bioavailability and biokinetics of anthocyanins from red grape juice and red wine花青素的生物利用度和生物运动学红葡萄果汁和红酒.pdfVIP

Journal of Biomedicine and Biotechnology • 2004:5 (2004) 293–298 • PII. S1110724304403106 • RESEARCH ARTICLE Bioavailability and Biokinetics of Anthocyanins From Red Grape Juice and Red Wine Roland Bitsch,1∗ Michael Netzel,1 Thomas Frank,2 Gabriele Strass,1 and Irmgard Bitsch3 1Institute of Nutritional Sciences, Friedrich-Schiller-University Jena, Dornburgerstrasse 29, 07743 Jena, Germany 2IMFORM GmbH International Clinical Research, Birkenweg 14, 64295 Darmstadt, Germany 3Institute of Nutritional Sciences, Justus-Liebig-University Giessen, Wilhelmstrasse 20, 35392 Giessen, Germany Received 3 March 2004; revised 24 May 2004; accepted 15 June 2004 In a comparative study, 9 healthy volunteers ingested a single oral dose of 400 mL red grape juice or red wine with dose-adjusted anthocyanin content (283.5 mg or 279.6 mg, resp) in crossover. The content of anthocyanin glucosides was detected in plasma and urinary excretion. Additionally, the plasmatic antioxidant activity was assessed after intake. Based on the plasma content, biokinetic criteria of the single anthocyanins were calculated, such as AUC, cmax , tmax , and the elimination rate t1/ 2 . The urinary excretion of total anthocyanins differed significantly and amounted to 0.18% (red wine) and 0.23% (red grape juice) of the administered dose. Addi- tionally, the plasmatic antioxidant activity increased to higher levels after juice ingestion compared to wine. The intestinal absorption of the anthocyanins of red grape juice seemed to be improved compared to red wine, suggesting a possible synergistic effect of the glucose content of the juice. The improved absorption resulted in an enhanced plasmatic bioactivity. INTRODUCTION single-center study un