TY  - JOUR
PY  - 2014//
TI  - The magic bubbles of champagne
JO  - Ugeskrift for Laeger
A1  - Skovenborg, Erik
SP  - ePub
EP  - ePub
VL  - 176
IS  - 50
N2  - 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>
LA  - da
SN  - 0041-5782
UR  - http://dx.doi.org/
ID  - ref1
ER  -