title: [The magic bubbles of champagne].
abstract: The effervescence of champagne is due to 4.8 l of CO2-gas dissolved at a pressure of five bars. The velocity of an uncontrolled cork (60 km/h) may cause serious eye injuries. The fizz of champagne is mediated by carbonic anhydrase IV located in the membrane of sour-sensing cells. The association between alcohol intake, cardiovascular disease and all-cause mortality follows a J-shaped curve with the nadir at consumption levels of one drink/day. Polyphenols present in champagne increase spatial working memory in aged rodents and induce a neuroprotective effect against oxidative neuronal injury.
authors.affiliation: Kildegården 10, 1. th., 8000 Aarhus C. eskov@dadlnet.dk.
authors.forename: Erik
authors.initials: E
authors.lastname: Skovenborg
mesh_terms: D000428:Alcohol Drinking / Q000009:adverse effects; D000434:Alcoholic Beverages / Q000009:adverse effects / Q000032:analysis; D000818:Animals; D001753:Blast Injuries / Q000209:etiology; D002253:Carbonated Beverages / Q000009:adverse effects / Q000032:analysis; D002318:Cardiovascular Diseases / Q000209:etiology / Q000401:mortality; D005131:Eye Injuries / Q000209:etiology; D006801:Humans; D051379:Mice; D018696:Neuroprotective Agents / Q000494:pharmacology; D059808:Polyphenols / Q000494:pharmacology; D065852:Spatial Memory
chemical_list: D018696:Neuroprotective Agents; D059808:Polyphenols