Table 2

Polyphenol intake from a single serving of red wine or dealcoholized red wine

RW

DRW


Serving, mL

200

175

Total phenolics,3 mg CE

293.2

271.6

TEAC, mmol/L

3.8

2.7

Phenolic acids

Gallic acid, mg

8.0

9.4

Caffeic acid,1 mg

3.7

3.1

p-Coumaric acid,2 mg

0.7

0.8

Flavonoids

Catechin, mg

26.5

10.8

Epicatechin, mg

14.4

8.5

Malvidin, mg

8.5

4.7

Peonidin, mg

1.0

0.5


RW: Red wine; DRW: dealcoholized red wine; CE: catechin equivalents; TEAC: trolox equivalent antioxidant capacity

1calculated from caftaric acid

2calculated from p-coumaroyl-glucosyl-tartrate

3Folin method

Arendt et al. Nutrition Journal 2005 4:33   doi:10.1186/1475-2891-4-33

Open Data