QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text Full Text (PDF) Purchase Article View Shopping Cart Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by de Vries, J. H. M. Articles by Katan, M. B. Search for Related Content PubMed PubMed Citation Articles by de Vries, J. H. M. Articles by Katan, M. B.

---

Research Communication

Red Wine Is a Poor Source of Bioavailable Flavonols in Men¹

Jeanne H. M. de Vries^*2, Peter C. H. Hollman, Ingrid van Amersfoort^*, Margreet R. Olthof^* and Martijn B. Katan^*

^* Division of Human Nutrition and Epidemiology, Wageningen University, 6703 HD Wageningen, the Netherlands and State Institute for Quality Control of Agricultural Products (RIKILT), 6708 PD Wageningen, the Netherlands

²To whom correspondence should be addressed at Division of Human Nutrition and Epidemiology, Wageningen University, Bomenweg 2, 6703 HD Wageningen, the Netherlands. E-mail: Jeanne.devries{at}staff.nutepi.wau.nl

Red wine is a source of polyphenolic antioxidants, of which flavonols such as quercetin are representatives. Red wine might therefore prevent LDL oxidation and atherosclerosis. However, data on the bioavailability of flavonols from wine are lacking. Therefore, we compared the bioavailability of flavonols, especially quercetin, from red wine with that from the major dietary sources, yellow onions and black tea. Twelve healthy men consumed 750 mL red wine, 50 g fried onions or 375 mL of black tea, each for 4 d in random order. These supplements provided similar amounts of quercetin (14–16 mg). There was a washout period of 3 d between each period of supplementation. The plasma quercetin concentration after the consumption of wine was lower than that after onions (P < 0.05) and not different from that after tea. Urinary excretion of quercetin after wine did not differ from that after onions and was higher than that after tea (P < 0.05). We conclude that flavonols from red wine are absorbed. However, because one glass of red wine provides fewer available flavonols than one portion of onions or one glass of tea, red wine appears to be a poorer source of flavonols than these other two sources.

KEY WORDS: • humans • red wine • quercetin • flavonols • flavonoids

This article has been cited by other articles:

				P. A. Ruiz, A. Braune, G. Holzlwimmer, L. Quintanilla-Fend, and D. Haller Quercetin Inhibits TNF-Induced NF-{kappa}B Transcription Factor Recruitment to Proinflammatory Gene Promoters in Murine Intestinal Epithelial Cells J. Nutr., May 1, 2007; 137(5): 1208 - 1215. [Abstract] [Full Text] [PDF]

				C. Carollo, R. L. Presti, and G. Caimi Wine, Diet, and Arterial Hypertension Angiology, February 1, 2007; 58(1): 92 - 96. [Abstract] [PDF]

				W. Watjen, G. Michels, B. Steffan, P. Niering, Y. Chovolou, A. Kampkotter, Q.-H. Tran-Thi, P. Proksch, and R. Kahl Low Concentrations of Flavonoids Are Protective in Rat H4IIE Cells Whereas High Concentrations Cause DNA Damage and Apoptosis J. Nutr., March 1, 2005; 135(3): 525 - 531. [Abstract] [Full Text] [PDF]

				F. Visioli, C. Galli, S. Grande, K. Colonnelli, C. Patelli, G. Galli, and D. Caruso Hydroxytyrosol Excretion Differs between Rats and Humans and Depends on the Vehicle of Administration J. Nutr., August 1, 2003; 133(8): 2612 - 2615. [Abstract] [Full Text] [PDF]