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Champagnens magiske bobler

Forfatter(e)
Erik Skovenborg Pensioneret speciallæge, Aarhus Ugeskr Læger 2014;176:V11130649
Reference: 
Ugeskr Læger 2014;176:V11130649
Blad nummer: 
Sidetal: 
2358-2361
The magic bubbles of champagne
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.
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