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Titolo:
ALCOHOLIC BEVERAGES PRODUCED BY ALCOHOLIC FERMENTATION BUT NOT BY DISTILLATION ARE POWERFUL STIMULANTS OF GASTRIC-ACID SECRETION IN HUMANS
Autore:
TEYSSEN S; LENZING T; GONZALEZCALERO G; KORN A; RIEPL RL; SINGER MV;
Indirizzi:
UNIV HEIDELBERG HOSP,DEPT MED GASTROENTEROL 4,THEODOR KUTZER UFER D-68135 MANNHEIM GERMANY UNIV HEIDELBERG HOSP,DEPT MED GASTROENTEROL 4 D-68135 MANNHEIM GERMANY UNIV HOSP MUNICH,DEPT MED,KLINIKUM INNENSTADT MUNICH GERMANY
Titolo Testata:
Gut
fascicolo: 1, volume: 40, anno: 1997,
pagine: 49 - 56
SICI:
0017-5749(1997)40:1<49:ABPBAF>2.0.ZU;2-P
Fonte:
ISI
Lingua:
ENG
Soggetto:
DUODENAL-ULCER; ETHANOL; RELEASE; BEER; WINE; STOMACH;
Keywords:
ALCOHOLIC BEVERAGES; GASTRIC ACID OUTPUT; GASTRIN; HUMANS;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
27
Recensione:
Indirizzi per estratti:
Citazione:
S. Teyssen et al., "ALCOHOLIC BEVERAGES PRODUCED BY ALCOHOLIC FERMENTATION BUT NOT BY DISTILLATION ARE POWERFUL STIMULANTS OF GASTRIC-ACID SECRETION IN HUMANS", Gut, 40(1), 1997, pp. 49-56

Abstract

Background-The effect of commonly ingested alcoholic beverages on gastric acid output and release of gastrin in humans is unknown. Aim and Methods-In 16 healthy humans the effect of some commonly ingested alcoholic beverages produced by fermentation plus distillation (for example, whisky, cognac, calvados, armagnac, and rum) or by alcoholic fermentation (beer, wine, champagne, martini, and sherry) on gastric acid output and release of gastrin was studied. Gastric acid output was determined by the method of intragastric titration. Plasma gastrin was measured using a specific radioimmunoassay. Results-None of the alcoholic beverages produced by fermentation plus distillation had any significant effect on gastric acid output and release of gastrin compared with control (isotonic glucose and distilled water). Alcoholic beverages produced only by fermentation significantly (p<0.05) increased the gastric acid output by 57% to 95% of maximal acid output (MAO) and release of gastrin up to 5.1-fold compared with control. If beer, wine, and sherry were distilled, only their remaining parts increased gastric acidoutput by 53% to 76% of MAO and increased release of gastrin up to 4.3-fold compared with control. Conclusions-(1) Alcoholic beverages produced by fermentation but not by distillation are powerful stimulants of gastric acid output and release of gastrin; (2) the alcoholic beverage constituents that stimulate gastric acid output and release of gastrin are most probably produced during the process of fermentation and removed during the following process of distillation.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 29/11/20 alle ore 03:30:26