综述与专题评论

红酒成分对神经系统的影响研究进展

  • 徐佳楠 ,
  • 皇甫洁 ,
  • 薛洁 ,
  • 江伟 ,
  • 栾春光 ,
  • 王德良
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  • 1 (新疆农业大学 食品科学与药学学院,新疆 乌鲁木齐,830052)
    2 (中国食品发酵工业研究院有限公司,北京,100015)
    3 (科技部国家酒类品质与安全国际联合研究中心,北京,100015)
硕士研究生(皇甫洁高级工程师和王德良教授级高级工程师为共同通讯作者,E-mail:huangfujie_1206@126.com;wdlpost@163.com)。

收稿日期: 2019-06-19

  网络出版日期: 2020-02-11

基金资助

国家重点研发计划重点专项(2019YFD1002500);新疆自治区重大科技专项(2017A01001);中蒙政府间合作专项(2017YFE0108800)

Review: Research progress on the effect of red wine components on nervous system

  • XU Jianan ,
  • HUANGFU Jie ,
  • XUE Jie ,
  • JIANG Wei ,
  • LUAN Chunguang ,
  • WANG Deliang
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  • 1 (College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China)
    2 (China National Research Institute of Food and Fermentation Industries Co., Ltd, Beijing 100015, China)
    3 (International Joint Research Center of Quality and Safety of Alcoholic Beverages, Beijing 100015, China)

Received date: 2019-06-19

  Online published: 2020-02-11

摘要

目前,中国市场上的红酒销售量大幅提高,但国内对红酒中引起饮后不适感的物质成分研究尚少,具体是哪种成分引起的也未明确。为此,结合国外对红酒饮用舒适度的研究,分析红酒在神经方面的影响,并对引起红酒饮后头痛等不适感的物质成分和神经递质在诱发头痛中的分子机制进行总结。借此更加清晰地阐述红酒饮后上头的机制,为减弱酒精饮料上头效应、提高酒精饮品饮后舒适度提供借鉴。

本文引用格式

徐佳楠 , 皇甫洁 , 薛洁 , 江伟 , 栾春光 , 王德良 . 红酒成分对神经系统的影响研究进展[J]. 食品与发酵工业, 2019 , 45(23) : 276 -281 . DOI: 10.13995/j.cnki.11-1802/ts.021407

Abstract

Currently, there has been significant boost in red wine sales in China. However there has been little research on the substances leading to discomfort after drinking red wine. Therefore, combined with foreign research findings, the influence of red wine on nerves has been analyzed, and the mechanism of substances from wine causing discomfort (e.g. headache) after consumption affecting neurotransmitters has been summarized. The main compounds that causing discomfort after red wine consumption include: ethanol that causes anesthetic effect, acetaldehyde that causes cerebral hypoxia, changes in dopamine and 5-HT levels, phenols that inhibits Phenol sulfonyltransferase, and NO or histamine that causes vasodilation. By analyzing and summarizing the components of red wine that may cause discomfort after drinking, this paper provides an opportunity to reduce headache that is caused by alcoholic drinks and improvement of comfort level after drinking of such drinks.

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