Title
Effect of consumption of red wine, spirits and beer on serum homocysteine
Author
van der Gaag, M.S.
Ubbink, J.B.
Sillanaukee, P.
Nikkari, S.
Hendriks, H.F.J.
Centraal Instituut voor Voedingsonderzoek TNO
Publication year
2000
Abstract
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
Subject
Alcohol
Homocysteine
Vitamin B group
Adult
Alcohol consumption
Amino acid blood level
Beer
Cardiovascular risk
Clinical article
Clinical trial
Controlled clinical trial
Controlled study
Crossover procedure
Human
Human experiment
Male
Normal human
Priority journal
Randomized controlled trial
Vitamin intake
Wine
Adult
Alcoholic Beverages
Beer
Cross-Over Studies
Diet
Homocysteine
Humans
Male
Middle Aged
Pyridoxine
Wine
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TNO identifier
87154
ISSN
0140-6736
Source
The Lancet, 355 (9214), 1522
Document type
article