@article{ref1,
title="The magic bubbles of champagne",
journal="Ugeskrift for Laeger",
year="2014",
author="Skovenborg, Erik",
volume="176",
number="50",
pages="ePub-ePub",
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.<p /> <p>Language: da</p>",
language="da",
issn="0041-5782",
doi="",
url="http://dx.doi.org/"
}