Influence of Whisky Congeners on Health - The Institute of Brewing ...

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serum uric acid level (%) 115 110 105 100 urinary excretion <strong>of</strong> uric acid (%) high purine food 0 alcohol intake 1 2 120 100 80 hour 140 (n= 7) Shochu whisky Shochu whisky n = 7
Figure 4 <strong>Influence</strong> <strong>of</strong> whisky drinking on excretion <strong>of</strong> serum (a) and urinary excretion (b) <strong>of</strong> uric acid Eight subject [30-54 years old (35.2 ± 4.1 (standard deviation) years old; 7 <strong>of</strong> whom remained eligible until the end <strong>of</strong> the study) ingested whisky or Shochu under the same conditions as used in figure 3, and kinetics <strong>of</strong> uric acid metabolism were compared between the two distilled liquors. During the 30 min <strong>of</strong> drinking each beverage, the subjects were instructed to eat oil-packed sardines as a high-purine food (total purin intake: approx 50 mg/subject). Xanthine oxidase inhibition In addition to the increase <strong>of</strong> urinary excretion <strong>of</strong> uric acid after drinking whisky, we examined the inhibitory activity <strong>of</strong> whisky to xanthine oxidase, the enzyme responsible for the biosynthesis <strong>of</strong> uric acid (Fig.5). purine body uric acid oxidation crystallization HN O O N H Figure 5 Uric acid biosynthesis pathway H N N H O needle crystal
Page 1 and 2: Influence
Page 3 and 4: Polyphenols exude from the oak cask
Page 5 and 6: Experimental Purine and carbohydrat
Page 7: time, and the samples were subjecte
Page 11 and 12: whisky whisky congener liquid-liqui
Page 13 and 14: ppm. This level and its specific ac
Page 15 and 16: sorbitol in erythrocytes (nmol/mLRB
Page 17 and 18: 0.1 % SDS, 150 mM NaCl, 1 mM EDTA,
Page 19 and 20: Whisky and brandy
Page 21 and 22: Number of literatu
Page 23 and 24: serum uric acid level (%) ( %) 115
Page 25 and 26: a serum uric acid level (%) b 115 1
Page 27 and 28: purine body xanthine oxydase uric a
Page 29 and 30: whisky Evaporation and lyophilizati
Page 31 and 32: low low inhibiting inhibiting activ
Page 33 and 34: own spirits Whisky
Page 35: 6 white 5 ⊿ L* 4 3 2 1 0 -1 -2 UV

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