Effect of red wine and ethanol on production of nitric oxide in healthy subjects

American Journal of Cardiology

Volumn 87, Issue 8, 2001, Pages 1029-1031

  Matsuo, Shinro ^a   Nakamura, Yasuyuki ^a   Takahashi, Masayuki ^a   Ouchi, Yasuyoshi ^b   Hosoda, Kazuaki ^c   Nozawa, Masato ^a   Kinoshita, Masahiko ^a  

^a SHIGA UNIVERSITY OF MEDICAL SCIENCE   (Japan)

^b UNIVERSITY OF TOKYO   (Japan)

^c SUNTORY LTD   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

ALCOHOL; FLUORESCEIN; FLUORESCENT DYE; NITRIC OXIDE; POLYPHENOL;

ADULT; ALCOHOL CONSUMPTION; ARTICLE; FLUORESCENCE; HUMAN; HUMAN EXPERIMENT; MALE; NORMAL HUMAN; OXIDATIVE STRESS; PRIORITY JOURNAL; WINE;

ADULT; ETHANOL; FLAVONOIDS; FLUORESCEIN; HUMANS; INDICATORS AND REAGENTS; MALE; MIDDLE AGED; NITRIC OXIDE; OXIDATIVE STRESS; PHENOLS; POLYMERS; WINE;

EID: 0035871555     PISSN: 00029149     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0002-9149(01)01446-1     Document Type: Article

References (7)

1. Nitric oxide: Physiology, pathophysiology and pharmacology
2. Detection and imaging of nitric oxide with novel fluorescent indicators
3. Detection of physiological nitric oxide by a new fluorescent indicator 4,5-diaminofluorescein (DAF-2)
4. Red wine polyphenols inhibit proliferation of vascular smooth muscle cells and downregulate expression of cyclin A gene
5. Evidence of oxidative stress in chronic heart failure in humans
6. Microsomal lipid peroxidation
7. Factors associated with cardiac mortality in developed countries with particular reference to the consumption of wine