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Absorption and Metabolism of Antioxidative Polyphenolic Compounds in Red Wine
Ist Teil von
Annals of the New York Academy of Sciences, 2002-05, Vol.957 (1), p.325-328
Ort / Verlag
Oxford, UK: Blackwell Publishing Ltd
Erscheinungsjahr
2002
Link zum Volltext
Quelle
MEDLINE
Beschreibungen/Notizen
: We have shown that drinking red wine reduces oxidation of LDL. This reduction in oxidation has been attributed to the polyphenolic compounds in red wine, but the mechanisms of absorption and metabolism of these compounds has been unclear. We therefore investigated the absorption and metabolism of polyphenols using rats to identify their active forms in biological fluids. We also investigated the effect of tartaric acid (TA), a major organic acid in wine, on the absorption of polyphenols. Our results suggested that low molecular weight polyphenols are absorbed in the intestine and metabolized to their glucuronide conjugates, which exhibit antioxidative activity in plasma, and that TA can enhance the bioavailability of wine polyphenols.