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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 significant 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.

journal_name

Eur J Clin Nutr

journal_title

European journal of clinical nutrition

authors

Duthie GG,Pedersen MW,Gardner PT,Morrice PC,Jenkinson AM,McPhail DB,Steele GM

doi

10.1038/sj.ejcn.1600635

subject

Has Abstract

pub_date

1998-10-01 00:00:00

pages

733-6

issue

10

eissn

0954-3007

issn

1476-5640

journal_volume

52

pub_type

临床试验,杂志文章

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