The effect of red and white wines on nonheme-iron absorption in humans
| Autor: | Manju B. Reddy, R F Hurrell, James D. Cook |
|---|---|
| Rok vydání: | 1995 |
| Předmět: |
Adult
Male Polymers Iron Medicine (miscellaneous) Wine Alcohol Absorption (skin) chemistry.chemical_compound Phenols Humans Food science Flavonoids Nutrition and Dietetics Ethanol digestive oral and skin physiology Polyphenols food and beverages Intestinal Absorption chemistry Polyphenol White Wine Female Digestion |
| Zdroj: | The American Journal of Clinical Nutrition. 61:800-804 |
| ISSN: | 0002-9165 |
| DOI: | 10.1093/ajcn/61.4.800 |
| Popis: | The effect of the phenolic compounds in wine was examined in this study by performing radioiron-absorption measurements from extrinsically labeled test meals in 33 human subjects. In four separate studies we observed that absorption was 2- to 3-fold higher from white wine containing a low concentration of polyphenols than from two red wines containing a 10-fold higher concentration of polyphenols. The interaction between the polyphenols and alcohol in wine was evaluated by reducing the alcohol content of the wines by approximately 90%. When the alcohol concentration was reduced, there was a significant 28% decrease in nonheme-iron absorption with red wine but no effect with white wine. The inhibitory effect of red wines with reduced alcohol content was about twofold greater when they were consumed with a small bread roll than when taken without food. Our findings indicate that the inhibitory effect of phenolic compounds in red wine is unlikely to affect iron balance significantly. |
| Databáze: | OpenAIRE |
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