期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 61, 期 39, 页码 9470-9479出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf4025135
关键词
red wine polyphenols; microbial metabolites; phenolic acids; feces; UPLC-ESI-MS/MS
资金
- MINECO (Spanish National Projects) [AGL2009-13361-C02-01, AGL2012-04172-C02-01]
- CONSOLIDER INGENIO (FUN-C-FOOD, Spain) [CSD2007-063]
- Comunidad de Madrid (ALIBIRD) [P2009/AGR-1469]
- European Social Fund
- JAE-Doc Program (CSIC)
- FPI Program
A controlled and randomized trial study involving 41 healthy volunteers (33 intervention and 8 control subjects) was performed in order to establish changes in the microbial-derived phenolic metabolite profile of feces after moderate consumption of red wine (250 mL/day, 4 weeks). Out of the 35 phenolic metabolites identified, 10 compounds (mainly benzoic and 4-hydroxyvaleric acids) showed statistically significant increases (P < 0.05) after the wine intake. Also, the total phenolic metabolites content was significantly (P < 0.05) higher in the samples after the wine intake (625 +/- 380 mu g/g feces) in comparison to the samples before (358 +/- 270 mu g/g feces), and a tentative distribution of the volunteers into three groups could be established: <500, 500-1000, and >1000 mu g/g feces. These results suggest that a different gut microbial capacity to metabolize wine polyphenols exists among the human population, as observed for polyphenols from other sources.
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