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Alcohol consumption and risk of coronary heart disease. Studies suggest that wine has additional effect to that of ethanol.

作者信息

Grønbaek M, Sørensen T I

出版信息

BMJ. 1996 Aug 10;313(7053):365. doi: 10.1136/bmj.313.7053.365.

DOI:10.1136/bmj.313.7053.365
PMID:8760764
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC2351772/
Abstract
摘要

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Alcohol consumption and risk of coronary heart disease. Studies suggest that wine has additional effect to that of ethanol.饮酒与冠心病风险。研究表明，葡萄酒除了乙醇的作用外还有其他功效。
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本文引用的文献

1
Review of moderate alcohol consumption and reduced risk of coronary heart disease: is the effect due to beer, wine, or spirits.适度饮酒与降低冠心病风险的综述：其效果归因于啤酒、葡萄酒还是烈酒？
BMJ. 1996 Mar 23;312(7033):731-6. doi: 10.1136/bmj.312.7033.731.
2
Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine.红酒中酚类物质对人低密度脂蛋白氧化的抑制作用。
Lancet. 1993 Feb 20;341(8843):454-7. doi: 10.1016/0140-6736(93)90206-v.
3
Mortality associated with moderate intakes of wine, beer, or spirits.与适度饮用葡萄酒、啤酒或烈酒相关的死亡率。
BMJ. 1995 May 6;310(6988):1165-9. doi: 10.1136/bmj.310.6988.1165.