The aim of this study was to evaluate the bioavailability of caffeic acid and the modification of plasma antioxidant status following red wine intake. Five healthy male volunteers consumed 100, 200, and 300 mL of red wine corresponding to 0.9, 1.8, and 2.7 mg of caffeic acid, respectively. Plasma samples collected at different times (0-300 min) were evaluated for their content of caffeic acid and their total antioxidant status. Both these parameters, i.e., plasma concentration of caffeic acid and antioxidant potential, were dose-dependent and the Cmax was reached at about 60 min after red wine intake. The results indicate that caffeic acid is bioavailable and it may be correlated with the antioxidant potential of plasma.

Plasma levels of caffeic acid and antioxidant status after red wine intake / P. Simonetti, C. Gardana, P.G. Pietta. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - 49:12(2001), pp. 5964-5968.

Plasma levels of caffeic acid and antioxidant status after red wine intake

P. Simonetti
Primo
;
C. Gardana
Secondo
;
2001

Abstract

The aim of this study was to evaluate the bioavailability of caffeic acid and the modification of plasma antioxidant status following red wine intake. Five healthy male volunteers consumed 100, 200, and 300 mL of red wine corresponding to 0.9, 1.8, and 2.7 mg of caffeic acid, respectively. Plasma samples collected at different times (0-300 min) were evaluated for their content of caffeic acid and their total antioxidant status. Both these parameters, i.e., plasma concentration of caffeic acid and antioxidant potential, were dose-dependent and the Cmax was reached at about 60 min after red wine intake. The results indicate that caffeic acid is bioavailable and it may be correlated with the antioxidant potential of plasma.
Bioavailability; Caffeic acid; Human; Plasma; Red wine; Total antioxidant activity
Settore BIO/09 - Fisiologia
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/190626
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