Objective: To assess whether consumption of 100 ml of whisky or red wine by healthy male subjects increased plasma total phenol content and antioxidant capacity. Design: A Latin square arrangement to eliminate ordering effects whereby, after an overnight fast, nine volunteers consumed 100 ml of red wine, malt whisky or unmatured`new make' spirit. Each volunteer participated on three occasions one week apart, consuming one of the beverages each time. Blood samples were obtained from the anticubital vein at intervals up to 4h after consumption of the beverages when a urine sample was also obtained. Results: Within 30 min of consumption of the wine and whisky, there was a similar and signi®cant increase in plasma total phenol content and antioxidant capacity as determined by the ferric reducing capacity of plasma (FRAP). No changes were observed following consumption of`new make' spirit. Conclusions: Consumption of phenolic-containing alcoholic beverages transiently raises total phenol concentration and enhances the antioxidant capacity of plasma. This is compatible with suggestions that moderate alcohol usage and increased antioxidant intake decrease the risk of coronary heart disease. Sponsorship: Funded by the Scottish Of®ce Agriculture, Environment and Fisheries Department (SOAEFD), the ERASMUS exchange program, the EC-Fair program and the Scotch Whisky Research Institute.

Objective: To assess whether consumption of 500 ml of blueberry juice or cranberry juice by healthy female subjects increased plasma phenolic content and antioxidant capacity. Design: Latin square arrangement to eliminate ordering effects. After an overnight fast, nine volunteers consumed 500 ml of blueberry juice, cranberry juice or a sucrose solution (control); each volunteer participated on three occasions one week apart, consuming one of the beverages each time. Blood samples were obtained by venipuncture at intervals up to four hours after consumption of the juices. Urine samples were also obtained four hours after consuming the juice. Results: Consumption of cranberry juice resulted in a signi®cant increase in the ability of plasma to reduce potassium nitrosodisulphonate and Fe(III)-2,4,6-Tri(2-pyridyl)-s-triazine, these measures of antioxidant capacity attaining a maximum after 60 ± 120 min. This corresponded to a 30% increase in vitamin C and a small but signi®cant increase in total phenols in plasma. Consumption of blueberry juice had no such effects. Conclusion: The increase in plasma antioxidant capacity following consumption of cranberry juice could mainly be accounted for by an increase in vitamin C rather than phenolics. This also accounted for the lack of an effect of the phenolic-rich but vitamin C-low blueberry juice. Sponsorship: Funded by the Scottish Executive Rural Affairs Department and the Danish Government.

Objective: To assess whether germinating pulses and beans are a potential source of vitamin C in rations for refugee communities with poor vitamin C status. Design: High pressure liquid chromatographic assessment of vitamin C content of a range of legumes following germination in light and dark and after cooking. Results: Many species of pulses produced signi®cant quantities of vitamin C up to ®ve days following germination in both light and dark although cooking caused a marked loss of ascorbate. Conclusion: Germination of approximately half of the seeds of the pulse constituents of many basic rations would be likely to generate, within a 3±5 d germination period, suf®cient ascorbate to provide the 10 mg needed to protect adults against the development of scurvy. Sponsorship: Funded in part by the Scottish Of®ce Agriculture, Environment and Fisheries Department (SOAEFD) while C Riddoch was registered for an MSc at the University of Aberdeen.