Bioavailability of trans-resveratrol from red wine in humans.
rs1...@techemail.com
Bioavailability of trans-resveratrol from red wine in humans.
Vitaglione P, Sforza S, Galaverna G, Ghidini C, Caporaso N, Vescovi PP,
Fogliano V, Marchelli R.
Dipartimento di Scienza degli Alimenti, Universita degli Studi di
Napoli "Federico II", Portici NA, Italy. Fax: +39-081-7762-580.
Many in vitro studies demonstrated significant biological effects of
trans-resveratrol. Thus, understanding the rate of intestinal
absorption and metabolization in vivo of trans-resveratrol is the
prerequisite to evaluate its potential health impact. Bioavailability
studies mainly in animals or in humans using the pure compound at very
high doses were performed. In this work, trans-resveratrol
bioavailability from a moderate consumption of red wine in 25 healthy
humans has been studied by three different experiments. The wine
ingestion was associated to three different dietary approaches:
fasting, a standard meal, a meal with high and low amount of lipids.
Trans-resveratrol 3- and 4'-glucuronides were synthesized, purified,
and characterized as pure standards. Bioavailability data were obtained
by measuring the concentration of free, 3-glucuronide and
4'-glucuronide trans-resveratrol by high-performance liquid
chromatography (HPLC), both with ultraviolet (UV) and mass spectrometry
(MS) detection, in serum samples taken at different times after red
wine administration. Free trans-resveratrol was found, in trace
amounts, only in some serum samples collected 30 min after red wine
ingestion while after longer times resveratrol glucuronides
predominated. Trans-resveratrol bioavailability was shown to be
independent from the meal or its lipid content. The finding in human
serum of trans-resveratrol glucuronides, rather than the free form of
the compound, with a high interindividual variability, raises some
doubts about the health effects of dietary resveratrol consumption and
suggests that the benefits associated to red wine consumption could be
probably due to the whole antioxidant pool present in red wine.
PMID: 15830336 [PubMed - as supplied by publisher]