title: Glycerol and ethanol in red wine are responsible for urate-related increases in plasma antioxidant capacity.
authors.forename: Darko
authors.initials: D
authors.lastname: Modun
authors.forename: Ivana
authors.initials: I
authors.lastname: Music
authors.forename: Visnja
authors.initials: V
authors.lastname: Katalinic
authors.forename: Zeljko
authors.initials: Z
authors.lastname: Dujic
authors.forename: Mladen
authors.initials: M
authors.lastname: Boban
mesh_terms: D000328:Adult; D000975:Antioxidants / Q000378:metabolism*; D018592:Cross-Over Studies; D000431:Ethanol / Q000097:blood*; D005990:Glycerol / Q000097:blood*; D006801:Humans; D008297:Male; D008875:Middle Aged; D014527:Uric Acid / Q000097:blood*; D014920:Wine
chemical_list: D000975:Antioxidants; D014527:Uric Acid; D000431:Ethanol; D005990:Glycerol