葡萄酒中的尿酸与抗氧化作用。
Uric acid and antioxidant effects of wine.
作者信息
Boban Mladen, Modun Darko
机构信息
Department of Pharmacology, University of Split School of Medicine, Soltanska 2, 21000 Split, Croatia.
出版信息
Croat Med J. 2010 Feb;51(1):16-22. doi: 10.3325/cmj.2010.51.16.
Abstract
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 of 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.
摘要
本文旨在综述尿酸在葡萄酒抗氧化作用背景下的作用及其对人类健康的潜在影响。我们描述并讨论了适量饮用葡萄酒后血浆抗氧化能力增加的机制。由于这种效应很大程度上是由血浆尿酸的急性升高所致，我们特别关注了可能与尿酸升高有关的葡萄酒成分和代谢过程。
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