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