00216-X DB - PRIME DP - Unbound Medicine ER -