title: Uric acid and antioxidant effects of wine.
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.
authors.affiliation: Department of Pharmacology, University of Split School of Medicine, Soltanska 2, 21000 Split, Croatia. mladen.boban@mefst.hr
authors.forename: Mladen
authors.initials: M
authors.lastname: Boban
authors.forename: Darko
authors.initials: D
authors.lastname: Modun
mesh_terms: D000975:Antioxidants / Q000378:metabolism*; D002319:Cardiovascular System / Q000187:drug effects; D000431:Ethanol / Q000378:metabolism*; D006801:Humans; D033461:Hyperuricemia; D014527:Uric Acid / Q000097:blood / Q000378:metabolism*; D014920:Wine
chemical_list: D000975:Antioxidants; D014527:Uric Acid; D000431:Ethanol