The effect of whisky and wine consumption on total phenol content and antioxidant capacity of plasma from healthy volunteers

• Published in: European journal of clinical nutrition Vol. 52; no. 10; pp. 733 - 736
• Main Authors: DUTHIE, G. G, PEDERSEN, M. W, GARDNER, P. T, MORRICE, P. C, MCE JENKINSON, A, MCPHAIL, D. B, STEELE, G. M
• Format: Journal Article
• Language: English
• Published: Basingstoke Nature Publishing 01-10-1998; Nature Publishing Group
• Subjects: Adult; Alcoholic Beverages; Antioxidants; Antioxidants - metabolism; Beverages; Biological and medical sciences; Cardiovascular disease; Cardiovascular diseases; Consumption; Coronary artery disease; Feeding. Feeding behavior; Ferric Compounds - blood; Fisheries; Fundamental and applied biological sciences. Psychology; Heart diseases; Heart Diseases - prevention & control; Humans; Kinetics; Male; Malt; Middle Aged; Oxidation-Reduction; Phenol - blood; Phenolic compounds; Phenols; Plasma; Vertebrates: anatomy and physiology, studies on body, several organs or systems; Whiskey; Whisky; Wine; Wines; Denmark; United Kingdom; Europe; Human; Phenol; Capacity; Food intake; Adult; Male; Whisky; Antioxidant; Red wine; Biological activity; Comparative study; Blood plasma
• ISSN: 0954-3007; 1476-5640
• DOI: 10.1038/sj.ejcn.1600635

To assess whether consumption of 100 ml of whisky or red wine by healthy male subjects increased plasma total phenol content and antioxidant capacity.
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.
Within 30 min of consumption of the wine and whisky, there was a similar and significant 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.
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.