Abstract:
:The in vivo bioactivity of polyphenols will depend on their bioavailability. Grape juice is an important source of dietary phenolics. This paper reports results that prove that quercetin (3,3',4',5,7-pentahydroxyflavone) is bioavailable after a single ingestion of red grape juice by healthy volunteers. Blood plasma samples were collected before and after 2 h of ingestion of 100 ml of concentrated grape juice (n = 14), and of a placebo solution (n =6). Significant differences in the variation of the total plasma quercetin content (before and after ingestion) between the grape juice ingestion group (3.1 microg/l increase, as a mean) and the placebo group (6.0 microg/l decrease, as a mean) were found. This relatively low increase in comparison with that obtained after 2 h of ingestion of onions (201 microg/l, as a mean) and with those reported in the literature for other foods/beverages was attributed to differences in the amount of quercetin ingested, in the form in which quercetin is present, and in the food matrix.
journal_name
Int J Food Sci Nutrjournal_title
International journal of food sciences and nutritionauthors
Dávalos A,Castilla P,Gómez-Cordovés C,Bartolomé Bdoi
10.1080/09637480600858662subject
Has Abstractpub_date
2006-08-01 00:00:00pages
391-8issue
5-6eissn
0963-7486issn
1465-3478pii
HM7822R381861877journal_volume
57pub_type
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