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Wine and ageing

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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
#1
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
https://www.readbyqxmd.com/read/28713820/antioxidant-properties-of-natchez-and-triple-crown-blackberries-using-korean-traditional-winemaking-techniques
#2
Youri Joh, Niels Maness, William McGlynn
This research evaluated blackberries grown in Oklahoma and wines produced using a modified traditional Korean technique employing relatively oxygen-permeable earthenware fermentation vessels. The fermentation variables were temperature (21.6°C versus 26.6°C) and yeast inoculation versus wild fermentation. Wild fermented wines had higher total phenolic concentration than yeast fermented wines. Overall, wines had a relatively high concentration of anthocyanin (85-320 mg L(-1) malvidin-3-monoglucoside) and antioxidant capacity (9776-37845 µmol Trolox equivalent g(-1))...
2017: International journal of food science
https://www.readbyqxmd.com/read/28713352/use-of-native-yeast-strains-for-in-bottle-fermentation-to-face-the-uniformity-in-sparkling-wine-production
#3
Ileana Vigentini, Shirley Barrera Cardenas, Federica Valdetara, Monica Faccincani, Carlo A Panont, Claudia Picozzi, Roberto Foschino
The in-bottle fermentation of sparkling wines is currently triggered by few commercialized Saccharomyces cerevisiae strains. This lack of diversity in tirage yeast cultures leads to a prevalent uniformity in sensory profiles of the end products. The aim of this study has been to exploit the natural multiplicity of yeast populations in order to introduce variability in sparkling wines throughout the re-fermentation step. A collection of 133 S. cerevisiae strains were screened on the basis of technological criteria (fermenting power and vigor, SO2 tolerance, alcohol tolerance, flocculence) and qualitative features (acetic acid, glycerol and H2S productions)...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28711177/size-of-facial-port-wine-birthmark-may-predict-neurologic-outcome-in-sturge-weber-syndrome
#4
Malgorzata Dymerska, Anna Y Kirkorian, Elizabeth A Offermann, Doris D Lin, Anne M Comi, Bernard A Cohen
OBJECTIVE: To determine whether the size of the birthmark in patients with Sturge-Weber syndrome (SWS) who have brain involvement can help predict neurologic disability. STUDY DESIGN: Fifty-one patients with SWS with facial birthmarks and brain involvement documented on magnetic resonance imaging were included in this retrospective chart review. A neuroradiologist, blinded to all clinical information, assigned a previously validated SWS neuroimaging score. A pediatric neurologist prospectively assigned previously validated neurologic severity scores, based on seizures, hemiparesis, visual field cut, and cognitive impairments...
July 12, 2017: Journal of Pediatrics
https://www.readbyqxmd.com/read/28702941/an-application-of-partial-least-squares-for-identifying-dietary-patterns-in-bone-health
#5
Tiffany C Yang, Lorna S Aucott, Garry G Duthie, Helen M Macdonald
In a large cohort of older women, a mechanism-driven statistical technique for assessing dietary patterns that considers a potential nutrient pathway found two dietary patterns associated with lumbar spine and femoral neck bone mineral density. A "healthy" dietary pattern was observed to be beneficial for bone mineral density. INTRODUCTION: Dietary patterns represent a broader, more realistic representation of how foods are consumed, compared to individual food or nutrient analyses. Partial least-squares (PLS) is a data-reduction technique for identifying dietary patterns that maximizes correlation between foods and nutrients hypothesized to be on the path to disease, is more hypothesis-driven than previous methods, and has not been applied to the study of dietary patterns in relation to bone health...
December 2017: Archives of Osteoporosis
https://www.readbyqxmd.com/read/28657923/long-term-outcomes-of-infliximab-use-for-pediatric-crohn-s-disease-a-canadian-multicenter-clinical-practice-experience
#6
Jennifer C deBruyn, Kevan Jacobson, Wael El-Matary, Matthew Carroll, Eytan Wine, Iwona Wrobel, Mariel Van Woudenberg, Hien Q Huynh
BACKGROUND: Data on long-term real-world outcomes of infliximab in pediatric Crohn's disease are limited. AIM: To evaluate infliximab optimization and durability in children with Crohn's disease. METHODS: We performed a retrospective review of children with Crohn's disease who started infliximab from January 2008-December 2012 in 4 Canadian tertiary-care centers. A priori factors associated with optimization and discontinuation from loss of response were evaluated using logistic regression and Cox proportional hazards model, respectively...
June 28, 2017: Journal of Pediatric Gastroenterology and Nutrition
https://www.readbyqxmd.com/read/28657601/the-diuretic-action-of-weak-and-strong-alcoholic-beverages-in-elderly-men-a-randomized-diet-controlled-crossover-trial
#7
Kristel C M M Polhuis, Annemarthe H C Wijnen, Aafje Sierksma, Wim Calame, Michael Tieland
With ageing, there is a greater risk of dehydration. This study investigated the diuretic effect of alcoholic beverages varying in alcohol concentration in elderly men. Three alcoholic beverages (beer (AB), wine (AW), and spirits (S)) and their non-alcoholic counterparts (non-alcoholic beer (NAB), non-alcoholic wine (NAW), and water (W)) were tested in a diet-controlled randomized crossover trial. For the alcoholic beverages, alcohol intake equaled a moderate amount of 30 g. An equal volume of beverage was given for the non-alcoholic counterpart...
June 28, 2017: Nutrients
https://www.readbyqxmd.com/read/28648259/semisynthesis-and-spectral-characterization-of-5-methylpyranopelargonidin-and-4-methylfuropelargonidin-and-their-separation-and-detection-in-strawberry-fruit-wine
#8
Ondřej Kurka, Lukáš Kučera, Helena Pelantová, Marek Kuzma, Vladimír Havlíček, Petr Bednář
Condensation of anthocyanins and their aglycons with small organic molecules yields more stable natural dyes, e.g. pyranoanthocyanins arising spontaneously in various food products. Reaction of pelargonidin with acetone produces two isomeric anthocyanidin dyes - 5-methylpyranopelargonidin and 4-methylfuropelargonidin. A robust semipreparative liquid chromatographic method was developed to isolate both derivatives from a simple aged solution of pelargonidin in methanol: acetone: 37% aqueous hydrochloric acid (1:1:0...
August 11, 2017: Journal of Chromatography. A
https://www.readbyqxmd.com/read/28606222/association-of-flavonoid-rich-foods-and-flavonoids-with-risk-of-all-cause-mortality
#9
Kerry L Ivey, Majken K Jensen, Jonathan M Hodgson, A Heather Eliassen, Aedín Cassidy, Eric B Rimm
Flavonoids are bioactive compounds found in foods such as tea, red wine, fruits and vegetables. Higher intakes of specific flavonoids, and flavonoid-rich foods, have been linked to reduced mortality from specific vascular diseases and cancers. However, the importance of flavonoid-rich foods, and flavonoids, in preventing all-cause mortality remains uncertain. As such, we examined the association of intake of flavonoid-rich foods and flavonoids with subsequent mortality among 93 145 young and middle-aged women in the Nurses' Health Study II...
May 2017: British Journal of Nutrition
https://www.readbyqxmd.com/read/28598555/experimental-and-numerical-investigation-on-the-transient-vascular-thermal-response-to-multi-pulse-nd-yag-laser
#10
Dong Li, Ruohui Li, Hao Jia, Bin Chen, Wenjuan Wu, Zhaoxia Ying
BACKGROUND AND OBJECTIVE: Port wine stains (PWS) are congenital vascular malformations that progressively darken and thicken with age. Laser therapy is currently the most effective way in clinical practice for PWS. A 1,064 nm Nd:YAG laser in the near-infrared band can achieve a deeper treatment depth compared to the current widely adopted pulsed dye laser. However, because of its relatively weak absorption by blood, single-pulse Nd:YAG laser requires high energy density to cause effective vessel damage, but may inflict undesirable burning to surrounding collagen...
June 9, 2017: Lasers in Surgery and Medicine
https://www.readbyqxmd.com/read/28590732/study-of-substituted-ester-formation-in-red-wine-by-the-development-of-a-new-method-for-quantitative-determination-and-enantiomeric-separation-of-their-corresponding-acids
#11
Georgia Lytra, Celine Franc, Margaux Cameleyre, Jean-Christophe Barbe
A new method was developed for quantifying substituted acids including, where applicable, their various unexplored enantiomeric forms. A new step was added to acids' usual quantification methods, consisting of extraction, derivatization to methyl esters, and gas chromatography analysis: preliminary extraction was performed at basic pH to eliminate ethyl esters, thus avoiding their transesterification during derivatization. Quantitation and enantiomeric distribution of some substituted esters and their corresponding acids were established in 31 commercial Bordeaux red wines from 0 to 20 years old...
June 21, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28587276/changes-in-typical-portion-sizes-of-commonly-consumed-discretionary-foods-among-australian-adults-from-1995-to-2011-2012
#12
Miaobing Zheng, Anna Rangan, Beth Meertens, Jason H Y Wu
This study aimed to examine the changes in typical portion sizes of commonly consumed discretionary foods among Australian adults from 1995 to 2011-2012. Data of adults (age ≥19 years) from the 1995 Australian National Nutrition Survey and 2011-2012 National Nutrition and Physical Activity Survey were used. Typical portion sizes (median portion) of fourteen discretionary foods that contributed the most to energy intake were determined. Ten out of fourteen food categories demonstrated a significant change in kJ per typical portion from 1995 to 2011-2012 (p ≤ 0...
June 6, 2017: Nutrients
https://www.readbyqxmd.com/read/28585296/satisfaction-and-difficulties-of-french-professional-home-caregivers-in-supporting-older-people-with-alzheimer-s-disease-or-alcohol-misuse
#13
Alba Moscato, Isabelle Varescon
In France, few studies have examined home care when it comes to ageing support and even fewer have considered alcohol misuse in this context. The studies also show that being old and having alcohol use disorders are two unfavourable conditions for receiving help, whereas for the Alzheimer's disease, there is a clear need for optimal care. In this article, we study professional home caregiver's perceptions of their job along with their difficulties and satisfactions in supporting older people with Alzheimer's disease or alcohol misuse...
June 6, 2017: Health & Social Care in the Community
https://www.readbyqxmd.com/read/28585252/polysaccharides-oligosaccharides-and-nitrogenous-compounds-change-during-the-aging-of-tempranillo-and-verdejo-sparkling-wines
#14
L Martínez-Lapuente, R Apolinar-Valiente, Z Guadalupe, B Ayestarán, S Pérez-Magariño, P Williams, T Doco
BACKGROUND: Verdejo and Tempranillo are traditional varieties to produce still wines, however they could provide an alternative for the manufacturing of sparkling wines. Sparkling wines were elaborated by the traditional method, followed by aging on lees for nine months. A study on the changes that take place in polysaccharides, oligosaccharides and nitrogenous compounds during the aging on lees of Tempranillo and Verdejo sparkling wines has been undertaken. RESULTS: Mannoproteins and the glucose residue of oligosaccharides were the major carbohydrates detected in all vinification stages...
June 5, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28579910/influence-of-biological-experiential-and-psychological-factors-in-wine-preference-segmentation
#15
Gary J Pickering, John E Hayes
BACKGROUND AND AIMS: We sought to determine the influence of selected biological, experiential and psychological variables on self-reported liking and consumption of wine in a sample of 329 Ontario wine consumers. METHODS AND RESULTS: Cluster analysis revealed three distinct groups, representing plausible market segments: wine lovers; dry table wine likers/sweet dislikers; and sweet wine likers/fortified dislikers. These groups differ in level of wine expertise, wine adventurousness, alcohol intake, bitterness from 6-n-propylthiouracil (PROP), and several demographic variables...
June 2017: Australian Journal of Grape and Wine Research
https://www.readbyqxmd.com/read/28575283/quantification-of-oral-roughness-perception-and-comparison-with-mechanism-of-astringency-perception
#16
Brianne Linne, Christopher T Simons
Texture contributes to food acceptance, but oral texture perception is incompletely understood. Presently, we quantified individual sensitivities to lingual tactile roughness and assessed the impact of age, salivary flow (SF), and fungiform papillae density (FPD) on threshold and suprathreshold perception. Additionally, we tested the hypothesis that individuals highly sensitive to tactile roughness exhibit sensitivity to astringent stimuli. Detection thresholds (DTs) were determined using the staircase method for surface roughness from stainless steel coupons (Ra; 0...
June 1, 2017: Chemical Senses
https://www.readbyqxmd.com/read/28574422/influence-of-freeze-concentration-technique-on-aromatic-and-phenolic-compounds-color-attributes-and-sensory-properties-of-cabernet-sauvignon-wine
#17
Yan-Yan Wu, Kai Xing, Xiao-Xu Zhang, Hui Wang, Yong Wang, Fang Wang, Jing-Ming Li
Red wines produced in the Xinjiang region of China possess poor color density, and lack fruity notes and elegance. The freeze concentration technique, as a well-established concentration method for liquid food systems, was applied to the Cabernet Sauvignon (Vitis vinifera L.) wine-making process, aiming to investigate its effect on wine quality improvement. Results showed that the freeze concentration treatment did not significantly alter the physicochemical properties of the wine, except for an increase of glycerol and alcoholic content...
June 2, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28560529/desire-for-core-tastes-decreases-after-sleeve-gastrectomy-a-single-center-longitudinal-observational-study-with-6-month-follow-up
#18
Daniel Gero, Fadia Dib, Lara Ribeiro-Parenti, Konstantinos Arapis, Denis Chosidow, Jean-Pierre Marmuse
INTRODUCTION: Laparoscopic sleeve gastrectomy (LSG) modifies gastrointestinal substances that control hunger and satiation via the brain-gut axis. A potential mechanism implicated in weight loss is the shift in food preferences. Our aim was to assess changes in taste preferences and their relationship to weight loss. METHODS: This is a prospective longitudinal observational study in 100 consecutive LSG patients. Questionnaire with photographs of tastes was administered before surgery, at postoperative (PO) day 6 and PO month 6...
May 30, 2017: Obesity Surgery
https://www.readbyqxmd.com/read/28557529/oak-wine-barrel-as-an-active-vessel-a-critical-review-of-past-and-current-knowledge
#19
Maria Del Alamo-Sanza, Ignacio Nevares
We review the role of the oak barrel as an active vessel for wine maturation. We present a historical background to highlight that previously established aspects of processes occurring with wine inside the oak barrel are still without confirmation. We argue that recently published new findings on the topic are determining factors in defining the manner in which the oak barrel works with wine. Several studies have been published reviewing how the wine barrel functions as an active vessel that releases chemical compounds into the wine, improving its physical, chemical, and sensory properties...
May 30, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28555720/the-combination-of-overweight-and-smoking-increases-the-severity-of-androgenetic-alopecia
#20
Cristina Fortes, Simona Mastroeni, Thomas J Mannooranparampil, Marcella Ribuffo
INTRODUCTION: Even though androgenetic alopecia (AGA) is the most common type of alopecia, factors associated with AGA severity have been poorly investigated. OBJECTIVES: The objective of our study was to investigate risk factors for AGA severity among a Caucasian population. METHODS: A cross-sectional study was conducted among AGA subjects in the outpatient clinic of a reference hospital for skin diseases in Rome, Italy. A total of 351 Caucasian subjects with AGA, mean age 35...
May 29, 2017: International Journal of Dermatology
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