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https://www.readbyqxmd.com/read/28803762/apigenin-protects-against-alcohol-induced-liver-injury-in-mice-by-regulating-hepatic-cyp2e1-mediated-oxidative-stress-and-ppar%C3%AE-mediated-lipogenic-gene-expression
#1
Feng Wang, Jin-Cheng Liu, Rui-Jun Zhou, Xi Zhao, Mei Liu, Hua Ye, Mei-Lin Xie
Alcohol is a major cause of liver injury, and there are currently no ideal pharmacological reagents that can prevent or reverse this disease. Apigenin is one of the most common flavonoids present in numerous plants and has many beneficial effects. But whether or not apigenin may protect against alcohol-induced liver injury remains unknown. Our aim was to examine the effect and potential mechanisms. The experimental mice were given 56% erguotou wine or simultaneously given apigenin 150-300 mg/kg by gavage for 30 days...
August 10, 2017: Chemico-biological Interactions
https://www.readbyqxmd.com/read/28791127/patterns-of-genomic-and-phenomic-diversity-in-wine-and-table-grapes
#2
Zoë Migicovsky, Jason Sawler, Kyle M Gardner, Mallikarjuna K Aradhya, Bernard H Prins, Heidi R Schwaninger, Carlos D Bustamante, Edward S Buckler, Gan-Yuan Zhong, Patrick J Brown, Sean Myles
Grapes are one of the most economically and culturally important crops worldwide, and they have been bred for both winemaking and fresh consumption. Here we evaluate patterns of diversity across 33 phenotypes collected over a 17-year period from 580 table and wine grape accessions that belong to one of the world's largest grape gene banks, the grape germplasm collection of the United States Department of Agriculture. We find that phenological events throughout the growing season are correlated, and quantify the marked difference in size between table and wine grapes...
2017: Horticulture Research
https://www.readbyqxmd.com/read/28783003/probabilistic-dietary-exposure-to-ethyl-carbamate-from-fermented-foods-and-alcoholic-beverages-in-the-korean-population
#3
B Choi, D Ryu, C-I Kim, J-Y Lee, A Choi, E Koh
The occurrence of ethyl carbamate was investigated in fermented foods and alcoholic beverages of the Korean total diet study. The concentrations of ethyl carbamate ranged from not-detected to 166.5 μg kg(-1). Dietary exposure to ethyl carbamate was estimated by the probabilistic method. Estimated intakes of ethyl carbamate from foods and alcoholic beverages were 4.12 ng kg(-1) body weight (bw) per day for average consumers and 12.37 ng kg(-1) bw per day for 95(th) percentile high consumers. The major foods contributing to ethyl carbamate exposure were soy sauce (63%), followed by maesilju (plum liqueur, 30%), whisky (5%), and bokbunjaju (black raspberry wine, 2%)...
August 7, 2017: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/28767146/a-randomised-trial-of-effects-of-alcohol-on-cytochrome-p450-eicosanoids-mediators-of-inflammation-resolution-and-blood-pressure-in-men
#4
Anne E Barden, Venus Chavez, Michael Phillips, Emilie Mas, Lawrence J Beilin, Kevin D Croft, Trevor A Mori, Ian B Puddey
BACKGROUND: Cardiovascular effects of alcohol consumption may be influenced by both pro- and anti-inflammatory mechanisms. We previously showed that chronic alcohol consumption increased blood pressure (BP), oxidative stress and 20-hydroxyeicosatetraenoic acid (20-HETE), a vasoconstrictor and pro-inflammatory eicosanoid synthesised by CYP450 enzymes from arachidonic acid. This study in men examined the effect of consuming red wine (RW) on BP in relation to changes in 20-HETE, oxidative stress (F2 -isoprostanes), markers of inflammation, anti-inflammatory CYP450 epoxyeicosatrienoic acids (EETs) and specialised pro-resolving mediators of inflammation (SPMs) derived from eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)...
August 2, 2017: Alcoholism, Clinical and Experimental Research
https://www.readbyqxmd.com/read/28764008/2-methylbutyl-acetate-in-wines-enantiomeric-distribution-and-sensory-impact-on-red-wine-fruity-aroma
#5
Margaux Cameleyre, Georgia Lytra, Sophie Tempere, Jean-Christophe Barbe
Enantiomers of 2-methylbutyl acetate were assayed in red and white commercial wines from various vintages and origins, using chiral gas chromatography (γ-cyclodextrin), revealing the exclusive presence of the S-enantiomeric form. Results also confirmed that (S)-2-methylbutyl acetate levels were generally higher in red than white wines of the same age, and that acetate levels increased gradually during ageing. Olfactory threshold of (S)-2-methylbutyl acetate was evaluated at 313µg/L in dilute alcohol solution (12% v/v) and 1083µg/L in a fruity aromatic reconstitution, reflecting its presence in wines at subthreshold concentrations...
December 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28763997/aroma-enhancement-of-cherry-juice-and-wine-using-exogenous-glycosidases-from-mould-yeast-and-lactic-acid-bacteria
#6
A Wilkowska, E Pogorzelski
This study investigates the collateral activity of glycosidases in commercial pectinase preparations, and the release of aromas from their glycosidic counterparts in model cherry juices. It also examines possibilities for further enzymatic flavor modifications to cherry wine. The volatile aglycones released varied depending on the substrate specificities of the pectinolytic preparation, strain of yeast and bacteria used. Considerably larger amounts of monoterpenes, aliphatic alcohols and benzene derivatives, were released using pectinolytic preparations...
December 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28763947/changes-in-sparkling-wine-aroma-during-the-second-fermentation-under-co2-pressure-in-sealed-bottle
#7
Rafael Martínez-García, Teresa García-Martínez, Anna Puig-Pujol, Juan Carlos Mauricio, Juan Moreno
High quality sparkling wine made by the traditional method requires a second alcoholic fermentation of a base wine in sealed bottles, followed by an aging time in contact with yeast lees. The CO2 overpressure released during this second fermentation has an important effect on the yeast metabolism and therefore on the wine aroma composition. This study focuses on the changes in chemical composition and 43 aroma compounds released by yeast during this fermentation carried out under two pressure conditions. The data were subjected to statistical analysis allowing differentiating between the base wine and the wine samples taken in the middle and at the end of fermentation...
December 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28757560/microorganisms-in-fermented-apple-beverages-current-knowledge-and-future-directions
#8
REVIEW
Fabien J Cousin, Rozenn Le Guellec, Margot Schlusselhuber, Marion Dalmasso, Jean-Marie Laplace, Marina Cretenet
Production of fermented apple beverages is spread all around the world with specificities in each country. 'French ciders' refer to fermented apple juice mainly produced in the northwest of France and often associated with short periods of consumption. Research articles on this kind of product are scarce compared to wine, especially on phenomena associated with microbial activities. The wine fermentation microbiome and its dynamics, organoleptic improvement for healthy and pleasant products and development of starters are now widely studied...
July 25, 2017: Microorganisms
https://www.readbyqxmd.com/read/28755408/effects-of-simple-rain-shelter-cultivation-on-fatty-acid-and-amino-acid-accumulation-in-chardonnay-grape-berries
#9
Nan Meng, Zhi-Yuan Ren, Xiao-Fan Yang, Qiu-Hong Pan
BACKGROUND: Fatty acids and amino acids are the precursors of aliphatic and aromatic volatile compounds, higher alcohols and esters. They are also nutrition for yeast metabolism during fermentation. However, few reports have been concerned about the effect of viticulture practices on the accumulation of fatty acids and amino acids in wine grapes. This study aimed to explore the accumulation of these compounds in developing Vitis vinifera L. cv. Chardonnay grape berries under two vintages, and compare the influences of the rain-shelter and open-field cultivation...
July 29, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28750526/improved-sensitivity-of-acetaldehyde-biosensor-by-detecting-adh-reverse-reaction-mediated-nadh-fluoro-quenching-for-wine-evaluation
#10
Kenta Iitani, Po-Jen Chien, Takuma Suzuki, Koji Toma, Takahiro Arakawa, Yasuhiko Iwasaki, Kohji Mitsubayashi
Acetaldehyde (AcH) is found in ambient air, foods, and the living body. This toxic substance is also contained in wine and known as an important ingredient affecting the quality of wine. Herein, we constructed and evaluated two different fiber-optic biosensors for measurement of AcH in the liquid phase (AcH biosensor) using aldehyde dehydrogenase (ALDH) or alcohol dehydrogenase (ADH). The AcH biosensor measured a concentration of AcH using fluorescence intensity of a reduced form of nicotinamide adenine dinucleotide (NADH) that was produced or consumed via catalytic reaction of the respective enzyme...
July 28, 2017: ACS Sensors
https://www.readbyqxmd.com/read/28749420/physicochemical-and-sensorial-characterization-of-honey-spirits
#11
Ofélia Anjos, David Frazão, Ilda Caldeira
Distilled spirits are usually made from fermented sugar-based materials, such as wines or fermented fruits, but other products can be used, namely berries or honey. In this work, an evaluation of honey spirits is done based on its physicochemical and sensory characteristics. Fourteen honey spirit samples of different brands of honey spirit were purchased at the market and from artisan Portuguese producers. Several analytical determinations, namely alcoholic strength, dry matter, density, total acidity, chromatic characteristics, methanol, acetaldehyde, ethyl acetate and higher alcohols were done to characterize all samples...
July 27, 2017: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28748324/alcohol-drinking-patterns-and-risk-of-diabetes-a-cohort-study-of-70-551-men-and-women-from-the-general-danish-population
#12
Charlotte Holst, Ulrik Becker, Marit E Jørgensen, Morten Grønbæk, Janne S Tolstrup
AIMS/HYPOTHESIS: Alcohol consumption is inversely associated with diabetes, but little is known about the role of drinking patterns. We examined the association between alcohol drinking patterns and diabetes risk in men and women from the general Danish population. METHODS: This cohort study was based on data from the Danish Health Examination Survey 2007-2008. Of the 76,484 survey participants, 28,704 men and 41,847 women were eligible for this study. Participants were followed for a median of 4...
July 27, 2017: Diabetologia
https://www.readbyqxmd.com/read/28746954/-trends-of-tobacco-and-alcohol-consumption-over-65-years-in-germany
#13
Ulrich John, Monika Hanke
Aim No estimation was available for tobacco and for alcohol consumption in Germany based on sales data that were provided for public use and suited for time trend analysis. Objectives To estimate trends of tobacco and alcohol consumption rates for the years 1950-2014. Methods Data on tobacco and alcohol consumption in the nation were retrieved from reports made by producers of beer, wine, or spirits to the Federal Statistics Office of Germany. Time trends over the 65 years were calculated using the program Joinpoint...
July 26, 2017: Das Gesundheitswesen
https://www.readbyqxmd.com/read/28738652/volatile-composition-of-merlot-red-wine-and-its-contribution-to-the-aroma-optimization-and-validation-of-analytical-method
#14
Stefany Grützmann Arcari, Vinicius Caliari, Marla Sganzerla, Helena Teixeira Godoy
A methodology for the determination of volatile compounds in red wine using headspace solid phase microextraction (HS-SPME) combined with gas chromatography-ion trap/ mass spectrometry (GC-IT/MS) and flame ionization detector (GC -FID) was developed, validated and applied to a sample of Brazilian red wine. The optimization strategy was conducted using the Plackett-Burman design for variable selection and central composite rotational design (CCRD). The response surface methodology showed that the performance of the extraction of the volatile compounds using divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fiber is improved with no sample dilution, the addition of 30% NaCl, applying an extraction temperature of 56°C and extraction time of 55min...
November 1, 2017: Talanta
https://www.readbyqxmd.com/read/28736728/the-influence-of-apical-and-basal-defoliation-on-the-canopy-structure-and-biochemical-composition-of-vitis-vinifera-cv-shiraz-grapes-and-wine
#15
Pangzhen Zhang, Xiwen Wu, Sonja Needs, Di Liu, Sigfredo Fuentes, Kate Howell
Defoliation is a commonly used viticultural technique to balance the ratio between grapevine vegetation and fruit. Defoliation is conducted around the fruit zone to reduce the leaf photosynthetic area, and to increase sunlight exposure of grape bunches. Apical leaf removal is not commonly practiced, and therefore its influence on canopy structure and resultant wine aroma is not well-studied. This study quantified the influences of apical and basal defoliation on canopy structure parameters using canopy cover photography and computer vision algorithms...
2017: Frontiers in Chemistry
https://www.readbyqxmd.com/read/28731564/alcohol-related-knowledge-and-alcohol-related-norms-in-four-to-six-year-olds-evidence-from-the-dutch-electronic-appropriate-beverage-task
#16
Carmen Voogt, Roy Otten, Marloes Kleinjan, Rutger Engels, Emmanuel Kuntsche
BACKGROUND: Limited research is available on children's alcohol-related knowledge and alcohol-related norms, yet a better comprehension of these factors may be crucial in explaining alcohol use later in life. This study provides insights into alcohol-related knowledge and alcohol-related norms in four- to six-year-olds. METHODS: Participating children (N=329; 48.9% boys) were shown, on a tablet, 18 drawings depicting 72 male and female adults and/or children in various situations and were asked to indicate what the depicted persons drank by touching one of 12 depicted beverages (four alcoholic; eight non-alcoholic)...
July 21, 2017: Alcoholism, Clinical and Experimental Research
https://www.readbyqxmd.com/read/28731350/gastric-and-duodenal-ethanol-concentrations-after-intake-of-alcoholic-beverages-in-postprandial-conditions
#17
Jari Rubbens, Danny Riethorst, Joachim Brouwers, Kris Wolfs, Erwin Adams, Jan Tack, Patrick Augustijns
INTRODUCTION: This study determined intraluminal ethanol concentrations (stomach and duodenum) in fed healthy volunteers after the consumption of common alcoholic beverages (beer, wine and whisky). The results of this study were compared with a previous study in fasted volunteers. MATERIALS AND METHODS: Five healthy volunteers were recruited in a cross-over study. The fed state was simulated by ingestion of 250 mL of Nutridrink Compact® Neutral. Volunteers subsequently consumed two standard units of beer (Stella Artois®, 500 mL, 5...
July 21, 2017: Molecular Pharmaceutics
https://www.readbyqxmd.com/read/28725986/patterns-of-alcohol-consumption-and-risk-of-falls-in-older-adults-a-prospective-cohort-study
#18
R Ortolá, E García-Esquinas, I Galán, P Guallar-Castillón, E López-García, J R Banegas, F Rodríguez-Artalejo
Falls are a major health problem in older adults, but their relationship with alcohol consumption in this population remains unclear. In a cohort with 2170 older adults followed up for 3.3 years, both moderate drinking and the Mediterranean drinking pattern were associated with a lower risk of falls and injurious falls. INTRODUCTION: This study aims to examine the association between certain patterns of alcohol consumption, including the Mediterranean drinking pattern (MDP), and the risk of falls in older adults...
July 19, 2017: Osteoporosis International
https://www.readbyqxmd.com/read/28722782/development-of-blueberry-liquor-influence-of-distillate-sweetener-and-fruit-quantity
#19
Ilda Caldeira, Daniel Lopes, Teresa Delgado, Sara Canas, Ofélia Anjos
BACKGROUND: In this work different formulations of blueberry liquor were tested and characterized based on their physicochemical and sensory characteristics. RESULTS: Three factors were evaluated: the distillate used to produce the liquor (wine spirit or grape marc spirit); the sweetener (white sugar or honey) and the fruit quantity (two doses). For each liquor, pH, total acidity, dry soluble solids content, dry extract, alcoholic strength, reducing sugars, colour intensity, methanol content, acetaldehyde and fusel alcohols were determined...
July 19, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28722206/alcohol-consumption-and-risk-of-urothelial-cell-bladder-cancer-in-the-european-prospective-investigation-into-cancer-and-nutrition-cohort
#20
E Botteri, P Ferrari, N Roswall, A Tjønneland, A Hjartåker, J M Huerta, R T Fortner, A Trichopoulou, A Karakatsani, C La Vecchia, V Pala, A Perez-Cornago, E Sonestedt, F Liedberg, K Overvad, M J Sánchez, I T Gram, M Stepien, L Trijsburg, L Börje, M Johansson, T Kühn, S Panico, R Tumino, H B Bueno-de-Mesquita, E Weiderpass
Findings on the association between alcohol consumption and bladder cancer are inconsistent. We investigated that association in the European Prospective Investigation into Cancer and Nutrition cohort. We included 476,160 individuals mostly aged 35-70 years, enrolled in ten countries and followed for 13.9 years on average. Hazard ratios (HR) for developing urothelial cell carcinoma (UCC; 1,802 incident cases) were calculated using Cox proportional hazards models. Alcohol consumption at baseline and over the life course was analyzed, as well as different types of beverages (beer, wine, spirits)...
July 19, 2017: International Journal of Cancer. Journal International du Cancer
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