title: Levels of flavan-3-ols in French wines.
abstract: French wines are abundant sources of phenolic compounds. The content of several catechins, i.e., (+)-catechin, (-)-epicatechin, dimers B1, B2, B3, and B4, trimers C1, and trimer 2 (T2), of 160 French wines was determined by HPLC with UV detection. Red wines (n = 95) were found to have high levels of catechins, ranging from 32.8 to 209.8 mg/L (mean concentration 114.5 mg/L) for (+)-catechin, from 22.1 to 130.7 mg/L (mean concentration 75.7 mg/L) for (-)-epicatechin, from 7.8 to 39.1 mg/L (mean concentration 25.4 mg/L) for B1, from 18.3 to 93 mg/L (mean concentration 47.4 mg/L) for B2, from 21.4 to 215.6 mg/L (mean concentration 119.6 mg/L) for B3, from 20.2 to 107.2 mg/L (mean concentration 81.9 mg/l) for B4, from 8.6 to 36.9 mg/L (mean concentration 26.3 mg/L) for C1, and from 26.7 to 79.3 mg/L (mean concentration 67.1 mg/L) for T2. White and rosé wines (n = 57 and n = 8) were found to have low levels of (+)-catechin (mean concentrations 9.8 and 10.6 mg/L, respectively) and (-)-epicatechin (mean concentrations 5.3 and 6.5 mg/L, respectively). These data provide a basis for the epidemiological evaluation of catechin intake by the consumption of French wine.
authors.affiliation: Centre de Formation et de Recherche en Oenologie, Université de Montpellier I, Faculté de Pharmacie, Avenue Charles Flahault 34060, Montpellier Cedex 2, France.
authors.forename: S
authors.initials: S
authors.lastname: Carando
authors.forename: P L
authors.initials: PL
authors.lastname: Teissedre
authors.forename: L
authors.initials: L
authors.lastname: Pascual-Martinez
authors.forename: J C
authors.initials: JC
authors.lastname: Cabanis
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D044946:Biflavonoids; D002392:Catechin / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D005419:Flavonoids / Q000032:analysis*; D005602:France; D006801:Humans; D044945:Proanthocyanidins; D013056:Spectrophotometry, Ultraviolet; D014920:Wine / Q000032:analysis*
chemical_list: D000975:Antioxidants; D044946:Biflavonoids; D005419:Flavonoids; D044945:Proanthocyanidins; C017674:procyanidin; D002392:Catechin