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Title

Matrix effects on the bioavailability of resveratrol in humans

AuthorsOrtuño, Jordi; Covas, María Isabel; Farré, Magí; Pujadas, Mitona; Fitó, Montserrat; Khymenets, Olha; Andrés-Lacueva, Cristina; Roset, Pere N.; Joglar Tamargo, Jesús; Lamuela-Raventós, Rosa M.; Torre, Rafael de la
KeywordsResveratrol
Grape products
Wine
Grape juice
Resveratrol disposition
Issue Date2010
PublisherElsevier
CitationFood Chemistry
AbstractThe pharmacokinetics of resveratrol in 11 healthy male volunteers has been assessed in a randomized, crossover, controlled clinical trial after the administration of three grape products: red wine (250 mL), grape juice (1/L), or tablets (red wine extracts enriched with trans-resveratrol). Doses of trans-resveratrol independently of the product administered, were about 14 μg/kg. Biological samples were collected and analysed by capillary gas chromatography–mass spectrometry. cis-Resveratrol, trans-resveratrol and dihydroresveratrol were determined in plasma and urine. Plasma concentration of trans-resveratrol after hydrolysis increased as a response to all grape products and that of cis-resveratrol after wine and grape juice. Free forms of these phenolic compounds were deemed undetectable in plasma. Despite similar trans-resveratrol doses being administered, its bioavailability from wine and grape juice was 6-fold higher, than that from tablets. Resveratrol was better absorbed from natural grape products than from tablets, pointing out the importance of the matrix in its bioavailability.
Publisher version (URL)http://dx.doi.org/10.1016/j.foodchem.2009.11.032
URIhttp://hdl.handle.net/10261/47611
DOI10.1016/j.foodchem.2009.11.032
ISSN0308-8146
Appears in Collections:(IQAC) Artículos
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