Table 2 |
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|
Polyphenol intake from a single serving of red wine or dealcoholized red wine |
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|
RW |
DRW |
|
|
|
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|
Serving, mL |
200 |
175 |
|
Total phenolics,3 mg CE |
293.2 |
271.6 |
|
TEAC, mmol/L |
3.8 |
2.7 |
|
Phenolic acids |
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|
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 |
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|
Catechin, mg |
26.5 |
10.8 |
|
Epicatechin, mg |
14.4 |
8.5 |
|
Malvidin, mg |
8.5 |
4.7 |
|
Peonidin, mg |
1.0 |
0.5 |
|
|
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|
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 |
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Arendt et al. Nutrition Journal 2005 4:33 doi:10.1186/1475-2891-4-33 |
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