Citation

Skovenborg E. Ugeskr. Laeger 2014; 176(50): ePub.

Affiliation

Kildegården 10, 1. th., 8000 Aarhus C. eskov@dadlnet.dk.

Copyright

(Copyright © 2014, Den Alm Danske Laegerforening)

DOI

unavailable

PMID

25498172

Abstract

The effervescence of champagne is due to 4.8 l of CO2-gas dissolved at a pressure of five bars. The velocity of an uncontrolled cork (60 km/h) may cause serious eye injuries. The fizz of champagne is mediated by carbonic anhydrase IV located in the membrane of sour-sensing cells. The association between alcohol intake, cardiovascular disease and all-cause mortality follows a J-shaped curve with the nadir at consumption levels of one drink/day. Polyphenols present in champagne increase spatial working memory in aged rodents and induce a neuroprotective effect against oxidative neuronal injury.

Language: da