february 2010

Uric acid and antioxidant effects of wine

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.

Additional Info

  • Authors

    Boban M.; Modun D.
  • Issue

    Croat.Med.J. / pages 16-22 / volume 51
  • Published Date

    february 2010