The effect of whisky and wine consumption on total phenol content and antioxidant capacity of plasma from healthy volunteers

Abstract

Objective: To assess whether consumption of 100 ml of whisky or red wine by healthy male subjects increased plasma total phenol content and antioxidant capacity. Design: A Latin square arrangement to eliminate ordering effects whereby, after an overnight fast, nine volunteers consumed 100 ml of red wine, malt whisky or unmatured`new make' spirit. Each volunteer participated on three occasions one week apart, consuming one of the beverages each time. Blood samples were obtained from the anticubital vein at intervals up to 4h after consumption of the beverages when a urine sample was also obtained. Results: Within 30 min of consumption of the wine and whisky, there was a similar and signi®cant increase in plasma total phenol content and antioxidant capacity as determined by the ferric reducing capacity of plasma (FRAP). No changes were observed following consumption of`new make' spirit. Conclusions: Consumption of phenolic-containing alcoholic beverages transiently raises total phenol concentration and enhances the antioxidant capacity of plasma. This is compatible with suggestions that moderate alcohol usage and increased antioxidant intake decrease the risk of coronary heart disease. Sponsorship: Funded by the Scottish Of®ce Agriculture, Environment and Fisheries Department (SOAEFD), the ERASMUS exchange program, the EC-Fair program and the Scotch Whisky Research Institute.

Effects of blueberry and cranberry juice consumption on the plasma antioxidant capacity of healthy female volunteers

“…Several studies have reported increases in antioxidant capacity of plasma following consumption of antioxidant-rich fruit, vegetables, teas, wines and grapejuice (Whitehead et al, 1995;Benzie et al, 1999;Kivits et al, 1997;Sera®ni et al, 1998;Duthie et al, 1998). This effect has been ascribed to the low molecular weight phenolics in many plant-based foods which can act as antioxidants because their extensive conjugated p-electron systems allow ready donation of electrons or hydrogens from the hydroxyl moieties to free radicals (Scott, 1997).…”

Red Wine Polyphenols Inhibit Vascular Smooth Muscle Cell Migration Through Two Distinct Signaling Pathways

“…Several researchers have shown that the absorption efficiency is Ϸ1% to 5% for monomers. 31 If the absorption efficiency of polymers is similar to this value, the calculated final concentration of RWPs in blood could be 1 to 10 g/mL after intake of 30 to 300 mL red wine. Furthermore, if this concentration of RWPs in blood is maintained over the long term by the regular consumption of red wine, it might be possible that RWPs would exert antimigratory effects on SMCs in vivo.…”

Effects of Infusion Time and Addition of Milk on Content and Absorption of Polyphenols from Black Tea

“…In contrast, others report no masking effects of milk addition on increases in plasma antioxidant potential (19) and concentrations of catechins (20) or flavonols (21) after the consumption of black tea. However, interpretation of such studies is difficult as they consider different polyphenolic tea components and use antioxidant assay systems differing in choice of oxidation source, target, and type of measurement used (2,22,23).…”