Anthocyanins—More Than Nature's ColourView this Special Issue
Research article | Open Access
Roland Bitsch, Michael Netzel, Thomas Frank, Gabriele Strass, Irmgard Bitsch, "Bioavailability and Biokinetics of Anthocyanins From Red Grape Juice and Red Wine", BioMed Research International, vol. 2004, Article ID 380728, 6 pages, 2004. https://doi.org/10.1155/S1110724304403106
Bioavailability and Biokinetics of Anthocyanins From Red Grape Juice and Red Wine
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 ( mg or 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, , , and the elimination rate . The urinary excretion of total anthocyanins differed significantly and amounted to % (red wine) and % (red grape juice) of the administered dose. Additionally, 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.
Copyright © 2004 Hindawi Publishing Corporation. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.