title: (+)-Catechin in human plasma after ingestion of a single serving of reconstituted red wine.
abstract: BACKGROUND
  Red wine consumption may decrease the risk of coronary heart disease through the actions of its constituent flavonoids. (+)-Catechin is an abundant flavonoid in red wine.
  
  
  OBJECTIVE
  The objective was to determine changes in plasma (+)-catechin concentrations after ingestion of a single, moderate serving of dealcoholized red wine reconstituted with either water (DRW) or water and alcohol (ARW).
  
  
  METHODS
  Nine subjects (5 men, 4 women) ingested, in random order, 120 mL DRW on one day and 120 mL ARW on another day. Both the DRW and ARW contained 35 mg (121 micromol) free (+)-catechin. Blood samples were collected at 0, 0.5, 1, 2, 3, 4, and 8 h. Plasma was analyzed by gas chromatography-mass spectrometry for (+)-catechin after enzymatic release of sulfate and glucuronide conjugates.
  
  
  RESULTS
  Calcium ions were needed to effectively hydrolyze (+)-catechin conjugates in plasma containing EDTA. Neither the ARW or DRW nor sex affected the area under the curve at 8 h, the maximum concentration (c(max)), or the time it took for plasma total (+)-catechin to reach maximum concentration (t(max)). Pooled mean (+/-SEM) values for the ARW and DRW were as follows: area under the curve, 306.1 +/- 29.5 nmol*h/L; c(max), 76.7 +/- 7.5 nmol/L; and t(max), 1.44 +/- 0.13 h. The half-life of (+)-catechin in plasma was significantly less (P = 0.038) after ingestion of the ARW (3.17 h) than after ingestion of the DRW (4.08 h).
  
  
  CONCLUSIONS
  Increases in plasma total (+)-catechin concentrations were not significantly different after single moderate servings of either the ARW or DRW. Alcohol in the ARW hastened the elimination of (+)-catechin from the plasma compartment. (+)-Catechin elimination may represent excretion or conversion to methylated derivatives.
authors.affiliation: College of Agricultural and Environmental Sciences, the Departments of Nutrition, Viticulture and Enology, and Food Science and Technology, University of California, Davis 95616, USA.
authors.forename: J R
authors.initials: JR
authors.lastname: Bell
authors.forename: J L
authors.initials: JL
authors.lastname: Donovan
authors.forename: R
authors.initials: R
authors.lastname: Wong
authors.forename: A L
authors.initials: AL
authors.lastname: Waterhouse
authors.forename: J B
authors.initials: JB
authors.lastname: German
authors.forename: R L
authors.initials: RL
authors.lastname: Walzem
authors.forename: S E
authors.initials: SE
authors.lastname: Kasim-Karakas
mesh_terms: D000328:Adult; D000704:Analysis of Variance; D019540:Area Under Curve; D002392:Catechin / Q000097:blood* / Q000493:pharmacokinetics; D018592:Cross-Over Studies; D000431:Ethanol / Q000378:metabolism*; D005260:Female; D008401:Gas Chromatography-Mass Spectrometry; D006207:Half-Life; D006801:Humans; D008297:Male; D008875:Middle Aged; D014920:Wine
chemical_list: D000431:Ethanol; D002392:Catechin