Pharmacokinetic parameters and the bioavailability of several dietary anthocyanins following consumption of red wine and red grape juice were compared in nine healthy volunteers. They were given a single oral dose of either 400 mL of red wine (279.6 mg total anthocyanins) or 400 mL of red grape juice (283.5 mg total anthocyanins). Within 7 h, the urinary excretion of total anthocyanins was 0.23 and 0.18% of the administered dose following red grape juice and red wine ingestion, respectively. Pharmacokinetic parameters derived from plasma and urine concentrations exhibited higher variability after ingestion of red grape juice. Compared to red grape juice anthocyanins, the relative bioavailability of red wine anthocyanins was calculated to be 65.7, 61.3, 61.9, 291.5, 57.1, and 76.3% for the glucosides of cyanidin, delphinidin, malvidin, peonidin, petunidin, and its sum (referred to as total anthocyanins), respectively. Bioequivalence was established for none of the anthocyanins. On a low level, urinary excretion of anthocyanins was fast, and the excretion rates seem to exhibit monoexponential characteristics over time after ingestion of both red grape juice and red wine. Due to low bioavailability, any significant contribution of anthocyanins to health protecting properties of red wine or red grape juice seems questionable, but the clinical relevance of these findings awaits further investigation.
In a comparative study, 9 healthy volunteers
ingested a single oral dose of 400 mL red grape juice or red
wine with dose-adjusted anthocyanin content
(283.5 mg or 279.6 mg, resp) in
crossover. The content of anthocyanin glucosides was detected in
plasma and urinary excretion. Additionally, the plasmatic
antioxidant activity was assessed after intake. Based on the
plasma content, biokinetic criteria of the single anthocyanins
were calculated, such as AUC, cmax, tmax, and the
elimination rate t1/2. The urinary excretion of total
anthocyanins differed significantly and amounted to
0.18% (red wine) and 0.23% (red grape
juice) of the administered dose. Additionally, the plasmatic
antioxidant activity increased to higher levels after juice
ingestion compared to wine. The intestinal absorption of the
anthocyanins of red grape juice seemed to be improved compared to
red wine, suggesting a possible synergistic effect of the glucose
content of the juice. The improved absorption resulted in an
enhanced plasmatic bioactivity.
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