Abstract
A great many epidemiological studies indicate that a diet rich in flavonoids can reduce the incidence of coronary artery disease. Regular moderate consumption of wine can contribute to this phenomenon. Flavonoids in wine and food have been shown to be antioxidant and anti-aggregant in vitro and could indeed help protect against coronary disease. However, the epidemiological studies in this field are based on data concerning the flavonoid composition of foods, and the contribution of a regular, moderate consumption of wine remains difficult to quantify. In this study, we have tried to obtain a first estimation of catechin and procyanidin contents. We also discuss the metabolism of these molecules and the appearance of (+)-catechin in the plasma.
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© 1999 Kluwer Academic / Plenum Publishers, New York
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Carando, S., Teissedre, PL. (1999). Catechin and Procyanidin Levels in French Wines: Contribution to Dietary Intake. In: Gross, G.G., Hemingway, R.W., Yoshida, T., Branham, S.J. (eds) Plant Polyphenols 2. Basic Life Sciences, vol 66. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4139-4_40
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DOI: https://doi.org/10.1007/978-1-4615-4139-4_40
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