Effect of consumption of red wine, spirits and beer on serum homocysteine

article




Gaag, M.S. van der

Ubbink, J.B.

Sillanaukee, P.

Nikkari, S.

Hendriks, H.F.J.
Serum homocysteine increases after moderate consumption of red wine and spirits, but not after moderate consumption of beer. Vitamin B6 in beer seems to prevent the alcohol-induced rise in serum homocysteine. Chemicals/CAS: Homocysteine, 454-28-4; Pyridoxine, 65-23-6
Topics































AlcoholHomocysteineVitamin B groupAdultAlcohol consumptionAmino acid blood levelBeerCardiovascular riskClinical articleClinical trialControlled clinical trialControlled studyCrossover procedureHumanHuman experimentMaleNormal humanPriority journalRandomized controlled trialVitamin intakeWineAdultAlcoholic BeveragesBeerCross-Over StudiesDietHomocysteineHumansMaleMiddle AgedPyridoxineWine
TNO Identifier
87154
Repository link
https://resolver.tno.nl/uuid:c852e30e-ca02-4fba-bf1f-0cac462bf070
ISSN
01406736
Source
The Lancet, 355(9214), pp. 1522.
Pages
1522
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