title: Plasma levels of caffeic acid and antioxidant status after red wine intake.
abstract: The aim of this study was to evaluate the bioavailability of caffeic acid and the modification of plasma antioxidant status following red wine intake. Five healthy male volunteers consumed 100, 200, and 300 mL of red wine corresponding to approximately 0.9, 1.8, and 2.7 mg of caffeic acid, respectively. Plasma samples collected at different times (0-300 min) were evaluated for their content of caffeic acid and their total antioxidant status. Both these parameters, i.e., plasma concentration of caffeic acid and antioxidant potential, were dose-dependent and the C(max) was reached at about 60 min after red wine intake. The results indicate that caffeic acid is bioavailable and it may be correlated with the antioxidant potential of plasma.
authors.affiliation: Department of Food Science and Microbiology, Division of Human Nutrition, University of Milan, Via Celoria 2, 20133 Milan, Italy.
authors.forename: P
authors.initials: P
authors.lastname: Simonetti
authors.forename: C
authors.initials: C
authors.lastname: Gardana
authors.forename: P
authors.initials: P
authors.lastname: Pietta
mesh_terms: D000328:Adult; D000428:Alcohol Drinking / Q000097:blood*; D000975:Antioxidants / Q000378:metabolism*; D019540:Area Under Curve; D001682:Biological Availability; D002109:Caffeic Acids / Q000097:blood* / Q000493:pharmacokinetics; D002851:Chromatography, High Pressure Liquid; D005609:Free Radicals / Q000097:blood; D006801:Humans; D008054:Lipid Peroxides / Q000097:blood; D008297:Male; D013997:Time Factors
chemical_list: D000975:Antioxidants; D002109:Caffeic Acids; D005609:Free Radicals; D008054:Lipid Peroxides; C040048:caffeic acid