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- W2045011903 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." @default.
- W2045011903 created "2016-06-24" @default.
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- W2045011903 date "2010-02-01" @default.
- W2045011903 modified "2023-09-25" @default.
- W2045011903 title "Uric Acid and Antioxidant Effects of Wine" @default.
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- W2045011903 doi "https://doi.org/10.3325/cmj.2010.51.16" @default.
- W2045011903 hasPubMedCentralId "https://www.ncbi.nlm.nih.gov/pmc/articles/2829179" @default.
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