Identification of Catechin, Syringic Acid, and Procyanidin B2 in Wine as Stimulants of Gastric Acid Secretion-Reference-Cited by-同舟云学术

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Identification of Catechin, Syringic Acid, and Procyanidin B2 in Wine as Stimulants of Gastric Acid Secretion

Published:2015-08-26 Issue:35 Volume:63 Page:7775-7783
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Liszt Kathrin Ingrid,Eder Reinhard¹,Wendelin Sylvia¹,Somoza Veronika

Affiliation:

1. Federal College and Research Institute for Viticulture and Pomology, Klosterneuburg 3400, Austria

Funder

Bundesministerium f?r Familien und Jugend

Nationalstiftung f?r Forschung, Technologie und Entwicklung

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b02879

Reference36 articles.

1. A dark brown roast coffee blend is less effective at stimulating gastric acid secretion in healthy volunteers compared to a medium roast market blend

2. Caffeine and Pentagastrin Stimulation of Human Gastric Secretion

3. Identification of Organic Acids in Wine That Stimulate Mechanisms of Gastric Acid Secretion

4. Action of ethanol and some alcoholic beverages on gastric acid secretion and release of gastrin in humans

5. Alcoholic beverages produced by alcoholic fermentation but not by distillation are powerful stimulants of gastric acid secretion in humans.

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